Chef Alain Passard is famous for his garden to table ethos and at his three Michelin star Paris restaurant L’Arpège, the vegetables take centre stage.
Our favourite online blogger Paul Sorgule is back with some more solid advice, this time focusing in on what it takes to become a successful cook.
Long before molecular gastronomy, decades prior to sous vide, and generations before science became the “cool” part of cooking – chefs were inadvertently using science to manipulate the ingredients they worked with.
Too many restaurants fall down at the hurdle of food. The main thing they’re there to provide can sometimes be the worse thing about a place.
What do you think are the five most important kitchen techniques a chef must learn?
“Three years I haven’t had a cigarette, and I just started again,” Bourdain said when I met him shortly afterward, at the bar of the Metropole Hotel, where he was staying.
Alain Dutournier is a French chef who earned himself “the Oscar of culinary world” – Michelin star twice. Following his chain of successful restaurants in Paris, the chef broke his own rules by establishing the first dining place outside France.
Another leg of Taste Quest had passed; the 4th edition of The Golden Spoon Awards had come to an end but the influence that it left behind is still wide and deep.
Enjoy this gallery with amazing dishes from the top 10 restaurants of Latin America's 50 Best 2018, with chef Tsumura's Maido at number 1 for the second year.
The Le Chef compilation of the 100 best chefs in the world for 2019 has been released with chef Arnaud Donckele from the La Vague d'Or restaurant in Saint-Tropez named the best chef in the world.
Vietnamese dipping sauce and a huge variety of fresh aromatic herbs are the soul of the country’s cuisine.