True, we can no longer present Alain Ducasse, as one of our greatest French chefs, as since this past June, Prince Albert II de Monaco, by virtue of decree, has conferred Monegasque citizenship upon him. But hasn’t this master of culinary arts and ...
Read more »As it is absolutely essential to liberate French gastronomy from the star rating system, an emerging cohort of "young chefs" rebelling against preconceived ideas, and lead by Gilles Choukroun (Mini-Palais, L'Angl'Opéra...) have literally decided ...
Read more »No, Guy Martin is not spending his entire life, merely chasing after stars, quite the contrary... After his collection of 50 recipes that you can’t mess up, easy enough for dumb blonds, the chef of the Grand Vefour is back with 50 recipes for spur-of-the-moment ...
Read more »The Marc Group (Marlon Abela Restaurant Corporation) possesses three restaurants in the aristocratic quarter of Mayfair in London, just a few steps away from Hyde Park. Time to investigate.
Read more »Tea-time, a shopping break or a business luncheon in the heart of the Golden Triangle, the Plaza Athénée's Galerie des Gobelins which has been completely renovated, is surely the chic and gourmet address of the fall! On the menu, the carefully ...
Read more »Right in the very heart of New York City, in Midtown Manhattan, Alain Ducasse offers us a new joyfull experience with his nascent Adour Restaurant. Located at the Saint Regis Hotel between Fifth Avenue and Madison, this truly prestigious address ...
Read more »It's always difficult to say which of Flo's 12 establishments has the most stunning decor, however when you walk into Julien, with its bar by Majorelle, the Louis Trézel etched glass, its frescoes in the style of Mucha and the sumptuous floral ...
Read more »In the heart of trendy London, 20 metres away from the shopping area of Regent Street, there is an unusual and trendy restaurant, run by an Algerian Kabyle, Mourad Mazouz, nicknamed Momo. Located in the little Heddon Street, which has now become very ...
Read more »Iberian Chefs are cooking up a storm these days ! And what is behind all this commotion ? Molecular cuisine and the culinary experiences of apprentice sorcerers who are 'incurring the wrath' of those who swear by a more traditional, local cuisine... All ...
Read more »Did Father Christmas bring you your hearts' desires ? If not, why not treat yourself to some of the little luxuries on offer this year? Luxuries ? Nay, necessities.... mobile, caviar, skis, whisky... where would we be without them (with a little extravagance ...
Read more »Cocoa is a natural stimulant, endowed with therapeutic benefits such as iron, magnesium, potassium and anti-cholesterol. It was also considered the Gods' food back to the Aztec era and now, it has become a powerful cosmetic active ingredient. Let's not ...
Read more »What do Arnold Schwarzenegger, Prince Philip, Marlène Dietrich, Meg Ryan, Tom Cruise and General Eisenhower have in common? The Dorchester Hotel in London, of course! Located between Piccadilly Circus and Kensington, in the heart of Mayfair and ...
Read more »Ten years after the opening of Flûte Midtown and Flûte Gramercy on the New York scene, the Champagne bar of Frenchman Hervé Rousseau has finally come to France. Things have come full circle.
Read more »The Island of Jura counts hardly more than 180 individuals and 5000 stags!, and yet it is home to one of the oldest Scottish distilleries. Indeed, no telephone network here, but activities are completely turned towards contemplation and... whisky! A magical ...
Read more »It just takes coming up with the idea : to breathe new "direction" into French cuisine but in Geneva, more exactly, in the heart of a new hotel, chic, fun with a fairly "ethnic" look and located in the red district of the Swiss capital. For their 18th ...
Read more »Fantastic music for the senses to discover and sample fine food at Pierre Gagnaire's most recent gourmet "nest" in Airelles at Courchevel 1850.
Read more »New York underwear, starry Berlin, France by Ferrari, computer in your pocket...what else is new on the planet? For the latest cross-border news and trends, make a regular date with us in Around the World, brought to you by the editors of Luxe-Magazine.com.
Read more »“I am looking to the future of cuisine”, says Alain Passard, three star chef who, after thirty years of career knows how to liberate himself from the rules of engagement by a return to the essential with his focus on the humble ingredients ...
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