The Art of Cooking | Over an Open fire
Cuisine Stéphane Méjanès Publié le 02/08/2022

The Art of Cooking
Over an Open fire

Cooking over an open fire is as old as humanity’s mastery of fire itself, dating back some 400,000 years. Each region of the world – and indeed nearly every country – has its own tradition and its own distinctive name for it. Time to travel from braai to churrasco and from bulgogi to binchotan.

The Sustainable Approach |of a Modern Master
Cuisine Eugenio Mailler Olivier Metzger Publié le 17/05/2022

The Sustainable Approach
of a Modern Master

Glenn Viel lives life intensely. This intensity is expressed in streamlined, minimalist dishes with powerful, persistent tastes. His life is a race against the clock, and on that race he is accompanied by a Fifty Fathoms diver’s watch from the prestigious master watchmaker Blancpain.

Exploring Lisbon | With Chef Carla Sousa
Cuisine Sabine Bouvet Publié le 10/05/2022

Exploring Lisbon With Chef Carla Sousa

When Carla Sousa leaves the kitchens of the Valverde Hotel in her adopted city of Lisbon, it is to take the road less traveled, far from the city’s typical picture postcard image. This unconventional chef, from Cape Verde, leads us on a colorful gastronomic stroll.

The Alajmo Brothers: |A Family Affair
Cuisine Olivier Reneau Roberta Valerio Publié le 05/04/2022

The Alajmo Brothers:
A Family Affair

Cementing a reputation built on the prestigious Le Calandre restaurant, in Rubano, northern Italy, brothers Max and Raf Alajmo have spun a web that shines brightly in Italy itself and dazzles across Europe. Woven through it is the secret of their gastronomic success: the intensity of family spirit.

Christopher Coutanceau, |Cooking at the Speed of Life
Cuisine François Simon Publié le 22/11/2021

Christopher Coutanceau,
Cooking at the Speed of Life

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.

The grape harvest: |10 exclusive offers in France| for wine lovers
Cuisine Wine stories Jean Berthelot de La Glétais Publié le 20/09/2021

The grape harvest:
10 exclusive offers in France
for wine lovers

Each year in September and October, grape harvest time marks the beginning of a season of festivities, discoveries and renewal for all vineyard lovers. Here is a selection of 10 properties for a celebration of castles and their harvests.

The art of service: |a restaurant choreography, |from kitchen to dining room
Cuisine Olivier Reneau Publié le 07/09/2021

The art of service: a restaurant choreography, from kitchen to dining room

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.

Earth-Friendly Œnotourism| in Far-Flung Destinations
Cuisine Wine stories Jill Barth Publié le 18/08/2021

Earth-Friendly Œnotourism
in Far-Flung Destinations

Guests experience wine tourism at more than 250 Relais & Châteaux properties, 60 of which produce wine. On these estates, "sense of place" takes center stage where terroir and passion collide to produce some of the world's most interesting wines, all done with sustainability at top of mind.

Craft Honey Cocktails: |Hachimitsu recipe |from Tetsuya’s
Cuisine Craft Honey Cocktails Ian Cameron Publié le 21/05/2021

Craft Honey Cocktails: Hachimitsu recipe
from Tetsuya’s

For World Bee Day, Manuel Palermo of Testuya’s in Australia carefully assembles a collection of diverse flavors to harmonise with a distinct-tasting Tasmanian honey.

Craft Honey Cocktails:|The Queen Bee recipe |from 11 Cadogan Gardens
Cuisine Craft Honey Cocktails Ian Cameron Publié le 21/05/2021

Craft Honey Cocktails: The Queen Bee recipe from 11 Cadogan Gardens

For World Bee Day, Nico Orduz of 11 Cadogan Gardens in London sources an artisanal Irish honey to match the taste profile of a Hennessy-based Champagne cocktail.

Craft Honey Cocktails: |Barefoot in the Garden recipe |from Agli Amici
Cuisine Craft Honey Cocktails Ian Cameron Publié le 21/05/2021

Craft Honey Cocktails: Barefoot in the Garden recipe from Agli Amici

For World Bee Day, Michela Scarello of Agli Amici in Italy pairs a local, cherry blossom honey with Taylor’s White Port.

Craft Honey Cocktails: |BeElyxir recipe from| Hôtel Le Place d’Armes
Cuisine Craft Honey Cocktails Ian Cameron Publié le 21/05/2021

Craft Honey Cocktails: BeElyxir recipe from Hôtel Le Place d’Armes

For World Bee Day, James Hayward of Le 18bar at Hôtel Le Place d’Armes in Luxembourg showcases a creative combination of local, organic and urban honey with Absolut Elyx.

