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ARPEGE
Septime in ParisParis' dining scene is evolving with restaurants like Septime. Chef Bertrand Grebaut leads the kitchen, focusing on fresh, seasonal ingredi...- ArpegeParisAlain Passard, a culinary pioneer, transformed his Parisian restaurant, Arpege, into a vegetable-centric haven in 2001. Sourcing produce fr...
- Frantzen StockholmFrantzen, located in Stockholm's Norrmalm district, provides an immersive dining experience in a restored 19th century building. Chef Bjorn...
- Food trend -plant based fareEnthused by growing drifts of veganism through the planet, chefs are bringing in new and interesting styles with a workable emphasis.
- How smart chefs are first wooing the mind, then the palatePushing culinary boundaries means adding a dash of the unfamiliar to the familiar.
- France’s most acclaimed chef Alain Passard explains how vegetables remain his 'passion and love'This chef went vegetarian in the heart of haute cuisine — Paris — and lived to retain his three Michelin stars.
- Chateau Margaux wines with Indian cuisine? Dhruv Sawhney demonstrates delicious possibilitiesMatching Indian food with Chateau Margaux was a challenge. Conventional wisdom decrees that the strong aromas and flavours of Indian cuisin...
- Five-star hotels upping glam & innovation quotient to cater to super-rich vegetarian patronsTaj's Executive Grand Chef Hemant Oberoi smilingly remarked at the 5th anniversary of Wasabi in Delhi that 7 out of 10 richest Indians are ...
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