MICHELIN Guide – The MICHELIN Guide makes you travel to Estonia to discover the treasures of this country and their products. Following the launch of the first MICHELIN Guide Estonia in May 2022, we take a closer look at this popular Baltic region.
We hear from several of the forward-thinking chefs whose restaurants feature in the first MICHELIN Guide Estonia. They tell us about culinary traditions and classic recipes passed down through generations, as well as the importance of the seasons, foraging and fermentation in Estonian culture. Discover why now is an exciting time to be a chef in Estonia, as the country’s diverse cuisine finally gets the international recognition it deserves.
FOOD & WINE – Inside Food&Wine Magazine November 2022 Issue:
On the cover this month we have Irish chef Trevor Moran who runs Locust in Nashville, which was recently named America’s best restaurant. The restaurant is unique in many ways, but mostly because it only has 36 seats, doesn’t post menus on its website, and opens for just three days a week.
In spirits this month, our expert Oisin Davis chats with Remy Savage, the Franco-Irishman bringing art into cocktail bars. Savage is known for being one of the most creative and dynamic forces in the global cocktail industry and has been behind some of the most celebrated and awarded cocktail bars in the world, all of which are fueled by his intense love of philosophy and art.
Korean-style fried chicken restaurant Chimac has just opened its second outlet in Terenure, Dublin and has shared delicious Sunday lunch recipes to try this month. We also have recipes from Rosheen Kaul and Joanna Hu’s cookbook Chinese-ish and Thai recipes from the new Giggling Squid cookbook.
Locust in Nashville is the most perfect restaurant for our time.
Locust is open three days a week, for five and a half hours a day. Two hours are dedicated to lunch; the remaining time is for dinner service. On average, there are about six dishes on the menu, plus the occasional special (or three). The wine list is just as short. It’s hard to define what exactly the restaurant is, but as of right now, the food mostly has a Japanese bent. And on any given night, there might be a heavy metal soundtrack blasting from the open kitchen, with a few chefs head-banging away as they prepare your next dish. Locust is fully, uncompromisingly, and unapologetically itself—which is exactly what makes it so playful and brilliant.
“I found my way to James Beard-nominated chef Bryce Shuman (and his succulent pork ribs) during the summer of 2020 when he was offering a barbecue rib delivery service in Brooklyn and Manhattan out of the back of his Subaru. The food, the delivery, the entire presentation was flawless, ingenious—beautiful to the eye and supremely mouth-watering.” — Chris Ohlson (Director) Read more on NOWNESS
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.