Elena Arzak : |Inherited Innovation
Cuisine Remarkable Women Ezechiel Zerah Publié le 30/04/2021

Elena Arzak :
Inherited Innovation

However intentionally low-profile, Chef Elena Arzak has made quite a name for herself over the years, alongside her father, one of Spain’s most celebrated chefs. How? By methodically following in the footsteps of her pioneering parent, guided by research and invention.

Annie Féolde: Wine Wisdom
Cuisine Remarkable Women Ezechiel Zerah Publié le 23/04/2021

Annie Féolde: Wine Wisdom

In partnership with her sommelier husband, this French-born chef has made Florence’s Ristorante Enoteca Pinchiorri one of Michelin’s most sought-after dining experiences. And now exports her recipes to Japan.

Nadia Santini Shares |Stars and Stories
Cuisine Remarkable Women Ezechiel Zerah Publié le 20/04/2021

Nadia Santini Shares
Stars and Stories

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.

Anne-Sophie Pic:| “Powerful Cuisine |All Dressed in Lace”
Cuisine Remarkable Women Ezechiel Zerah Publié le 29/03/2021

Anne-Sophie Pic:
“Powerful Cuisine
All Dressed in Lace”

In Valence, in southeastern France, three-Michelin-star chef Anne-Sophie Pic has turned the famed family establishment into a restaurant that speaks her own unique language.

Coutanceau, the seaside spirit
Cuisine Be my guest Joann Pai Publié le 18/01/2021

Coutanceau,
the seaside spirit

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.

Michael Tusk moves |his restaurant to the ranch
Cuisine Farm to table Jancee Dunn Publié le 10/12/2020

Michael Tusk moves
his restaurant to the ranch

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.

David Toutain: |Autumnal Appreciation
Cuisine Be my guest Mickaël A. Bandassak Publié le 03/12/2020

David Toutain:
Autumnal Appreciation

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.

Belgium: Bart De Pooter’s “Biotope” |Menu at Pastorale
Cuisine Another Place, Another Taste Hungry for more Publié le 09/11/2020

Belgium: Bart De Pooter’s “Biotope”
Menu at Pastorale

Pastorale, the restaurant of Belgian chef Bart De Pooter, has long been a part of the Flemish gastronomic landscape. The culinary craftsman sees himself as the purveyor of a dining experience aligned with the laws of nature. His “Biotope” concept is the ultimate embodiment of this philosophy.

Taking Farm-to-Table|To Another Level
Cuisine Farm to table Jancee Dunn Publié le 29/10/2020

Taking Farm-to-Table
To Another Level

The award-winning Executive Chef of Twin Farms in the USA is continually inspired by Vermont’s exceptional produce, meats and cheeses.

Mexico: Pujol's Taco Menu | by Enrique Olvera
Cuisine Another Place, Another Taste Kat Odell Publié le 26/10/2020

Mexico: Pujol's Taco Menu by Enrique Olvera

Enrique Olvera, Mexico’s most prominent culinary ambassador, wants the world to better understand an unassuming ingredient: corn. In his restaurant Pujol, a tasting menu is dedicated to the modest taco, cooked from a corn tortilla, served according to the Japanese "omakase" philosophy.

Daniel: The Seasons of New York City
Cuisine Be my guest Jancee Dunn Publié le 24/08/2020

Daniel: The Seasons of New York City

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.

History on a Plate
Cuisine Farm to table Annick Weber Publié le 24/06/2020

History on a Plate

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.

A Three-Generation Search|for the Lost Taste
Cuisine Be my guest Gabriel & Ruxandra Gavrilescu Publié le 11/06/2020

A Three-Generation Search for the Lost Taste

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.

Salmon Trout| by Fabio Iacovone
Cuisine One chef, one ingredient Bertrand Jamot Publié le 19/05/2020

Salmon Trout
by Fabio Iacovone

Chef Fabio Iacovone talks to us about salmon trout from Lillaz in the Aosta Valley. Farmed less than two miles from the Bellevue Hotel at an altitude of 5,600 feet, Lillaz trout has a high mineral content that gives it a lot of flavor. It’s a local ingredient that tells the story of the mountain.

Patrick Henriroux: |Pharaoh of La Pyramide
Cuisine Stolen moments Romain Jubert Publié le 11/03/2020

Patrick Henriroux:
Pharaoh of La Pyramide

Thirty years ago, Patrick Henriroux followed the illustrious Fernand Point at the helm of La Pyramide restaurant. From Chef Point, he learned to achieve “simple perfection” in cuisine. Since then, he has turned this institution into a treasure untouched by time.

Christopher Coutanceau: |A Man and the Sea
Cuisine Stolen moments Romain Jubert Publié le 28/01/2020

Christopher Coutanceau:
A Man and the Sea

Chef Christopher Coutanceau has always had the sea as his horizon. Today, in La Rochelle, the new three-Michelin-starred chef is an activist for traditional, seasonal fishing. Stolen moments from a culinary artist with a fisherman’s heart who refuses to resign himself to seeing fish disappear.

