Dominique Crenn tells the story of herself through her food at San Francisco’s Atelier Crenn. The backdrop is her childhood in Britanny, France, and travel memories as diverse as visiting […]
RAW, sets a high ladder for the rest of Taiwan’s restaurants. Using mostly local Taiwanese ingredients, uplifted by some imported treasures such as uni from Japan, French nouveau cuisine cooking techniques and concepts of the Parisian bistronomy, the one year baby is rooting its steps firmly on the Taipei dining scene.
This vibrant and friendly restaurant was first opened in 1922 by Madame Germaine Vion, who was previously the chef at the Élysée Palace in Paris.
Established in 1820 right across the voluptuous Nice opera, the confiserie is not a casual affair but rather a fine escapade for chocolate and in the traditional French sweets indulging connoisseurs.
Xavier Mathieu seasonally reinvents the Mediterranean cuisine. Textures, colors and nature are his inspiration to recreate the old provençal recipes he knew since he was a child.
Embracing the outside world is the new Parisian attitude. At least in culinary terms. This means being influenced by global cuisines of the chef’s travels while using local, superb ingredients. Not […]
The head chef Pierre Gagnaire, who is behind the menus across Sketch, is a twice awarded three Michelin star French gastronomic hero…
Sola is an eclectic amalgam of French and Japanese cultures reflected in the gastronomic opus by talented young chef Kosuke Nabeta. Reopened after fire in 2017 the former Maison du […]
The Taiwan-born chef Andre Chiang has two passions. One is poetry and art (look at the photographs of his dishes on his website) and another food.
In the intrepid hands of a third generation family, the chef Gérald Passedat has transformed his iconic centenarian Le Petit Nice restaurant and hotel to the most luxurious, yet authentic […]