Word: chefs
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...Lyon, France. “The contest itself was secondary to having a good time with food and wine for a week,” Pavloff says of his adventure abroad. “It was this week of sloth and debauchery.” Pavloff moonlighted as a chef in Boston during his senior year, but didn’t pursue the culinary arts as a profession. Now an engineer, he has put French debauchery aside and cooks mostly for himself and his family. For Joanne B. Chang ’91, cooking was a hobby that morphed into...
...face it, the gastronomic reputation of the far North is as dim as the winter sun. Sure, beets and pickled herring have been somewhat rehabilitated by ambassadors like Marcus Samuelsson of New York City's Aquavit and TV chef Andreas Viestad, Norway's answer to Jamie Oliver. But the Nordic countries are still far better known internationally for progressive living and modern design than for innovative haute cuisine...
Leading the expedition for native flavors is Noma, a visionary modern restaurant in a 250-year-old Copenhagen shipping warehouse. Chef Ren Redzepi is half Macedonian but 200% Dane, and he's on a mission to put the unique tastes of the North Atlantic...
Small, high-quality producers and foraged native foods are also the driving passion of Finnish chef Markus Maulavirta of Restaurant Ilmatar in the stylish Klaus K hotel in Helsinki. He even owns a patch of Arctic swamp to pick his own cloudberries and joins an annual wild-reindeer roundup in Lapland. For his 50th birthday, the chef spent 12 days biking the entire length of Finland, savoring every mile of the journey. His menu is an ode to the land, its traditions and its caretakers, featuring items like bread made from birch-bark flour, and sauna-cured ham from pigs...
Leave it to Dom Prignon, the Champagne house that has been making wine for more than three centuries, to come up with OEnothque, a unique definition of luxury. It's the masterpiece of Dom Prignon's chef de cave, Richard Geoffroy, who has just named two releases that will bear the OEnothque label. Here's how it works: instead of being bottled after seven years, some of the wine is held back so that the yeast can mature further. Every year Geoffroy tastes the Champagne (cuves generally age for 12 to 15 years...