Philippe Chevrier: |The Master of Swiss Cuisine
Cuisine Be my guest Edouard Amoiel Publié le 27/01/2020

Philippe Chevrier:
The Master of Swiss Cuisine

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: |Tour de Force
Cuisine Be my guest Stéphane Méjanès Joann Pai Publié le 16/12/2019

Le Jules Verne:
Tour de Force

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.

Tetsuya’s: Thirty Years |of Great Australian Cuisine
Cuisine Be my guest Kim Levy Publié le 09/12/2019

Tetsuya’s: Thirty Years
of Great Australian Cuisine

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.

Bresse chicken by Georges Blanc
Cuisine One chef, one ingredient Bertrand Jamot Publié le 02/12/2019

Bresse chicken by Georges Blanc

Chef Georges Blanc talks about Bresse chicken. Having served as president of the Protected Designation of Origin “A.O.P. Volaille de Bresse” since 1986, he is committed to respecting and promoting the high-quality products of his region.

Courtly Cantonese Treasures
Cuisine Be my guest Amber Gibson Publié le 29/11/2019

Courtly Cantonese Treasures

In the heart of Shanghai's former French Concession, a discreet Cantonese restaurant is pairing authentic Chinese haute cuisine with the finest French wines.

Jean Sulpice: |Food Instinct
Cuisine Stolen moments Romain Jubert Publié le 08/11/2019

Jean Sulpice:
Food Instinct

At Talloires, Jean Sulpice has spent three years creating extraordinary cuisine in an extraordinary location.

A drink with Chris Dunaway
Cuisine Ask the sommelier Amber Gibson Publié le 06/11/2019

A drink with
Chris Dunaway

The Little Nell's young new wine director shares his favorite wine regions and his plans for the Aspen hotel's celebrated wine program.

L’Assiette Champenoise: |An Ode to Beauty
Cuisine Be my guest Jesús Terrés Publié le 31/10/2019

L’Assiette Champenoise:
An Ode to Beauty

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.

French Gastronomy, |Generational Joy
Cuisine Be my guest Ryoko Sekiguchi Publié le 07/10/2019

French Gastronomy,
Generational Joy

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.

Le Chambard: |Alsace…quite naturally
Cuisine Wine stories Jill Barth Publié le 23/09/2019

Le Chambard:
Alsace…quite naturally

The cultural and ecological environment is a muse for Olivier and Patricia Nasti, owners of Le Chambard, an impeccable Alsatian experience.

Paz Levinson: | Wine Fascinations
Cuisine Ask the sommelier Léon Mazzella Publié le 16/09/2019

Paz Levinson:
Wine Fascinations

Paz, the sole female sommelier of a three-star in France, has been blessing the Pic group with her extraordinary nose and palate since March 2018.

Serge Vieira: flying high
Cuisine Be my guest Sophie Cornibert Publié le 12/09/2019

Serge Vieira:
flying high

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: the modern soul of Portugal
Cuisine Be my guest L'art du voyage Publié le 03/06/2019

Belcanto: the modern soul of Portugal

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.

Contributors
Stéphane Méjanès Committed gastronomic journalist

Stéphane Méjanès
Committed gastronomic journalist

Eugenio Mailler Taste Activist

Eugenio Mailler
Taste Activist

Olivier Metzger French photographer

Olivier Metzger
French photographer

Sabine Bouvet Lifestyle journalist

Sabine Bouvet
Lifestyle journalist

Olivier Reneau French lifestyle journalist Air France Madame

Olivier Reneau
French lifestyle journalist Air France Madame

François Simon Formerly feared French food critic and novelist

François Simon
Formerly feared French food critic and novelist

Roberta Valerio Reporter photographer and portraitist

Roberta Valerio
Reporter photographer and portraitist

Jean Berthelot de La Glétais Journalist for french press and radio Europe 1, Sud Ouest Mag

Jean Berthelot de La Glétais
Journalist for french press and radio Europe 1, Sud Ouest Mag

Ian Cameron Writer for the drinks industry

Ian Cameron
Writer for the drinks industry

Jill Barth Wine expert (Forbes, USA Today)

Jill Barth
Wine expert (Forbes, USA Today)

