Bastide de Moustiers: Alain Ducasse's coveted culinary baby rooted in Provençal nature
Bastide de Mustiers brings alive the nature-driven philosophy of Alain Ducasse’s Michelin-stared cooking. From an olive oil …
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Peter Gordon: New Zealand cooking and its wines
A distinguished chef from New Zealand embraced London’s food scene with his two outstanding restaurants serving fusion food in high style.
Gauthier: inspired by vegetables for a fine vegan tasting menu in London
Alexis Gauthier was the first Michelin chef serving fine vegan tasting menu in London. At his restaurant Gauthier the French chef has offered by far the most sophisticated vegetarian plates […]
CLOSED Hibiscus: casting an exotic aura upon artisan produce in London
As flowery as the name of this two Michelin stared restaurant sounds, HIBISCUS, the eye-catching plant known as flor de Jamaica in Mexico and originating in warm and tropical areas, serves bold and […]
Spago in Beverly Hills: Wolfgang Puck's brigtest star gets a facelift
Wolfgang Puck‘s California meets Europe restaurant Spago was the first row ticket to his success on the LA’s dining scene. The Austria-born chef was the pioneer of the contemporary California cuisine […]
Les 110 de Taillevent: haute brasserie in Paris
Inspired by the two-star chef Alain Solivérès from its more glamorous and historic fine dining sister restaurant Le Taillevent…
The Single Thread experience: seamless Japanese omotenashi hospitality in the agrarian California
There is nothing comparable to Single Thread in the complex genre of seasonal kaiseki in America. The Chef’s Table famed N/naka in LA, curated by Japan-born chef Niki Nakayama nods […]
Le 1947 restaurant at the Cheval Blanc Courchevel: guest the centrepiece, food the masterpiece
There are only five tables at the three Michelin starred Le 1947 restaurant. Not many restaurants can afford seating just a pinch of diners, but we are at the luxurious […]
Kikunoi: the most revered kaiseki restaurant in Kyoto
Kikunoi is perhaps the most influential kaiseki restaurant in Kyoto. The cuisine is traditional with a pinch of avant-garde as conducted by its third generation owner/chef Yoshihiro Murata. Inspiring three Michelin-stared […]
Guilo Guilo: the art of kaiseki in Amelie's eighteenth arrondissement
Kaiseki is a traditional multi-course Japanese dinner served on individual trays as a set-menu at restaurants…