The interview was by phone, as Covid would have it. Just the same, the charm was palpable, the spell woven. For the chef of Dal Pescatore restaurant south of Mantua, Italy, is an accomplished cook – and an equally skilled storyteller.
Christopher Coutanceau, the chef-fisherman from La Rochelle and new friend of fine watchmaker Blancpain, takes a moment to talk about his relationship with time. From the lunchtime rush to the future of the oceans, he lives a life of dedication and urgency.
Beyond its culinary appeal, a meal at a restaurant must carry the meaning of hospitality as it is conveyed by the chef and maître d’hôtel to each patron. Some experiences are so filled with personalized attention that one feels pampered in an exclusive way.
In the coastal city of La Rochelle, located in the Southwest of France, Coutanceau is a household name. This chef, born and raised in this beautiful city, has regarded the seaside as a playground since childhood. He recently opened an 11-room hotel, La Villa Grand Voile.
French chef David Toutain’s eponymous restaurant in Paris recently became a Relais & Châteaux member. Despite the challenges of France’s lockdown, the culinary artist continues to make the most of autumn’s delicious bounty.
In the restaurant bearing his first name, when he is not busy training young chefs, Lyon native Daniel Boulud serves a simple cuisine year round, crafted with ingredients that change with the seasons.
Taubenkobel is a family affair. And it feels like it every step of the way. Three generations of Austrian and Austrian-adopted blending of the old and the new into a perfect puzzle of today’s values.
The Domaine de Châteauvieux, a stone’s throw from downtown Geneva, continues to warm guests’ hearts with gracious hospitality and incomparable cuisine.
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.
In the heart of Shanghai's former French Concession, a discreet Cantonese restaurant is pairing authentic Chinese haute cuisine with the finest French wines.
Near Reims, L'Assiette Champenoise improves a passion for gastronomy, loving attention to detail, and a ceaseless homage to the best champagnes on the planet.
Chef Otowa is part of the first post-war generation to have studied French gastronomy. Today, he’s handing his culinary wisdom down to his children, pioneers in a new era for French gastronomy in Japan.
Serge and Marie-Aude Vieira’s restaurant is in the tranquil, verdant countryside at the foot of the Auvergne’s volcanoes. The couple has spent a decade forging their life’s work. A soaring adventure.
Belcanto, a symbol of Portuguese haute cuisine, has put that country in the spotlight on the world gourmet stage. Meet the restaurant’s chef, José Avillez.
Buried in the Dolomites massif in Italy, at an altitude of nearly 1,700 metres, Terra - The Magic Place establishment bears its name well. In this exceptional hotel-restaurant nestled in the mountains, the Schneider family has created a family cocoon in which cuisine blends with nature.
As he crafts his cuisine, the head chef at Frankfurt’s two-Michelin-star Restaurant Lafleur draws upon childhood memories and natural flavors.
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.
On top of a hill overlooking the beautiful Lake Annecy lies Clos des Sens, a charming property run by the Petit family. Their newly rewarded 3 Michelin-stars restaurant attracts not only locals but also visitors around the world.
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.
Nested inside a national park that borders Belgium and the Netherlands, this newly designed heavenly spa resort houses a 2 Michelin star restaurant, where I had one of the best meals of my life.
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.
Soon after receiving their second Michelin star in 2017, Gisela and Heinrich decided to rechristen the family hotel as "Terra - The Magic Place". I visited them to experience the magic. It's an enchantment that directly reflects its innate character: organic, cosmopolitan and creative.
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.
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.
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.
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.“
“My recipe for an enjoyable time: good bread and simple, wholesome ingredients.”