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The Kitchen
French Chef Thomas Lemaire's recipe for Zucchini and goat cheese soup
Lyon's Thomas Lemaire's shows us that you don't have to be complicated to make dishes that really speak to people.
A former cooking teacher at the prestigious culinary school Institut Paul Bocuse, Lemaire says he looks for recipes that speak to people, without seeking to be complicated.
The Kitchen
Chef Andrés Sandoval's Caribbean Ceviche with mango recipe
Lyon based Venezuelan chef Chef Andrés Sandoval shares with The Kitchen his unique Ceviche recipe. The dish makes a tricolore of his traditional french culinary education at Paul Bocuse, his Caribbean upbringing and Latin spices fascination.
Uzbekistan
Here's what Uzbekistan's cuisine reveals about its history and culture
In partnership with NAESMI
Uzbekistan’s territory was a central route on the Silk Road, and the people, ideas and goods that travelled through it have intrinsically become part of Uzbekistan’s culture, including its cuisine.
Taste
Vegan Recipe: Healthy, animal and eco friendly
Healthy vegan food is often referred to as bland, boring, expensive and inaccessible. The award-winning vegan eatery 'Little Erth' is challenging this perception. With their vegan recipes, they aim to showcase that plant-based food can be much tastier than fast co
Health Series
Is microalgae the sustainable food of the future?
In partnership with The European Commission
Microalgae are a potential alternative to traditional protein sources that often have a high impact on the environment. Might this sustainable solution to our growing nutritional needs make microalgae the food of the future?
Health Series
Will consumers be won over by microalgae meals?
In partnership with The European Commission
Microalgae contain nutrients and are an alternative source of protein. Unlike traditional sources of protein, they have a low environmental impact. But how are experts focusing on making microalgae known and accepted as an everyday food source?