Inspirations
and trends
Places & trends
YOUNTVILLE, CALIFORNIA THE FRENCH LAUNDRY
Twenty years ago, the Chef Thomas Keller (who has also been running Per Se, in New York, since 2004) opened The French Laundry...
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Places & trends
YICHANG, CHINA FANGWENG RESTAURANT
Built into the side of a cliff, the restaurant lies 12 kilometres north of Yichang, close to the famous Sanyou cave (cave...
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Places & trends
2015: the year Enrique Olvera
Ranked 16th place in The World’s 50 best restaurants in 2015, compiled by British magazine Restaurant, and sponsored by mineral...
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Places & trends
KAAFU ATOLL, MALDIVES HUVAFEN FUSHI RESORT
From smoked scallops served with a spicy curry granola, green tea and jasmine-flavoured fermented milk served with gril led...
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Places & trends
Snow cream: the magic of snow in the kitchen
The immaculate whiteness and crystalline texture of snowflakes provide Chefs with an exquisite source of visual and textural...
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Places & trends
La View - Ubud Bali
Nestled in the heart of Bali, Ubud is famous for its lush, terraced rice paddies, which are among the most beautiful on the...
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Places & trends
Social Dining: How about having dinner with me?
Throughout history, the act of sharing a meal has always been synonymous with conviviality. Until recently though, mealtimes...
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Places & trends
Chia: the new on-trend seed
Discover this new trendy superfood used all over the world.
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Places & trends
Ultraviolet in Shanghai: a thrilling sensory experience
In Shanghai, the concept-based restaurant Ulraviolet presents a unique multisensory experience!
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Places & trends
Food truck: trendy street food
Traditional pizza vans and hot dog stands had better watch out! Food trucks are revolutionizing street food with their new...
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Places & trends
Calling All Locavores
Having swept the United States, “locavore” fever is now hitting Europe as increasing numbers of consumers opt for this new...
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Places & trends
Soufflé – selling better than ever
A monument to classic cuisine, the soufflé can be served as a savoury dish, with poultry breast or liver, cheese or shellfish....
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Places & trends
Fleur de Caviar®, a spice par excellence
Caviar is a veritable source of inspiration for chefs. Hélène Darroze (France) uses it to accompany her oyster tartare while...
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Places & trends
Stewpots - back with a bang!
Long banished from restaurant kitchens, stewpots are currently making quite a comeback.
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Places & trends
Millefeuille and at least as many variants
It’s a fact! Millefeuille is no longer that delicious dessert made from 729 delicate pairs of caramelized sheets, created...
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Places & trends
Vacuum pack cooking, conserving flavour
It’s time to forget everything you’ve ever heard about sous-vide cooking and to remember that it was a Michelin-starred chef...
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Places & trends
Papillotes – Simply delicious
Stuffed vine leaves from Tunisia, pork chops with maple syrup from Canada, lamb with coriander, turmeric and cumin from Bali,...
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