Four times a year, the terrace of the Saint-James in Bouliac becomes a farmers’ market unlike any other. Nicolas Magie, the Executive Chef at this hotel-restaurant designed by Jean Nouvel, welcomes the suppliers with whom he works every day.
One hour west of Copenhagen lies an 800-year-old castle where history and gastronomy meet in equal measure, exemplifying Denmark’s regional biodiversity. Welcome to Dragsholm Slot.
Le Jules Verne, the Eiffel Tower’s gourmet restaurant 410 feet above the sea, reopened on July 20, 2019, after the operational concession changed hands. Frédéric Anton takes over from Alain Ducasse, coming in with mighty ambitions, but without haste.
Over the course of three decades, Tetsuya Wakuda’s eponymous restaurant in Sydney has become one of the most acclaimed eateries in Oceania. Over a meal, the chef and his team share their grand vision of what makes a great restaurant.
Behind "Flocons de Sel", one finds winter, naturally, as detected in its name’s nod to “flakes,” but there are all the other seasons, as well, each a source of infinite abundance at this year-round French resort.
Troisgros. It means a fabled family, a peerless restaurant, 50 years of three Michelin stars. And, in recent months, a tremendous risk that has paid off beautifully: reinventing a legend in the countryside, a few miles from Roanne.
Imagined by Andoni Luis Aduriz who has often been referred as “the natural heir to the title of Spain’s most pioneering chef after Ferran Adrià”, Mugaritz, 20 minutes South of San Sebastián, celebrates its 20-year anniversary building on a new philosophy.
The restaurant’s name is French, as is the chef’s inspiration, but his cuisine is conspicuously Californian. Joshua Skenes concocts recipes that return ingredients to their rightful place. The flavors are sophisticated, the wines are breathtaking. It’s time to discover the new taste of America.
"If you love black truffles, prosciutto, and wine as much as I do, then Norcia is the place for you. I arrived in a chilly evening, and was immediately welcomed by the smell of firewood. It felt as if I was going to spend an evening at a friend's home. Well, a friend with a 16th century palace."
Just a few kilometres away from the ocean, at a crossroad between tradition and modernity, sits Auberge Basque, one of the most prominent gastronomic destinations on the French side of The Basque Country.
Less than an hour outside of Strasbourg in the town of Wingen-sur-Moder, the original home of legendary glass designer René Lalique was transformed into a 5 star hotel and restaurant in 2015.
“My culinary passion was inspired by my grandfather’s garden in France.”
Midway between Houston and Austin, Inn at Dos Brisas is an agricultural utopia. Explore the 300-acre grounds by golf cart or on horseback and serious foodies can tour the organic farm or even hunt for wild game.
Placed in a historic area of the city, Le Bistrot Français is like a journey back in time, at the beginning of the 20th century, when Bucharest was called “The Little Paris”.
Awarded the title of Grand Chef Relais & Châteaux in 2008, Christophe Bacquié has just received the ultimate accolade in the gift of the Michelin guide: a third star for the restaurant that bears his name at the Hôtel & Spa du Castellet in Provence.
In the heart of Manhattan's hustle and bustle is an airy sanctuary, newly Relais & Châteaux member, where Alsatian elegance at once excites and soothes the senses.
Every year, the journalist visits Guy Martin, head of the Grand Véfour in Paris, with his family. He tells us about this delicious pilgrimage in one of the most beautiful restaurants in the world.
Last March, Fatéma Hal, a Moroccan chef who has lived in Paris for more than 30 years, received the François Rabelais award from the Institut de France for her work in promoting the cultural heritage of food.
Star of contemporary Californian cuisine David Kinch has chosen three highly rated restaurants in which to celebrate the fifteenth anniversary of his famous restaurant Manresa.
Paris is always a good idea. But for us, the highlight of our last journey was probably the brunch at Hotel Saint James.
New York is loved for its extremes. Winter is for battling the snow and blizzards, summer is for finding a cool niche in Central Park. This year, spring also wants to make its mark in the streets... and in terms of gastronomy.
While visiting Maison Bras, in Aubrac, Guillaume Long met with Michel and Sébastien Bras. Through images, he tells us about his stay, from the exceptional dishes and harvesting sessions to some friendly joking.
“My recipe for an enjoyable time: good bread and simple, wholesome ingredients.”
As Le Bernardin joins Relais & Châteaux, Chef Éric Ripert becomes a part of the organization he has revered for decades.
Flocons de sel is a 5-star upscale resort with a Michelin 3-star restaurant, yet owners Kristine and Emmanuel Renaut make you feel right at home.
Chef Tomoyuki Kon frowns as he ponders potatoes. Not any old potatoes, but those grown on Japan’s northernmost island Hokkaido – and in particular, he is trying to pin down precisely why they are so tasty.
People say that it takes three times for our brains to register something that we hear or read about, however, when two chefs friends with soaring standards tell me that I should visit a restaurant, it goes straight to the top of the list, underlined and in bold.
Les Pres d’Eugenie, is the fairytale village in a forest named for the empress, where all food is thanks to Michel Guérard, the creator of Cuisine de Santé, or the French version of “health food.”
Now, we all know that Portugal is a major football nation. But the Euro champions also excel at stoves. Let’s go to Porto and meet Ricardo Costa, Chef of The Yeatman.
New York has so many flashy restaurants to draw in the crowds, but luckily there is still a place where you can take as much time as you want and stretch out.
Luxury is the kind of club whose members tend to look too much alike. Sometimes we want a new tune, a new chord. If you're looking for a form of countryside exoticism, look no further.
Sometimes fine gastronomy can go overboard. It can even scare us away from reaching nirvana, freezing us with admiration. That is probably why other eateries are finding their own way, by clearing out this very brush.
“It’s all about palate. You have to have all the components in the dish: the salty, the sweet, acidity and texture.“