Michelin inspector: Chris Watson talks stars

Michelin inspector: Chris Watson talks stars

Chris Watson

28
Feb
Blog
William Sitwell: The History of Eating Out

William Sitwell: The History of Eating Out

Luxeat Insider · 7th ED.

William Sitwell: The History of Eating Out

Luxeat Insider · 7th ED.

Like so many people associated with the restaurant world, William Sitwell’s life changed beyond recognition when the pandemic hit last spring. One of the UK’s eminent food critics, he was left wondering what the future of the restaurant world would be, as well as looking back on how eating out…

13
Feb
Talking Truffles with Christopher Poron, Maison Plantin

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

From Antiquity to today, truffles, the diamonds of the kitchen remain a highly-prized mystery. While truffles can be cultivated, the harvest is as unpredictable and uncontrollable as anything coming from nature. It is this enigmatic quality, and the unique, deep musky yet indescribable taste, that drives prices upwards of 850…

13
Feb
Who are the famous Mères Lyonnaises?

Who are the famous Mères Lyonnaises?

Luxeat Insider · 7th ED.

Who are the famous Mères Lyonnaises?

Luxeat Insider · 7th ED.

By Caroline Champion They are cited as culinary references in numerous texts of the twentieth century and flaunted as a key element of Lyon’s tourism. They are a cornerstone of France’s regional gastronomic heritage. Yet who are these famous Lyon Mothers (Mères Lyonnaises)? Writing a text for the Dictionary of…

13
Feb
Burgundy on a Budget

Burgundy on a Budget

Luxeat Insider · 7th ED.

Burgundy on a Budget

Luxeat Insider · 7th ED.

by William Kelley from Robert Parker The Wine Advocate By many metrics, Burgundy is enjoying unprecedented success. Dominating any list of the world’s most expensive wines, the region produces some of the most coveted and costly beverages on the planet. What’s more, Burgundy’s animating philosophy of terroir—the notion that the…

13
Feb
Emmanuel Renaut, a man of the mountain

Emmanuel Renaut, a man of the mountain

Emmanuel Renaut, a man of the mountain

Named Meilleur Ouvrier de France in 2004, Renaut is as generous in character as his cuisine is controlled and refined, both reflections of the rich yet subtle mountain environment in which they flourish. A former sous-chef of celebrity chef Marc Veyrat, also renowned for his use of mountainous plants and…

29
Jan
5 Special Champagnes for The Festive Season

5 Special Champagnes for The Festive Season

Luxeat Insider · 6th ED.

5 Special Champagnes for The Festive Season

Luxeat Insider · 6th ED.

Here are my five champagne suggestions worth trying to celebrate the festive season. Our partner Vivino offers a 10% discount for First Time Buyer until January 15th, 2020 (Valid worldwide excluding Sweden, Ireland, Macao and Monaco).Vivino Coupon Code: VINONEW10 Our partner Vivino offers a 10% discount for First Time Buyer…

25
Dec '20
My 20 Best Dishes in 2020

My 20 Best Dishes in 2020

Luxeat Insider · 6th ED.

My 20 Best Dishes in 2020

Luxeat Insider · 6th ED.

Every December since 2013 I highlight my 20 favourite dishes of the year, here is my list for 2020. You also can check out my previous “My 20 Best Dishes of the Year” lists.

25
Dec '20
Charles Spence: The science of food and memories

Charles Spence: The science of food and memories

Luxeat Insider · 6th ED.

Charles Spence: The science of food and memories

Luxeat Insider · 6th ED.

The extraordinarily rich multisensory experiences that fill our daily lives depend upon the way our brains process information from each of our different senses (smell, taste, sight, hearing, and touch). Experimental psychologist at the University of Oxford and author of Gastrophysics: The New Science of Eating, Charles Spence has made…

25
Dec '20
Legacy & Evolution: A Conversation with a Kaiseki Legend

Legacy & Evolution: A Conversation with a Kaiseki Legend

Luxeat Insider · 6th ED.

Legacy & Evolution: A Conversation with a Kaiseki Legend

Luxeat Insider · 6th ED.

Chef Kunio Tokuoka has been working in the kitchens of KITCHO, the legendary Japanese haute cuisine restaurant for close to 40 years and is now running the show. He follows in the hefty footsteps of his grandfather the founder of KITCHO Teiichi Yuki. Born in 1960, Kunio Tokuoka has brought…

25
Dec '20
Endo at the Rotunda, London

Endo at the Rotunda, London

Endo at the Rotunda, London

Extraordinary evening few nights ago at Endo at the Rotunda, which happened to be the first and the last day of the opening due to the suddenly announced lockdown. Endo-san @kazutoshi.endo has been working on this brilliant menu as well as the new shari recipe the whole year. While the…

18
Dec '20