Monthly Archives: January 2026

Découvrez comment réaliser la savoureuse pâte à tartiner pralinée d'Arnaud Larher avec 'La Brigade Bonjour !

Recipe

Discover how to make Arnaud Larher’s delicious praline spread with ‘La Brigade Hello!

Do you want to delight your taste buds with an exceptional praline spread? Look no further! In the show 'La Brigade Bonjour !', pastry chef Arnaud Larher shares his homemade recipe that subtly combines flavors and textures. No more industrial products, this preparation favors quality ingredients and respects your well-being. Discover in a few steps how to create this delight…

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January 21, 2026

Saint-Ouën-des-Toits : Un projet ambitieux pour l'extension du dojo et de la cantine scolaire

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Saint-Ouën-des-Toits: An ambitious project for the extension of the dojo and the school canteen

In Saint-Ouën-des-Toits, a new breath animates the municipality with the project of dojo extension and school canteen. These initiatives, much more than mere construction work, aim to strengthen the ties between residents and energize local life. Children, who grow up in an environment where after-school care and sports practice intertwine, will benefit from infrastructure adapted to their needs. A step…

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January 20, 2026

Neige et soleil, une combinaison périlleuse propice aux avalanches

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Neige and sun, a perilous combination conducive to avalanches

The meeting between snow and sun may seem enchanting, but it conceals a latent danger. In the mountains, the fresh air and solar radiation act in tandem on the snowpack, creating conditions conducive to avalanches. Skiers, attracted by the clear sky, may find themselves facing sudden snow slides, turning a radiant day into a true catastrophic scenario. The fragile balance…

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January 19, 2026

À la découverte des Volets Rouges : La nouvelle pépite gastronomique de la semaine qui émerveille nos papilles

Gastronomy

À la découverte des Volets Rouges : The new culinary gem of the week that delights our taste buds

Les Volets Rouges, a true gastronomic revelation, unveil themselves in Toulouse and delight our senses. In the heart of the Pink City, this unique bistro highlights the flavors of the Basque Country, brought to life by the Du Bois brothers. Their journey, rich and inspiring, charts a path toward a cuisine imbued with boldness and creativity, through meticulously crafted dishes…

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January 18, 2026

Loire-Atlantique : une nouvelle expérience gastronomique s'annonce avec l'ouverture d'un restaurant après la guinguette

Restaurant

Loire-Atlantique: a new gastronomic experience is announced with the opening of a restaurant after the guinguette

Loire-Atlantique new gastronomic experience with the announcement of the opening of a restaurant after the guinguette. Les Pipelettes, already appreciated for their warm service, will take possession of the place and offer a menu highlighting local flavors. The locals, expected this summer, will be able to savor dishes prepared with passion, reflecting a shared enthusiasm for the region's cuisine. This…

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January 17, 2026

Pizza Maïo au cœur du Mans : Un nouveau gérant pour entamer la nouvelle année

Restaurant

Pizza Maïo in the heart of Le Mans: A new manager to kick off the new year

In the beating heart of Le Mans, Pizza Maïo is about to experience a fascinating new chapter. Starting this year, a new manager promises to bring a fresh breeze to this iconic institution. With a passion for gastronomy, he aims to enchant locals and visitors with reimagined recipes and a warm atmosphere. This transformation is part of a renewal where…

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January 16, 2026

La pizzeria Casamia de Betton sous un nouveau souffle avec de nouveaux propriétaires

Restaurant

La pizzeria Casamia de Betton under a new lease of life with new owners

The Casamia pizzeria in Betton enters a new era thanks to its new owners, driven by a passion for Italian gastronomy. Under their direction, the establishment takes on a new lease on life, reinventing its traditional recipes while respecting the . The warm welcome and friendly atmosphere reinforce these entrepreneurs' commitment to offering not only delicious diversities but also an…

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January 15, 2026

Une pizzeria de Cancale baisse le rideau et lance un vide-restaurant

Restaurant

A pizzeria in Cancale is closing its doors and launching a restaurant sale

In Cancale, the closure of a pizzeria brings emotions to the surface. The warmth of the ovens fades, but Isabelle and Guillaume Luciano are reinventing their culinary concept with the establishment of a restaurant pop-up. This bold project aims to revive traditional recipes while fostering a warm exchange between residents and restaurateurs. This movement resonates with the spirit of local…

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January 14, 2026

L'évolution des pratiques de paiement au restaurant : pourquoi privilégier le comptoir plutôt que la table ?

Restaurant

L’évolution des pratiques de paiement au restaurant : pourquoi privilégier le comptoir plutôt que la table ?

The revolution of payment methods in restaurants is attracting attention. Between speed and efficiency, the choice to pay at the counter rather than at the table is becoming a notable trend. This approach not only facilitates service but also creates an atmosphere of transparency between the restaurateur and the customer. Abandoning traditional methods may seem bold, but the benefits are…

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January 13, 2026

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Apprendre le français en ligne avec FLE.re : exercises, audio and dictations

Since the advent of digital platforms, learning French online has never been so accessible or stimulating. The FLE resources are enriched each year with new interactive and personalized tools, making the language of Molière vibrant and close to daily life. FLE.re has now established itself as a reference for anyone wishing to progress at their own pace, through exercises, dictations,…

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January 12, 2026

Un restaurant anglais tourne en dérision les fans de pizza à l'ananas : "Va, monstre !

