Search Details

Word: three-star (lookup in dictionary) (lookup stats)
Dates: all
Sort By: most recent first (reverse)


Usage:

...that's the crux of the problem for the movement. If "simple" cooking ("getting out of the way" is how most chefs put it) is the best, why do you need a chef at all? Or three-star (or any) restaurants? Every chef has his story he likes to tell of eating a boiled chicken some Swiss farmer gave him once, and how perfect it was. But he doesn't measure himself by Swiss farmers. He looks at Alain Passard, whose three-star Paris restaurant treats vegetables as if they were as precious as plutonium. He looks at Japan...

Author: /time Magazine | Title: Has Chefs' Cooking Gone Too Green? | 2/5/2010 | See Source »

...Business-class travelers, ensconced in their designer flatbed seats, face a full French press of everything that Gallic cuisiniers can throw at them: menus by three-star chef Alain Ducasse, vin extraordinaire, and of course the smugness of knowing you're not in coach...

Author: /time Magazine | Title: Can the A380 Bring the Party Back to the Skies? | 11/23/2009 | See Source »

...Former three-star North Korean General Yoo Sung Kim discussed his time in and escape from a concentration camp yesterday in Emerson Hall, strongly rebuking the government of Kim Jong Il and those states that provide North Korea with foreign...

Author: By Gautam S. Kumar, CONTRIBUTING WRITER | Title: General Rebukes Kim Jong Il | 11/18/2009 | See Source »

...Terroir Parisien menu at Alléno's three-star Hôtel Meurice restaurant is the product of two years of collaborative research with Le Monde food writer Jean-Claude Ribaut and fine-food suppliers Alexandre Drouard and Samuel Nahon of Terroirs d'Avenir. Scouring archives and the surrounding countryside, the quartet has rediscovered many of the recipes and produce upon which Paris' culinary reputation was built. (Read "Learn to Cook Like Alain Ducasse...

Author: /time Magazine | Title: Paris Kitchens Go Local | 9/17/2009 | See Source »

...tranche of wild sea bass with green-pea-and-rocket emulsion and mousserons des prés mushrooms sounds more like a three-star Michelin meal than a cookery-class assignment. But it's exactly the kind of fastidiously prepared yet surprisingly uncomplicated dish that features on the haute cuisine course at celebrity chef Alain Ducasse's new l'Ecole de Cuisine in Paris...

Author: /time Magazine | Title: Learn to Cook Like Alain Ducasse | 8/20/2009 | See Source »

| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | Next