This week, we allow ourselves a guilty pleasure, we taste a masterpiece, we test everything, we there we go, let’s gets into the tone of the season, we keep smiling… This is the Gourmet Agenda for September 21, in brief!
We allow ourselves a guilty pleasure
The Dove and the Olive Tree
For the visit of Pope Leo Specializing in the manufacture of chocolates with extra virgin olive oil, the Marseille house brings together two of its emblematic creations: a Dove of Peace in chocolate, garnished with Feuilletines and hazelnuts and a Branch of Green Esperantines made from an olive branch.
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We taste a masterpiece
Le Pithiviers by Eric Briffard at the Hôtel de la Marine
From October 2 to 31, 2026, MOF Eric Briffard revisits its legendary Pithiviers with a variation around hunting birds during a series of exceptional dinners with tailor-made food and wine pairings. A true demonstration of culinary virtuosity, this emblematic creation is based on an alloy of goldsmith’s precision: the nobility of hunting birds, sublimated by the generosity of foie gras and the power of a reduced juice, all wrapped in a puff pastry with absolute geometry and crispness.
Info & Reservations (Only October 2, 3, 9, 10, 16, 17, 30 and 31, 2026, from 7:30 p.m. to 9:30 p.m.) – © Richard Haughton
We test everything
Taste of Shangri-La
From October 1 to 31, 2026, Shangri-La Paris is participating in Taste of Shangri-La, a gastronomic celebration highlighting the expertise of the chefs and the culinary identity of the House’s emblematic restaurants. At the Maison Roland bistro, try the beef steak with pepper sauce or the trout fillet with sorrel; in the Salons du Prince, we enjoy tuna tartare, a fillet of steamed sea bass and citrus rice; at the Shang Palace, place for lobster ravioli, crispy Wagyu beef bao, mango and coconut cream during a six-course tasting menu which reveals the authentic flavors of Chinese cuisine.
Info & Reservations – © PAM Studio
We swap the teddy bear for a panda
Mr Panda
To concoct his Panda garnished with tender vanilla marshmallow, Pierre Marcolini starts from the cocoa bean, which he selects at the plantation, roasts and assembles in his Brussels workshop. Result: a fresh and more intense chocolate that makes all the difference.
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We go!
Best coffee shop in France
During the last Paris Coffee Show, Collectif Café and its partner La Main Noire revealed the name of the big winner of the 3th edition of the “Best Coffee Shop in France” competition and it was Moko Coffee Shop, in Bordeaux, which won the prize. A real place of conviviality with a neat atmosphere, with a retro decor combining 1960s aesthetics and cinema brands, Moko Coffee perfectly illustrates this new wave of independent coffee shops where excellence in coffee, quality of the food offering, creativity and sense of welcome combine.
Find out more – © ninonjddt
We get into the mood of the season
Le Creuset Fall Collection
Inspired by the beauty of autumn, Le Creuset unveils a renewed palette of rich colors and imaginative designs. The new Forest, Matte Black and Nectar shades adorn ceramics and cast iron casseroles and bowls in the shape of pumpkins or even bowls in the shape of oak leaves for pretty seasonal tables.
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We enjoy ourselves
Pokawa x Diego Alary
Revealed in Top Chef, chef Diego Alary reinvents his generous cuisine with colorful poké and original flavors. Diego’s Poké combines edamame, mango, marinated cucumbers and Blue Meat radish, ikejime tuna, all accompanied by a cream cheese with Sichuan pepper sauce.
Find out more – © Mary Devinat
We travel
Dirty XLB by Bao Family
From September 23, Bao Family is launching Dirty Xiao Long Bao: its gourmet and addictive reinterpretation of the classic xiao long bao. The Dirty XLB, consists of a pork and black pepper stuffing, a hot broth nestled inside, a thicker dough than the classic to retain the sauce without puncturing, all carefully folded by hand by the house’s bao masters. All the difference is in the sauce: an addictive homemade XO sauce to which black vinegar, soy sauce and a few condiments are added, poured directly on top.
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We keep smiling
Ohra® 24 Smileys Mold
Soft little cakes, biscuits, shortbread or savory creations… everything is possible and fun with the new platinum silicone mold with 24 smiley-shaped imprints. It resists extreme temperatures, ranging from -40° to +260° and ensures simple and precise unmolding, to reveal smileys with perfectly drawn details.
Find out more – © Guy Demarle
We taste
Whiskey Live Paris & Cocktail Street
From September 26 to 28, 2026, for three days, during Whiskey Live Paris, more than 350 houses from five continents present the spirits that are shaping the market of tomorrow: whiskey, rum, gin, cognac, armagnac, calvados, tequila, mezcal, sake and No-Low. The 2026 edition takes on a special dimension by celebrating a triple anniversary: the 70th anniversary of La Maison du Whiskey, the 20th anniversary of its Singaporean subsidiary and the 10th anniversary of Cocktail Street.
Cover image © Richard Haughton for Le Cordon Bleu
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