Word: chef
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...certain paintings. Not [Giorgio] Morandi's, oddly enough. Eating and restaurants were truly incidental at that point but became less so the more I was there. After a while, I just thought I'd return to New York and give it a go. I'd also known [my chef] Jody Williams for some time and really liked her food. I also like...
...Activities are best confined to the fabulous La Prairie spa-where treatments range from the unusual (vanilla exfoliation) to the utterly decadent (caviar wraps). Speaking of decadence, chef André Chiang at the Tec-Tec Restaurant blends his Taiwanese heritage with French training (Gagnaire and Robuchon are both on his CV) to produce a superb Franco-Asian cuisine, with touches of tandoor and creole. It doesn't follow the "fresh and local" mantra of resort cooking. But it, like the Seychelles, is wonderful fusion. Villas start at $1,800 a night; see maia.com.sc...
...busy, bubbling kitchen, the young Scottish chef-patron Dan Hall brews up the magic that lifts the Casablanca well beyond a haunt for expats with creative pretensions to a place of pilgrimage for true foodies. A dish like slow-roasted fillet of Wagyu beef with roasted veal sweetbreads, caramelized carrot purée and a sherry vinegar gastrique may be a mouthful to order, but every bite confirms the brilliance of its conception. Plainer fare such as wild mushroom arancini with leek purée, white asparagus emulsion and cep vinaigrette showcase the intense flavors of locally grown vegetables. Hall...
...refreshing departure from form. Tucked into a corner of Bergen's university district, the year-old gastropub trades on unpretentious local fare, done the way it used to be. "People come in here and eat my food and you can see they get nostalgic," says 38-year-old chef Alma Valle. "They want to talk about...
...France, Pork & Sons won the Grand Prix de la Gastronomie Française and is being published in English in time for the newly dawned Year of the Pig. Part cookbook, part personal narrative, it reflects the allegiances of its author, Stéphane Reynaud, a self-taught chef who was born into the meat business. "I love the pig and like the pork," he writes. While his musings about pigs are affectionate, Reynaud, 40, avoids sentimentality by refusing to gloss over the animal's journey from pen to plate. Instead he makes a feature of it, opening the book...