The Food Week of April 22, the agenda

We put our children in the kitchen

Learn to cook while having fun, reconnect with nature, know the origin of food, develop curiosity and taste around fruits and vegetables. Sympathetic is a startup created by two mothers who are determined to bring tasteful adventures to our children, from the age of 5. The company offers playful and gourmet boxes filled with storybooks and games and practical utensils for making seasonal recipes using organic ingredients.

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April 22 Food Week

We offer ourselves a taste of vacation

Totuma, the arepa specialist, these delicious filled corn pancakes, opens its terrace. From 5 to 8 p.m., you can sip cocktails based on Venezuelan rums to savor with sweet potato, cassava and plantain chips to dip in a homemade guacamole to die for.

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Death by EasterChocolate

We recycle our Easter chocolates

Your children have not finished their Easter frying, here is a recipe reserved for adults, which will prevent you from throwing them away. The mixologist Ninon Fauvarque imagined Death by EasterChocolatea tasty cocktail made with leftover chocolate eggs and for the rest of the ingredients you can find them via gopuff, the instant delivery platform for everyday products. Once all the ingredients are combined, melt 100 g of chocolate with 50 cl of milk in a bain-marie and leave to cool. In a shaker, mix the melted chocolate with 4 cl of vodka, 3 cl of Baileys, 1 cl of Genepi and 1 tbsp. sugar. Add ice cubes and shake for 10 seconds. Pour into a glass and garnish with a slice of orange – dried (in the oven at 180°C for 15 minutes) or fresh – a juicy raspberry and some chocolate shavings.

April 22 Food Week

We make our evenings crisp

Do you like crisps? Do you like pizza? You will love the brand new Crunchy Cheezy Crust Lay’s. pizza hut combines its famous Cheezy Crust dough, topped with melting cheese, with the crunch of Lay’s Nature Chips chips mixed with grated cheddar, for an ultra-melting crunchy result. All you have to do is choose your filling from the recipes offered by the brand.

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April 22 Food Week

We change table service

It’s spring, we take the opportunity to bring our table up to date. The Gien pottery has partnered with Yaz Bukey to create The Favorite, a service inspired by an Ottoman story telling the love story between a turtle and a tulip in the gardens of the Sultan’s palace. The whole story is told over the different pieces, from the flat plates, to the dessert plates, through the cake dish, the cake dish or even the mug or the cup.

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laGrange infusions

We refresh ourselves in gluttony

It is in pretty cylindrical boxes that Barbara and Jeanne Ballot offer their laGrange infusions prepared from ingredients with care. Their recipes are creative and gourmet and can be enjoyed hot, cold or iced. To feel like on vacation, we choose the Coco frosted (coconut, banana and pineapple), for a TV evening, Silence ça tourne (apple & popcorn), for a walk, Le Temps des Cerises (cherry and grape) and for a pleasure detox, Detox Fresh (mint, liquorice and lemongrass).

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We have fun at a low price

From April 21 to June 5, 2022, TheFork redone sound Festival in more than 1,500 restaurants throughout France, including bistros and Insider restaurants at half price, as well as exceptional tables selected by the Michelin Guide. The latter offer up to 25% off an existing menu or special attention in addition to an existing menu (aperitif, free glass of Champagne, additional dish, visit to the kitchens, etc.), for an unforgettable moment.

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We fill our cellar

On June 23 and 24, Artcurial will have the pleasure of presenting at auction all of the old Laurent cellar, a famous gourmet restaurant in the Golden Triangle. More than 7,500 bottles, made up of some of the world’s most renowned grands crus, as well as service furniture, will be offered for sale.

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Winegrowers in the city 2022

We go to Chinon

After two years of absence, Winegrowers in the city return with the participation of most of the AOC Chinon estates in the medieval city center, for a giant and convivial tasting – like the Chinon hero Gargantua – of the 2021 vintage in red, white and rosé, without forgetting local gastronomic specialties… because everything is good in Chinon!

Saturday April 23, 2022, from 10:00 a.m. to 6:30 p.m. – Find out more


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