Word: michelin
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Diners can choose from T'ang Court (an outpost of the two-Michelin-star Cantonese restaurant at the Langham's Hong Kong flagship), an Italian restaurant and a Japanese izakaya. The Chuan Spa, a feature of all Langham properties, is there to administer to the overfed and the overworked with its toxin-eliminating scrubs and soothing unguents...
...fill a plate - about 14 oz. (400 g). But at Veta la Palma, they wait until each fish weighs 2 lb. (1 kg), a process that takes three to four years. The result - as with pata negra pigs - is superior flavor. Chef Dani García, of the Michelin-starred restaurant Calima in Marbella, uses Veta la Palma's fish in one of his signature dishes. "It actually tastes better than most wild sea bass," he says...
When Chef Anne-Sophie Pic was awarded her third Michelin star in 2007, she became the first French woman so honored in more than 50 years. You might have expected her to open a restaurant in Paris on the strength of it (her base is Valence, in southwest France), but as with her cooking, she likes to confound expectations. For her next move, Pic has taken over the dining room at the grande-dame Beau-Rivage Palace hotel on the shores of Lake Geneva in Lausanne, Switzerland. The reconfigured space is as pared down and elegant as her cooking, even...
...pizzeria, Motorino, which opened within weeks of Co. last fall, in the Williamsburg section of Brooklyn - "a place for big ideas and small budgets," he says. A Belgian-born Italian, Palombino trained in some of New York's most discerning kitchens - Bouley and BLT Fish (where he earned a Michelin star) - before learning to make pies with Verace Pizza Napoletana Americas, a California-based training institute, international certification body and the official U.S. representative of the original, authentic Naples pizza...
...says, "today, a carrot needs to have its passport, its provenance, and above all, a savoir faire behind it." Passard's obsession seems to be catching: beef may still be a regular on Paris menus, but the grand-cru-vegetable trend has been spreading across the city, from Michelin-starred restaurants to neighbor-hood bistros. (See pictures of Paris expanding...