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.

Business and Tipsiness, must one chose? Navigating the ridge line with Gastronomy and business.

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!