Articles on Food

The Inspiration in No-culinary Elements as a Starting Point for the Creative Process

INTRODUCTION Last February, I visited Patrizia, run by Tommaso Zoboli, who offers thematic menus at his restaurant in Modena. The fairy tale menu I experienced there is clearly rooted in…

By Carola Sitjas I Bosch 49 Min Read

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 in France is on the verge of death? My answer to that question may sound equivocal at first:…

By Vedat Milor 19 Min Read
Michelin: A Friendship That Went Sour

I started serious dining out in 1986 when I had a fellowship…

25 Min Read
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…

19 Min Read
The Society of the Illusionists: The World’s 50 Best Restaurants List

Once a year in the early spring, the restaurant world holds the…

37 Min Read
Form Swallows Function: The Tyranny of Tasting Menus

Tasting menus have played a major part in the debasement of dining…

7 Min Read

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Patrizia: A Young Chef’s Magical Italian Table

Located in the heart of Modena (Emilia-Romagna), at the foot…

The Inspiration in No-culinary Elements as a Starting Point for the Creative Process

INTRODUCTION Last February, I visited Patrizia,…

2020 Eponyme Dominique Belluard

2020 Eponyme Dominique Belluard

2004 Chateau Rayas

2004 Chateau Rayas

2012 Valentini Montepulciano d’Abruzzo

2012 Valentini Montepulciano d’Abruzzo

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Gastromondiale’s Madeleines of 2018

Gastromondiale, we are moved by dishes that entice our senses and only subsequently instigate us to consider the technical or…

29 Min Read

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 Venice Biennale and the toaster ovens in Consumer Reports.…

30 Min Read

Tributes to Bernard Pacaud, Part II: The Last of the Mohicans

Inconceivable these days, Bernard Pacaud began his apprenticeship with the Lyons culinary legend La Mère Brazier when he only 15…

11 Min Read

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 what we think every aspiring gastronome who already…

6 Min Read

Chef Guy Gateau Recalls Joël Robuchon

It is nbsp no wonder that I revere Guy Gateau. In a remarkable twist of fate or coincidence he prepared…

4 Min Read

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 is a rare case where the “figure” of…

184 Min Read

Gastromondiale’s Madeleines of 2017: Part II (Contributors)

At Gastromondiale, we are moved by dishes that entice our senses and only subsequently instigate us to consider the technical…

18 Min Read

Gastromondiale’s Madeleines of 2017: Part I (Editors)

Gastromondiale, we are moved by dishes that entice our senses and only subsequently instigate us to consider the technical or…

21 Min Read

Paul Bocuse: Larger than Life

When a living legend is no longer living, the air immediately after the demise is filled with no shortage of…

9 Min Read

My 2017 You Can Never Go Home Again (Or Can You?) Tour

In recently planning the most rigorous European dining trip since going back to living full-time in the States, my goal…

21 Min Read