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  1. BONBONS! They are back and more delectable than ever. With help from Chicago’s distinguished chocolatier Vosges Haut-Chocolat, Swanson Vineyards (707.967.3500, www.swansonvineyards.com ) of Napa...
  2. Georges Perrier was dining at his landmark Philadelphia restaurant Le Bec-Fin one afternoon last spring when his mood turned liturgical. Customers are like church-goers, he observed. “To get zem to...
  3. THE KITCHEN was the center of attention in Atlanta last November, when the first Insperience Studio, a showcase for Whirlpool Corporation’s Whirlpool and KitchenAid appliances, opened the same night...
  4. At New York's Julien Farel salon (212. 888.8988, www.julienfarel.com ), the atmosphere is low-key and intimate with a nod to high-tech amenities such as retractable computer monitors with high-speed...
  5. Scharffen Berger chocolate maker (800.930.4528, www.scharffenberger.com ), the producers of the world’s tastiest chocolates, does not limit itself to candy bars and gift boxes. It produces baking...
  6. 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. The excitement...
  7. 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. “Taillevent is more...
  8. 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. At her restaurant...
  9. 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. Known among Swiss cuisine cognoscenti as Irma...
  10. Easily bored, chef Thomas Keller continues to challenge himself and the world of gastronomy. Whether it is cauliflower panna cotta with Beluga caviar or his version of coffee and doughnuts (...

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