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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The Michelin/Visit California Guide Rush
With pronouncements vouching for Michelin’s “unrivaled integrity, independence, and expertise”, the Director…
One Part Genius To One Part Hype: Nouvelle Cuisine Française Clarified
The term “Nouvelle Cuisine” is not as new as one might think.…
Dining in the Bay Area, Part Two: Quince
We had the pleasure of dining at Quince during “white truffle week”.…
Dining in the Bay Area, Part One: Introduction
As a dining destination, the Bay Area had never really interested me.…
Gastromondiale’s Madeleines of 2018
Gastromondiale, we are moved by dishes that entice our senses and only…
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…
Tributes to Bernard Pacaud, Part II: The Last of the Mohicans
Inconceivable these days, Bernard Pacaud began his apprenticeship with the Lyons culinary…
Tributes to Bernard Pacaud, Part I: The Silence of the L’Ambroisie
In terms of experiencing this Age d’Or de la Gastronomie, which is…
Le Clarence: The Return of French Fine Dining?
Because the globe-trotting “influencers” have been paid to promote restaurants that are…
Niko Romito’s Reale: A Puzzling Experience
I went to Chef Romito’s Reale with the highest expectations and left…
Chef Guy Gateau Recalls Joël Robuchon
It is nbsp no wonder that I revere Guy Gateau. In a…
Japan Journey Journal, Part Two: Restaurant Yanagiya, A Revered Country Cuisine Sketched In Charcoal
Japan has more than its share of difficult-to-book restaurants, particularly some of…
Japan Journey Journal, Part One: Tokyo Dining, Particularly Sushi, Overall
What France in the 1980s was and what Spain continues to be…
Epicure – Harmony, Products and Precision
Neo-nouvelle cuisine is what can be seen as the logical progression of…
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…