The Food Week of January 13, the agenda

We are full of vitamins

The fruit with the funny little bird name puts on its show to bring its share of vitamin-enriched sweetness into the heart of winter. the French producers Kiwis throw it Kiwi, a week to put the kiwi back in the center of the fruit basket. Of from 16 to 22 Januarywe eat kiwis, think kiwis, drink kiwis, cook kiwis with the family and participate in the kiwi contest on instagram.

Read more – Sweta Verma

January 13 Food Week

We succumb to the Lebanese flavors

With the meat marinated and then roasted on a spit for long hours, the Noura Shawarma it has no equal. Offered with chicken, or a mixture of beef and lamb, it is decorated with fresh and crunchy vegetables, pickles, garlic cream or sesame sauce, all in a homemade Lebanese bread. This nomadic delicacy, recognized as the best chawarma recipe in Paris for over 30 years, is best enjoyed hot and slightly crunchy.

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January 13 Food Week

We reserve an ultra-secret dinner

It was in the middle of a pandemic, in Tel Aviv, that Charlotte Hadjadj has created a street dinner concept, which is now moving to Paris in the form of secret dinners. In the dinners organized by Charlotte everything is kept secret until the last moment, she chooses the place, cooks the menu herself and chooses the artist for the live music. Book for an amazing dinner with friends!

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January 13 Food Week

We invigorate ourselves in the gorge

To compensate for the winter energy loss, Eric Kayser offers a new bread with muesli and cranberries, based on sourdough, followed by a long fermentation, ideal for recharging your batteries while staying healthy. We love this bread with a delicious mix of toasted nuts and dried fruit, the perfect ally for the month of January at breakfast or as a snack.

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January 13 Food Week

We let ourselves be completely bluffed

Davide Allainthe 2-star chef offers with his head sommelier, Fabien Vulliona new unique combination of food and soft drinks with an incredible aromatic palette. The soft drinks, based on aromatic herbs, roots, leaves, flowers, plants, vegetables, fruits, seeds, are processed in such a way as to be as close as possible to the vines, in all their complexity. In addition to the fact that it allows you to make a great gastronomic discovery, this approach is a way of recycling in the glass what is not used on the plate.

Info & Reservations

Handout Emmanuel Renaut

We draw from the pantry of a great chef

It is in the center of Megève that the 3-star chef from Flocons de Sel has opened his grocery store, the The pantry of Emmanuel Renaut. In addition to a large choice of home-made creations (terrines, sausages, honey, small plates) there is also a selection of products from friendly chefs, confectioners and producers, Savoie wines and the latest chef’s liqueurs bottled at Flocons. .

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We are preparing to enter the year of the water bunny

On January 22, the Chinese New Year will celebrate the beginning of the year of the water rabbit, to be celebrated properly in the hope of achieving the prosperity it heralds.

Steam bar

In Steam barchef Chi Cheung Wong will offer the most beautiful dishes in Hong Kong: green papaya salad, pan-fried bao with glazed pork, assorted dim sum, Hong Kong dumplings, and a large mochi with black sesame and peanuts as a treat.

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Shang Palace

In Shangri-La Shang-Palace Restaurantchef Samuel Lee will sample a Sahimi Lo Hei, Wonton Soup with Shrimp, Shang Palace Style Peacock Duck, Ginger Sautéed Blue Lobster, Truffle Sautéed Wagyu Beef, Pork Dumpling before savoring the dessert created with the pastry chef Maxence Barbot, around the clementine.

Info & Reservations – © Louise Marinig

Lilli restaurant

In Peninsula Restaurant Lili, Chef Tak will offer an assortment of appetizers, followed by Atlantic Salmon served in the Lo Hei tradition (mixture of vegetables and fish), a selection of Chef’s Dim Sum (abalones, carabineros shrimp, vegetables and truffles), a Traditional Chinese Soup, Sauteed Lobster, Beef Tenderloin with Chilli Garlic Sauce, and Chinese Noodles with Braised Brown Crab. For dessert, sticky rice pearl infused in ginger syrup, red bean brioche, and the traditional Chinese New Year sticky rice cake, Nian Gao.

Info & Reservations – © Louise Marinig

We already have the January 17th menu!

world pizza daythe menu of the day is all found!


For lunch, to Felicity, treat yourself to an Altaglio pizza: the pizza by the slice that is found in the food markets. A very light and homogeneous pasta, cooked at a low temperature to be easier to reheat. The ultimate benefit is that you can try several pizza recipes in one meal.

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mime group

For dinner, we go to mime group to taste the brand new recipe, the Coppa Zucca, made up of a creamy pumpkin cream, a melting Mozzarella di latte, Provola, Coppa and basil.

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We give ourselves an exceptional piece

Mauviel1830 collaborate with the starred chef John Imbert for the creation of A outstanding tureen which reinterprets the codes of goldsmithing, applied to boilermaking. This tureen is divided into two parts. The tureen itself, which can go over the fire, is seasoned with vegetables in copper lace that evokes the foliage of the vegetables cooked in the container; the upper part, which reveals parts of chiseled and folded foliage, raised thanks to copper cut-outs illustrating the roots of the vegetables.

Find out more – © Bobby Allain

Cover image © Bobby Allain for Mauviel

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