July 22, 2016

BORDEAUX - La Cité du Vin - The Director's Guide

La Cité du Vin in Bordeaux
La Cité du Vin in Bordeaux

In June, Bordeaux's  much-anticipated  Cité du Vin  opened its doors to the public. 

Located on the banks of the picturesque Garonne, the building itself has also attracted much attention for its distinctive whirlpool design.

The museum's director Philippe Massol shares his  insider tips...  and explains what makes this project so special...

July 17, 2016

PARIS - 36 Hours on the LEFT BANK

A bookseller along along Seine. CreditChris Carmichael for The New York Times

While the Right Bank of  Paris  has seen internationalism...  in recent years, the Left Bank  has been able to preserve   the  soul of the French capital.

Walk through the Latin Quarter’s  crooked cobblestone corridors or down the grand plane-tree-lined boulevards of St.-Germain-des-Prés and... you’ll think you’re inside a black-and-white Robert Doisneau photo...

Cafe terraces, limestone buildings and nattily dressed locals create a timeless tableau... 


July 06, 2016


Chef Claus Meyer

Commuters might imagine they’ve hopped the express to Scandinavia with  the   Opening  of   Grand Central’s  new  Great Northern Food Hall...

Mr. Meyer, well known as co-founder of groundbreaking new-Nordic restaurant Noma, in Copenhagen... decided to try to make it in  New York.

In April, he opened   Agern,   a fine-dining restaurant with Icelander  Gunnar Gíslason  as executive chef. 

This summer, a Brooklyn bakery and coffee roastery  launch... and later this year,  a culinary nonprofit...


ANATOMY OF A DISH // Smoked Salmon Smørrebrød
Ingredients for Claus Meyer's salmon sandwich at Smørrebrød
Ingredients for Claus Meyer's salmon sandwich at Smørrebrød PHOTO: CHARISSA FAY FOR THE WALL STREET JOURNAL

Smørrebrød, buttered bread topped with cured meat, fish and vegetables, is a Danish staple. In the U.S., Mr. Meyer is doing everything as he would at home. Only he’s opted for an easier-to-pronounce name: Open Rye.
The Bread | A chewy, sourdough rye is the foundation of every smørrebrød. The grain for Open Rye’s bread is grown on New England farms and freshly milled before baking.
The Butter | American butter lacks the funk and deep flavor of Danish butter, said Mr. Meyer. So he makes his own, using imported lactic bacteria, at a microdairy in Queens. Added housemade buttermilk makes the butter more spreadable.
The Smoked Salmon | Fish from the Faroe Islands is cured, then cold-smoked for 36 hours over juniper and beech wood. Meyer & Co. soon will begin smoking its own fish in New York.
The Horseradish | Grown at New York’s Sparrow Arc Farm, the root is freshly grated and mixed with a blend of crème fraîche and Icelandic-style skyr (a thick yogurt-like product).
The Veg | Smørrebrød traditionally feature plenty of meat. A crunchy topping of raw seasonal vegetables—currently fennel—lightens this classic.

July 03, 2016

Massimo BOTTURA - The 'POET' Chef with the Best Restaurant in the World

 Italian chef  Massimo Bottura at the entrance of his restaurant, Osteria Francescana, in Modena. 
Photograph: Paolo Terzi/AFP/Getty Images

  Massimo Buttura... has said his  passion  for the kitchen began with his love for pasta...

the way his grandmother rolled out translucent yellow sheets of dough for her tortellini twice a day, and  how she told him the  kneading, rolling, and folding would strengthen his character. He was attracted to how “humble” and “generous” the dish could be...

A dish from Osteria Francescana.
A dish from Osteria Francescana 

July 01, 2016

JACK DANIEL’s Embraces a Hidden Ingredient - Help From a Slave

In a photo in Jack Daniel’s old office, Daniel, with mustache and white hat, is shown at his distillery in Tennessee in the late 1800s. The man to his right could be a son of  Nearis Green, a slave who helped teach Daniel how to make whiskey.

This year is the  150th anniversary  of  Jack Daniels...  the occasion to tell   a different, more complicated tale.

  ... a man named  Nearis Green  — one of Call’s slaves ...

Jack Daniel's Whiskeys

June 28, 2016

NEW YORK - ASKA Gives Its New-Nordic Food a New Home

Fredrik Berselius in the new location of his restaurant Aska, in Williamsburg, Brooklyn.CreditBryan Thomas for The New York Times

Big plans  from the chefs  Fredrik Berselius  and  Joël Robuchon,  and  other restaurant news...

June 23, 2016

Hungry Young Men - The Chefs Rewriting the Rules of LONDON DINING

From left: James Lowe in the kitchen at Lyle’s; gulls’ eggs
From left: James Lowe in the kitchen at Lyle’s; gulls’ eggs PHOTO: PER-ANDERS JORGENSEN

The chefs  of  London’s Young Turks collective  and their contemporaries  have come of age  with restaurants that are  redefining  the city’s restaurant scene...


June 22, 2016

ANDONI LUIS ADURIZ: "Taste Is A Cultural Construct"

Andoni Luis Aduriz: "Taste is a Cultural Construct"


An interview with  the chef at  Mugaritz  restaurant, mentor for the chef  - David Andrés - who will represent the Spain-Portugal region at S.Pellegrino Young Chef 2016...

Andoni Luis Aduriz knows all about the power of a good mentor.

The Basque chef  has worked under the capable guidance of  Juan Mari Arzak and  Martín Berasategui... But it was a stint with Ferran Adrià at the mighty El Bulli that really transformed his life...

David Andres Morera, Spanish Finalist: “I Will Mix Classical and Modern Techniques”
David Andrés

June 21, 2016

The Science of STEAM COOKING

The Science of Steam Cooking

A closer look at  steam cooking  method... healthy and versatile, it's a cooking technique with many advantages.

This is the science...