Bagá: Avant-Garde Flavors and Emotional Journey in the Heart of Jaén, Spain
I left Bagá unable to express in words all that Pedro Sánchez's cuisine made me feel. It took me 17 months to feel ready to explain it in writing and…
Uliassi: A Culinary Journey Through Sea, Game, and Innovation in Senigallia, Italy
Uliassi is located in Senigallia, in the province of Ancona (Le Marche),…
Drinking the Past
Hegel, a 19th century German philosopher, thought history only makes sense retrospectively,…
Plénitude: Navigating Arnaud Donckele’s Culinary Journeys
Embark on a gastronomic journey through the renowned Plénitude, located within the…
My 2017 You Can Never Go Home Again (Or Can You?) Tour
In recently planning the most rigorous European dining trip since going back…
Last Trip to Passédat’s Le Petit Nice
Few meals in recent memory have left me as frustrated and angry. I was disappointed because we had ordered the menu degustation and had a succession of 12 courses before…
A Search for Authenticity: Uliassi and Casa Marcial
How can one justify talking about these two seemingly very different restaurants…
Neapolitan Pizza Primer – Entry #1 in the Gastromondiale Pizza Journal
To speak about pizza, and Neapolitan pizza in particular, is a risky…
A Theory of Ingredients: Musings and Hypothetical Conversations
I had a fascination with gastronomy first piqued more than a decade…
A Theory of the Creation of a Dish: Part I
Food has the power to nourish not only our bodies but also…
The Poet of the Palate: An Appreciation, Appraisal and Analysis of the Writings of Jonathan Gold
On the continuum of critical writings, restaurant reviews fall somewhere between the…
Editor's Pick
Nomicos: A Disappointing Meal with Many Problems
In his review, Vedat Milor recounts a disappointing dining experience at Nomicos. From the letdown of a promising "Menu Truffe"…
French Haute Cuisine: Dead or Alive? Reflections on L’Ambroisie and Le Cinq
Sensationalism and marketing gimmicks aside, is it true that the Haute Cuisine…
Feeding Off Each Other: Henrique Jayer & Robert Brown Discuss Les Maisons de Bricourt–Olivier & Jane Roellinger’s Brittany Seafood Haven
Le Coquillage is not a restaurant that attempts to solicit diners. This…
Opinion
Stravaganza Mediterranea
The participants in the event included Albert Adrià of elBulli,…
Bagá: Avant-Garde Flavors and Emotional Journey in the Heart of Jaén, Spain
I left Bagá unable to express in words all that Pedro Sánchez's cuisine made me feel. It took me 17…
Uliassi: A Culinary Journey Through Sea, Game, and Innovation in Senigallia, Italy
Uliassi is located in Senigallia, in the province of Ancona (Le Marche), at the level of Florence and Zadar (Croatia).…
Christian Bau’s Victor’s Fine Dining: A Culinary Journey of Balance, Flavor, and Innovation
High End French Gastronomy is Alive and Well in Germany: Part 3
Claus-Peter Lumpp at Bareiss: Mastering the Art of Culinary Variations
High End French Gastronomy is Alive and Well in Germany: Part 2
Nomicos: A Disappointing Meal with Many Problems
In his review, Vedat Milor recounts a disappointing dining experience at Nomicos. From the letdown of a promising "Menu Truffe"…
Quality in Every Bite: Table by Bruno Verjus
Discovering Table by Bruno Verjus is like entering a world where everything is about top-notch quality in food. In this…
Assiette Champenoise and Its Gastronomic Highs and Pies
In his comprehensive review, Vedat Milor delves into the peaks and valleys of his culinary experience at Assiette Champenoise, a…
Between Brilliance and Bland: Deconstructing Guy Savoy’s Three-Star Experience
Embarking on a culinary journey at Guy Savoy's renowned establishment is an experience steeped in history and gastronomic prestige. Having…
Plénitude: Navigating Arnaud Donckele’s Culinary Journeys
Embark on a gastronomic journey through the renowned Plénitude, located within the Cheval Blanc hotel in Paris, as acclaimed chef…
Maison Lameloise: Tradition Lightened by Eric Pras, but Where’s the Culinary Spark?
After a 30-year hiatus, my wife and I revisited Lameloise, a renowned restaurant now under the guidance of chef Eric…
Tales from Le Cinq: Navigating the Flavors of Excellence and a Few Potholes
In this review, Chef Christian Le Squer's culinary prowess shines as he continues to impress diners at Le Cinq with…
High End French Gastronomy is Alive and Well in Germany: Part 1 (Waldhotel Sonnora)
Vedat Milor welcomes you to a gastronomic journey celebrating the legacy of the late Chef Helmut Thieltges and the seamless…
A Theory of the Creation of a Dish: Part II
Food has the power to nourish not only our bodies but also our souls. For many, the experience of dining…
Best Meals in Scandinavia in 2022: Part 2 (Stockholm)
I dined at various restaurants in Copenhagen and Stockholm after the long and dark days of the pandemic. This particular…
A Theory of the Creation of a Dish: Part I
Food has the power to nourish not only our bodies but also our souls. For many, the experience of dining…