blue eggplant by Serge Gouloumès
If you are what you eat, then it could be said that chefs are what they cook. In an exclusive series from Relaxnews, some of the top chefs from around the world share their favorite food ingredient to prepare and eat, every week. Whether it be lemons, apricots, or sea urchin, the answers are as varied as the chefs themselves. The chef of Mas Candille in Mougins in the south of France, Serge Gouloumès, lets us in on the secrets of the blue eggplant.
Turkey tapped as next big market for restaurant growth
Restaurateurs and chefs are increasingly eyeing Turkey as the next big market for growth, as popular US burger brand Shake Shack and British celebrity chef Jamie Oliver announced plans to set up their first outposts in the Eurasian country later this year.
Chocolate not yet China's cup of tea
Michelangelo's David stands proud next to the Eiffel Tower in a Chinese display, flanked by the Great Wall and the Terracotta Army -- all made of chocolate.
British accountant is big cheese in France
Halfway up a mountain in the south of France with the sun beating down and only a herd of goats for company, Briton Matt Feroze's real life as a government accountant in London felt light years away.
Food films to watch during the Berlin International Film Festival
A film that tells the story of one humble man’s crusade against the fast food phenomenon, another that chronicles the peaceful co-existence of Catholic and Muslim communities bound together through couscous, and yet another that tries to trace the rightful inventor of hummus are among some of the films being featured at the Berlin International Film Festival next week.