Ezechiel Zerah Founder of the culinary newsletter Pomélo

Ezechiel Zerah
Founder of the culinary newsletter Pomélo

Ryoko Sekiguchi Japanese author and translator

Ryoko Sekiguchi
Japanese author and translator

Joann Pai Canadian food & travel photographer

Joann Pai
Canadian food & travel photographer

Edouard Amoiel Swiss food chronicler

Edouard Amoiel
Swiss food chronicler

Jancee Dunn New York Times bestselling author of six books

Jancee Dunn
New York Times bestselling author of six books

Anastasia Miari Greek journalist and author of guidebook and cookbook

Anastasia Miari
Greek journalist and author of guidebook and cookbook

Amber Gibson Tourism columnist Forbes USA

Amber Gibson
Tourism columnist Forbes USA

Daniel Bernard French food journalist

Daniel Bernard
French food journalist

Romain Jubert Editor-in-chief of Jésus! magazine,  ​​​​​​​publisher and author

Romain Jubert
Editor-in-chief of Jésus! magazine,  ​​​​​​​publisher and author

Gabriel & Ruxandra Gavrilescu Romanian gourmet writers

Gabriel & Ruxandra Gavrilescu
Romanian gourmet writers

Kat Odell American author, taste spotter

Kat Odell
American author, taste spotter

Sabrina Glanzmann Swiss food editor (Marmite)

Sabrina Glanzmann
Swiss food editor (Marmite)

Hungry for more Dutch culinary magazine

Hungry for more
Dutch culinary magazine

Mickaël A. Bandassak Food and lifestyle photographer in Montreal

Mickaël A. Bandassak
Food and lifestyle photographer in Montreal

Kim Levy Journalist about the culture of taste

Kim Levy
Journalist about the culture of taste

L'art du voyage Journalists in luxury hospitality

L'art du voyage
Journalists in luxury hospitality

Marie Faure-Ambroise Founder of lifestyle website My Travel Dreams

Marie Faure-Ambroise
Founder of lifestyle website My Travel Dreams

Patrick Locqueneux Travel blogger - Mr. Tripper

Patrick Locqueneux
Travel blogger - Mr. Tripper

Rooksana Hossenally Travel & lifestyle journalist

Rooksana Hossenally
Travel & lifestyle journalist

Arturo Bamboo Berlin-based silver halide photographers

Arturo Bamboo
Berlin-based silver halide photographers

Tarajia Morrell Founder of cooking blog The Lovage

Tarajia Morrell
Founder of cooking blog The Lovage

Tamlin Wightman Travel writer and photographer

Tamlin Wightman
Travel writer and photographer

Guillaume Crouzet French lifestyle chronicler

Guillaume Crouzet
French lifestyle chronicler

Lindsey Tramuta Food and travel writer

Lindsey Tramuta
Food and travel writer

Lauren Wells American Instagram influencer

Lauren Wells
American Instagram influencer

David Coggins Writer and editor for US publications

David Coggins
Writer and editor for US publications

Rosa Park Co-founder of Cereal Magazine

Rosa Park
Co-founder of Cereal Magazine

Léon Mazzella French author about wine

Léon Mazzella
French author about wine

Sophie Cornibert Co-founder of Fulgurances

Sophie Cornibert
Co-founder of Fulgurances

Céline Marks French blogger & photographer

Céline Marks
French blogger & photographer

Jesús Terrés Spanish journalist Conde Nast Traveler, Vanity Fair, GQ Magazine

Jesús Terrés
Spanish journalist Conde Nast Traveler, Vanity Fair, GQ Magazine

Marissa Cox Founder of lifestyle blog "Rue Rodier"

Marissa Cox
Founder of lifestyle blog "Rue Rodier"

Christopher Kostow and Meadowood : | a duo story
Cuisine Vite dit, bien dit François Simon Publié le 31/05/2019

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.”

Terra: nature as a backdrop
Cuisine Be my guest Gabriel & Ruxandra Gavrilescu Publié le 29/05/2019

Terra: nature as a backdrop

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.

Andreas Krolik: | simple pleasures
Cuisine Be my guest Jean Berthelot de la Glétais Publié le 27/05/2019

Andreas Krolik:
simple pleasures

As he crafts his cuisine, the head chef at Frankfurt’s two-Michelin-star Restaurant Lafleur draws upon childhood memories and natural flavors.

Frédéric Anton: Lord of the wood
Cuisine Stolen moments Romain Jubert Publié le 15/05/2019

Frédéric Anton:
Lord of the wood

Frédéric Anton watches over the happy destiny of Le Pré Catelan while preparing to flash his credentials as Meilleur Ouvrier de France at the very top of the Eiffel Tower.

Mountain taste in the plate | at Flocons de Sel
Cuisine Be my guest Patrick Locqueneux Publié le 24/04/2019

Mountain taste in the plate
at Flocons de Sel

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 in Ouches, renaissance
Cuisine Be my guest Benoît Peeters Publié le 10/04/2019

Troisgros in Ouches, renaissance

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.

The microcosm of grains
Cuisine Chef's recipes Publié le 03/04/2019

The microcosm of grains

Chef Régis Marcon continues his quest to unearth the treasure trove of taste the Earth has to offer. His latest book introduces us to a cornucopia of grains and legumes, some familiar, some less so, in a thousand flavors and textures.

