Sansho: Czech meat feast with an Asian twist in Prague
Paul Day is not only a chef but also a butcher so you can be assured that you are getting the best meat available on your plate
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La Brigada: slicing tender steak with a spoon
La Brigada is authentic, traditional and has a rustic gaucho feel. The restaurant’s wooden walls are lavishly decorated with anything that is Argentine. From the local football teams’ flags to […]
Pura: Uruguayan food sample at Four Seasons hotel in Carmelo
Seasonal, international cuisine influenced starters, traditional BBQ. Dishes are being cooked either in the wood-burning clay oven or in the indoor barbecue pit, where the traditional Uruguayan asado is being made.
Chefs and restaurants leading the sustainable change globally
With the silver screen stars from Roberto de Niro to Leonardo DiCaprio backing more responsible green projects, the general public is starting to listen more attentively to the sustainability echo […]
Casa Cruz: fun with modern gastronomic cooking in Buenos Aires
Casa Cruz gained its fame for an original take on Argentine ingredients blended with Italian cooking.
Shamshiri Grill in LA: Persian food in the city of stars
Zagat’s and various other local LA publications rate Shamshiri Grill as the best persian restaurant in LA…
Porcão: Rio's legendary Brazilian churascaria
Abundant and honest BBQ meats and typical Brazilian dishes.
The Cut by Wolfgang Puck in Beverly Hills
Vibrant and cool, but the restaurant’s modern interior can feel a bit cold on a day light. In the evening when the lights are dim it feels much more cosy…
Cooking French food: rustic, gastronomic and slimming cuisine of Michel Guérard
Cooking French food like Julia Child still sounds romantic to any home cook’s ear. Yet, we are in the twenty-first-century so let’s get the wisdom of the lifelong experience from […]
Packaged Food Trends in the age of informed convenience
Higher consumer consciousness about health and the quality of purchased food created the new food market – the [over]informed customer. I wrote about the evolution of taste and consumer preferences, […]