Keep your boat or car engine running and you will discover a hidden beauty just around the curvy hip of the cape reaching to the sea west from the glitzy Pampelone beaches. The azure palette of blues glistens from the Mediterranean, while the robust medieval stones cool the hill-toping villages in the back country.
The Third Plate is a must read for anyone who dines out, is interested in the farm-to-table development, nose-to-tail eating, for any forward looking chef, a good house wife – anyone who cares about high quality food.
Dirt Candy, as its raunchy name evokes, is once again back on Manhattan to provoke. Teasing carnivores with its vegie-centric menu has swirled over the years of its existence into […]
Balsamic vinegar is a vinegar made by cooking the grape must (defrutare in latin) so it is reduced to about one-third. Unlike a wine vinegar that is not heated and […]
Ze Kitchen Gallerie is a contemporary culinary gem treasured by the Parisians and expats alike. So far, tourists have not found their way to this hidden laboratory of delectable excellence. […]
Open since 1982 the Fasano restaurant in Sao Paulo became the cult as a dining establishment for gastronomy hunters.
Reopened in March 2012 and refurbished as a more informal dining spot at Prague’s Four Seasons hotel, CottoCrudo was an adventurous step by the hotel’s management. Its former restaurant had been […]
The Wine Workshop and Kitchen is a sister restaurant to Texture, the Michelin-stared high dining venue in central London, that is a brain child of a master sommelier Xavier Rousset […]
I have been lucky enough to dine at Allain Ducasse’s three-Michelin stared restaurant at Hôtel de Paris in Monte-Carlo a number of times and have always enjoyed the tremendous food […]
Hiroyuki Urasawa is often praised as the best japanese chef in America. I have not dined at all of the thousands of Japanese restaurants in the US, but if one […]