Paris, May 2, 2005
To better cater to the wishes, demands and lifestyles of its readers, "Cuisine Actuelle," a Prisma Presse title that leads the French market in monthly cooking magazines, has redesigned its approach. The May issue marks the debut of the new take on an old familiar. From now on, "Cuisine Actuelle" offers its readers an attractive cross-section of recipes for tasty everyday cooking. Recipes are picked with a focus on "hospitality value" (good for entertaining guests), creativity, fresh ingredients and speedy preparation.

According to the makers of the magazine, the hospitality value of any recipe is enhanced by serving it with a good wine, the rules of light cuisine ensure the dishes gourmet (as opposed to gourmand) appeal, and the speed of preparation additionally supports the idea of fresh ingredients. Practical hints for properly preparing the culinary creations and buying the ingredients are now found on all the pages of the magazine as well as on the 16 cut-out collectible recipes printed on a cardboard tear-out. The new content is accentuated by a completely revised layout.

"Cuisine Actuelle" Editor-in-Chief Monique Chassang said: "Our new approach is both playful and practical and caters to anyone who likes to cook, have guests over, or try out new things."