Leaving a career in law to become a private chef was not a gradual adjustment for Mathilde Deniau, but a complete change of direction. She chose to step away from a profession with a clearly defined path and build a new one around cooking, creativity and direct contact with the people she cooks for. Today, […]
In 1787, Thomas Jefferson also travelled through Burgundy, carefully noting wines, places and impressions from his journey. More than a historical curiosity, it points to an intuition that is still relevant today: wine never exists entirely on its own, but within a context made of food, places, occasions and the table itself. Centuries later, that […]