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A BellaBot service robot in a restaurant, illustrative photograph.Technology · Nov 8, 2026Robia and Jojo, the Pakistani robots serving dishes in KarachiIn Karachi, Robia and Jojo bring dishes to the tables, but taking orders and clearing plates remain human tasks. A concrete example of service robotics, distinct from functions announced for the future.The Maare-Mosel-Radweg near Wittlich, Germany, in July 2022.Economy · Nov 8, 2026German cycle tourism: what the €18.1 billion figure measuresIn Germany, spending related to cycle tourism reached €18.1 billion in 2025. This gross turnover is not the same as the €8.4 billion in value added: scope, spending and economic impact tell different stories.Panoramic view of Eymoutiers, with the collegiate church in the centreFrance · Oct 28, 2026At Eymoutiers, Toulondit Castle faces a short lease and a possible saleThe Toulondit association’s lease runs until 31 December 2026. The town is considering selling the castle, but no sale agreement has been reached: the upcoming negotiations will determine whether the association stays, the collective buys the property or another project takes its place.A mixture of crushed barley malt for brewing beer. Illustrative photograph by Neil916, 2010.Food and dining · Oct 27, 20263 Brasseurs announce opening in Trélissac on 29 OctoberAt La Feuilleraie, the new restaurant will combine brasserie food with beer brewed on site. The chain has confirmed the opening date as 29 October 2026.Pintxos in San Sebastián. Illustrative photograph.Food and dining · Oct 27, 2026At Paleta, lunch and tapas cater to two different appetitesA three-course lunch menu, a tapas menu in the evening: Paleta, in Saint-Pierre-d’Irube near Bayonne, structures its offering around two different ways of dining.Golden croissants in a wicker basket, with serving tongs.Food and dining · Oct 27, 2026From restaurants to daily bread: two food-focused career changes in ArdècheOne left restaurant kitchens to open a bakery and patisserie; the others left research to take over a café, restaurant and grocery shop.The crowd at the Woodstock festival site, photographed on 16 August 1969.Food and dining · Oct 26, 2026Woodstock: behind the granola, a kitchen to feed the crowdIn August 1969, shortages made food a major issue at the festival. The Hog Farm’s free kitchen tells a different story from the one played out on stage.Brown-skinned cassava roots piled on a market stall.Food and dining · Oct 26, 2026Cassava: understanding the transformations behind the ingredientFrom the root to attiéké, preparation methods change the product. A book by Bernard Laurance invites readers to explore this culinary diversity.Open sandwich filled with meat and sliced vegetables, illustrative photograph.Food and dining · Oct 25, 2026Bánh mì: how a bread that became Vietnamese conquered the world’s kitchensBehind the filled baguette lies a story of Vietnamese culinary transformation. Light bread, pickled vegetables, pâté and regional variations explain its identity.Footbridge on RAVeL 38 in Thimister-Clermont, archive 2019Wallonia · Oct 21, 2026RAVeL: choosing your section towards LiègeLines 38 and 39 link the Three Borders to Chênée over 50 kilometres. Starting point, gradient and return journey: how the two stages affect your plans for a ride.A chef’s hands carefully plating a dish in a kitchenFood and dining · Oct 1, 2026Restaurants must be clear about allergensAn appetising dish name does not tell you everything that goes into it. In Luxembourg, written information about allergens must be accessible and up to date.Plate of vegetables and grains garnished with green leavesFood and dining · Oct 1, 2026Eating local: start with the producer, not the sloganIn Luxembourg, a directory helps you find producers. A good starting point for asking specific questions about what you put on your plate.