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
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 series of unique, remarkable pleasures.
Despite the formal atmosphere of Taillevent, which features Louis XVI decor and a phalanx of tuxedoed waiters, the staff of the Paris landmark conveys a genuine sense of warmth.
As indicated by a résumé that includes a doctorate in biochemistry from Princeton and a cooking stint with madcap chef Bobby Flay, chef Patricia Yeo is both brainy and passionate.
Das Fletschhorn, in the exclusive, car-free resort of Saas-Fee, Switzer-land, proves that it is possible to enjoy first-rate dining in the mountains.
Easily bored, chef Thomas Keller continues to challenge himself and the world of gastronomy.
Citarella, on Manhattan’s Upper West Side, has been acclaimed as one of the premier seafood retailers in the United States.