By Joe Czerwinski, Managing Editor RPWA The idea that rosé wines go with hot weather is certainly nothing new. There’s a natural affinity between a chilled, refreshing glass of rosé and a table of summery salads, a simple dinner of fresh-caught fish and homemade pasta, or even grilled lamb chops…

Tiny, old school and always packed with locals, La Merendais a hidden gem in Nice run by former Michelin-starred chef Dominique Le Stanc and his wife Danielle. I absolutely love Niçoise cuisine and it’s always a pleasure to come back, especially during this time of the year when the vegetables…

From Antiquity to today, truffles, the diamonds of the kitchen remain a highly-prized mystery. While truffles can be cultivated, the harvest is as unpredictable and uncontrollable as anything coming from nature. It is this enigmatic quality, and the unique, deep musky yet indescribable taste, that drives prices upwards of 850…

By Caroline Champion They are cited as culinary references in numerous texts of the twentieth century and flaunted as a key element of Lyon’s tourism. They are a cornerstone of France’s regional gastronomic heritage. Yet who are these famous Lyon Mothers (Mères Lyonnaises)? Writing a text for the Dictionary of…

by William Kelley from Robert Parker The Wine Advocate By many metrics, Burgundy is enjoying unprecedented success. Dominating any list of the world’s most expensive wines, the region produces some of the most coveted and costly beverages on the planet. What’s more, Burgundy’s animating philosophy of terroir—the notion that the…

Named Meilleur Ouvrier de France in 2004, Renaut is as generous in character as his cuisine is controlled and refined, both reflections of the rich yet subtle mountain environment in which they flourish. A former sous-chef of celebrity chef Marc Veyrat, also renowned for his use of mountainous plants and…

Recipe for 6 people 6 thick bread slices420 g mushrooms420 g onions600 ml white wine420 g Beaufort cheese1 l of liquid cream1 Reblochon50 g butter Mix Reblochon with the cream and pass through a sieve. Fry the onions and the mushrooms in butter. Toast the bread and grate Beaufort. Heat…

Baby Bibendum (by Alexandre Nicolas) with the view of the slopes, lockdown room service that deserves 3 Michelin stars and simple, but sooo good “croute au fromage” by the iconic chef Emmanuel Renaut (the recipe can find here). Other dishes by Emmanuel Renaut in the videos and images.

One of the most important ports in the Mediterranean, Marseille is a bustling melting pot of people and cultures. Despite its proximity to the famous Côte d’Azur spots and its stunning nature, even among the French, it hasn’t been really known as a holiday destination. It’s a city with its…

By Thatcher Baker-Briggs Canadian/American sommelier Thatcher Baker-Briggs has made a career of stepping outside his comfort zone, always pushing himself to learn and master something new. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin…