Hélène Darroze: Michelin mademoiselle cooking with emotions
Hélène Darroze is among the rare breed of female Michelin star chefs. At her Connaught hotel restaurant, she established her reputation firmly in London.
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CLOSED The Greenhouse: natural setting enrobed in Mayfair
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.
Hiltl: the first vegetarian restaurant in Europe
Hiltl was the first vegetarian restaurant and a real “gasthaus” catering to a wide variety of the guests’ needs. There is a buffet as well as a la carte menu, a cool bar and an elegant seating all spread on there floors.
RAW Taipei: Taiwanese bistronomy and Michelin chef
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.
Erawan Tea Room in Bangkok: serving tea Thai style
The Erawan Tea Room serves traditional Thai cuisine and Afternoon tea with a subtle contemporary twist. Its convenient location makes Erawan one of the most popular hangouts of the high heeled Thai society.
Top chocolate boutiques in Paris*
From luxurious chocolates by Alain Ducasse, through sculptures of Patrick Roger to small boutiques of François Pralus, Paris gourmet chocolate thrives.
The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions
The authors Magda Mehdawy and graphic designer Amr Hussein put together a very intriguing book about the history of eating during the Pharaonic era in ancient Egypt. It is not […]
CLOSED Fera: contemporary and wild British cuisine rolls high at Claridges
The raising icon of contemporary English cuisine Simon Rogan moved to the British capital from his two Michelin restaurant. In tune with the contemporary trend of local sourcing …
Spruce: from California organic farms to your plate
The self-taught and by experience formed art of the Spruce’s chef Mark Sullivan was appraised by the Michelin guide.His personal relationship with local farmers and ranchers translates smoothly into the seasonal menus.
Juice Press: organic fast food for healthy Manhattan's future
Juice Press is bold, braver than most food and beverage companies out there. Like some of their millennial competitors born in the US, also often nicknamed ‘the fast food nation’, Juice […]