HERVE FORT: HOW TO REBUILD IMMATERIAL VALUE

in conversation with Hervé Fort, head of Les Crayères on how he rebuilt the immaterial value of this old French demeure.… more

PHILIPPE MILLE: TASTE AS AN EDUCATION

MOF and 2 Michelin-satrred Chef PHILIPPE MILLE on taste and education as a way to revive an entire ecosystem.… more

CHAMPAGNE IS A TERROIR: PHILIPPE JAMESSE, LES CRAYERES, RHEIMS.

Philippe Jamesse on why Champagne wines are more and more focussing on their terroir, telling their identity differently.… more

IS TASTE A PHYSICAL OR AN AESTHETICAL EXPERIENCE?

We'll provide various angles to this topic, from the origins of taste to the finest culinary experience, from producers to artisans to … more

GASTRONOMY: THE ART OF FOOD.

This is where we talk about the ART OF FOOD. rawness showcases the best artisans around the world, those hidden locals who have the mastery of an inte… more