Travel shapes youth, as the saying goes. And in a world that thrives on keeping ahead, traveling has become essential for those wanting to learn, to share, to open themselves to new horizons, or further their self-discovery.

Travel is a source of creativity. Who can escape it? Our starred chefs turn to Asia, the West Indies, or anywhere else for new ideas. And the search is reciprocal. In Hong Kong, the new enfant terrible of fusion cooking, Alvin Leung, has everyone there falling for foie gras, which he unabashedly marries with tofu, miso, sticky or crispy rice...

Creating and traveling, creating and technique, creating and sensitivity...fine cooking can only be the work of an artist. And an artist is someone who knows how to captivate us in telling a story, in sharing his world, his imagination, all in his own language - whether it be with words, shapes, colors, or aromas and flavors.

In Pau, at the School of Foie Gras, this is exactly what our first interns came in search of - and they weren't disappointed. Whether with Regis Marcon or Michel Roth, the pleasure in creating is selfevident. Each recipe becomes a key that opens onto dozens of variations and as many improvisations. And it all becomes so easy when the technique is flawless.

Pascal Schneider-Maunoury
Directeur Marketing