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  1. Michel Richard’s witty trompe l’oeil creations—like a room-service tray covered with desserts that resemble eggs, bacon, buttered toast, and hash browns—taste as good as they look. Specialties: A...
  2. Executive chef Truman Jones has composed a cuisine he calls "California rustic elegance," featuring organic ingredients from local farms and from the property's private garden. Ventana's menu is...
  3. In celebration of the Chinese New Year, the Bellagio hotel in Las Vegas is hosting a three-day culinary event (February 14 to 16) that showcases the cuisine and historic service from the Diaoyutai...
  4. When your sweetheart craves the traditional gift of chocolates, Burdick Chocolates delivers imaginative creations beautifully presented. Its confections include dark-chocolate ganache with fig and...
  5. Each treat from Xocolatti is a tiny treasure. Founded by the 24-year-old entrepreneur Shaineal Shah, the Manhattan boutique creates sparkling purple passion-fruit truffles and slates of white and...
  6. Chef Alain Ducasse will host the first annual BurdiGala, a nonprofit gala in honor of the food and wine of Bordeaux, at New York City’s St. Bartholomew’s Church on February 22. For the first time in...
  7. Le Bernardin chef Eric Ripert has collaborated with the New York–based purveyor Paramount Caviar—which has been one of the procurers of the restaurant’s caviar selection for 20 years—to release a...
  8. To avoid the postholiday blues, the Bardessono Hotel and Spa in Yountville, Calif., is offering a food-and-wine getaway for 12 couples from January 24 to 27. Priced at $8,500 per couple, the four-day...
  9. One of Manhattan’s favorite Italian eateries, Il Buco, is offering foodies and skiers a unique opportunity this winter to travel with its staff to Courchevel 1850 in the French Alps for a food-and-...
  10. Tucked away inside the sprawling kitchen at Le Meurice hotel in Paris is a new private dining room serving unique menus created by Michelin-starred executive chef Yannick Alléno. The quiet, cozy...

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