Olivier Poussier, best sommelier in the world

Parmesan cheese in and of itself is its very own historical monument of Italian gastronomy. It is made from the milk of four types of cows. The production area for the famous Parmigiano Reggiano is fairly extensive, covering the provinces of Parma, Reggio, Emilia and Modena, and a small part of the region of Mantua and Bologna. Parmesan is a hard cheese and

Pomelo or grapefruit? Pomelo is the right term for the fruit we find on our market stalls and that we often enjoy on a daily basis. Pomelos come from breeding grapefruit with a Chinese orange, and pomelos can be yellow, pink or red. Grapefruit, which originated in Thailand, is green in colour and its shape is reminiscent of a pear. Let’s take a closer look at the pomelo,

This classic, highly popular Japanese dish is a delicious stuffed ravioli that is fried. The base of the gyōza stuffing is most often pork or shrimp. In the land of the Rising Sun, gyōza are traditionally made with tender, fatty pork for an easy, pleasant chewing experience.

Though avocadoes can now be found all year long, the best season for using them is between fall and spring. Avocadoes are very good for you and are rich in fatty acid and  vitamins. In France, avocadoes are most often enjoyed raw, plain or in the beloved salad that adds shrimp and mayonnaise to the avocado.