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Bacon is a family success on an international scale. Over 60 years this restaurant has been attracting the rich and famous as well as seasonal visitors of the area appreciating the highest quality of fish and seafood…
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.
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 […]
The name of the restaurant came from straw baskets (called Escourtins) used to keep ground olive paste after being crushed by a stone wheel. L’Escourtin restaurant is located in a former olive oil […]
Opened by Keith McNally in the spring of 1997 Balthazar became legendary for its great bread (very French) and authentic brasserie-style cuisine, that it soon attracted celebrities and the local power […]
Becoming Italy’s best chef today requires a striking culinary genius. At first unsettling the deeply traditional culinary habits in Italy by remaking its regional fare like spaghetti bolognese, chunks of […]
Toshiro Konishi is a Japanese chef, who is globally recognised for his Japanese-Peruvian fusion cuisine known also as “Nikkei”. Still a teenager, he worked at Fumi restaurant in Tokyo together […]