Bastide de Moustiers: Alain Ducasse's coveted culinary baby rooted in Provençal nature
Bastide de Mustiers brings alive the nature-driven philosophy of Alain Ducasse’s Michelin-stared cooking. From an olive oil …
Bastide de Mustiers brings alive the nature-driven philosophy of Alain Ducasse’s Michelin-stared cooking. From an olive oil …
In one of the oldest, stunningly facade-painted farm houses in the Engadine valley Talvo by Dalsass offers the most consistent fine meal in the summer and winter around St Moritz. Only a […]
In the intrepid hands of a third generation family, the chef Gérald Passedat has transformed his iconic centenarian Le Petit Nice restaurant and hotel to the most luxurious, yet authentic […]
The Taiwan-born chef Andre Chiang has two passions. One is poetry and art (look at the photographs of his dishes on his website) and another food.
With its chef once leading the local Nobu, the Orient Extreme has got also the Nobu’s feel as well as the nikkei blend of Peruvian and Japanese ingredients.
Ristorante Piazza Duomo in Alba is a dichotomy of delectable mystery. Located in the core of the cobbled Alba, the splendour of the Duomo cathedral levelled on the primo piano […]
Flaveur’s contemporary, by the sea-inspired design illustrates that its skeleton was built with the Mediterranean genes of its two head French chefs – the Tourteaux brothers, while its culinary flesh […]
Kikunoi is perhaps the most influential kaiseki restaurant in Kyoto. The cuisine is traditional with a pinch of avant-garde as conducted by its third generation owner/chef Yoshihiro Murata. Inspiring three Michelin-stared […]
Open since 1982 the Fasano restaurant in Sao Paulo became the cult as a dining establishment for gastronomy hunters.
Masaki Sugisaki was born in Japan and working at London’s Nobu was just a Western warm up for this talented chef. After he left the fancy kitchen of Nobu he […]