"Above all, be yourself": |choosing wines with Fabrice Sommier
Cuisine Wine stories Jill Barth Publié le 06/02/2019

"Above all, be yourself":
choosing wines
with Fabrice Sommier

“It’s not really work, it’s pleasure,” says Fabrice Sommier, General Manager at Georges Blanc Parc and Spa. He talks about being a sommelier, a role he fills for guests with immense dedication.

Tripe by César Troisgros
Cuisine One chef, one ingredient Bertrand Jamot Publié le 28/01/2019

Tripe by César Troisgros

Chef César Troisgros talks about tripe, a product of the Charolais terroir in which Maison Troisgros is located, and more particularly about the part called the honeycomb. He wants to modernize this almost forgotten product by transposing it into new ways of cooking.

What if we taste |Annecy lake’s flavors?
Cuisine Be my guest Joann Pai Publié le 22/01/2019

What if we taste
Annecy lake’s flavors?

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.

Clos Apalta, pleasure in the bottle
Cuisine Wine stories Jill Barth Publié le 07/01/2019

Clos Apalta, pleasure in the bottle

When Grand Marnier heiress Alexandra Marnier Lapostolle and her husband Cyril de Bournet arrived in Chile’s Colchagua Valley in 1994, they were inspired by the setting to craft world-class wines based on generations of experience in their native France.

Ana Villalobos, | nature precisely
Cuisine Vite dit, bien dit François Simon Publié le 05/01/2019

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.

Sipping two centuries from a glass
Cuisine Ask the sommelier Guillaume Crouzet Publié le 05/01/2019

Sipping two centuries from a glass

Bladnoch is Scotland’s oldest private distillery. After operating for the past 200 years in the Lowlands in the south, it nearly disappeared – until a young Australian entrepreneur, David Prior, fell in love with it and decided to give it new life.

Nicolas di Paolo, |Costa Rica's new cuisine
Cuisine Vite dit, bien dit François Simon Publié le 03/01/2019

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.

Mixology lesson | in Nayara Springs
Cuisine Vite dit, bien dit François Simon Publié le 02/01/2019

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.

Mushrooms by Régis Marcon
Cuisine One chef, one ingredient Bertrand Jamot Publié le 07/12/2018

Mushrooms by Régis Marcon

Chef Régis Marcon talks about mushroom, a product which reflects its surrounding nature, the preserved regional park of Ardèche. Taste, colour, texture... each mushroom is a discovery and is at the heart of the cuisine of Régis et Jacques Marcon restaurant.

Magie's market
Cuisine Farm to table Stéphane Méjanès Publié le 03/12/2018

Magie's market

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.

Rustic elegance in|The Wickaninnish cuisine
Cuisine Chef's recipes Publié le 21/11/2018

Rustic elegance in
The Wickaninnish cuisine

Since opening in 1996, the kitchen has been led by some of Canada’s most talented chefs. The recipes inside this cookbook speak to the Inn’s longstanding commitment to farm-and ocean-fresh ingredients, and strike a harmonious balance between the bounties of land and sea that surround the Inn.

Cavas Wine Lodge:|where wine is a textural experience
Cuisine Wine stories Jill Barth Publié le 08/11/2018

Cavas Wine Lodge:
where wine is a textural experience

At Cavas Wine Lodge, proprietors Cecilia Diaz-Chuit and Martín Rigal united over a love of wine, in their marriage and their vision to share the culture of the Mendoza wine region through an elevated travel experience. Their passion guided them to create the first luxury lodge in Mendoza vineyards.

At Joshua Skenes's table | in San Francisco
Cuisine Be my guest Daniel Bernard Publié le 31/10/2018

At Joshua Skenes's table
in San Francisco

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.

Cast in tradition : |Uruguay’s Narbona Wine Lodge
Cuisine Wine stories Jill Barth Publié le 29/10/2018

Cast in tradition :
Uruguay’s Narbona Wine Lodge

Narbona Wine Lodge in Carmelo, Uruguay is a haven of inexhaustible tradition where taste genuinely reflects the essence of this littoral wine region of international acclaim.

Reinventing garlic|from Balzac to Gagnaire
Cuisine Savour Octopus Publié le 24/10/2018

Reinventing garlic
from Balzac to Gagnaire

After the first three issues relating mustard, saffron and pepper, Octopus, précis artistique des mots de bouche, invites you to discover garlic through its culinary meaning, in the kitchens of Pierre Gagnaire.

The picturesque charm | of Italian autumn| at Palazzo Seneca
Cuisine Be my guest Joann Pai Publié le 13/10/2018

The picturesque charm
of Italian autumn
at Palazzo Seneca

"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."

