CHEF JORDAN KAHN OF VESPERTINE. THE PROJECT WAS FORMED THROUGH A COLLABORATION WITH ARCHITECT ERIC OWEN MOSS, AND A GROUP OF RENOWNED ARTISTS TO RE-IMAGINE AND EXPLORE THE EXPERIENCE OF DINING. THE CONVERGENCE OF FOOD, ART, ARCHITECTURE, MUSIC, AND SCULPTURE IS WOVEN THROUGHOUT TO CREATE AN IMMERSIVE, MULTI-SENSORY EVENT.
Zaiyu Hasegawa is the chef/owner of two Michelin star DEN restaurant in Jingumae Tokyo.
Belgian chocolatier Pierre Marcolini has been crowned the world’s best pastry chef by a jury of independent reporters, enhancing Belgium’s reputation as a producer of top class chocolate.
The 65-year old American chef Thomas Keller discusses his latest book, “The French Laundry, Per Se”. The restaurateur also discusses how his company has fared during the coronavirus pandemic.
Thomas Keller is an American chef, restaurateur, and cookbook writer. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.
Osaka Pizza, in Japan commonly known as Okonomiyaki, prepared in the streets of Osaka.
Grass-fed, free-range, Irish. Bone-in steaks usually require a bit more heat around the bone to not undercook the meat right next to the bone.
Matsusaka beef belongs to the top beef brands in Japan (beside Kobe beef, Miyazaki beef, Kagoshima beef and Omi beef)
Christophe Felder, along with his longtime collaborator, Camille Lesecq, are back with a new volume that focuses upon the delightful small pastries that are one of the highlights of the art of French baking. Both children and adults adore these often bite-size indulgences. Included here are all the fundamental recipes–the classics and the traditional favorites–along with original, inventive creations.
A delightful volume devoted to the delicate, charming treats that are the soul of France’s neighborhood patisseries. With Felder’s expert guidance, any home cook can now re-create the sweet enchantments and small indulgences that are the hallmark of many a holiday in France.
Recipes include amandines, babas, biscuits, bostocks, creams, croquantes, croustillons, financiers, flans, madeleines, Alsatian manderlis, Napoleans, petits fours, sablés, tartlets, and much more.
The book opens with a section on twenty-seven base recipes from which all others can be made, including pâte brisée, pâte sucrée, sablé breton, dacquoise, pâte á choux, feuilletée rapide, and crème pâtissière. It is then divided into chapters of increasing complexity, with a final chapter on “funny” cakes–playfully decorated small cakes designed to delight children or for parties.
Each recipe comes with precise preparation and cooking times, step-by-step decorating tips, and suggestions for vegan and gluten-free alternatives–this seemingly petite package contains a wide range of sweet and simple pleasures to delight big and small gourmets alike.
Christophe Felder is one of the most respected pastry masters in the world, having achieved fame during his fifteen-year tenure as the pastry chef at the Michelin-starred Hôtel de Crillon in Paris. In 2009, he founded Studio Christophe Felder, a pastry school open to the public and located in Strasbourg in his native Alsace. Together with Camille Lesecq, former pastry chef at Le Meurice, they operate a patisserie, Les Pâtissiers, in Mutzig, Alsace.
Fäviken: 4015 Days, Beginning to End is a vital commentary on food culture today and includes illuminating essays on subjects as wide ranging as creativity; balancing familial responsibilities while running a restaurant; the hypocrisy of sustainability in restaurants; the search for lagom; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.
In 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden – a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects.
The book also includes a chronological list of every dish ever served at the restaurant and highlights 100 memorable recipes. The book’s stunning photography includes a mixture of archival photographs and newly shot images of the food, the restaurant, the staff, and the surrounding setting of Northern Sweden.
A textural cover made of blue cloth and red paper with a wood-grain effect references the shape and color of the Fäviken building.
Magnus Nilsson is the author of Fäviken (2012), The Nordic Cookbook (2015), Nordic: A Photographic Essay of Landscapes (2016), and The Nordic Baking Book (2018), all published with Phaidon.
Fried rice in Kyoto as part of a lunch menu, including Wagyu beef, vegetables, herbs and an egg.
Teppanyaki Hoen(鉄板焼 豊園) is a restaurant located on the 2nd floor of the Hotel Nikko Princess Kyoto.
This Teppanyaki restaurant commits on using the best ingredients when cooking your meal. High-quality Japanese Wagyu and seafood, fresh vegetables from the Kyoto area, and salt from France. Their theme is to provide the best fusion of Eastern and Western cuisine. There is also a sommelier present at the restaurant who can recommend you the best wine for your preference.
The restaurant is spacious and even has a private room, so you can come with children without any problems.
ITALY MAGAZINE (Aug 25, 2020): Here, Michelin-star restaurants are hidden behind the secluded gates of family inns and the best wines are served by winemakers on a panoramic terrace using a vine leaf as a coaster while crystal clear waters are just a step away from the hydrofoils. And, though nothing lands in your lap since you have to climb through ferns and craters and puff along steep slopes to reach the most beautiful places and enjoy a magic sunset in the Pollara bay – it remains totally worth it.
Pane cunzatu – literally, seasoned bread, is the most famous Aeolian specialty. It is different from the namesake recipe you can find all over the island, which is more similar to a sandwich. Here a huge, round flat loaf’s base is topped with a generous amount of local delicacies, resembling more a pizza.
Once upon a time Salina was considered the “lesser” of the Aeolian islands despite being the second biggest after Lipari with three different comuni of Santa Marina, Malfa and Leni and six volcanoes scattered around its 10-square mile surface. However, it was a place that silently carved out a very special place in the heart of island lovers. It smartly matched its wild nature and untamed spirit with a relaxed and friendly atmosphere offering a dashing bit of otherworldly hospitality.
Boomers Daily 