The MICHELIN Guide takes you on a trip to Slovenia to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the first MICHELIN Guide Slovenia in June 2020, we take a closer look at Hiša Franko, two MICHELIN Stars restaurant and its emblematic chef, Ana Roš. Located in Kobarid in north-western Slovenia, Ana Roš’s restaurant was awarded two MICHELIN Stars, in june 2020.
A self-taught chef with extraordinary creativity, she demonstrates the extent of her talent with precision, meticulousness and aesthetics in a friendly atmosphere. Her husband and sommelier Valter Kramar’s wine pairings extend the invitation to travel already suggested by her fine cuisine. A tribute to nature, her unique menu gives pride of place to regional products and offers an exceptional dining experience of wonderfully balanced flavours.
The MICHELIN Guide takes you to Malta to discover the treasures of the island: its chefs, its products and producers. Following the launch of the first MICHELIN Guide Malta in February 2020, we take a closer look at Noni, One-Star restaurant, and its chef, Jonathan Brincat. At the crossroads of cultures, the Maltese gastronomic scene is a reflection of its rich past which marries culinary influences from Italy, Mediterranean countries, North Africa, and Great Britain – not to mention contemporary trends.
At Noni, Chef-Owner Brincat passionately brings a modern approach to traditional Maltese and Mediterranean cuisine. The attentive staff are happy to make recommendations from the concise menu, showcasing quality seasonal products in well-balanced dishes, all cooked with an eye for detail.
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.
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.
Produced by: Credo Nonfiction
Featuring: Alan Bergo, Forager Chef
Edited by: Sam Kaiser
From James Beard Award-winning filmmaker Jesse Roesler and renowned Forager Chef Alan Bergo, The Wild Harvest is a new foraging & cooking series that celebrates the beauty and bounty of nature and explores what’s culinarily possible with easily foraged wild foods. This series is being created safely during quarantine using social distancing measures.
Episode 3 features the bounty of mid summer in the northern hemisphere including a wild greens salad, walleye wrapped in squash leaves with chanterelles and a blueberry desert that captures the spirit of the pine barrens. Featured foraged ingredients include Lamb’s Quarters, Chickweed, Purslane, Bee Balm, Chanterelles, Wild Blueberries, Sweet Fern, Hazelnuts.
We hope to release a new episode every 3-4 weeks for free, but are currently seeking sponsors.
Richard Lee Massey is the founder of Apt, a new hospitality platform in London. The reopening of London’s restaurants earlier this month was a welcome relief for many. But with physical-distancing restrictions still in place, Apt will allow groups of friends to dine in a more intimate setting.
They can choose from a host of top chefs and rent one of 98 private apartments at east London’s Town Hall Hotel for their meal.
Executive Producer: Adam Penny
Cinematography: Stephen Ashwell
Producer: Miriam van Ernst
In 2005, Connected Pictures made a ten-part documentary for the BBC about chef Oliver Rowe, setting up a restaurant in Kings Cross and sourcing all his food from within London. The series was a global success, showing around the world for many years after. Since then, the seasonal and local food landscape has exploded.
However, Oliver’s journey hasn’t been quite as smooth in 2018 he wrote a book called ‘A Food for All Seasons’ about his relationship with food.
Together with director Stephen Ashwell ,we made a film to talk about his journey to today and about the important role food has played throughout his life.
L.A. real estate in the post-pandemic era is about to undergo massive changes as millions work from home, hipster hoods falter amid retail meltdown, and the city’s newest hot spot might be monopolized by the richest man on Earth. Will massive home equity growth come to a crashing halt? Or will the residential market reset to its pre-pandemic self this summer? With millions sheltering in place, here’s what’s hitting home.
“Initially we just wanted to give people comforting things to feel safe and homey, but now that experience has to evolve,” says Dave Beran, the chef at Santa Monica’s Dialogue and Pasjoli. In May he offered an at-home take on Pasjoli’s famed pressed duck, an elaborate affair that, at the restaurant, involves a fowl carcass being crushed tableside in a turn-of-the century gadget to yield a juice that’s made into a savory sauce. The $155 take-home version for two includes seared duck breast, salad with crispy duck skin bits, duck leg confit bread pudding, rice pudding for dessert, and an instructional video and ingredients for making the sauce at home.