Ministry of FrenchFood

Ministry of FrenchFood Ministry of FrenchFood, un nouveau show où je vais aller à la rencontre de tous ceux qui font que

05/10/2026

Welcome to Norway, to Stavanger, the gateway to the fjords and home to Renaa, one of the most incredible three-Michelin-starred restaurants I’ve experienced. Chef Sven-Erik Renaa has built a library of around 400 flavors from ingredients he forages and picks at the height of their season. He ferments them, preserves them, pickles them, turns them into vinegars… and uses them throughout the year to elevate the magnificent produce of the Norwegian coast.
On the plate, it feels like a journey deep into the heart of the fjords, an extraordinary parade of the very best the sea has to offer: sea urchin, razor clams, langoustine, squid, scallops, monkfish… all dressed with sometimes unfamiliar flavors, sauces, juices and punchy condiments born from the chef’s wild foraging and seemingly limitless inspiration. Special mention for the huge flame-grilled langoustine, topped with a thin slice of reindeer bacon and a kick of jalapeño, as well as the incredible scallop with barley and rose.
And there’s also a touch of the 20 years Sven-Erik spent cooking French cuisine earlier in his career. An influence that can also be found in his extraordinary w**e list, packed with gems such as the extremely rare 2019 Sancerre “Clos de la Néore”, which we were lucky enough to be served from a magnum.
Needless to say, Restaurant Renaa is 100% approved by the Ministry of FrenchFood.

❤️🍷 : Great Ch*****ne rosé Shaman 22 by , mind blowing portuguese Colares white by , great Anjou by Domaine Andrée.

🙏🏼 A huge thank you to for inviting me to this extraordinary restaurant and for giving me the opportunity to discover the incredible world of Norwegian seafood.

🍽️ : 
Chef :
GM and co-owner :
Sommelier :
Nordbøgata 8
N-4006 Stavanger, Norway

Today I’m taking you to Paris’s very hip 9th arrondissement, just a few steps from the always buzzing Avenue Trudaine, t...
24/09/2026

Today I’m taking you to Paris’s very hip 9th arrondissement, just a few steps from the always buzzing Avenue Trudaine, to discover Double Impact. Nothing to do with the Jean-Claude Van Damme movie, except for the serious slap in the face I got from discovering Chef Etienne Dupuy’s cooking, after training with Alléno, at Noma and alongside Adrien Cachot.
The restaurant is a wonderfully peaceful little cocoon, where you can sit at a table or, even better, grab a seat at the counter facing the open kitchen.
For the menu, appropriately named “The Odyssey”, you have to trust the chef, just as Ulysses trusted his fate. The incredibly friendly Mickaël brings each dish to the table without telling you what it is, and that’s exactly how it should be. Forget your preconceptions: like the King of Ithaca, you sail into the unknown, and the surprises are as numerous as they are divine.
I’m not going to spoil everything, make sure you look through all the photos,but the barbecued lamb tripe with mint tirokafteri, garlic, jalapeño, Greek yogurt and eggplant caviar, something I probably would never have ordered à la carte, was an absolute banger. The “Sardine Bomb”, a raviole filled with sardine broth, creamy tamago egg and smoked butter, genuinely explodes in your mouth.
And to keep the Odyssey going, most of the dishes were paired with Greek w**es, lovingly selected by Paul, the extremely talented sommelier. And let me tell you: Greek w**es seriously deserve more attention.
In short, an experience full of surprises, led by an incredibly endearing team. Double Impact is therefore doubly approved by the Ministry of FrenchFood!

