A new culinary environment, sushi by Mory Sacko, a festive restaurant in Paris… What’s new in the kitchen?

The new cooking medium of the time: Bouillant(e)s

Atabula gives way to Bouillant(e)s. Frank Pinay-Rabaroust, founder of Benchmark Culinary Media, is embarking on a new editorial adventure. In the program? A website and newsletter dedicated to gastronomy and the food industry, launched by a former Michelin guide. With a multidisciplinary approach, Bouillant(e)s DNA aims to be at the intersection of different worlds such as literature, fashion, art and design. We’re already revealing 23 personality portraits to follow in 2023, a file on the character of a chef, or even an investigation of a wine capsule bottle.

More information at Bouillantes.com.

Breaking news: Noma is closing its doors

The flagship of world gastronomy is closing its doors. Three stars in the Michelin Guide, nominated five times 50 best as the best restaurant in the world… Despite the dazzling success, the talented chef René Redzepi announces that he wants to close the job. “To remain Noma, we must change. The winter of 2024 will be Noma’s last season as we know it,” he announced on his Instagram page two weeks ago. Indeed, the most desirable table on the planet is being transformed into a culinary laboratory, renamed Noma 3.0. “In 2025, our restaurant is transformed into a giant laboratory, a pioneering test kitchen dedicated to food innovation and the development of new flavors,” he explains. Danish chef on his website. Under the question mark? Unstable working conditions. “This model of gastronomy just doesn’t work,” he admits to the New York Times, “it’s not sustainable financially, emotionally, as an employer, or as a person.” All good things come to an end.

More information at Noma.dk.

Chef to Watch: Rebecca Beaufour

Since opening in June on Rue de Paradis in the 9th arrondissement of Paris, Rebecca Beaufour has won the hearts of the area’s gourmands with her concept of a live table and a cutting-edge cuisine rich in emotion. The young chef, who graduated from the Ferrandi school, trained in some of the most demanding establishments (L’Arpège, Le Grand Vefour, A Noste, the Senate Presidency kitchens) before serving his technique further. comfortable and individual kitchen. Dante, his table-like restaurant, surprises with its menu of only small dishes, from €9 to €80. Amberjack sashimi, confit pork bao, mushroom ravioli, pigeon stuffed with foie gras, roast veal sweetbread or flame-grilled blue lobster, each specialty is a taste journey. This promising, smiling and enthusiastic chef is not done getting people talking about him.

Dante, 14 rue de Paradis, 75009 Paris. Such. 06.60.39.09.01

Festive address: Noto

Festive performances are increasing in Paris. The concept. The evening begins in the traditional way, sitting in front of a good dinner, until the atmosphere completely changes. Mondaine, Le Bœuf sur le Toit, Le Gatsby and Noto are among the best addresses of this new genre. In the heart of the Salle Pleyel in the 17th arrondissement of Paris, Noto restaurant entices for the first time with its elegant and comfortable design. Chef Emilio Giannoni, who arrived last October, offers refined, generous and contemporary Italian cuisine. Special mention to linguine alle vongole for rediscovering this transalpine specialty. Also on the menu are delectable dishes, some of which can be shared, such as fresh truffle risotto, and in the room, during the evening, the restaurant turns into a festive place, with musical entertainment guaranteed even during the week. An ideal address to combine fine cuisine and Nuba.

Noto Paris, 252 bis rue du Faubourg Saint-Honoré, 75008 Paris. Such. 01.86.95.96.60

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Current cookbook. Be brave. A no-holds-barred book to finally get you started in the kitchen

A whimsical and colorful character, American chef Joshua Weissman publishes “Osez!” a cookbook published by Hachette Pratique. A New York Times bestseller, this no-holds-barred book is designed to be accessible to everyone so you can finally take the time to get behind the stove. Salmon gravlax, pickles, dashi, onion soup, key lime pie, ricotta pancakes… We discover a hundred unbeatable recipes to rediscover the taste of good food. Like the chef, the whole thing is garnished with a good dose of humor.

Be brave. A no-holds-barred book to finally get you started in the kitchen, by Joshua Weissman, Éditions Hachette Pratique, 264 pages, €30. Sold on Amazon.fr.

Limited edition of the moment: Sushi Shop X Mory Sacko

Mauro Colagreco, Paul Pairet and now Maury Sacco. For three months, the head chef of MoSuke has been cooperating with Sushi Shop at a high level. In the program? A unique 21-piece box that bears the chef’s identity, at the crossroads of different cultures: West African sushi combining shrimp, gumbo and mayo or even vinegar rice made with miso and sesame, eggplant caviar, all topped with a snack stuffed with eggplant. There are also meat-based creations, like the California Cajun Chicken, which combines chicken marinated in Cajun spices, miso mayo, yuzu, and an ultra-creamy tonkatsu sauce. The chef is not limited to that. Spicy lovers will be delighted to discover the Moscoville Signature, which consists of eight progressively spicier slices arranged around a chili. Because, according to the cook. “Having fun while eating chili, yes, it’s possible.”

Sushi Shop x Mory Sacko, €26.90 for 21, sold in all Sushi Shop stores and on Sushishop.fr.

The festival food moment. It `s good! Japan

Notice to Japanese cuisine lovers, the biggest show dedicated to Japanese gastronomy returns for its ninth edition from February 17th to 19th. After an absence of three long years, the reference show will once again take over La Halle des Blancs, located in the 4th arrondissement of Paris. More than 60 players from Japanese gastronomy, tableware and Japanese tourism will be present. On the menu? Mochis from Maison du Mochi, matcha dessert from Taiyaki Paris, muchiga, health drink from Maison Aimi and many other surprises for an express trip to the Land of the Rising Sun.

More information and programming at Cestbonlejapon.com.