Documenting great food, great wine and great restaurants.
Reviews of France’s 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 …
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? …
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 …
Pernand-Vergelesses: July 2023
We had been planning a visit to Bonneau du Martray for quite some time. This was inspired by our session with John Kongsgaard, who held the Burgundian domaine in high regard. He had visited when Jean-Charles le Bault de la Morinière was in charge. The estate …
Courgis: July 2023
If there has been a new big name in Chablis in the last years, it would be that of Alice et Olivier de Moor. Their organic practices in the vineyards have demonstrated that even plots outside the Premier and Grand Cru appellations can produce wines with great …
Paris: October 2023
Produced by the enigmatic Carthusian monks, Chartreuse is a liqueur like no other. What’s even more fascinating is that its precise recipe remains a secret, known to only two or three monks. As it becomes a cocktail-making favourite and with its production kept limited, obtaining Chartreuse is …
Paris: 2023
The bistrots of Paris have witnessed eras of gastronomic change. They began as unpretentious eateries for the working class, evolving with the city’s shift to industrial urban living in the 19th century. In the 1950s and 60s, as the urban post-war French population changed its tastes, these straightforward dining …
Having dedicated a whole post to croissants in Paris, we cannot overlook the plethora of baked treasures that the city’s bakeries and pâtisseries offer. Since we buy many other pastries or viennoiseries on a daily basis, we have included a short summary of our favourites.
If you happen to …
Paris: September 2023
Who doesn’t dream of the perfect croissant? But truth be told, not every croissant meets the mark. And even if the standard is set very high in Paris, finding a good one is not obvious.