Being a gastronome means knowing how to reason the fork, how to think the table. However, it is difficult to philosophize about your bite, or even to discuss the art of good eating, without knowing Brillat-Savarin and his indispensable alter ego, Grimod de la Reynière.

Grimod de La Reynière, one of two founders of Gastronomy, will be celebrated during a conference in Lyon, France, October 2nd & 3rd, 2026

Nutriscore is trying help people eat better. But we need more than a patch to avoid the ravages of poor eating habits.

Gastronomy! It's too serious a matter to be left to the cooks.

The time for the Revenge of the Chefs had come, after decades of floundering under the ink and the feather

Making a great meal such as a Thanksgiving dinner is not simple task. The question is, did project managers learn from the cook?

In this colorful journey through the Beaujolais wine region and history, Chris Silva evokes how a very common trend of wanting to sell as quickly as possible turned into a celebration worthy of having a dedicated Saint's day.

Tasting menus and wine pairing contribute more to the chef's ego than to gastronomy. The gastronome must reclaim his central role!

Even if you should eat with your brain first. Why gastronomy is a whole system of thought, and why we should add philosophy, semiotic and sociology to it.

The French table conversation should always be light, never too serious, slightly frivolous, rarely erudite, or a least not more than a sentence and a half long.

Half of three stars, or how to squeeze in two meals into half an experience.

There is nothing that sells more than the imminent demise of some prominent figure or myth. Announcing that France will loose its gastronomical touch is a good example.

Deep differences in mindset that differentiate North Americans from the French can be summarized in one simple object, the wine glass; and to be more specific, this symbol lies in the stem and its presence or absence.

The next clash of civilization : those who think we can stick to a plain cheeseburger and those who think we can transform it and bring it to new heights.

This is a tribute to my American hedonists who, through many joyful encounters helped give birth to Biztronomy. I've been socializing with Americans for nearly 30 years now, mostly in a professional capacity, and these encounters have very often resulted in conversations as delicious as the food. The concept of the American hedonist may seem paradoxical, especially when we think of the junk food and even more so when seen from a french perspective with its culinary excellence

The battle between purity and naturalness. Using the egg to illustrate fundamental cultural differences between France and North America.

Bistro, bistronomy, biztronomy, gastronomy, what does it all mean? Believe it or not, gastronomy is almost 2500 years old and comes from one of the oldest "trip advisors" known.