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.
How are top chefs reacting to these challenging times? While honoring stay-at-home orders, they're bubbling with ideas for the "after-times." French food writer François Simon has gathered their thoughts and feelings.
Sylt, the northernmost of the German islands, is known as one Central Europe’s last remaining wild regions. Our reporter-writer François Simon went there to inhale the invigorating breezes of this maritime clime and taste the marvelous local cuisine of Chef Holger Bodendorf.
When you look at the map of New England, it reveals, to those who look closely, a few magical white dots, a kind of secret code for insiders: these are the Relais & Châteaux of the East Coast. The collection is noteworthy, sometimes cosy and quiet, sometimes glorious and iconic.
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.”
In Costa Rica, nature is the one who holds all the cards. Let’s be clear: you’re in the minority here. The forest is here. Standing in its duality of fascination/repulsion. Listen carefully and open your eyes wide; you won’t be disappointed.
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.
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.
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.
Here is a destination where the adventure begins with a running start. Beaches, tropical forests, and the wave of azure of Latin America’s “Switzerland” quickly reveal themselves. It is here that Nayara Springs is located, a unique address combining papaya, excellence and reconciliation with nature.
Sometimes the joy of a beautiful evening is simply the culmination of a subtle harmony of elements: a cuisine, a decor, a landscape or even a vineyard. It is when everything comes together through this delicate turn of magic that rare moments are created.
He is a chef who cares deeply for his roots and the traditions of his native Brittany. In the small village of Plomodiern, tranquility reigns despite the wild surrounds. Olivier Bellin, at the helm of L’Auberge des Glazicks, serves authentic Breton cuisine brimming with emotion and creativity.
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.
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...
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...
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...
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.
Emmanuel Renaut uses condiments and colored touches of his dishes as a punctuation. It can result in some suspension, interjection and sometimes interrogation. It is doubtless exactly there that he formulates.
A welcome maté is all you need to give your journey meaning and a sense of humanity. Here we are in Eolo, in Patagonia, Argentina.
At Gôra Kadan, the time when the maid greets a guest is an exquisite experience: the execution of the gesture, the religion of politeness...
Under the trees of this Argentinian ranch, the silence is inhabited by the timeless song of the birds.
At the end of the world, only the wind sweeps this vast place: the spirit of Patagonia breathes over the Argentinian Pampas and fills the souls of travelers.
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.
Meet chef Ronan Kervarrec in the kitchen, with his unusual choice of cooking utensil, which enables him to meticulously combine food with beauty by adding the perfect finishing touches, punctuating the plate with the most exquisite elements.