Taste, vision, colour and smell are at the centre of the dining experience of AOC, one of Copenhagen finest restaurants.
Rouge Tomate serves refined, fresh and healthy fine dining gastronomy in a much too large space. Read Kalle Bergman’s review here.
Emma Bengtsson, the pastry chef at Michelin-starred Aquavit is nominated for Food & Wine magazine’s The People’s Best New Pastry Chef award.
Nadia Santini, head chef at Dal Pescatore in Mantova, Italy, has been named the 2013…
Honest Cooking interviews Rasmus Kofoed, Bocuse D’Or winning chef about receiving two Michelin stars for his famous Geranium restaurant.
Chef Joan Roca is a master at creative cuisine and together with his two younger brothers, Sommelier Josep and Pastry Chef Jordí, he has developed an extraordinary Girona, Catalonia, dining experience.
Carme Ruscadella´s Maresme Restaurant Sant Pau, is both global and true to its roots. Charismatic, and charming, Carme is a woman who talks about many of life´s vital aspects utilizing food as a metaphor.
Atul Kochhar is an Indian born, British based chef and is widely acclaimed for his take on modern Indian cuisine. Reena Pastakia visited him in his restaurant Benares.
The jewel in the crown of Jean George Vongerichten’s restaurant empire seems confused and lacking in direction.
Hélène Darroze’s third restaurant is scheduled to open in Moscow at the end of October. Reena Pastakia met with her to find out more.
Framed by nature, the cuisine at Mielcke & Hurtigkarl in Copenhagen is clearly inspired by its beautiful surroundings.
Food hanging from the ceiling, and rubber gloves instead of forks? It’s all true at the Copenhagen based experimental dining experience I’m a Kombo.
While Michael Pollan deliver sermons on local eating, Michel Bras has been humbly living and breathing this philosophy before it ever landed in a bookstore.