French

Because they're delicious when sweet, savoury or doused in a sauce of sugar, butter and Grand Marnier.

Magic happens when the French mix flour, water and butter together.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Behind the restaurant is a chef who speaks of mentorship and camaraderie with some of the biggest names in food.

Chefs are redefining favourite classic dishes for this year's MICHELIN guide Singapore 2017 Star Event.

Behind the stove of every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Behind the stove of every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Flowers may add vigour to a dish but serving them up is by no means straightforward;

We delve into one of Hong Kong’s traditional dried seafood shops with Vicky Cheng of VEA.

Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.

Flowers may add vigour to a dish but serving them up is by no means straightforward; Chef Kirk Westaway of Jaan explains.

We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.

You can take a chef out of the French Alps, but you can’t take the life’s lessons learnt from the mountains away from him, says the accomplished French chef.

Jean-Georges Vongerichten, one of New York’s most celebrated culinary stars says chefs have to innovate, be creative, and "come up with your own combination".

Dstllry par Christophe Lerouy is an edgy new space where a French culinary base meets Asian touches on the plate.

The chef has been sourcing for produce from the wilderness since before he entered the profession.

Chef Yannick Alléno’s Le 1947 now joins 26 other restaurants in France that already hold three Michelin stars.