Documenting great food, great wine and great restaurants.
Few tastings are as thoughtfully organised as Corney & Barrow’s relatively new annual Domaine de la Romanée-Conti “masterclasses.” The setting is impeccable: beautifully printed, well-researched materials, ample time to taste in silence, and, as a rare privilege, the presence of Perrine Fenal and Bertrand de Villaine, co-directors of The …
Minimalism in haute cuisine is a relatively recent conceptualization, but the term has a long intellectual lineage in art, design, and music. The term itself was first widely applied in the 1960s (art: Donald Judd, Frank Stella; music: Steve Reich, Philip Glass), but its aesthetic and philosophical roots can be …
Who are the chefs with the most Michelin stars? For the first time ever, we’ve mapped the rise of the five most Michelin-starred chefs over the last three decades, visualising their journey in a single graph.
Before 1997, it was unheard of for a chef to hold more than five …
From chef to restaurateur, businessman, and global culinary powerhouse, Alain Ducasse has shaped and directed over 60 restaurants, consulted on countless others, managed an entire hotel chain, and launched 42 chocolate, coffee, biscuit, and ice cream boutiques. And yet, he never stops. The 18 Michelin stars currently under his belt? …
| Barcelona: June 2024 | Other visits: December 2022 (Main article) |
Since our last visit to Enigma in December 2022, the restaurant has solidified its new business model and accelerated efforts to elevate the dining experience with the highest ambitions. We had the pleasure of dining with Ferran Adrià, who invited us …
Meursault: January 2024
If there was a time when Meursault was known for its toasty oak, buttery notes, and density, that era is essentially over. Meursault now comes in different forms. This shift has been primarily due to the influence of Jean-Marc Roulot in the region. Roulot prefers leaner profiles …
Barcelona: December 2022
Disfrutar could succinctly be described with the words technique, magic and gastronomic pleasure. However, this summary omits much of what occurs behind the scenes.
While some may view Disfrutar merely as a disciple of elBulli, it has distinctly carved its own niche. Indeed, the restaurant inherits elements …
The sheer number of pintxo bars in San Sebastián is overwhelming, and while the quality is generally superb, it does vary from place to place. With this guide we attempt to provide a curated selection of our personal favourites, though it’s important to remember this is not an exhaustive list.
These aren’t just …
Brussels: December 2023
After a wave of innovation, there is often a resurgence of historical practices. For instance, following the Nouvelle Cuisine movement of the 1970s, the late 1980s witnessed a revival in the pursuit of precision and technical prowess in cooking. Similarly, the aftermath of the avant-garde cuisine of …
Brussels: December 2023
Lambic beer, despite its rising popularity, remains a somewhat difficult-to-understand niche segment. Having written our guide decoding what it is, how it tastes and how it’s made, the next logical step would be to introduce its best producers – Cantillon and 3 Fonteinen.
Both producers provide guided …