Articles

  • 1 month ago | forbes.com | Sylvie Bigar

    The main reason to watch Marcella, a new documentary about Marcella Hazan, the late Italian cook and teacher Julia Child once described as “my mentor in all things Italian,” may well be because we’re all craving the kind of lifestyle that still oozes from her beloved, bestselling cookbooks.

  • 1 month ago | forbes.com | Sylvie Bigar

    Even though there was much else to see at Restaurant Daniel in New York City last week, all eyes were on the duck. The dining room felt formal and festive: the pale coffered ceiling reflected onto perfectly pressed white tablecloths and white orchid petals. Positioned along the wall, a carefully curated cheese trolley bided its time while colorful serving cups carrying creative amuses flew from hands to tables.

  • 2 months ago | forbes.com | Sylvie Bigar

    When I discovered that Switzerland, my home country, was about to hold a so-called Swiss Cervelas Summit, I had to recognize that charcuterie had risen to yet a new gastronomic level. The cervelas we gnawed on at recess may have looked like a fat, curved hot-dog, but it is in fact, a stubby, finely processed mixture of beef, pork and spices in beef casing, eaten hot or cold. It has been referred to as the Swiss National Sausage and may have been around for centuries.

  • Mar 26, 2025 | forbes.com.br | Sylvie Bigar

    Milhares de hotéis planejam abrir suas portas em 2025. Eles estão surgindo em cidades, ilhas, no meio do campo ou em áreas selvagens. Além das redes corporativas e dos destinos mais conhecidos, aqui estão 10 hotéis únicos para considerar. Uma residência majestosa que data de séculos atrás, o Rajgarh Palace domina as colinas de Maniyagarh dentro de uma área de 30 hectares de floresta tropical, próximo ao Parque Nacional de Panna e sua Reserva de Tigres.

  • Feb 25, 2025 | forbes.com | Sylvie Bigar

    News of The Fishwife Cookbook release, written by company co-founder Becca Millstein and recipe developer Vilda Gonzalez, brought me back to the infamous world of middle-school. It’s lunch time in the cafeteria and I’m about to unwrap the delicious sandwich my Parisian mother made for me that morning, but as soon as I pinch the foil packet open, my classmates shriek in horror, get up and move away. “It stinks!” they yell. “What do you have in there?

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Cathy Hawker

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Catherine Sweeney

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Paul Whittaker

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Group News Editor, Director at Powder Metallurgy Review

Editor at PIM International

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Meredith Carey

Deputy Editor at Tripadvisor

Meredith Carey primarily covers news in Paris, Île-de-France, France and surrounding areas.

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Frances Kerry

Desk Editor at Reuters

Frances Kerry primarily covers news in Washington, D.C., United States and surrounding areas.

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Sylvie Bigar
Sylvie Bigar @sylviebigar
15 May 25

Read my review: New Documentary Features Marcella Hazan, Godmother Of Italian Cooking via @forbes https://t.co/iEW46vA6AH

Sylvie Bigar
Sylvie Bigar @sylviebigar
30 Apr 25

At Restaurant Daniel In New York, Historic Duck A La Presse Is Revived via @forbes https://t.co/hGAhJV8qhM

Sylvie Bigar
Sylvie Bigar @sylviebigar
1 Apr 25

Charcuterie Beyond The Board: Sausages, Pâtés And Terrines via @forbes https://t.co/46dUF1FoMU