❤️🍷 : Great Ch*****ne La Terre Mère by Alexis Leconte, amazing white greek w**e Santorini cuvée Palatia by , very cool Côtes du Rhône Beatus Ille by Famille Isabel Ferrando and refreshing Turbullent Pet Nat by Domaine Sérol

🍽️ : Restaurant Double Impact
Chef :
Sommelier : paul.lambert.w**e
GM : Mickaël Robinault
57, rue Claude Rodier
75009 Paris, France

21/09/2026

Amazing Akabeko✨
Even though Paris is bursting with incredibly talented young chefs, sometimes it feels good to put your fate in the hands of a truly experienced chef. Even more so when that chef grew up immersed in Japanese culture before falling in love with French gastronomy.
Yasuo Nanaumi’s eye is razor-sharp, his movements laser-guided. This incredible menu begins in Japan, with beautiful buckwheat soba noodles, before the two cultures gradually start to merge. The foie gras on vinegared rice is pure indulgence, and paired with a lovely Alsace Pinot Gris by , it was one of the most beautiful pairings I’ve experienced recently. The duck is meltingly tender, the Suntory wh**ky baba is magical, and the vanilla and miso tarte Tatin is worth the trip all on its own.
Add to that an incredibly warm and genuinely kind service, and a whole team who seem truly happy to be there, and you’ll understand why Akabeko is 100% approved by the Ministry of FrenchFood.

🍷 : Great Vouvray by , lovely Pouilly-Fuissé by Domaine Vaupré, Pinot Gris d’Alsace by , mind blowing orange w**e by , silky Côte-Rotie by Martin Clerc and sweet « Doux » by .

🍽️ : .restaurant
Chef : .nanaumi
40, rue de l’Université
75007 Paris, France

10/09/2026

Grape is the new Star !
After the Michelin Stars, here come the Michelin Grapes, celebrating outstanding w**e estates. I was lucky enough to be invited to Bordeaux by the to discover the winners of this very first selection.
After the ceremony, I had the chance to taste vintages from some incredible estates, including and Château . I also spent a morning in Saint-Émilion discovering the wonderful w**es of . A fascinating tasting with , the estate’s director, who perfectly embodies this new spirit in Bordeaux, where the aim is no longer to make big, powerful w**es, but rather more elegant w**es that truly express their terroir.
This trip was also an opportunity to discover the iconic Grand Hôtel and its incredible rooftop, and to return to , home to a fascinating museum dedicated to the world of w**e.

**elovers **etasting

30/08/2026

When hôtel is art!
Welcome to L’Arlatan, in the heart of Arles, arguably one of the most artistic and stylish cities in the South of France. Here, you don’t just sleep surrounded by art. You literally sleep inside a work of art. Artist Jorge Pardo was given carte blanche to transform this historic mansion into a spectacular explosion of colours, lights and shapes. Six thousand square metres of mosaics. Almost two million handmade tiles. Every room, every door, every piece of furniture is unique. Centuries of history colliding with contemporary creation. This is not decoration. This is total art. This is L’Arlatan. And this is 100% approved by the Ministry of FrenchFood.

P.S. The €20 breakfast, featuring exceptional viennoiseries from the nearby organic Boulangerie , is honestly one of the best-value breakfasts I’ve ever had in a hotel of this calibre.

🏨 : 
20, rue du Sauvage
16, place Voltaire
13200 Arles, France

28/08/2026

Welcome to Arles and Inari, where Paris food-scene star Céline Pham has opened her very first restaurant of her own, nestled inside a chapel dating back to 1224. Armed with a résumé as sharp as a Japanese gyuto, Céline comes from a Vietnamese family where emotions are expressed through food. And here in Arles, everything is about emotion. The incredibly precise layering of micro-flavours: Provençal tomato, tomato water with geranium vinegar, basil, fennel flowers, cosmos flowers and carrot blossoms; tuna caught that very morning in the Camargue by Mathieu Chapel; natural w**es handpicked by Francesca; chocolate and olive; roasted fig and Camargue black rice… As its name suggests, Inari is a truly divine experience and, obviously, 100% approved by the Ministry of FrenchFood.

