Our news
/ 22 December 2020
Christmas at Fontainebleau, with our Ambassador Frédéric Cassel
This year, Frédéric Cassel takes his customers on a journey to the land of Santa Claus with a very...
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Our news
/ 7 December 2020
THE CHEF'S MAGAZINE: THE ORIGINS OF THE CREAM-MAKING KNOW-HOW OF ELLE & VIRE
In this new issue, discover the latest trends: lichen in the kitchen, Raw Food, Rough Luxury and Easilys: the hunt for waste....
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Our news
/ 23 October 2020
Chef's Talk: exchanges, tips, recipes... Don't miss the next edition!
La Maison de l'Excellence's services are improving, we are taking the digital path with online events. We offer Chef's...
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Our news
/ 18 August 2020
Alixe Bornon : a new approach to pastry making
What if we could approach pastry-making differently, making pastries accessible to diabetics as well as all who are careful...
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Our news
/ 6 August 2020
Edwin Sœryadjaya : Interview with a pastry virtuoso
At first, Chef Edwin Sœryadjaya was aiming for a career in mechanics. But he became a Pastry Chef by vocation. He...
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Our news
/ 6 August 2020
Easilys : A hunt for wast
Streamlining waste management is both an environmental and a financial necessity for restaurant owners.
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Our news
/ 4 August 2020
Raw food : a new way of life
Born in California in the 1950s, raw food is still trending to this day. Doctor Ann Wigmore came up with this "vitality"...
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Our news
/ 4 August 2020
Lichen, a trendy ingredient
The product of the blending of a fungus and a cyanobacterium (microscopic algae), lichen is on the menu of many great restaurants....
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Our news
/ 9 June 2020
The Chef Ana Consulea testifies
In a very recent ”post-COVID” context, Ana Consulea shares with us her feelings and the way she dealt with the...
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Our news
/ 9 June 2020
Portrait of the pastry Chef Ana Consulea
Ana Consulea is Pastry Chef and owner of Zexe Braserie, a pastry-shop and restaurant located in Bucharest (65 Aviatorilor...
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Our news
/ 8 June 2020
The new gastronomy initiatives
For several months, the Chefs have been reinventing and adaapting themselves, and they came out with different ways to face...
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Our news
/ 27 April 2020
The solidarity breakfasts of Fontainebleau
To support and bring sweet delicacy to those who fight every day against the COVID 19 was the mission of our ambassador,...
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Our news
/ 24 April 2020
Proud Of Our Chefs!
This time of sanitary crisis gave birth to many movements of solidarity initiated by Chefs, craftsmen in France and all around...
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Our news
/ 10 April 2020
#ALLTOGETHER
To the Chefs all over the world, who are deeply impacted by the current sanitary crisis, we hope that you remain in good...
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Our news
/ 14 February 2020
The Gulfood
The Gulfood, an international exhibition dedicated to the food industry will take place from February 16 to 20, 2020 at the...
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Our news
/ 14 February 2020
Fouquet's Valentine's Day
In February, beauty of the heart and delicacy food are on the menu! It is through their collaboration that the charity Chirurgie...
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Our news
/ 14 February 2020
Meeting with Yena Park
In February, head to South Korea with Chef Yena Park owner of VanillaCloud a pastry shop as well as a baking studio. She...
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