French Cuisine
4 min.
Sketch: The Inspectors Reveal What It’s Really Like in The Lecture Room and Library
A MICHELIN Guide Inspector reports back on one of London’s most talked-about restaurants, giving an expert’s view on what makes it unique.
4 min.
Behind the Dish: Chef Kim Jae-hoon on Time, Seasonality, and the Art of Patience
One-MICHELIN-Starred Palate captures the rhythm of Busan’s changing seasons and the breath of its ingredients, through the quiet art of completion.
5 min.
How to Make French Roasted Chicken Like a MICHELIN Chef: Dos and Don'ts from Lanshu Chen and Raymond Fang of Le Côté LM
A perfectly roasted chicken with an irresistible aroma has always been the highlight of any gathering. Chefs Lanshu Chen and Raymond Fang of Le Côté LM share their secrets to mastering French roasted chicken(poulet rôti)—from picking the perfect chicken to stuffing tips and roasting dos and don’ts!
4 min.
Lionel Beccat of Two MICHELIN Stars ESqUISSE Shares His Favorite Parts of Tokyo
This project introduces Tokyo through the lens of culinary figures and celebrities connected to the city. Try visiting these recommended cafés, bakeries and design museums, and you might discover an entirely new side of Tokyo. This time, we’ll bring you a selection of Tokyo destinations featuring a vibrant sense of French esprit.
3 min.
How Auprès Chef Lee Ji-won Combines Nature and Photography In His Cuisine
The chef-owner of Auprès tells us about his all-natural culinary philosophy, and how that also extends to his choice of after-work beer.
1 min.
Kitchen Language: What Is A Bouquet Garni?
This little herb packet adds flavourful French flair to stews, stocks and sauces.