FOOD & DRINK ❘ BON APPÉTIT Culinary awards
MIRABEAU AND THE ROAD TO RECOVERY Provence-based rosé and gin maker Domaine Mirabeau was caught up in the wildfi re that tore through the nature reserve of the Domaine des Maures in August 2021. Yet recovery is under way. Owner Jeany Cronk told France Today: “Given that we looked out on a place that looked almost entirely charred, the recovery has been nothing short of remarkable. We are delighted to have had a good harvest and are looking forward to a great vintage for the Estate Wine. It’s a delight to see the Domaine teeming with
life once again after such a diffi cult moment.” • Gift sets at
www.maisonmirabeau.com/shop/gifting
HAUT SAVOY
Guy Savoy’s restaurant at the Monnaie de Paris sits atop La Liste’s world rankings.
It’s the sixth time that Savoy (front row, left) has reigned supreme. “Guy Savoy is known and
appreciated by everyone in France and is also known abroad, which makes the difference,” said Jörg
Zipprick, co-founder and editor-in- chief of La Liste, a ranking system established by an algorithm.
In other awards news, Olivier Nasti (below) of Le Chambard restaurant in Kaysersberg in Alsace has been named cook of the year by the famous Gault & Millau guide.
LAKESIDE INVITATION
The mairie in Vichy (Allier) has called upon restaurateurs to make a bid to run one of the town’s most emblematic sites: the lakeside restaurant, La Rotonde du Lac. “This is a call for projects aimed at creating a high-end restaurant, with the possibility for the selected operator to develop related activities,” said its statement. The winning bid will be announced in February with a target opening date for the 2023 season. Previous chefs Marlène Chaussemy and Bruno Cassard moved on after 13 years at the site’s two restaurants.
Chef Thierry Marx, president of France’s main employers’ union in the hotel
and restaurant industry, has called for simpler and quicker residency rules for foreign chefs. “You can’t find any in France, you have to look elsewhere,” he said.
WORLD CLASS SERVICE
Dylan Vanmaele from Strasbourg has become the fi rst Frenchman in 46 years to win Worldskills, the Olympic Games of vocational skills, in the restaurant service category. The 22-year-old, a former student at the hotel school in Illkirch-Graffenstaden (Bas-Rhin) is thus the world champion in restaurant service, after beating 21 opponents from all over the world. “I’m not a waiter, as I’ve sometimes read,” he told 20minutes. “It seems a bit reductive to me, because I am also a maître d’hôtel, barista, sommelier and barman.” Bravo, Dylan!
Feb/Mar 2023 FRANCE TODAY ❘ 63
IMAGES © GAULT ET MILLAU/FACEBOOK/LA LISTE/INSTAGRAM/MEDIATOME, SHUTTERSTOCK, JF BADIAS VENDÉE
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140 |
Page 141 |
Page 142 |
Page 143 |
Page 144 |
Page 145 |
Page 146 |
Page 147 |
Page 148
