“Il N’est Pas Fusion,” asserts Yves Garnier, chef de cuisine for La Mer, Oahu’s celebrated French restaurant.
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.
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.
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
The Four Seasons Hotel Boston (617.338.4400, www.fourseasons.com), long renowned for its traditional afternoon tea, offers no milk, sugar,
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
When we first visited Dublin’s Merrion Hotel (+353.1.603.0600, www.merrionhotel.com) in the pages of Robb Report, it was 1998.
THINK OF BAMBARA (617.868.
For the past 15 years, Zuni Café chef Judy Rodgers has been relying on ingredients such as raw kumomoto oysters, sand dabs, and free-range organic chickens to prepare meals that can raise your con
Citarella, on Manhattan’s Upper West Side, has been acclaimed as one of the premier seafood retailers in the United States.
Easily bored, chef Thomas Keller continues to challenge himself and the world of gastronomy.
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.
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.
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.
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.
Scharffen Berger chocolate maker (800.930.4528, www.scharffenberger.com), the producers of the world’s tastiest chocolates, d
An apricot sunset slants across the terrace at Chanteduc as eight Americans assemble for a weeklong cooking class in Provence with author, food critic, and teacher Patricia Wells.
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.
BONBONS! They are back and more delectable than ever.
Come winter, Venice’s raw winds and damp fog chase away the teeming tourists, transforming the city into a mysterious, labyrinthine wonderland.