Charles Verriest

24.05.22

Portraits, Gastronomy

Charles Verriest

Aubrac cattle breeder

To mark the forthcoming 54th edition of the Taittinger – International Signature Cuisine Prize (on 31 May) with a chosen theme of beef, learn more about Charles Verriest, a farmer and Aubrac cattle breeder who supplies meat to some of the finest artisan butchers and starred chefs around. He explains why this rather unusual breed of cattle has been the main focus at his farm for the last 30 years.

03.06.26

Gastronomy

The endless summer

By Dan Roznov

To mark the release of Comtes de Champagne Rosé 2013, Dan Roznov shares his personal reflection on this champagne, an ideal companion for long summer evenings.

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14.05.26

Portraits

Le nez du vin - object-book

A scent of success

The book ‘Le Nez du Vin’ enables wine tasters to understand wine through their sense of smell and has enjoyed worldwide success for over 40 years.

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07.04.26

Gastronomy

Nicola Innocenti, pastry chef at le 1912

From Côte-d'Azur to the Côte Fleurie

28-year-old pastry chef Nicolas Innocenti, joins a young and talented team at the Cures Marines hotel in Trouville-sur-Mer, Calvados.

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