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 review, Vedat Milor explores how Verjus in Paris excels at…
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 Pras. While Pras's culinary approach adapts to contemporary tastes with…
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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
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Best Meals in Spain in 2022: Part 2 (Andalusia and the Basque Country)
I dined extensively in Spain after the long and dark days of…
Best Meals in Spain in 2022: Part 1 (Madrid)
I dined extensively in Spain after the long and dark days of…
A Theory of Ingredients: Musings and Hypothetical Conversations
I had a fascination with gastronomy first piqued more than a decade…
Perfect Symphony of Senses: The World of Michel Guérard
Two meals at Michel Guérard’s gastronomic restaurant in Eugénie-les-Bains put me in…
Kinch’s Product-Oriented Cuisine: A Recent Visit to Manresa
I met chef David Kinch in late 1990s, but I have been…
Joshua Skenes’s Saison, Part II
Joshua Skenes is one of the few chefs, not only in the…
Dining in New York: Jean-Georges, Le Bernardin, Brooklyn Fare and Others
Recently, we have spent a very enjoyable four days in New York…
Michelin Gets Caught Red-Handed in Korea: An Unfolding Saga
Since the time that the Guide Michelin commissioned in 2015 a guide…
Neapolitan Pizza Primer – Entry #1 in the Gastromondiale Pizza Journal
To speak about pizza, and Neapolitan pizza in particular, is a risky…
The problem of protein; or, why I want to ‘save’ food for pleasure
More recently, something interesting began to happen. The line of questioning that…
A Search for Authenticity: Uliassi and Casa Marcial
How can one justify talking about these two seemingly very different restaurants…
Joie de Vivre – A History of Istanbul Meyhanes
Before La Belle Époque was ushered in during the late 19th century,…
D’Berto — A Galician Seafood Temple
After several meals at D’Berto in O Grove, Vedat Milor feels confident…
Thoughts on New German Cuisine and a recent dinner Werneckhof by Geisel
The high-end cuisine in most of the German speaking parts of Europe…