Christopher Kostow and Meadowood : | a duo story

Cuisine Vite dit, bien dit François Simon

Christopher Kostow and Meadowood :
a duo story

When asked what Napa Valley has taught him about himself, Christopher Kostow, Meadowood’s charismatic chef, turns the question around and offers a reply heavy with meaning: “I’m not sure I remember how I was before.”

Ana Villalobos, | nature precisely

Cuisine Vite dit, bien dit François Simon

Ana Villalobos, nature precisely

In Costa Rica, nature is the one with the power. We protect it. Nature can thus be seen in the 26 national parks, 9 ecological reserves, 30 national wildlife reserves, 20 forest reserves...and in the release of 400 animals following the closing of zoos. Meeting with the guide Ana Villalobos.

Nicolas di Paolo, |Costa Rica's new cuisine

Cuisine Vite dit, bien dit François Simon

Nicolas di Paolo,
Costa Rica's new cuisine

After a successful international career, chef Nicolas di Paolo officiates in the kitchen of Nayara Springs. To him, Costa Rican cuisine can evolve in a healthy way with all the values of modern cuisine: fair, local, responsible, without the weight of tradition and practices.

"What is my most misunderstood dish? Ah..."

Cuisine Vite dit, bien dit François Simon

"What is my most misunderstood dish? Ah..."

The two-star chef of the restaurant Il Pagliaccio, in Rome, has a serene take on his craft. But behind it, burns a fire of true passion.

Contributors

François Simon Gastronomic journalist and author

François Simon
Gastronomic journalist and author

Mixology lesson | in Nayara Springs

Cuisine Vite dit, bien dit François Simon

Mixology lesson in Nayara Springs

Mixology is the art of knowing how to make cocktails. Carla Elizonda, bartender in Nayara Springs, tells us all about the art of choosing them well.

Californian cuisine|by David Kinch

Cuisine Vite dit, bien dit François Simon

Californian cuisine
by David Kinch

Does Californian cuisine exist? To answer it, let's head for the restaurant Manresa in Los Gatos where David Kinch lives. A great personality and character with the face chiseled by curiosity, mischief and passion.

César, the future of Troisgros

Cuisine Vite dit, bien dit François Simon

César,
the future of Troisgros

It’s undoubtedly one of the most enticing risks ever taken by such a legendary restaurant. Leaving Roanne and its station to relaunch with a new generation at the helm deep in the countryside and with so many new ideas...

"My Cooking Comes from the Heart"

Cuisine Vite dit, bien dit François Simon

"My Cooking Comes from the Heart"

It is a new era, with the old world meeting the new. Jean Sulpice has come down from his mountain (Val Thorens) to take over a mythic institution: the Auberge du Père Bise in Talloires. His first words on the shores of the lake...

"I never know if a client is really happy"

Cuisine Vite dit, bien dit François Simon

"I never know if a client is really happy"

When the chef of the restaurant Aoyagi, in Tokyo, express himself about his cooking, he is filled with beautiful certainties but also magnificent doubts.

"My risk is simplicity"

Cuisine Vite dit, bien dit François Simon

"My risk is simplicity"

At the restaurant Lucas Carton, young chef Julien Dumas has managed to create his own path between the historical weight of an institution and the excitement of creation...