Restaurant

An English restaurant mocks pineapple pizza fans: “Go, monster!”

In a small corner of England, a restaurant does not hesitate to mock fans of pineapple pizza by launching the provocative slogan: "Go, monster!". This cry from the heart arises from a true war of flavors, where pizza purists oppose the daring defenders of pineapple on their favorite dish. With humor, this restaurant reveals the food passions that can transform…

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January 12, 2026

Devenez propriétaire d'un restaurant enchanteur en Bretagne pour seulement 90 000 € dans une séduisante ville touristique

Restaurant

Become the owner of a charming restaurant in Brittany for only €90,000 in a delightful tourist town

Imagine becoming the owner of an enchanted restaurant in Brittany for only €90,000. Nestled in a charming tourist town, this establishment is bursting with potential to attract a clientele eager for new experiences. With its warm atmosphere and strategic location, your dream of managing a restaurant can come true while enjoying a charming setting and a rich local culture. This…

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January 11, 2026

Lyon : Un appel urgent à l'aide d'un restaurant adoré menacé de fermeture

Restaurant

Lyon: An urgent call for help from a beloved restaurant threatened with closure

In the vibrant heart of Lyon, a small vegan burger restaurant is fighting for its survival. Since its opening in 2018, Hank has become a beloved place for many, offering a delicious and environmentally friendly alternative. Today, as it faces financial difficulties, the establishment is issuing a heartfelt plea. *The closure* of this cherished restaurant would be a significant loss…

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January 10, 2026

Le restaurant La Bonne Source passe le flambeau après 27 ans : « Mon affection pour mes clients ne faiblira jamais »

Restaurant

Le restaurant La Bonne Source passes the torch after 27 years: “My affection for my customers will never wane.”

After 27 years in existence, the restaurant La Bonne Source sees a change of direction. Corinne Bourguignon, its longstanding owner, hands over the reins to Amen Catraye, while affirming that her bond with her customers is unbreakable. She has been able to weave, through years of sharing and warmth, deeply human connections. This handover is as much a promise of…

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January 9, 2026

L'Entracte : Un Voyage Éprouvant au Cœur des Secrets du Restaurant de Moulins

Restaurant

L’Intermission: A Grueling Journey into the Secrets of the Moulins Restaurant

In the city of Moulins, L'Entracte awakens curiosity, revealing secrets buried at the heart of its bistronomic cuisine. Here, each dish tells a story where tradition mingles with innovation. Chef Mélodie Daugy, with a background alongside the greatest, transforms forgotten recipes into tasting experiences that leave a mark in the minds. Whether it's a simple amuse-bouche or an audacious dessert,…

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January 8, 2026

Un chef passionné lance son restaurant au cœur d'une des plus belles villes médiévales de Gironde

Restaurant

Un passionate chef is launching his restaurant in the heart of one of the most beautiful medieval towns in Gironde

In Bazas, a charming medieval town, a *passionate chef* opens the doors to his Contemporary restaurant. Youcef Aubert, who fell under the charm of this Gascon city during a visit with his wife, is about to share his vision, emphasizing quality products and a spirit of accessibility. His journey, marked by experience and passion, testifies to a desire to delight…

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January 7, 2026

Lannion : Tempête au Buffalo Grill, un défi pour ses 23 employés

Restaurant

Lannion: Storm at Buffalo Grill, a challenge for its 23 employees

The employees of Buffalo Grill in Lannion are experiencing uncertain times. With the recent decision for judicial recovery, these 23 employees find themselves facing a storm of concerns, swinging between anxiety about the future and the desire to maintain their team spirit. For years, they have fought to provide warm service, holding onto the hope of a serene future despite…

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January 6, 2026

Le restaurant engagé : une initiative solidaire pour soutenir les sans-abri

Restaurant

Le restaurant engagé : une initiative solidaire pour soutenir les sans-abri

In a context where mutual aid takes on its full meaning, the engaged restaurant stands out as a solidarity initiative to support the homeless. By training men and women in difficulty, this project not only offers them culinary skills but also a genuine support towards professional reintegration. Each dish prepared reflects the desire to restore dignity to those in need,…

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January 5, 2026

Lille : Le restaurant Bloempot de Florent Ladeyn fait peau neuve en changeant temporairement d'adresse

Restaurant

Lille: The Bloempot restaurant of Florent Ladeyn is getting a makeover by temporarily changing its address.

The Lille gastronomy is brought to life with the Bloempot restaurant, led by the talented Florent Ladeyn. Currently under renovation, this iconic address is transforming into a nomadic concept as of January 22, 2025, setting up between Lambersart and Lille. A great opportunity to rediscover Flemish cuisine while respecting the values of the local terroir, in an enchanting natural setting!…

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January 4, 2026

À Mésanger, la pizzeria A la Bon’heur fait peau neuve sous la houlette d'un jeune couple dynamique

Restaurant

At Mésanger, the pizzeria A la Bon’heur is getting a makeover under the guidance of a young dynamic couple

In Mésanger, a breath of fresh air is blowing through the pizzeria A la Bon’heur, now led by a young dynamic couple, Félix Gasnier and Manon Métayer. Their goal? To breathe new life into this iconic establishment and to charm the locals with Italian creations that blend tradition and modernity. They focus on a craft approach, ensuring homemade dishes and…

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January 3, 2026