Despite the formal atmosphere of Taillevent, which features Louis XVI decor and a phalanx of tuxedoed waiters, the staff of the Paris landmar
As indicated by a résumé that includes a doctorate in biochemistry from Princeton and a cooking stint with madcap chef Bobby Flay, chef Patri
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 mo
Easily bored, chef Thomas Keller continues to challenge himself and the world of gastronomy.
Citarella, on Manhattan’s Upper West Side, has been acclaimed as one of the premier seafood retailers in the United States.
At L’Arpège, chef Alain Passard’s three-star Michelin restaurant in Paris, vegetables are the kitchen’s focus.
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 or
Sixty feet below the grinding clatter of modern Paris’ streets—deep within the warrenlike recesses of an old quarry from which the blocks of
The second most widely incorporated Bordeaux grape, Merlot, suffered unjustly in the 1980s at the hands of indifferent winemakers, whose mass
The increasing fascination among U.S.