Michelin champion Joël Robuchon at the Metropole in Monaco
The French chef Joël Robuchon holds record 31 Michelin stars for restaurants bearing his name. I dined at L’Atelier in Paris, Monaco, London, Hong Kong, Macao, Singapore and in New York.
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Dolce Stil Novo: gastronomic adventure in Turin
Alfredo Russo is from Turin, but his cooking goes beyond the borders of the Northern Italian Piedmont region.
Dinner by Heston Blumenthal in London
Busy, buzzing with talkative business people and the space feels open. Unless you dine at the more private chef’s table or are one of the guests at the 10-people-seating private room, you will be exposed to the sights of others in the restaurant
Amber: Dutch chef reimagines modern French cuisine at Mandarin Oriental in Hong Kong
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 […]
Les 110 de Taillevent: haute brasserie in Paris
Inspired by the two-star chef Alain Solivérès from its more glamorous and historic fine dining sister restaurant Le Taillevent…
Palkin: savouring gastronomic history of St Petersburg
Foie gras, truffles and beef mingle with game, smoked Sterlet Sturgeon fish and other gastronomic delicacies suggesting an upper-class dining experience…
Gastronomic dining at the majestic Grand Hotel du Cap-Ferrat
The luxurious premises in a superb location alongside the blue-waters of the Mediterranean have been attracting for over a century the créme de la créme of the world’s elite…
Per Se: dine for less at one of the best restaurants in New York
Thomas Keller is currently perhaps the most cherished chef in North America…
Daniel: the pomp of French dining
Classy, sophisticated and high-end. You better dress up for this occasion…
Gotham bar and grill: classic introduces New American cuisine in New York
The executive chef Alfred Portale has been cooking at Gotham for over three decades and contributed to its rise to fame with his innovative farm-driven approach to American cuisine.