High-brow hybrids

Published: December 6, 2019 by Rhiannon Rees 1483

It’s the age of the crossover. In all corners of the French culinary world, the biggest names are coming together to create new, exciting – and often unprecedented – dishes and experiences, from the renowned alliance between Pierre Hermé and L’Occitane when they opened the experimental 86 Champs, to the latest mind-blowing choc-meets-glacé confections courtesy of La Maison du Chocolat and La Glacerie Paris, to the recent and rare collaboration between Michelin-starred Jean-André Charial and chef Michel Rostang at Le Train Bleu. We can’t wait to see who will pair up next!