The Japanese club in Hong Kong
The food at the Hong Kong Japanese club cannot be other than very authentic, so it may surprise the Nobu and Zuma devotees with its straightforward and simple style.
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LA Matsuhisa: Nobu's first restaurant continues to impress in Beverly Hills
Nobuyuki Matsuhisa known as Nobu is a legend of the modern Japanese cooking worldwide.
St. Hubertus: creatively adapt to nature’s whims in elevating mountain cuisine to the stars
St. Hubertus is now one of the most coveted restaurants in all of Italy and certainly the most transformative culinary hive in South Tyrol. Yet, to be a great chef […]
Nishikawa kaiseki Kyoto: sharing culinary tradition with an artist and host
On the same axis of the Kodai-ji Temple Nishikawa calibrates the balance of traditional ryotei cuisine with a casual and social ballast to the iconic, yet serious three Michelin star Kikunoi […]
L'Atelier de Joël Robuchon in Hong Kong
Joel Robuchon does not need any introduction for a majority of food connoisseurs…
Le Gourmet at La Coquillade: Luberon cuisine set in the vineyards
The restaurant is in hands of a Michelin starred chef Christophe Renaud. He uses mostly local ingredients and, as became recently very popular between chefs, he grows aromatic herbs and flowers in the organic garden of the Domaine La Coquillade
Crossroads: the perfect vegan dinner date in LA
Tal Ronen, perhaps the most attuned vegan chef in America, spotted his luxurious opening on Melrose with a vision of an eagle. Prior to his own stint at Crossroads, the healthy lifestyle inspiring chef prepared vegan meals for Oprah Winfrey’s vegan cleanse, catered Ellen DeGeneres’ vegan wedding, and even ventured into politics through food.
L’Andana: shrine of natural calm in coastal Tuscany
A pressing desire to get away from urban stress, an urgent need to fill up your lungs with fresh air, and a thirst for an inspiring landscape might fly you […]
Cooking at L'Atelier des Chefs in London
Neil Matthews’ eloquent and off-beat presentation created a vibrant and festive atmosphere at the sterile chef’s room made of steel, glass and tiles…
Eating, cooking and learning about the Cuisine Minceur of Michel Guérard
The Time Magazine run a cover story with Michel Guérard title “Hold the butter” in 1976, long before the global culinary scene moved to lighter cooking. The healthy dining pioneering French […]