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The Third Plate is a must read for anyone who dines out, is interested in the farm-to-table development, nose-to-tail eating, for any forward looking chef, a good house wife – anyone who cares about high quality food.
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 […]
Ahead of Dan Barber‘s farm and garden sustainable culinary fame, Alain Passard envisioned a less animal cuisine sourced mostly from his three organic gardens that, like the best wines, genuinely reflect […]
Toshiro Konishi was a Japanese chef recognised for his Japanese-Peruvian fusion cuisine known also as “Nikkei”. Already when 16 years-old he worked at Fumi restaurant in Tokyo together with the […]
Alain Ducasse has always acknowledged the essential importance of raw ingredients in his culinary mastery. Although the past decade took him more frequently around the world as he oversees his […]
Aesthetic perfection, haute couture ingredients and sleek flavors lie behind the contemporary French cuisine of Amber’s head chef Richard Ekkebus, whose effort was awarded two stars in the coveted Michelin […]