August 12, 2017


The Basque Mother Sauces Explained

Pil-pil... vizcaina...  green sauce   and  black sauce... from classic recipes to modern interpretations of these sauces with the help of top Basque chefs.

Unlike the classic French mother sauces, those of the Basque Countrypil-pil, ink sauce, green sauce and vizcainaare constantly evolving. “These sauces are alive,”...  

“Each town, restaurant or person can provide their own characteristic and adapted version by changing an ingredient or perhaps modifying the process...


Pedro Subijana, Hilario Arbelaitz, Genaro Pildain – these are just some of the individuals chefs like Aduriz, Alija, Arzak and Victor Aguinzoniz of Asador Etxebarri point to as the masters of the Basque mother sauces. But credit must be given first to “the creators of the sauces and grandmothers and mothers who cooked at home, they knew the secrets and shared their knowledge,” says Alija. And to those curious sailors and a certain telegraph operator.

Tom Jenkins

August 10, 2017


Trans-Siberian Railway: a Tasting Trail

Climb aboard as we take a culinary tour on a Tasting Trail like no other, on the historic railway that cuts the very soul of Russia.

Spanning over 9000 km, two continents and seven time zones, the Trans-Siberian Railway is one of the world’s great train journeys.

From Europe into Asia, the legendary line stretches from the bristling metropolis of Moscow in the west, over the great divide of the Ural Mountains, through the vast expanse of Siberia, to Vladivostok on Russia’s Pacific coast. 

Eating on Trans-Siberian trains is a mixed bag... But respite comes with each station stop...  a world of  gastronomic discovery awaits...

August 06, 2017

DORSET - FISHING COURSE - Fishing and Feasting on CHESIL Beach

You can’t get much closer to nature than cooking the fish you’ve just caught over an open fire on a 
shingle beach in Dorset 

‘In summer the numbers of mackerel here are unbelievable. They come in on the waves,’ says chef Steve Horrell, looking out to sea from the shingle shore of  Chesil Beach  in Dorset.

This iconic spot for anglers is the base for Horrell’s hands-on fishing course  - RGB Unhooked - which is about to be launched by his restaurant, Roth Bar & Grill... 

Unhooked courses run on 18 September and 9 October (10am-3pm, £150).
​Roth Bar & Grill, Durslade Farm, Dropping Lane, Bruton BA10 0NL

Francesca Ryan

August 02, 2017


Résultat de recherche d'images pour "wild garlic"

L'ail des ours...

Si vous êtes un fin gourmet, vous en avez sûrement déjà entendu parler sans pour autant savoir de quoi il s'agissait...

L'ail des ours est une plante sauvage  qui pousse le plus souvent dans les sous-bois humides ou près des petits cours d'eau.

Les premières feuilles apparaissent entre février et mars, les boutons floraux vers avril et les fleurs blanches d'avril juin.

 Comment cuisiner l'ail des ours...

July 28, 2017

The Best TAKE-OUT for Summer Picnics in LONDON and NEW YORK


They can't account for rain or ants, but these top restaurants make the food a cinch.

Restaurants are perfecting take-out and making it easier to pack it up and go... and still have it retain its quality... 

Peter Elliot

July 18, 2017


Yan-kit So’s Classic Chinese Cookbook  is a perfect gateway to the country’s cooking.

Here, food writer Fuchsia Dunlop recalls her friendship with its author.

Plus  five  brilliant  recipes...

July 15, 2017

Summer 2018 - Y/Project - Glenn MARTENS - New Designer Talent

Y/Project Summer 2018

Antwerp-trained designer Glenn Martens took the helm at Parisian menswear brand  Y/Project in 2013 and immediately introduced a womenswear collection. 

Did you know? 
Martens runs a democratic design studio, where, he says, "An intern has as much influence proposing a solution as I do." 

"I've seen some of the most interesting and unexpected shapes of the season from Y/Project. I love the opulent streetwear aesthetic, but when you feel and see the pieces up close, you'll be amazed by the couture techniques." – Philippa Holden, Designerwear Buyer

July 10, 2017

Tucked Away Between l'ESTéREL and the Sea... The Superb Restaurant - l'OR BLEU - and Chef Guillaume ANOR

01 Chef Or Bleu Restaurant
Il faut foncer découvrir la belle cuisine de ce jeune chef décidé, inventif, ­talentueux à L'Or Bleu.