🍷 : , amazing orange w**e by , huge crush for Minoque 2025 by and of course mind blowing La Papesse by

🐟 by

🍽️ : .arles
Cheffe :
Sommelier :
16, place Voltaire
13200 Arles, France

**epairing

23/08/2026

CAN YOU REALLY MAKE A FRENCH BAGUETTE AT HOME? 🥖🇫🇷
Guys, as a Minister of Frenchfood, I had to try this. It’s called La French Baguette: a DIY kit that promises you can make your very own French baguette… in your kitchen.
A bag of flour and yeast, some water, a teaspoon of salt, and five minutes of kneading. And somehow, this is supposed to become a proper French baguette.
Spoiler: things got VERY sticky.
But what came out of my oven genuinely surprised me.
So… can a baguette from a bag really compete with the real thing? Watch until the end.

Want to try it at home? .french.baguette delivers its kits in the US via and in France via .

A HUGE SPLASH AT SUR MER! 🌊Just a stone’s throw from Canal Saint-Martin, in one of Paris’ most exciting neighbourhoods, ...
22/08/2026

A HUGE SPLASH AT SUR MER! 🌊
Just a stone’s throw from Canal Saint-Martin, in one of Paris’ most exciting neighbourhoods, packed with small independent shops as cool as they are sharp, Sur Mer dresses the beginning of rue de Marseille in blue.
Friends, for my first restaurant post after the long summer break, I got completely blown away. Or rather, hit by a huge wave of freshness from a menu that smells and tastes of the sea. The real thing. That pure, briny taste of the ocean, turned into happiness by the expert hands of a seriously inspired chef: Olive Davoud.
From Titouan’s warm welcome and excellent advice, I immediately wanted to order EVERYTHING. Which is just as well, because this seafood-driven menu is absolutely made for sharing.
Shellfish, crustaceans, fish, every ingredient, carefully and responsibly sourced by the chef, is allowed to speak for itself, always with a clever little twist that takes it somewhere unexpected.
Perfectly cooked whelks from Mont-Saint-Michel come alive with rayu mayonnaise (that addictive Japanese chilli and sesame oil). Grilled prawns from the Charente marshes dance in a sweet-and-sour rhubarb sauce. Banka trout gravlax flirts with fennel seeds. Half-cooked blue lobster from Brittany gets playful with coco beans, samphire, greengage plum and tarragon. And grilled cuttlefish from the Bay of Gascogne almost seem to jump off their bed of marinated aubergines.
This being Canal Saint-Martin, the w**e list naturally rides the natural-w**e wave, but, thankfully, without ever drifting into the weird stuff.
🍷 : After a wonderfully joyful glass of Guillaume Noire Éléments Sauvignon to kick things off, pairing all these exceptional little plates with a magnificent Pouilly-Fuissé from Maison Valette, with that irresistible struck-match minerality, is the kind of moment I won’t forget anytime soon. Especially when sharing it all with my good old buddy Emery Doligé. ❤️
Of course, Sur Mer is 100% approved by the Ministry of FrenchFood.

🍽️ : Restaurant Sur Mer
Cheffe : Olive DAVOUX
Sommelier :
1, rue de Marseille
75010 Paris, France

**epairing

You all know how much I love Corsica and its extraordinary artisan w**es. Well… this one completely blew me away.Monte M...
31/07/2026

