Chef’s Table at Brooklyn Fare: Rebound to Michelin Glory
I had dinner at Chef’s Table at Brooklyn Fare this week and enjoyed it thoroughly. Some consider it New York’s longest running soap opera of fine dining, and indeed its…
Perfect Symphony of Senses: The World of Michel Guérard
Two meals at Michel Guérard’s gastronomic restaurant in Eugénie-les-Bains put me in a strange and contradictory mood: ecstatic, yet resentful. I was ecstatic because I rarely experience simultaneous awaking and…
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…
Perfect Symphony of Senses: The World of Michel Guérard
Two meals at Michel Guérard’s gastronomic restaurant in Eugénie-les-Bains put me in…
Tales from Le Cinq: Navigating the Flavors of Excellence and a Few Potholes
In this review, Chef Christian Le Squer's culinary prowess shines as he…
Le Meilleur Bouillabaisse: Le Petit Nice
Le Petit Nice is the only three starred restaurant in the close…
Top Writers
Latest
Chef’s Table at Brooklyn Fare: Rebound to Michelin Glory
I had dinner at Chef’s Table at Brooklyn Fare this…
The Latest
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…
Le Clarence: The Return of French Fine Dining?
Because the globe-trotting “influencers” have been paid to promote restaurants that are sponsored by business conglomerates, the overall result has…
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 the sushi and kaiseki ones in Tokyo. In…
Japan Journey Journal, Part One: Tokyo Dining, Particularly Sushi, Overall
What France in the 1980s was and what Spain continues to be since the early 2000s is what Japan is…
Epicure – Harmony, Products and Precision
Neo-nouvelle cuisine is what can be seen as the logical progression of nouvelle cuisine, it is what some might call…
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…
El Celler de Can Roca: End of History?
I have dined three times in the new location in Girona. Now, besides being a Michelin three-starred restaurant, Can Roca…
The Apotheosis of Western Seafood: Elkano and Güeyu Mar
It is probable that neither Abel of Güeyu Mar, nor Aitor of Elkano perceive themselves as great chefs. Probably they…
Restaurant Review: Argoura, Athens
If one ranks Mediterranean countries in terms of their handling of seafood, Greece will not make it to the top…
Revisiting Passard’s L’Arpège – Intermittently Brilliant and Unwrought
Is there a French chef of the 21st century who has done more to jettison the hallowed conventions of the…