Daniel Boulud's desire to meld unexpected ingredients and create dishes you won't see on any other menu make for one of Manhattan's most exquisite eat...
[Read the rest of this article...]
La Colombe’s recent rise on the World’s 50 Best is under the new stewardship of British Chef Luke Dale Roberts. Since his arrival in 2006 La Colombe has won praise for his Asian influenced French cuisine. Nestled between the Constatina Uitsig Estate La Colombe has a stunning wine list, and Dale Roberts creates outstanding dishes such as Home Cured Ox Tongue with Jerusalem Artichoke and Lentil Puree and pickled Shimeji. Not only has La Colombe been now crowned as the Best Restaurant in South Africa, it has also shot up to a healthy No.12 on the rankings in 2010.
Pascal Barbot was born and raised in the small town of Auvergne in Central France. Here he grew up helping his father harvest vegetables from their garden and watching his parents prepare traditional French cuisine. It was from these early encounters with cooking that inspired Barbot to become a chef.
Joël Robuchon (born 7 April 1945 in Poitiers, France) is a world-renowned French chef and restaurateur. He was titled “Chef of the Century” by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France’s Best Craftsman) in cuisine in 1976. He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted a culinary television show in France.
Known as the “Shock-o-latier” of Belgium, Dominique Persoone has made a name for himself throughout Europe for his singular brand of “pralines” and occasionally outrageous chocolate contraptions. Chef-patron Peter Goossens lives and breathes local produce, and a meal at Hof van Cleve shows both the considerable extent of his regional larder and his talent at exploiting it.
Pierre Gagnaire's in his eponymous restaurant in Paris was born in Apinac, France in 1950. The son of restaurant owners is still one of the most vaunted places to eat in the French capital, demonstrating the resilience of one of the food world's true greats. Gagnaire's approach to cooking combines a touch of the poetic with a dash of simplicity and a soupçon of wistfulness for dishes that appear as mini art forms.
Sergio Herman (37 years of age, 3 Michelin stars, the Netherlands) is one of the most important representatives of a new generation of chefs in Europe. His culinary feats are based on professionalism, sensitivity, the finest products from Zeeland and the latest culinary techniques. The kitchen of his restaurant is one great culinary experiment. This is what makes Sergio tick: spontaneous, fast, enthusiastic, straightforward and very demanding on himself and his team.
French chef - Eric Ripert born 1965 in Antibes, renowned for his seafood dishes.His flagship restaurant, Le Bernardin, located in New York City, is ranked among the best restaurants in the world, and holds the maximum rating of four stars from the New York Times and three Michelin stars. At his restaurant fish is the star of the show at Le Bernardin but only when you eat there do you fully realise the high regard chef Eric Ripert holds for our underwater friends.
This is my kind of Vegeterian Restaurnat as Alain Passard cut red meat from his menu back in 2001, but the Breton-born chef is no drum-banging vegetarian: the menus at this elegant restaurant, close to the Musée Rodin, still include top-notch game, poultry and seafood and just nothing red. L'Arpège remains veg-centric and is a haven for pescetarians, vegetarians and even – whisper it – vegans. It's also hallowed ground for chefs and Passard's light touch and flawless presentation has made him a true French master.
Phone +44 (0) 33 0001 0083