Kajitsu is a Michelin stared Japanese restaurant serving authentic plant-based kaiseki ryori in New York. The owner, a grain exporter from Japan, stages a biennale of talented Japanese chefs taking over […]
The Chef’s Table at Brooklyn Fare has entered a legendary status on the New York culinary scene. The whispers of the hedonistic tongues have tipped the heavily Japan-inspired, in French-cuisine-trained […]
108 Copenhagen is a sister restaurant to Noma focused on new Nordic food and great taste. The naturalist plates might look purist, ultra-simple, yet they cover up elaborate contemporary techniques […]
The in-house custodian of flavors is the two Michelin stared chef Arnaud Bignon, who casts his fine touch on the classic French cuisine. any of the dishes, while employing contemporary cooking techniques lightens their typically presumed weight. His gastronomic philosophy is focused on finding the perfect harmony in all of his edible creations.
Henri Milan is a character. Still experimenting after thirty-three years at the helm of his Domaine Milan, the flamboyant and outspoken vigneron has produced a wide range of distinct wines from […]