The illusion of the ego
Or how to open your eyes to reality and free yourself from the causes of suffering. From my first encounter with sages of the … Read more >
Cooking while being well rooted in your body
Today, technology provides our kitchens with tools worthy of great restaurants. Food processors cut, knead, beat, bake and... Read more >
The canteen of the present moment by Victoria Werlé: The kuku
A follower of instinctive and spontaneous cuisine (in Japanese “Ima” means “present moment”), Victoria Werlé has teamed up with English restaurateur Joe Elliott to launch a whole … Read more >
The others are not me
Or how to find the right match between being and action. As Chinshu and Tosui made their way to Katada to continue their tour of... Read more >
Delicacy: Bananas and cinnamon
General practitioner, acupuncturist, homeopath and gastronome, Dr. Michel Chast concocts recipes combining gluttony and well-being, compiled in his book co-written with Catherine Barry: Eat, … Read more >
Delicacies: Fresh fruit tartare
General practitioner, acupuncturist, homeopath and gastronome, Dr. Michel Chast concocts recipes combining gluttony and well-being, compiled in his book co-written with Catherine Barry: Eat, … Read more >
The canteen of the present moment of Victoria Werlé: Vegan granola
A follower of instinctive and spontaneous cuisine (in Japanese “Ima” means “present moment”), Victoria Werlé has teamed up with English restaurateur Joe Elliott to launch a whole … Read more >
The original face
Or how to retain nothing of oneself, to forget oneself and forget oneself again to display one's true face. An extremely well-known and highly stimulating kôan preserves a … Read more >
Shinrin Yoku: Immersion in "the realm of the divine"
Walking in the forest, mindfully and awakening your five senses: this is the principle of “Forest Bathing”, a literal translation of … Read more >
The canteen of the present moment by Victoria Werlé Bulgur, ginger, roasted carrots
A follower of instinctive and spontaneous cuisine (in Japanese “Ima” means “present moment”), Victoria Werlé has teamed up with English restaurateur Joe Elliott to launch a whole … Read more >
The canteen of the present moment by Victoria Werlé: Vegan Babka
A follower of instinctive and spontaneous cuisine (in Japanese “Ima” means “present moment”), Victoria Werlé has teamed up with English restaurateur Joe Elliott to launch a whole … Read more >
The Path of the Clouds
Or how to avoid routine to make every day a fabulous trip. At the beginning of his apprenticeship, the young Tosui received the teaching of a master... Read more >
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