Chris tells us about the history, pleasures and practices related to the Beaujolais Nouveau.

Most North Americans have experienced at least once in their life roasting a marshmallow over a summer camp fire, turning the soggy bulge...

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

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...

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

Français French Gastronomy gained success from codification, whether it be Antonin Carême (1783-1833) codifying the 4 mother sauces or...

Half of three stars

Rick Fantasia's book dipped in a bitter-sweet review There is nothing that sells more than the imminent demise of some prominent figure...

When explaining what Biztronomy is - the missing link between business and gastronomy - some have looked at me in amusement and others in...

What came first, efficiency in the kitchen or in the car factory?

Wine in stemmed or stemless glass

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...

August 4th, 2023 This is a tribute to my American hedonists who, through many joyful encounters helped give birth to Biztronomy. I've...

The battle between purity and naturalness

Bistro, bistronomy, gastronomy, what does it all mean?

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...