Just like for cobalt, German miners in the sixteenth century had a name for the reddish ore that kept fooling them into thinking they had found copper: Kupfernickel, roughly “devil’s copper.” It took until the 1750s for Swedish chemist Axel Cronstedt to isolate nickel, and until the nineteenth century for it to find steady industrial use. The name stuck.

The United States is about to make a decision about copper, and the whole market is watching. Here is the background. The US does not produce enough copper to supply its own factories, so it relies heavily on imports. In 2025 it started taxing some of those imports, putting a 50% tariff on copper products like wire and pipe. But it left out refined copper, the raw metal itself and the most traded form. The question now is whether that raw metal gets taxed too.

Co-founder of NoeSysAI, Gaël Gioux helps companies adopt AI in a practical way, from strategy to governance. He's also an old friend of Henri and of TQ. With his help, we brought AI into our LAB platform, where it now structures our teardown data and speeds up our reports. We wanted his view on AI, and on a parallel we keep noticing: AI today looks a lot like sustainability a few years ago.

Let’s be honest: Sustainable Gastronomy Day is partly an excuse to conduct this mouthwatering interview. We’re thrilled to discuss this with Elouan Trehin, one of the most talked-about young chefs in the South of France, who was spotted by Gault&Millau just two years after he started out. As it happens, he is also Hélène’s cousin. Sustainable Gastronomy Day comes with the usual advice: eat local, eat seasonal, honor tradition, and waste less. We wanted to talk about it with s