The delicious quest | to find the oldest sweet wines in Europe
Cuisine Ask the sommelier Guillaume Crouzet Publié le 17/09/2018

The delicious quest
to find the oldest sweet wines in Europe

Trockenbeerenauslese or Ruster Ausbruch, their names may be unpronounceable but their taste is unforgettable. These sweet wines, from vineyards in eastern Austria, are mentioned in historic texts dating back to 1525. Half a century before the Tokaji wines of neighboring Hungary.

At Cédric Béchade's table
Cuisine Be my guest Gabriel & Ruxandra Gavrilescu Publié le 13/09/2018

At Cédric Béchade's table

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.

Il Borro, Tuscan wine tourism | by Salvatore Ferragamo Jr.
Cuisine Wine stories Jill Barth Publié le 10/09/2018

Il Borro, Tuscan wine tourism
by Salvatore Ferragamo Jr.

Il Borro is a mediaeval Tuscan village that has been transformed into a luxury hotel complex following a complete conservation and restoration project. Its owner Ferruccio Ferragamo works with his son Salvatore on the 45 hectares of the estate vineyard with the respect due to the historic landscape.

Atrio, the most prestigious |wine cellar in Extremadura
Cuisine Wine stories Jill Barth Publié le 23/07/2018

Atrio, the most prestigious
wine cellar in Extremadura

Atrio is an unexpected discovery: a contemporary structure set against the surrounding medieval town, far more captivating that its anonymity would suggest. The pair behind this achievement, José and Toño, explain how, they created at their restaurant one of Spain’s most prestigious wine cellar.

Gastón Acurio and peruvian cuisine
Cuisine Chef's recipes Publié le 16/07/2018

Gastón Acurio
and peruvian cuisine

What makes Peruvian cuisine? Into the pot go a centuries-long conversation between our ancestors and nature, the intermingling of migratory peoples, and a bountiful range of ingredients. Chef Gastón Acurio, his home country’s culinary ambassador, is releasing a book telling us all about it: “Peru”.

Olivier Bellin,|homage to Brittany
Cuisine Vite dit, bien dit François Simon Publié le 05/07/2018

Olivier Bellin,
homage to Brittany

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.

Château de Berne rosé:|the Provençal passion for wine
Cuisine Wine stories Jill Barth Publié le 25/06/2018

Château de Berne rosé:
the Provençal passion for wine

The Château de Berne is one of the Provençal terroir’s most venerable vineyards. Here, on these 143 hectares, rosé has a very special role as an ambassador of Provençal lifestyle.

Dine with Jean-Georges Klein|at Villa René Lalique
Cuisine Be my guest Joann Pai Publié le 16/05/2018

Dine with Jean-Georges Klein
at Villa René Lalique

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.

Christopher Coutanceau, the fishing chef
Cuisine Chef's recipes Publié le 09/05/2018

Christopher Coutanceau, the fishing chef

Seafarer and shaper of nature, Christopher Coutanceau unveils his new book. It features gourmet recipes, but also a year-round fishing calendar and seafood preparation recommendations that respect the provenance and freshness of the produce. An unforgettable voyage to the flagship of La Rochelle.

Exquisite cuisine into the woods
Cuisine Be my guest Joann Pai Publié le 04/04/2018

Exquisite cuisine into the woods

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.

A corner of “Little Paris” in Bucharest
Cuisine Be my guest Gabriel & Ruxandra Gavrilescu Publié le 22/03/2018

A corner of “Little Paris” in Bucharest

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”.

Californian cuisine|by David Kinch
Cuisine Vite dit, bien dit François Simon Publié le 19/03/2018

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.

"Cooking demands |absolute commitment"
Cuisine Be my guest Sophie Cornibert Publié le 07/03/2018

"Cooking demands
absolute commitment"

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.

Terra, the magic place
Cuisine Be my guest Joann Pai Publié le 28/02/2018

Terra, the magic place

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.

Hiding in plain site: Gabriel Kreuther
Cuisine Be my guest Tarajia Morrell Publié le 22/02/2018

Hiding in plain site: Gabriel Kreuther

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.

My love story|with Le Grand Véfour
Cuisine Be my guest David Coggins Publié le 16/01/2018

My love story
with Le Grand Véfour

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.

The addictive taste|of the Provence black truffle
Cuisine Savour Kim Levy Publié le 14/12/2017

The addictive taste of the Provence black truffle

The breathtaking landscapes of Provence offer no hint of the precious black nuggets that lie beneath their soil. Over a weekend, Thierry Frébout, Chef at the Château de Rochegude, leads the way to this subterranean jewel with its unmistakably characteristic taste.

César, the future of Troisgros
Cuisine Vite dit, bien dit François Simon Publié le 10/11/2017

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 Publié le 06/11/2017

"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...

Fatéma Hal, an Ethnographic Cook
Cuisine Guillaume Crouzet Publié le 16/10/2017

Fatéma Hal, an Ethnographic Cook

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.

