In the cult of s
Charlie Trotter is obsessed with culinary aesthetics.
I meet David McMillan on a crisp Montreal morning.
Casino de Montréal occupies two Expo ’67 pavilions on a small island in the St. Lawrence River.
From Nantucket town, the commercial center of this small, contentedly inconspicuous island that sits off the coast of Massachusetts, it is
Tempo is a word that comes to mind when savoring a meal in the building where the Los Angeles Philharmonic resides.
Imagine a fortune cookie, smothered in chocolate, caramel, toffee, or nuts, that weighs in at just under one pound and measures more than ha
A May rainstorm was turning to snow, and I had another 12 miles to hike before lunch.
The environmentalists’ complaints about Caspian Sea sturgeon have become increasingly difficult to ignore.
Few chefs remain on top of the Paris restaurant scene for long, but Alain Ducasse and Joël Robuchon have proved their staying power.
Great parties pose a paradox.
"Full-bodied," "fruity," and "smoky" are descriptions that once belonged solely to the lexicon of wine, but another centuries-old beverage is
Mexico City may seem like an unlikely place for the ringmaster of Le Cirque to stage the follow-up to his thriving Man– hattan and Las Vegas
In letting us in on their plans for the coming months, some of the world’s best-known and most highly regarded chefs have whet our appetite f
“Il N’est Pas Fusion,” asserts Yves Garnier, chef de cuisine for La Mer, Oahu’s celebrated French restaurant.
Time has stopped.
Although Iceland is not readily associated with fine French cuisine, in this remote North Atlantic island nation, amid exquisite lava fields
The Four Seasons Hotel Boston (617.338.4400, www.fourseasons.com), long renowned fo
Chef Alain Ducasse, he of the six Michelin stars, defines great cuisine as “60 percent ingredients and 40 percent technique.” Assuming his eq
When we first visited Dublin’s Merrion Hotel (+353.1.603.0600, www.merrionhotel.com
THINK OF BAMBARA (617.868.
Citarella, on Manhattan’s Upper West Side, has been acclaimed as one of the premier seafood retailers in the United States.
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
From the moment you enter Alain Ducasse at the Essex House until you step out to the streets of Manhattan, your senses are indulged with a se
Despite the formal atmosphere of Taillevent, which features Louis XVI decor and a phalanx of tuxedoed waiters, the staff of the Paris landmar
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
As indicated by a résumé that includes a doctorate in biochemistry from Princeton and a cooking stint with madcap chef Bobby Flay, chef Patri
Scharffen Berger chocolate maker (800.930.4528, www.scharffenberger.com