Disfrutar tops the 50 Best
The Disfrutar restaurant in Barcelona is named number 1 on The World’s 50 Best Restaurants list for its 2024 vintage.
Edouard Amoiel
Maison Loiseau welcomes Glenn Viel
Glenn Viel, the three-starred chef from L’Oustau de Baumanière, travels to Saulieu for an exceptional four-hands dinner with the Loiseau clan.
Christophe Raoux in Champagne
Chef Christophe Raoux appointed Executive Chef of the Royal Champagne Hôtel & Spa.
Relais & Châteaux and World Ocean Day
To mark World Ocean Day on June 8, Relais & Châteaux is launching a new awareness campaign to promote the protection of marine resources and put an end to the consumption of overexploited species.
Bologna’s chocolate tart
Under the direction of Xavier Vulliez, the Bologne’s pastry chef, Eilora May de Guyon, offers us a subtly spiced chocolate dessert.
Tamara Hussian awakens Anouch
Chef Tamara Hussian recently took over the stoves at the Anouch restaurant, combining art and gastronomy.
A “Slurp” at Susuru
The owner of the Susuru ramen restaurant welcomes us with a comforting Japanese soup.
Amberjack sashimi at F.P. Journe
Under the direction of Dominique Gauthier, young Théo Césarini proposes a marvellous amberjack sashimi.
Il Lago del plin ravioli
With a new chef on board, Four Seaons’ Il Lago restaurant is writing a new chapter in its history.