Mexico City may seem like an unlikely place for the ringmaster of Le Cirque to stage the follow-up to his thriving Man– hattan and Las Vegas locations.
In letting us in on their plans for the coming months, some of the world’s best-known and most highly regarded chefs have whet our appetite for novel and exceptional dining experiences.
“Il N’est Pas Fusion,” asserts Yves Garnier, chef de cuisine for La Mer, Oahu’s celebrated French restaurant.
Time has stopped. The hurly-burly of modernity is far behind us as we sit on the terrace of our villa at the Auberge du Soleil in Rutherford, Calif.
Chef Alain Ducasse, he of the six Michelin stars, defines great cuisine as “60 percent ingredients and 40 percent technique.” Assuming his equation is correct, this means that even the most talent
The Four Seasons Hotel Boston (617.338.4400, www.fourseasons.com), long renowned for its traditional afternoon tea, offers no milk, sugar,
Although Iceland is not readily associated with fine French cuisine, in this remote North Atlantic island nation, amid exquisite lava fields and gorgeous snowcapped mountains, gastronomes can find
THINK OF BAMBARA (617.868.
When we first visited Dublin’s Merrion Hotel (+353.1.603.0600, www.merrionhotel.com) in the pages of Robb Report, it was 1998.
Scharffen Berger chocolate maker (800.930.4528, www.scharffenberger.com), the producers of the world’s tastiest chocolates, d