The in-house custodian of flavors is the two Michelin stared chef Arnaud Bignon, who casts his fine touch on the classic French cuisine. any of the dishes, while employing contemporary cooking techniques lightens their typically presumed weight. His gastronomic philosophy is focused on finding the perfect harmony in all of his edible creations.
As the “artistic director” Alain Ducasse is not cooking at his restaurants very often, instead, he is “the one who carries the vision”. The French native and multi-Michelin chef is passionate about […]
The opening plate at Alain Ducasse at Hôtel de Paris spritzes the contemporary Riviera scent to the gastronomic spectacle you are about to experience. On hot stones sizzle five simple […]
Becoming Italy’s best chef today requires a striking culinary genius. At first unsettling the deeply traditional culinary habits in Italy by remaking its regional fare like spaghetti bolognese, chunks of […]
The self-taught and by experience formed art of the Spruce’s chef Mark Sullivan was appraised by the Michelin guide.His personal relationship with local farmers and ranchers translates smoothly into the seasonal menus.
Zagat’s diners, plucked Le Bernardin as The Best and Most Popular Restaurant in New York, the seafood’s gastronomic temple on Manhattan continues to impress.
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.
Tian is the model of success for the vegetarian gastronomy not just in Vienna, but for all Europe. The chef de cuisine Paul Ivić, winner of the Trophée Gourmet À la Carte, […]
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…
Inspired by the two-star chef Alain Solivérès from its more glamorous and historic fine dining sister restaurant Le Taillevent…