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Chefs
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Products
In the kitchen
Drinks
Brands
Pastry
Events
Thoughts
Institut V
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Products
Maison Michelet, the art of sublimating jam
September 23, 2021
The artichoke, the vegetable with the heart of a flower
May 13, 2021
The author’s ciders, these vintages that embellish our tables
April 29, 2021
Veganee Gluten Free, artisanal biscuits become vegan and gluten-free
April 22, 2021
Black garlic, an exceptional product from Maison Boutarin
April 8, 2021
Downright vegetal chocolate!
April 1, 2021
Sÿba, plant-based ice creams that make us frosty
March 25, 2021
Symples, from magic potions to iced infusions
March 4, 2021
Abies Lagrimus, fir tears from the Pyrenees
December 17, 2020
The chestnut, much more than an autumn fruit
December 10, 2020
Loumaë, the good taste of breakfast
November 12, 2020
3 good reasons to love lentils
November 5, 2020
YUMGO Jaune, the 100% plant-based egg yolk substitute
October 29, 2020
nüMorning, the new chip of our breakfasts
October 22, 2020
Rrraw, raw cocoa with a new fruit taste
September 10, 2020
8 Organic Seeds Made in France
September 3, 2020
The carob, the Mediterranean black fruit
August 26, 2020
Les Petites Pousses, the organic and delicious plant-based dessert
August 6, 2020
Vegetable oils, sources of essential fatty acids
July 16, 2020
La Marmite Végétale, more real than nature cheeses
May 27, 2020
Millet, the little golden pearl
May 20, 2020
Luna Création, the plant-based pastry in lunar colours
April 29, 2020
François Couplan, discovering wild plants
April 22, 2020
YUMGO, the 100% plant-based egg white substitute
March 25, 2020
Tomm’Pousse, the gourmet and responsible ‘cheese’
November 26, 2019
Kedelaï, the very French tempeh
August 27, 2019
Maison Landemaine, a bakery-pastry shop in the plants era
June 17, 2019
Shira spices, a culinary poetry
November 15, 2018
Linnolat, the innovation of plant-based cover
August 28, 2018
Les Nouveaux Affineurs, innovation to serve cheese
June 11, 2018
Les Petits Veganne, a clever plant-based cheese
April 23, 2018
Délifrance launches its plant-based croissants
March 12, 2017
Jay&Joy, when cheese goes plant-based
December 2, 2015
