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

Without the french Revolution, would gastronomy have emerged ? Would we have been able to develop this realm into what it is ?

The Paris Air Show is hectic. Adding to the stress is finding at the last minute, sometimes late, a place to dine, preferably offering a unique experience. Such is what the Parisian brasseries offer.

To predict the future, some look into cristal balls, others into wine glasses and plates

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

Since the dawn of time, the dinner table has been part of diplomacy. What better way to reconcile differences of opinion than over food and wine that do the same

Gastronomy was effectively consecrated in 1825 with the publishing of Physiology of Taste. We will celebrate this bicentenary with taste!

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

At Biztronomy, we sincerely believe that the gastronomic act of sitting down to enjoy a meal brings ideas and identities closer together. We're convinced that, as a result, gastronomy will one day help to alleviate the world's dissensions and misunderstandings.

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.

Most North Americans have experienced at least once in their life roasting a marshmallow over a summer camp fire. But how many have experienced a real marshmallow?

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.