80 Articles found for “Fine Fleur”

The chef at Florence’s only Three-Star MICHELIN restaurant has spent 30 years perfecting the art of giving through food. Now, as executive chef and co-owner of Enoteca Pinchiorri, he’s sharing the places that nourish his own creativity.

Whether it’s your first time in a fine dining restaurant or your fiftieth, these tips from our seasoned MICHELIN Guide Inspectors will help you get it right — your way.

A hidden gem emerges within Manhattan's mass transit system.

Master of a style of wine service that has set the standard in Italy, Marco Reitano has been head sommelier at the Michelin Three Star La Pergola since 1994.

The legendary chef behind Three Starred Le Bernardin reveals his favorite New York City spots.

From now till March, grab these one-off crossover menus by Thevar and Keng Eng Kee; Yen Yakiniku and Chef Kang’s Noodle House; Cure and Man Man, as well as Akira Back and Song Fa Bak Kut Teh.

“Chef Chats Thailand” is a miniseries that takes you on a delicious journey through Central Thailand with 12 chefs from MICHELIN-Starred restaurants.

From using compostable packaging to helping to alleviate world hunger, Betty Lu believes grab-and-go snacks don't always deserve a bad rep.

Canapés, amuse-bouche, mignardises, petit four — all a fanciful part of the French fine dining experience. What are they, and how do you pronounce them?

Nic Vanderbeeken, the executive chef of the new contemporary global restaurant Apéritif, believes the time is ripe to step up fine-dining offerings in the balmy Indonesian island.

The annual event, which returned for the third year, saw 4,000 foodies revelled in a plethora of dishes offered by 15 Michelin recognised establishments.

This is the first edition from Michelin to focus on a specific regional cuisine.

This special edition compiles the best addresses for Cantonese cuisine across 15 countries in Asia, Europe and the United States.

The chef of the one-Michelin-starred restaurant erases the boundaries between the kitchen and the diner, adding transparency and warmth to the fine-dining experience.

Restaurateurs and chefs say that a limited market, a shortage of labour and high rental and food costs are some of the challenges that fine-dining restaurants grapple with.

Who says kids' menus are just about pizzas and hamburgers, with an extra side of fries and ketchup?

It's time to realise Halal-certified doesn't mean an eatery only serving Malay food.

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