Culinaire Saisonnier is the seasonal magazine published four times a year in spring, summer, autumn and winter.
With the magazine's international character, created and written by chefs who have earned their spurs in michelin kitchens, Culinaire Saisonnier has occupied a prominent place in the culinary magazine market for more than 22 years. Prominent chefs, new discoveries, product reports and all about wine and cheese make for a varied magazine suitable for any foodie, amateur, enthusiast or professional.