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?

Ethiquable, the visionary employee owned company, proves that quality for the taste buds is conducive to sustainability, including for chocolate.

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.

French Gastronomy gained success from codification, whether it be Antonin Carême (1783-1833) codifying the 4 mother sauces or Auguste Escoffier (1846-1935) codifying the management and organization of the kitchen. Can this same cartesian spirit apply to innovation?

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.

When explaining what Biztronomy is - the missing link between business and gastronomy - some have looked at me in amusement and others in bewilderment. But as would a stubborn messiah, I persist in the broader belief that Gastronomy can save the world and the functional belief that this lies in its deep rooted link to business. Case in point, the Michelin company, creator of both the renown tires as well as the Michelin guide, pinnacle of culinary guides and unofficial gate k

What came first, efficiency in the kitchen or in the car factory? Or how taylorism may have found inspiration from Escoffier, the king of chefs.

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.

Welcome do Biztronomy, a meeting place for business people who love gastronomy. Gastronomy is a fantastic vector not only to talk about...

What better tool for business than a good meal? Where else can we discover, understand, build trust or compromise? What better...