Massimo Bottura, the currently most globally revered contemporary Italian chef, invented a funny title, you may think, except he did not invent it as he borrowed the catchy slogan via an almost […]
As the “artistic director” Alain Ducasse is not cooking at his restaurants very often, instead, he is “the one who carries the vision”. The French native and multi-Michelin chef is passionate about […]
At Sai, not the Olympic athletes compete against each other in the international spectacle, but the Nagano natural ingredients accomplish their finest performance in the hands of the Japanese chefs’ team […]
RAW, sets a high ladder for the rest of Taiwan’s restaurants. Using mostly local Taiwanese ingredients, uplifted by some imported treasures such as uni from Japan, French nouveau cuisine cooking techniques and concepts of the Parisian bistronomy, the one year baby is rooting its steps firmly on the Taipei dining scene.
Dominique Crenn tells the story of herself through her food at San Francisco’s Atelier Crenn. The backdrop is her childhood in Britanny, France, and travel memories as diverse as visiting […]
“Cook with what you find around you.” writes Jeremy Fox, the author of ON VEGETABLES. This southern California celebrating vegetarian cookbook is intended to inspire anyone, anywhere, not just the […]
Kle, infuses an international fine dining pedigree into plant-based cuisine in Zurich. Opened and owned by a fearless female chef with Moroccan roots Zineb Hattab, a former engineer who followed […]