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 […]
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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.
Established in 1820 right across the voluptuous Nice opera, the confiserie is not a casual affair but rather a fine escapade for chocolate and in the traditional French sweets indulging connoisseurs.
Embracing the outside world is the new Parisian attitude. At least in culinary terms. This means being influenced by global cuisines of the chef’s travels while using local, superb ingredients. Not […]
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 […]