The chef at Ecco has already developed a fine palate, which he translates brillliantly in his contemporary European oddyssey. The Swabian German Rolf Fliegauf deserves the two Michelin “macaroons” for each, …
Zagat’s diners, plucked Le Bernardin as The Best and Most Popular Restaurant in New York, the seafood’s gastronomic temple on Manhattan continues to impress.
The staff behind Bar Tartine, installed in the hipster Mission district of San Francisco, lets its creative muse out of the bottle. Burning bread and dehydrating it into a ground […]
Eating the sea nature at its best. Not heavy sauces, nothing covering the quality of the fish, seafood and vegetables…
Kikunoi is perhaps the most influential kaiseki restaurant in Kyoto. The cuisine is traditional with a pinch of avant-garde as conducted by its third generation owner/chef Yoshihiro Murata. Inspiring three Michelin-stared […]
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 […]
Satyrs, according to a Greek myth “were represented as goatlike men who drank and danced in the train of Dionysus and chased the nymphs” (source: Collins dictionary). As its name suggests, Satyricon is about having fun and enjoying the pleasures of life, like food and wine. In Satyricon’s […]
Making sake, types of sake and sake food pairing Making sake Sake has a unique brewing system called multiple parallel fermentation. Unlike beer, the enzymes needed to break down starch […]
Sylvestre Wahid (cooked at Plaza Athénée in Paris, Alain Ducasse “at the Essex House” in New York) has been cooking at the two-star Relais & Chateaux property L’Oustau de Baumanière in Provence for years before he took charge of the menu at Le Strato.
The Taiwan-born chef Andre Chiang has two passions. One is poetry and art (look at the photographs of his dishes on his website) and another food.