La vie - la belle - est faite  d'heureuses  découvertes.

Passé La Napoule... la route longe la Méditerranée pour mener - tout près - à Théoule-sur-Mer à 11 kilomètres de Cannes.

Planté sur la falaise, construit presque sur la mer, se blottit l'hôtel Tiara Yaktsa... discret et bien caché.

L'Or Bleu, Hôtel Tiara Yaktsa, 6, boulevard de l'Esquillon, 06590 Théoule-sur-Mer (

Maurice Beaudoin


July 04, 2017

ZAIYU HASEGAWA - Championing Hospitality In Cooking

Zaiyu Hasegawa: Championing Hospitality in Cooking

 Winner  of Asia’s 50 Best Restaurants ’ “Art of Hospitality”  award  this year, DEN by chef  Zaiyu Hasegawa  has not only quickly cemented its worldwide fame for taste-focused, joy-filled  kaiseki, but also become much loved for playful and unique hospitality.

Hasegawa’s  cooking is a creative spin on Japanese  multi-course haute cuisine... known as kaiseki.

In a traditional kaiseki meal, chefs prepare around 10 or more small dishes, which are served to diners one at a time. Ingredients used in kaiseki cooking are hyper-seasonal...  premium quality and a specific provenance...

July 02, 2017

SPAIN Meets ‘WASHOKU’ - Three Top JAPANESE CHEFS Take Their Expertise ABROAD

A cut above: Sushi maestro Takaaki Sugita demonstrates his knife skills in Barcelona. 
Robbie Swinnerton

This is an   era  of gastronomic collaboration.

Chefs fly from one continent to another, swapping kitchens, recipes and sometimes even their homes. But rarely does this restless cross-fertilization  of ideas and techniques involve  the world of  washoku, Japan’s traditional cuisine...

Robbie Swinnerton

June 26, 2017

Anna HANSEN's KITCHEN - ‘It Works Perfectly. But I’ve Only One Regret’

 Anna Hansen in her self-designed kitchen. Photograph: Suki Dhanda for the Guardian

Chef  Anna Hansen  finally got to design her own kitchen... The result? She likes everything but the kitchen sink ...

 We didn’t have to do a lot of work to the house when we bought it in 2014, but we did.

Strangely, when faced with the possibility of designing my own kitchen, I realised I wasn’t actually sure what I wanted. It took a while to work it out, but we got there: it works perfectly.

I’ve only one regret...

June 10, 2017

Lombok’s GILI Islands... Scuba Diving Deep Down in TURTLE Heaven

One of the Gili Island turtles, spotted while scuba diving.

Turtles aren’t the only  drawcard  of the Gilis...  If Bali, with its sprawling resorts and persistent touts, feels overcooked, here you can find a slower pace of island life...

Penny Hunter

June 09, 2017

Visit TSUKIJI, a ‘Great Wonder of the World,’ While You Still Can -Japan -

Tsukiji  in full swing.
Photographer: Marka/Universal Images Group Editorial

Some  480 different kinds of  seafood... with $14.6 million worth sold daily.

Japan’s  iconic  fish market  is still  booming  after 82-years—for now...

Shoko Oda

June 05, 2017


grand cafe de la poste terrase
The atmosphere is nostalgic and reminiscent of the Old World with rattan chairs, wooden blinds and pots of fern and palm trees.

Mouthwatering food  with exotic spices aside, eating is a delightful experience in Marrakech.

Breakfast is set up in sun-drenched gardens...

In the afternoon, there are swanky rooftop bars where cocktail glasses are raised and eyes meet the views of the Atlas mountains.

Once the sun goes down, a long and slow feast begins with an array of “Moroccan salads” in tiny hand-painted vessels followed by hearty meals.

Here are some of the best  Marrakech restaurants... 

Juyoung Seo

June 03, 2017


Nenohi Honyaki 240 Gyuto - 3 Silver Rings
Nenohi Honyaki 240 Gyuto - 3 Silver Rings

Japanese kitchen knives  have a  worldwide reputation  for  excellent  quality  and  artistic beauty.

The trouble is -  there’s so much mythology and romance surrounding them - not to mention a bewilderingly wide range of prices and types - that it can be  difficult to make a choice...

Makiko Itoh