“You don’t just taste a Chapon chocolate, you cherish the memory forever”. From the age of seven Patrice Chapon frequented the world of gastronomy. Whilst he studied design and architecture , his training inevitably...
Category - Epicurean
Foie Gras and Gavage – Is the practice cruel?
The foie gras industry started to develop around 1820 and has been one of the farmer’s main...
Connoisseur’s Guide to Caviar
Caviar has always been the delicacy of aristocrats and sophisticated gourmands. Even though...