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Food — Restaurants

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767 published stories in Food — Restaurants. Latest first.

Mark Guillaudeu, Master Sommelier at Eleven Madison Park, represented the United States at the Association de la Sommellerie Internationale's Best Sommelier of the World competition in Lisbon

Food — Restaurants

Mark Guillaudeu advances to semifinals of prestigious world sommelier championship

The master sommelier representing Eleven Madison Park has reached the international stage at the Association de la Sommellerie Internationale's triennial Best Sommelier of the World competition in Lisbon, advancing through quarterfinals to secure one of merely twenty coveted semifinal positions.

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Artisanal bread loaves hand folded at Odette restaurant

Food — Restaurants

Odette’s Bread: A Provenance Story from Auvergne’s Volcanic Heart

At Odette, the daily bread basket represents far more than sustenance; it embodies a philosophy of terroir and tradition. Each loaf traces its lineage to Les Moulins d'Antoine, a distinguished mill nestled in the volcanic highlands of Cantal, where time honoured grains are transformed into edible poetry.

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Chef's hands preparing premium omakase at MILA Omakase counter during exclusive culinary collaboration

Food — Restaurants

Alpine Refinement Meets Mediterranean Mastery at MILA Omakase

A distinguished chef of three Michelin stars brings the pristine essence of French haute cuisine to an intimate omakase experience, crafting an exclusive collaboration that marries mountain sophistication with the restaurant's signature MediterrAsian vision.

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Close view of fresh fish being grilled over open flames at Elkano

Food — Restaurants

Where the fisherman becomes the keeper of fire

In the Basque coastal town of Getaria, a singular philosophy unites the ocean's bounty with the primal art of grilling. At Elkano, the parrillero embodies a rare mastery: a deep understanding of fish, earned through years at sea, now expressed through flame.

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Artistic plating of turnip and chestnut, showcasing the delicate interplay of seasonal autumn ingredients with refined presentation

Food — Restaurants

Autumn’s Eloquence: Turnip and Chestnut in Conversation

In the capable hands of Louis, two humble seasonal ingredients reveal their most sophisticated selves, speaking to one another in the language of autumnal refinement.

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Exquisitely plated fish dish at Waku Ghin, garnished with ginger, shiso and spring onion puree, exemplifying refined Japanese cuisine

Food — Restaurants

Waku Ghin: The Art of Seasonal Simplicity in Fine Dining

At Waku Ghin, the pursuit of culinary excellence hinges upon an unwavering commitment to the finest ingredients and their most elegant expression. Each dish unfolds as a meditation on restraint and refinement.

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Close-up of fresh Jerusalem artichokes displaying their knobbled texture and earthy appearance

Food — Restaurants

Jerusalem Artichoke: The Understated Root with Profound Character

Cinc Sentits celebrates the nuanced pleasures of an ingredient often overlooked, revealing how this delicate tuber from North American heritage brings sophisticated depth to the modern kitchen.

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Bonito Saint Barth restaurant reopening announcement for October 21st service

Food — Restaurants

Bonito Saint Barth Returns to Culinary Excellence

The acclaimed establishment reopens its doors on October 21st, welcoming guests to experience refined gastronomy in the idyllic setting of the Caribbean's most coveted island.

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Open-air dining pavilion overlooking the verdant expanse of Pru Jampa Farm

Food — Restaurants

Jampa’s HiDEAWAY: Farm to Table Dining Reimagined

The celebrated establishment unveils an intimate culinary experience set within the verdant grounds of Pru Jampa Farm, where guests embark upon a guided agricultural journey before indulging in a leisurely seasonal menu beneath open skies.

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Chef's hands shaping traditional Italian tortelli, demonstrating precise technique and refined craftsmanship

Food — Restaurants

The Poetry of Repetition: Where Tradition Shapes Perfection

At Moma Restaurant in Rome, mastery emerges not from instruction alone, but from the disciplined devotion of hands that have crafted the same dishes countless times, learning to feel the precise moment when perfection arrives.

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Food — Restaurants

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Mark Guillaudeu advances to semifinals of prestigious world sommelier championship

Odette’s Bread: A Provenance Story from Auvergne’s Volcanic Heart

Alpine Refinement Meets Mediterranean Mastery at MILA Omakase

Where the fisherman becomes the keeper of fire

Autumn’s Eloquence: Turnip and Chestnut in Conversation

Waku Ghin: The Art of Seasonal Simplicity in Fine Dining

Jerusalem Artichoke: The Understated Root with Profound Character

Bonito Saint Barth Returns to Culinary Excellence

Jampa’s HiDEAWAY: Farm to Table Dining Reimagined

The Poetry of Repetition: Where Tradition Shapes Perfection

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