In response to the pandemic, three-star chef Michael Tusk has chosen to temporarily relocate his Quince restaurant from San Francisco to Hudson Ranch in Napa Valley. Now closer to his suppliers, he tells us about this reimagined culinary experience.
The award-winning Executive Chef of Twin Farms in the USA is continually inspired by Vermont’s exceptional produce, meats and cheeses.
More and more, chefs are leaving the kitchen to seek out ingredients not only from local farms or their own gardens, but from the wilderness around them.
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.
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.