Neo-nouvelle cuisine is what can be seen as the logical progression of nouvelle cuisine, it is what some might call classical French with a contemporary twist or the adaption of technical progression and contemporary trends into French cuisine. Frothed sauces, micro-herbs, acidity, Asian products, sous-vide cooking or gels are some of the cornerstones of what makes it necessary for me to differentiate this certain style from classical Nouvelle cuisine. Neo-nouvelle cuisine is a logical continuity, something one could possibly call a “conservative revolution” of French cuisine. One of the representatives of this approach, admittedly in a rather conservative way, is Éric Fréchon, chef éxécutif at Epicure in Paris.

Le Coquillage is not a restaurant that attempts to solicit diners. This is a rare case where the “figure” of the chef is probably not a PR fabrication. Chef Roellinger eschews marketing himself or his products according to the expediency available to him, such as the “free trade” tag for his spice blends. He could avail himself of that tag but chooses not to. Meanwhile José Andres and David Chang harness their benign stance against Donald Trump as if it were some radical gesture when it is a facile way to monetize their commodified empires. So I admire Roellinger, as I do his refusal to, for instance, open a seafood restaurant in Japan, precisely because he believes in a sense of place.

At Gastromondiale, we are moved by dishes that entice our senses and only subsequently instigate us to consider the technical or semiotic dimensions of a dish. The organoleptic aspects may provoke comparisons. One tastes the rey fish at Güeyu Mar and the variegated textures also encountered in wagyu are superseded by a depth of flavor more profound than any beef. The historical relevance of a dish can equally follow suit. Alain Passard’s vegetable pasta transports the diner to an alternate history of Roma, where the spaghetti carbonara might have benefited from the minerality of potatoes. Suffice it to say, both dishes send one uncontrollably on a path of rumination. In their initial, visceral appeal, they resemble madeleines. It is in this spirit that we appropriate the Proustian icon to denote three privileged moments from the dining year 2017. 

When a living legend is no longer living, the air immediately after the demise is filled with no shortage of eulogies, remembrances, idolatries, and platitudes. Never is heard an oft-told discouraging word until someone writes an unauthorized biography of the subject in question. The loss of Paul Bocuse, while waiting for such a biography, is no exception. As I have a gastronomically-oriented Facebook feed, nearly half of the posts I received on January 20 were chefs’ tributes to Bocuse or obituaries from publications throughout the world.

Greek wine might be experiencing global recognition in the past 30 years or so, increasingly finding its way into wine menus of revered restaurants and on the shelves of prestigious wine retailers, but wine in Greece has been made for thousands of years, leaving behind a legacy of numerous grape varieties indigenous to the area. Greek wine modernism therefore could not simply be excellent Viogniers and Cabernet blends. It would have to be something within which this long tradition is detectable, but also transformed into something new.

Nothing has shaped my thinking and preferences in ambitious restaurant dining more than Restaurant Alain Chapel. It was thus an "isn’t it a small world" moment when dining at Chef's Table at Brooklyn Fare I encountered the sommelier David Chapel, the first son of Alain Chapel, who told me about his wife Michele Smith who worked at this restaurant and Per Se, as well as their new wine-making venture that is unfolding in the Beaujolais region. I am joined in the interview of Michele by Vedat Milor and Alexis Papazoglou.

Hegel, a 19th century German philosopher, thought history only makes sense retrospectively, or, as he put it, “the owl of Minerva [symbolizing wisdom] spreads its wings only with the falling of dusk”. When we open an old bottle of wine, the same is true of us: Looking back in time, our past might begin to make more sense to us than it did back then. We can reflect on older projects, ambitions, relationships, see them with new clarity and measure their traces in our life today. And having a glass of wine in hand we can ask ourselves, which of the two has matured better with age?