Forgotten vegetables : |the Jerusalem Artichoke
Cuisine Savour Tamlin Wightman Publié le 02/10/2017

Forgotten vegetables :
the Jerusalem Artichoke

A series featuring forgotten vegetables to introduce a dash of variety into the kitchen for the last few chilly winter days. Let’s start with the Jerusalem artichoke, a root vegetable that is not what it seems. Its subtle flavour has seduced the chefs of the world.

David Kinch chooses France | to celebrate the 15th anniversary of Manresa
Cuisine Be my guest Publié le 18/09/2017

David Kinch chooses France to celebrate the 15th anniversary of Manresa

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.

Forgotten vegetables : the black radish
Cuisine Savour Tamlin Wightman Publié le 11/09/2017

Forgotten vegetables : the black radish

In our series featuring forgotten vegetables, introducing a dash of variety into the kitchen for the last few chilly winter days, we move onto the black radish, the lesser-known radish with its unique charcoal exterior and crunchy, peppery taste.

The moveable feast
Cuisine Farm to table Tamlin Wightman Publié le 11/09/2017

The moveable feast

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.

The Rarest of Greek Tomatoes
Cuisine Savour Guillaume Crouzet Publié le 04/09/2017

The Rarest of Greek Tomatoes

Cultivated since 1875, the Santorini tomato is a warrior. Inundated by sunlight and cruelly lacking water (with only the morning dew to quench its thirst), this intensely sweet tomato variety is a source of local pride.

Brunch with a parisian touch
Cuisine Be my guest Andrea & Francesco Publié le 02/05/2017

Brunch with a parisian touch

Paris is always a good idea. But for us, the highlight of our last journey was probably the brunch at Hotel Saint James.

Between terroir and modernity!
Cuisine Ask the sommelier Sylvain Ouchikh Publié le 18/04/2017

Between terroir and modernity!

The sommelier Kevin Piedoie proposes refreshing pairings that bring out the beauty of local products.

"My risk is simplicity"
Cuisine Vite dit, bien dit François Simon Publié le 17/04/2017

"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...

5 Rules for cooking with vegetables
Cuisine Savour Tamlin Wightman Publié le 10/04/2017

5 Rules for cooking with vegetables

When it comes to vegetables, the rules for creating a more holistic and mindful gastronomic experience are simple. The chefs of Relais & Châteaux weigh in on a few vital guidelines.

A (G)astronomic stay at Maison Bras
Cuisine Be my guest Guillaume Long Publié le 03/04/2017

A (G)astronomic stay at Maison Bras

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.

"What is my most misunderstood dish? Ah..."
Cuisine Vite dit, bien dit François Simon Publié le 20/03/2017

"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.

A Gastronomic| Moment at| L'Assiette Champenoise
Cuisine Savour Léa Ben Zimra Publié le 20/03/2017

A Gastronomic Moment at L'Assiette Champenoise

Inspired by the region of Champagne and Champagne, Arnaud Lallement unveils one of the house's iconic dishes: the lobster with potatoes (2nd Act).

A Gastronomic| Moment at| L'Assiette Champenoise
Cuisine Savour Léa Ben Zimra Publié le 06/03/2017

A Gastronomic Moment at L'Assiette Champenoise

Inspired by the region of Champagne and Champagne wine, Arnaud Lallement brings us to the estate of Francis Boulard (1st Act).

A cozy chalet with|a world-class restaurant
Cuisine Be my guest Joann Pai Publié le 27/02/2017

A cozy chalet with
a world-class restaurant

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.

Dream cocktail party
Cuisine Tamlin Wightman Publié le 26/12/2016

Dream cocktail party

From Relais & Châteaux’s new book, The Art of Entertaining, we bring you a few recipes for your own celebrations, as enjoyed at a glamorous festivity held at Blantyre in the United States.

Restaurant Molière: |a French technique| and a Japanese heart
Cuisine Danielle Demetriou Publié le 28/11/2016

Restaurant Molière: a French technique and a Japanese heart

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.

The edible word of yurine
Cuisine Savour Danielle Demetriou Publié le 21/11/2016

The edible word of yurine

I am surveying fields of sundrenched green crops growing beneath cartoon blue skies – when farmer Satoru Urushihara suddenly crouches down next to me. Without a moment’s hesitation, he digs deeply into the soil with his fingers – and, with a sudden tug, a large white bulb materializes in his hand.

A full day patisserie|and dessert course
Cuisine Savour Giulia Mulè Publié le 31/10/2016

A full day patisserie
and dessert course

I had the pleasure to attend a full day Patisserie and Dessert Course at Raymond Blanc Cookery School. The course took place in the luxurious surroundings of the hotel Belmond Le Manoir aux Quat'Saisons, a restaurant and hotel in Oxfordshire, England.

