Any meal at The Bazaar is fun, topped with the quality seal of a James Beard Awarded chef. José Andrés is a Spanish-American Michelin starred chef (Minibar) who brought the […]
Jeremy Fox is one of the leading LA chefs who embraced local sourcing for his flagship restaurant Rustic Canyon. On the menu in Santa Monica and in his well-received recent […]
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 […]
The word MONACO clings like a toast of crystal champagne flutes with a glamorous and intoxicating indulgence to most of the world thirsty for prestige and wealth. There are billions of assets docking in the harboring Principality’s two ports. In the main Port Hercule moors Lady Moura, Lady Nag Nag, but you also find elegant old sail boats, like these owned by the Princesses.
Power struggles combined with scarcity of food lead to unrest, wars and deaths. This ultimate survival assuring phenomenon still holds true despite the deceptive changes in improved fertility and availability of food since the past century.
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.
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 […]
Golden Door is the blueprint for holistic spa retreats in the Americas. More than just a detox launderer of life’s dirt, here you will be able to connect to your […]
With ABCv, the multi-Michelin starred chef Jean-Georges Vongerichten empowers with his established stardom the new, upscale yet casual vegetarian era for New York. At brunch on weekends entire families buzz […]
Trends are not invented. Food trends “reflect our contemporary world and spin up at a specific moment”, I learned during the four-weeks intensive course at the Ferrandi culinary institution based […]