La Vague d’Or: Mediterranean gastronomy elevated in Saint-Tropez
Trained by Michel Guérard and Alain Ducasse, the chef inherited their delicate approach to cooking and passion for local ingredients.
Trained by Michel Guérard and Alain Ducasse, the chef inherited their delicate approach to cooking and passion for local ingredients.
Candle 79 is an eco-conscious fine dining sister of the more down-to-earth and over two-decades running Candle Café. Established in a two story townhouse, blending smoothly into the classy Upper […]
JAN is one of the most exciting restaurants on the Riviera right now. Partly it might be so because it is not entirely French but has an alluring South African […]
Alan Wong is undoubtedly the most iconic chef in modern Hawaii and one of the first gastronomic figures known for blending local ingredients with ethnic, mostly Asian, flavours. Born in […]
Kaiseki is a traditional multi-course Japanese dinner served on individual trays as a set-menu at restaurants…
Osaka has spread across America from Lima, through Santiago, Mexico DF, Saõ Paulo to Buenos Aires, where in 2012 this luxurious chain of peruvian/japanese restaurants opened its second offshoot in the fashionable district of Puerto Madero.
Vibrant and cool, but the restaurant’s modern interior can feel a bit cold on a day light. In the evening when the lights are dim it feels much more cosy…
Its history is perhaps like no other restaurant on the world. Paul Roux opened Colombe d’Or in 1920s (under the name “Chez Robinson”). It was only a couple of years later, when he […]
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.
Since 1932 Maison de la Truffe has been a luxurious hideaway for the most distinguished gourmet palates in Paris. People can buy, taste and savor truffles in all possible ways. […]