29 Articles found for “Michel Kayser - Restaurant Alexandre”

Discover which London neighbourhood is his favourite, plus plentiful restaurant recommendations from one of our greatest chefs.

The younger son of celebrated chef Michel Troisgros of three-starred Le Bois sans Feuilles in France is following in his father’s footsteps.

One of our Inspectors gives a firsthand account of their meal at France’s new Three-MICHELIN-Star restaurant: Michaël and Ingrid Arnoult’s Les Morainières, where the dishes are rooted in a stunning landscape of lakes and mountains.

Discover the lunch menus offering great value for money alongside a MICHELN-Star experience.

Discussing fine dining, hobbies, restaurant personalities, and their own legacies.

Booking begins today for Chef Curtis Duffy and Michael Muser's highly anticipated return as Chicago forges ahead with its multi-phased re-opening plan.

The co-owner of Chicago’s highly-anticipated restaurant opening gives us the latest intel.

Michael Ellis, international director of the Michelin Guide books, shares what it means to be a recommended restaurant.

The chef behind the longstanding Michael's Genuine shares his go-to spots.

The chef behind an international empire looks homeward in his new cookbook.

The Gibson Room is the newest boîte from the Star chef and been in the making for two decades.

Tobey Nemeth and Michael Caballo, chefs-owners of One Star Edulis, on vegetables, love in the kitchen, and how Edulis came to be.

The Executive Chef and Partner of the iconic One-MICHELIN-Starred Gramercy Tavern shares unboxing tips and original recipes utilizing ingredients from this week’s CSA-inspired farm box.

The Executive Chef and Partner of One-MICHELIN-Starred Gramercy Tavern talks about his decade-long working relationship with Norwich Meadows Farm.

“There has to be a silver lining to all of this.”

In the 30 years he’s been cooking, he’s seen major changes in the market.

The chef/owner of three-MICHELIN-starred Quince shares how Fresh Run Farm inspires his cooking.

Mina puts a Korean spin on his pork ribs by spiking the dry rub with gochugaru.