La Grenouillère, where nature|and hunger are both celebrated
Cuisine Be my guest Tarajia Morrell Publié le 12/09/2016

La Grenouillère, where nature
and hunger are both celebrated

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.

Graceful Touch|from Emmanuel Renaut
Cuisine Graceful touch François Simon Publié le 05/09/2016

Graceful Touch
from Emmanuel Renaut

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.

Contagious zest of life|at Les Prés d’Eugénie
Cuisine Be my guest Tarajia Morrell Publié le 05/09/2016

Contagious zest of life
at Les Prés d’Eugénie

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.”

Graceful touch from Patagonia
Cuisine Graceful touch François Simon Publié le 08/08/2016

Graceful touch from Patagonia

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.

Portugal :|European champion of gastronomy
Cuisine Be my guest Guillaume Long Publié le 18/07/2016

Portugal :
European champion of gastronomy

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.

Graceful Touch|from a Japanese Ryokan
Cuisine Graceful touch François Simon Publié le 04/07/2016

Graceful Touch
from a Japanese Ryokan

At Gôra Kadan, the time when the maid greets a guest is an exquisite experience: the execution of the gesture, the religion of politeness...

A message in a Bottle !
Cuisine Ask the sommelier Sylvain Ouchikh Publié le 13/06/2016

A message in a Bottle !

An hour's drive from Biarritz, Martin Berasategui, the Spanish Basque chef - three Michelin stars, meets with his young staff in the open kitchen of his restaurant in Lasarte-Oria, an autonomous community of the Basque Country.

Sea salt from the Mediterranean
Cuisine Savour Guillaume Crouzet Publié le 30/05/2016

Sea salt from the Mediterranean

There is a well-guarded gourmet secret in the salt flats along the southern coast of Majorca, in less than fifteen years Flor de Sal d'Es Trenc has become known for producing extraordinary sea salt.

Tealands spirit
Cuisine Ask the sommelier Tamlin Wightman Publié le 27/04/2016

Tealands spirit

Making up the Tealands in the East are China, Sri Lanka and India, the ancient lands that gave birth to tea as we know it.

Forgotten vegetables :|the unsuspecting salsify
Cuisine Savour Tamlin Wightman Publié le 30/03/2016

Forgotten vegetables :
the unsuspecting salsify

In our series featuring the forgotten vegetables, introducing some variety into the kitchen for the last chilly days, we move onto the neglected salsify plant and its cousin, scorzonera, two root vegetables with a long history.

The secret life of tea
Cuisine Ask the sommelier Tamlin Wightman Publié le 27/01/2016

The secret life of tea

As much as there are the oenologists, whiskey connoisseurs, gin enthusiasts and health juice fanatics, there too are the tea devotees. Discover more about this special plant on a trail through the tealands.

Like summer in a bowl
Cuisine Savour Guillaume Crouzet Publié le 18/01/2016

Like summer in a bowl

To keep a summer taste in your plates, try this gazpacho, a gazpacho not like the others. The recipe is from Rafael Perello, the young chef of the hotel Son Brull on the island of Mallorca. He was kind enough to entrust us with its secrets.

Breathtakingly simple
Cuisine Be my guest François Simon Publié le 22/12/2015

Breathtakingly simple

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.

Cruel gastronomy
Cuisine Be my guest François Simon Publié le 02/12/2015

Cruel gastronomy

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.

Sweet & sour watermelon with|spicy yoghurt and pistachios
Cuisine Be my guest Colin Bedford Publié le 06/11/2015

Sweet & sour watermelon with
spicy yoghurt and pistachios

“It’s all about palate. You have to have all the components in the dish: the salty, the sweet, acidity and texture.“

Anne-Sophie pic's croque-monsieur
Cuisine Be my guest Anne-Sophie Pic Publié le 06/11/2015

Anne-Sophie pic's croque-monsieur

“My recipe for an enjoyable time: good bread and simple, wholesome ingredients.”

“Garçon! Hold the Hooch!”
Cuisine Ask the sommelier Tamlin Wightman Publié le 06/11/2015

“Garçon! Hold the Hooch!”

The leisurely act of drinking should by no means be withheld from someone simply because they do not “drink”. In fact, the act is being wholly revolutionized precisely because of these individuals.

3 Questions with one of America’s|best-known master sommeliers
Cuisine Ask the sommelier Carlton McCoy Publié le 06/11/2015

3 Questions with one of America’s
best-known master sommeliers

A well-known name in the wine world, Master Sommelier Carlton McCoy explains why the “who” matters more than the “when” when it comes to uncorking certain wines, and shares his thoughts on the rise of bio-dynamic viticulture and why you shouldn’t bother with trends.

Graceful Touch|from chef Ronan Kervarrec
Cuisine Graceful touch François Simon Publié le 06/11/2015

Graceful Touch from chef Ronan Kervarrec

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.

See more posts arrow-down