Massimo Bottura’s Italian restaurant redeploys its joyful vision of cuisine at The Moore in the Miami Design District, this time anchoring itself in a vibrant cultural environment that makes sense with its identity.
What if your New Year’s resolution was just a spoonful of olive oil? Fresh, fruity and rich in polyphenols, Olixir embodies a different way of cooking – healthier, livelier.
After Saint-Tropez and Paris, Arnaud Donckele is about to take over the culinary direction of the legendary Manoir aux Quat’ Saisons, near Oxford. This historic and legendary establishment is now looking for a new lease of life.
On February 6 and 7, Quentin Verne of the Alter distillery welcomes the Michelin-starred chef from Le Chat Botté for two rare, intimate and eagerly-awaited dinners.
René Redzepi brings the Noma spirit to California for a long-awaited pop-up, featuring Nordic radicalism, local products and a $1,500 price tag.
He seeks neither pose nor fame. Yet wherever he goes, he’s remembered. Here’s a portrait of a waiter who’s been through Paris, wine by nature, kitchens without menus, and now keeps the Bombar’s dining room on course.
A sumptuous, bourgeois dish is all it takes to get gourmands moving again. Head for the Casino de Morges, guided by a golden puff pastry that hides much more than a simple filling.
Ten years after its opening, L’Aparté, Armel Bedouet’s Michelin-starred restaurant, continues to evolve: varied menus, a creative team, direct contact with guests.
At the Domaine de Châteauvieux, black truffles are the theme of an exceptional menu created by chef Philippe Chevrier and his team of chefs.
