Fine Dining

A shipment of $200 worth of Michel Cluizel chocolate, selected by you from the company’s range of offerings, every week for the rest of your life. A chocolate room for your home designed by Richard...
Cooking, like sports, is a young man’s game: A body can take only so many years of 12- to 14-hour days over an infernally hot stove. Chefs can begin feeling the strain in their 40s, and many depart...
The hieroglyphs decorating the lamp shades at Thomas Keller’s Per Se restaurant in New York should seem familiar: Those same symbols are the ones that adorn the tags inside your clothes and describe...
After a seven-course, five-wine feast, Tony May leans back in his seat outside I Tre Merli on the Genoa waterfront, examines the ash of his Cuban cigar, and smiles. “That,” he sighs, “was a meal.”...
Stored among the Mischief and Mayhem Burgundies in the wine racks at Moto, chef Homaro Cantu’s restaurant in Chicago’s stockyard district, is a shiny tank of liquid nitrogen. “This is dangerous stuff...
Working through the Grand Baby Beef at La Cabaña requires attitude and endurance. Truly committed patrons of this Buenos Aires institution forgo side dishes, concentrating instead on the 4-inch-thick...
The ritualized use of sweets, primarily in the form of calorie-laden desserts, to mark the special occasions in our lives is an activity that can engender the conflicting emotions of guilt and...
Hogtown, Toronto the good, or just plain T.O.—whichever nickname described this town in the past no longer adequately characterizes the ethnically diverse, sophisticated metropolis that is now Canada...
You do not walk, stroll, or saunter when entering Alain Ducasse au Plaza Athénée, the chef’s fabled three-star restaurant in Paris. Au contraire, according to one advisory from the Ducasse...
For nearly 170 years, farmers have climbed the steep slopes of the Ospina coffee plantation in Colombia’s volcanic highlands of Antioquia. Here, under the canopy of a tropical mountain forest, the...
In the cult of sybaritic excess, three vices take precedence over all others and, among the initiated, excite the most effusive debate. They are Scotch malt whisky, cigars, and the steak. In the...
Sunday brunch at the Breakers hotel and resort in Palm Beach, Fla., delivers the requisite platters laden with Brobdingnagian shrimp and yards of tempting desserts. It also has caviar, sushi, and...
Selecting a wine opener is a task that illustrates a universal dilemma: too many choices. Does one opt for a Rabbit, a screwpull, prongs, wings, or a table-mounted or pneumatic model? Does a...
Casino de Montréal occupies two Expo ’67 pavilions on a small island in the St. Lawrence River. Nuances, the casino’s bastion of nouvelle cuisine, takes full advantage of the view afforded by the...
I meet David McMillan on a crisp Montreal morning. Tall and broad-shouldered, with an intricate floral tattoo that covers much of his left arm, the 33-year-old chef and restaurateur is an imposing...
Charlie Trotter is obsessed with culinary aesthetics. For more than 16 years, the Chicago-based chef, his shirt buttoned close to the chin, has relentlessly executed superior dining experiences at...
From Nantucket town, the commercial center of this small, contentedly inconspicuous island that sits off the coast of Massachusetts, it is a pleasant nine-mile drive to Topper’s, the Wauwinet inn’s...
A May rainstorm was turning to snow, and I had another 12 miles to hike before lunch. Pushing through the glazing mud, I consoled myself by remembering that countless thousands from the far ends of...
To connoisseurs of chocolate, quantity is almost as important as quality, and this gift from Neuhaus Chocolate delivers on both counts. You and a guest will fly on a Cessna Citation X jet from the...
Great parties pose a paradox. A staggering amount of strategy, preparation, and perspiration goes into providing such ephemeral distractions. If you wish to mount a truly spectacular event that your...
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. The only sound is the muted whir of a distant golf...
Master of the Sea As a chef, Eric Ripert’s greatest attribute might be his ability to select the freshest, tastiest seafood for New York’s Le Bernardin. Or, it just might be the restraint he shows in...
Table With A View Heaven seems a little closer when you wine and dine on the terrace of Restaurant Principe Leopoldo at the Villa Principe Leopoldo & Residence in Lugano, Switzerland. Perched...
On a single visit to Copia: The American Center for Wine, Food & the Arts in Napa, Calif., it’s possible to sip a cool glass of Viognier, join a poetry workshop, dip freshly baked bread into...

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