Le Restaurant: A Good Cook Does Wonders
With 68 restaurants awarded one Michelin star in Paris versus 51 in London, competition and…
Browsing: International Restaurants
A New York Odyssey: Dining
What’s the greatest city in the world for dining? Michelin would tell you that it’s…
Le Marocain at La Mamounia
“Marrakech – a city of sounds, oscillating through the hot, dry, smoky air from the hoarse but incessant voice box of Jemaa el Fna. Bewitching, enchanting, hypnotising…”
Monastrell
Coupled to the Hospes hotel in Alicante, across an atrium courtyard that doubles up as…
Gusto by Heinz Beck
“A dozen exquisite Lagouile steak knives are balanced on the felt, each handle carved of a different wood. I choose a bloody rosewood, to match the hue of the veal I’ll be carving it with.”
Mandarin Meets Big Apple: Asiate
It’s times like these I’m thankful I know no fear of heights, for there’s no place for the vertigo-prone on the 35th floor of the Mandarin Oriental New York.
La Colombe at Constantia Uitsig
“Since my dinner at La Colombe at Constantia Uitsig, I have been wondering what it was about the experience that made it so special.”
Uptown Gastronomy: Café Boulud
“Café Boulud, humming quietly beneath The Surrey hotel, a hive of monochromatic luxury on the Upper East Side.”
Blackwood’s at Nira Caledonia
“What is the most annoying sound in Edinburgh? Clue: it has nothing to do with football or rugby. You got it? No? Okay, another clue: it can be heard during the day and night? Anything?”
Le Quinzième, Paris
“Celebrity chefs are somewhat rare in France, a country that takes its food very seriously. Culinary masters should be slogging it out in the kitchen rather than gracing television screens, many would agree.”
Locanda dell’Isola Comacina
“There’s that moment after dessert when the restaurant owner wheels out a flaming pan of liquor coffee in order to stop anyone dying from a medieval curse…” All in an evening’s dining, if you’re on an island in the middle of Lake Como.
Osteria Francescana
“I’ve gone down the rabbit hole and there’s no telling when, or if, I’ll come out. In front of me is a dish that smells of freshly cut grass. Truffles and toadstools float in a thick pond of green, their tops covered with what looks like dried basil.”