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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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…
A Theory of the Creation of a Dish: Part II
Food has the power to nourish not only our bodies but also…
Best Meals in Scandinavia in 2022: Part 2 (Stockholm)
I dined at various restaurants in Copenhagen and Stockholm after the long…
A Theory of the Creation of a Dish: Part I
Food has the power to nourish not only our bodies but also…
Best Meals in Scandinavia in 2022: Part 1 (Copenhagen)
I dined at various restaurants in Copenhagen and Stockholm after the long…
Best Meals in Spain in 2022: Part 3 (Asturias and Galicia)
I dined extensively in Spain after the long and dark days of…
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…
Da Vittorio – Revisited
I have previously written a glowing review of Da Vittorio, awarding it…
Da Vittorio and a note on Osteria Di Via Solata
I have very fond memories of this restaurant which was the subject…
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…