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…
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:…
I started serious dining out in 1986 when I had a fellowship…
Sensationalism and marketing gimmicks aside, is it true that the Haute Cuisine…
Once a year in the early spring, the restaurant world holds the…
Tasting menus have played a major part in the debasement of dining…
Located in the heart of Modena (Emilia-Romagna), at the foot…
INTRODUCTION Last February, I visited Patrizia,…
Gastromondiale, we are moved by dishes that entice our senses and only subsequently instigate us to consider the technical or…
On the continuum of critical writings, restaurant reviews fall somewhere between the Venice Biennale and the toaster ovens in Consumer Reports.…
Inconceivable these days, Bernard Pacaud began his apprenticeship with the Lyons culinary legend La Mère Brazier when he only 15…
In terms of experiencing this Age d’Or de la Gastronomie, which is what we think every aspiring gastronome who already…
It is nbsp no wonder that I revere Guy Gateau. In a remarkable twist of fate or coincidence he prepared…
Le Coquillage is not a restaurant that attempts to solicit diners. This is a rare case where the “figure” of…
At Gastromondiale, we are moved by dishes that entice our senses and only subsequently instigate us to consider the technical…
Gastromondiale, we are moved by dishes that entice our senses and only subsequently instigate us to consider the technical or…
When a living legend is no longer living, the air immediately after the demise is filled with no shortage of…
In recently planning the most rigorous European dining trip since going back to living full-time in the States, my goal…
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