21 Articles found for “De Mondion”

Paying homage to seasonality, Adriano Cattaneo reveals a recipe passed on to him from late French chef Joël Robuchon.

The chef behind two-MICHELIN-starred Alma in Lisbon presents his artful interpretation of salted cod, a quintessential Portuguese dish.

After 13 years, chef Gert de Mangeleer ceased operations at his Flanders restaurant Hertog Jan in Bruges, Belgium, but he keeps himself busy opening new restaurants and mentoring chefs.

The executive chef of the one-Michelin-starred French restaurant, shares about his French way of life.

Three new starred restaurants and seven new Bib Gourmands are in the latest edition.

The late chef’s legacy explained through his iconic mashed potatoes.

The Chef de Caves, or cellar master, who is charge of the Champagne-making process, shoulders heavy responsibilities behind the bubbles.

The third edition of the guide unveils one two-starred restaurant and 18 one-starred restaurants.

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

At Hong Kong’s Two-MICHELIN-Starred Octavium, Chef Giuseppe de Vuono transforms simplicity into art, revealing the essence of ingredients — and even the purest water — with precision, restraint, and intention.

Possessing a certain joie de vivre and irresistible charm in their approach to life, the Peranakans are among Penang's first settlers; and today, vestiges of their grandeur from a bygone era can be seen everywhere in George Town. Here's where to go in Penang for a quick weekend immersion in Peranakan culture!

Multi-varietal, overflowing with richness and sweetness, and always vibrantly coloured, Kuehs mirror the joie de vivre of both countries' local culinary culture. Here are some of the popular kueh that can be found in Malaysia and Singapore.

The iconic spa at Les Sources de Caudalie is built around the mineral waters of a thermal spring deep underground. That's just the beginning.

Chef de cuisine Paul Lau Ping Lui of two-MICHELIN-starred Cantonese restaurant Tin Lung Heen tells us how an impressive first encounter with Westholme's wagyu beef inspired him to push the boundaries of culinary tradition.

MICHELIN's famously particular food critics shared what impresses them most about newly starred and promoted restaurants logy, A Cut, Molino de Urdániz and Sushi Akira in Taipei and JL Studio, Fleur de Sel, Forchetta and Oretachi No Nikuya in Taichung.

For the past 12 years, Cucina’s Chef de Cuisine Andrea Oreste Delzanno has made his home in Hong Kong, where the colourful city inspires him to showcase Italian cuisine in new and wonderful ways.

The chef de cuisine of the two-Michelin-starred contemporary French restaurant loves Asia so much, he has no intention of returning to Europe.

La Paix, La Table de Maxime and Ma Langue Sourite have been elevated to two-star status.