You all know how much I love Corsica and its extraordinary artisan w**es. Well… this one completely blew me away.
Monte Mare 2021 from Domaine Comte Abbatucci is quite simply one of the most rare and remarkable w**es I’ve tasted in a very long time.
Made from 100% Sciaccarellu, this is a w**e unlike any other. Since 2016, the Abbatucci family has been pioneering an innovative viticultural approach using dynamized seawater, applied to the vines of their iconic Monte Mare and Valle di Mare cuvées. Whether you see it as science, intuition or both, the result in the glass is simply extraordinary.
From the very first swirl, the w**e draws you in. Wild strawberries, vibrant red berries and an unmistakable iodine freshness rise from the glass, immediately transporting you to the Corsican coastline. The palate is nothing short of mesmerizing: velvety, incredibly refined, with silky tannins that gently coat the mouth without ever weighing it down. Then comes the signature of the w**e, a remarkable saline finish that makes your mouth water and seems to extend every flavour endlessly. Elegant, vibrant and profoundly Mediterranean, this is a bottle that doesn’t just express a terroir... it captures the soul of an island.
It became the perfect companion to our wonderful Corsican feast at Restaurant Élysée Saint-Honoré: delicate migliacciu, an exceptional 24-month-aged Corsican ham, and a spectacular Corsican black pork chop served with meltingly tender potatoes. A menu that celebrated the island with remarkable authenticity and allowed this extraordinary w**e to reveal every facet of its personality.
A huge thank you to my friend Serge for sharing this unforgettable lunch, and, above all, for opening a bottle that I may never have the chance to taste again.

🍷 Monte Mare 2021 by Domaine Comte Abbatucci

🍽️ : 🔸L'Élysée Saint Honoré 🔸
205 Rue du Faubourg St Honoré,
75008 Paris, France

**e **elover **epairing

The moment you step inside Eskal in Paris’ 8th arrondissement, you’re immersed in a futuristic atmosphere where shimmeri...
20/07/2026

The moment you step inside Eskal in Paris’ 8th arrondissement, you’re immersed in a futuristic atmosphere where shimmering rose-gold reflections set the tone. A bold interior that perfectly blends contemporary design with cosy comfort, featuring beautiful custom-made furniture throughout.
The open kitchen, built around a sleek counter, offers a front-row seat to watch Chef Alexandre Chambat at work. And trust me, his résumé is seriously impressive. From L’Astrance to La Monnaie de Paris, L’Oiseau Blanc and Pavillon Ledoyen…
No unnecessary theatrics here. No pretentious plates buried under caviar or truffle. Just outstanding ingredients, elevated by brilliantly judged flavour combinations and flawless ex*****on.
From the very first amuse-bouches—beautifully crafted creations like the laminated brioche with carrot, zucchini and Sichuan pepper—you immediately realise this restaurant is aiming for a Michelin star... and it has every reason to believe it will get there.
The Grenobloise skate, served with veal jus infused with rose geranium and pressed skate with seaweed, was an absolute triumph. The rope-grown mussels with new potatoes, samphire and smoked marinière sauce were just as memorable: pure iodised indulgence.
For dessert, pastry chef Nael Mani finishes on a beautifully fresh seasonal note with his Baba, peach, chilli, chamomile and melilot cream.
A special mention also goes to the outstanding sommelier, whose pairings constantly surprised us. The beautifully unconventional Orange Voilée alongside white trout with almond sauce, wild garlic, grapefruit, peas, green beans, trout taco and a delicate dashi-style broth was an absolute revelation. He also has a remarkable command of Loire Valley gems, including the magnificent Clef de Sol from La Grange Tiphaine.
Eskal is 100% approved by the Ministry of FrenchFood..

🍷 Mas Del Périé - Fabien Jouves great Cairanne by

🍽️ : Restaurant Eskal Paris
Chef : Alexandre Chambat
Chef Pâtissier : Manitou
Sommelier : Pierre Le Brouder
47, Rue Des Mathurins,
75008 Paris, France

**epairing

Adresse

5 Rue De La Premiere Armee
Riquewihr
68340

Site Web

Notifications

Soyez le premier à savoir et laissez-nous vous envoyer un courriel lorsque Ministry of FrenchFood publie des nouvelles et des promotions. Votre adresse e-mail ne sera pas utilisée à d'autres fins, et vous pouvez vous désabonner à tout moment.

Contacter L'entreprise

Envoyer un message à Ministry of FrenchFood:

Raccourcis

Partager

Catégorie