Blog / page 2 of 78
My best Japanese spots in London

My best Japanese spots in London

My best Japanese spots in London

12
Oct
Ken’s Café Gâteau au Chocolat

Ken’s Café Gâteau au Chocolat

Ken’s Café Gâteau au Chocolat

Hidden in an ordinary residential street in Tokyo’ Shinjuku ward, Ken’s Cafémakes the most extraordinary gâteau au chocolat in Japan and the best-molten chocolate cake I’ve ever had. It is also the most difficult to get too. If you buy it directly from the shop where it’s made, the waiting…

8
Oct
Food, art and recipes: 16th century musings with Adam Lowe and Charlotte Skene Catling

Food, art and recipes: 16th century musings with Adam Lowe and Charlotte Skene Catling

Luxeat Insider · 4th ED.

Food, art and recipes: 16th century musings with Adam Lowe and Charlotte Skene Catling

Luxeat Insider · 4th ED.

British architect Charlotte Skene Catling and her partner, artist Adam Lowe, know something about structure and space. They also know about representation and taste. She is the co-founder of the architectural firm Skene Catling de la Peña, while he re-imagines and materializes physical sites using digital technology with Factum Arte…

17
Sep
A theory of the creation of a dish

A theory of the creation of a dish

Luxeat Insider · 4th ED.

A theory of the creation of a dish

Luxeat Insider · 4th ED.

By Besim Hatinoglu PART I – A MONOLOGUE Food is art. We often hear this stereotyped premise and it is utterly vague. What is food? Does it refer to ingredients or a dish? The most plausible answer is that a dish is a work of art and cooking is a…

17
Sep
Finding outstanding equality in Burgundy

Finding outstanding equality in Burgundy

Luxeat Insider · 4th ED.

Finding outstanding equality in Burgundy

Luxeat Insider · 4th ED.

By Thatcher Baker-Briggs Canadian/American sommelier Thatcher Baker-Briggs has made a career of stepping outside his comfort zone, always pushing himself to learn and master something new. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin…

17
Sep
4 restaurants with wonderful art collections

4 restaurants with wonderful art collections

Luxeat Insider · 4th ED.

4 restaurants with wonderful art collections

Luxeat Insider · 4th ED.

Art and food have always had a harmonious relationship, showcasing art in restaurants is hardly a new concept. Starting with the days when chefs-proprietors and artists were swapping food and drinks for artworks to hang in the dining room to today’s many modern restaurants which are still showcasing all forms…

17
Sep
Highlight dishes at Mãos

Highlight dishes at Mãos

Highlight dishes at Mãos

Mãos, only 9 seats Michelin starred restaurant by a young Italian- Singaporean chef Edoardo Pellicano. The intimate space is located in Blue Mountain School and reminds of a private house with two open kitchens. Edoardo and his team cook from the best British ingredients with Asian and Scandinavian influences. Drinks pairing (natural…

16
Sep
Story of Wiltons

Story of Wiltons

Story of Wiltons

Here is the story. British merchant banker and chairman of Hambros Bank, Captain Ronald Olaf Hambro would lunch every weekday in the same restaurant on Jermyn St. in London during the second world war. A time of scarcity and rationing. One day, whilst he was dining, the lady proprietaire who…

15
Sep
Provençal lunch (recipes)

Provençal lunch (recipes)

Provençal lunch (recipes)

Soupe au pistou Soupe au pistou, traditional warm Provençal soup, usually eaten in summer as it requires three kinds of fresh beans as well as other local vegetables best at their prime. Red, coco and flat beans are cooked with zucchini, tomatoes, carrots, basil leaves as well as raw and…

11
Sep
Chez Michel

Chez Michel

Chez Michel

Marseillaise institution since 1946, Chez Michel specializes in bouillabaisse, once poor fishermen stew made of rockfish, they were not able to sell. Owned and run by now the 3rd generation of Visciano family, Chez Michel is proud to serve this elaborate dish in its own way, exactly how the founder…

25
Aug