Between Strasbourg and Colmar, La Cheneaudière is located in Colroy-la-Roche, a quiet and peaceful village in the Bruche Valley. This charming hotel, a member of the Relais & Châteaux association, has 38 rooms, junior suites and suites, a restaurant that honors local products and "homemade" and a superb "Nature" Spa 'of 2,500m². The Cheneaudière is a haven of peace close to the wine route and Haut Koenigsbourg. www.cheneaudiere.com

20 minutes from Vannes, a rocky peninsula of more than one hectare of which 300meters of private maritime facade. An architectural ensemble steeped in history set in gardens. 37 rooms and suites in 20 buildings with magnificent views of the ocean. The Domaine de Rochevilaine is also a great "Marin Spa" offering exclusive treatments and an iodine cuisine proposed by Michelin-starred Chef Maxime Nouail. The Domaine is close to the Gulf of Morbihan and its 60 islands like Arz or the island of Moines, but also the city of Vannes and its medieval atmosphere. www.domainerochevilaine.com

In the north of the Black Forest, 70 km from Strasbourg, this Relais & Châteaux is a hiking paradise with 600 km of marked trails, but it is also a paradise of well-being with the aquatic area and the Beauty Spa. The Hotel Bareiss is composed of 99 spacious and comfortable rooms and a varied restaurant offering including the typical Dorfstuben and its chef Claus-Peter Lumpp three stars in the Michelin Guide. Two houses are specially reserved for the reception and activities of children and adolescents. It's a real return to nature in the heart of the Black Forest. www.bareiss.co

Established in 2005, Authentic Hotels & Cruises is the world's finest collection of boutique hotels and cruises. This original label is intended to guarantee the quality of the welcome, attentive services and services in an authentic, privileged setting, in the heart of a warm, elegant and relaxed atmosphere. Human-sized hotels that make authenticity their philosophy. Twelve years after its creation, the label brings together more than 450 hotels, more than 50 cruises and more than 100 Michelin stars in 50 different destinations. Authentic Hotels & Cruises presents its collection through its high-end paper guide and on its website www.authentichotels.com

While the Embassy of Auvergne was celebrating its 50th birthday in 2016, today it is a wind of renewal that is blowing over the house. A renaissance whose main actor is Didier Desert, an epicurean from the world of auditing and consulting who dreamed of becoming a restaurateur. It is in harmony with Chef Emerich de Backer and all the team in place that Didier Desert wrote a new page in the life of this inn of another time located close to Beaubourg. Between renovated decor, renovated kitchen and reworked card, he wants to give back to this institution its luster of yesteryear respecting his identity but also adapt his offer to his time. www.ambassade-auvergne.com

Welcome to 39 rue Mazarine in the pleasant district of Saint-Germain-des-Près in the heart of the sixth district of Paris. Sense Eat is an epicurean vegetarian restaurant open since 2016. A la carte? A balanced and delicious cuisine, healthy and gourmet, with resolutely Italian influences. The fine and delicate creations of chef Maurizio Carlucci offer a new look at vegetarian cuisine. The universe of Sense Eat? Three rooms, one of which can be privatized, a dining room with a refined and vegetal decoration in a soothing setting. Not to mention the attentive staff with the accents of Italy. www.senseeat.fr

The son, little son and great grandson of a baker, Eric Kayser is a baker who decided to go back to the work of leavened bread by adapting it to the demands and tastes of today. The secret of Kayser breads? A long fermentation and a short kneading that preserve the aromas and mellowness of the bread. In each of its stores, all the breads are kneaded, hand-made and cooked on site. In France and around the world it offers a wide variety of breads, pastries and pastries that delight gourmets. Maison Kayser celebrated its 20th anniversary in 2016, and now has more than a hundred bakeries all over the world including Paris, Levallois, Saint- Germain en Laye, Lyon, Menton, Beausoleil, Avignon TGV train station, train station from Lilles Flandres or Nice airport.

After thirty years of intense professional experience crowned by the titles of World Champion by Team of Frozen Desserts in 2014 and Meilleur Ouvrier de France Glacier in 2015, Jean-Christophe Vitte decided to create his training structure near at home, in Sorgues (15 minutes south of Avignon). His school of training in sweet and gourmet arts craftsmanship is aimed both at an audience aware of professionals of the food trades and a clientele of individuals, amateurs or enthusiasts. Former Compagnon du Devoir and professor at the Ecole Hôtelière d'avignon (since 2003), Jean- Christophe Vitte has a very concrete vision of training. He wants a school in the image he makes of the profession: efficient, demanding as well as qualitative and greedy. www.jcv-formation.com