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 f
“Il N’est Pas Fusion,” asserts Yves Garnier, chef de cuisine for La Mer, Oahu’s celebrated French restaurant.
Time has stopped.
Chef Alain Ducasse, he of the six Michelin stars, defines great cuisine as “60 percent ingredients and 40 percent technique.” Assuming his eq
The Four Seasons Hotel Boston (617.338.4400, www.fourseasons.com), long renowned fo
Although Iceland is not readily associated with fine French cuisine, in this remote North Atlantic island nation, amid exquisite lava fields
THINK OF BAMBARA (617.868.
When we first visited Dublin’s Merrion Hotel (+353.1.603.0600, www.merrionhotel.com
Scharffen Berger chocolate maker (800.930.4528, www.scharffenberger.com
From the moment you enter Alain Ducasse at the Essex House until you step out to the streets of Manhattan, your senses are indulged with a se