We'll also be keeping you up to date as the clock ticks down with our 50 Best Restaurants News...
Thomas Keller - The French Laundry and Per Se
Thomas Keller from the French Laundry in California, twice number one on the World's 50 Best Restaurants list, sponsored by S.Pellegrino and Acqua Panna, has just returned from Korea with his team of 14 chefs. The chef visited the CheongAm Sa temple saying he is fascinated by the simplicity of Korean temples and that this simplicity is something he tries to harness in his cooking.
A new documentary that follows the work of famous French chef and owner of, Michel Bras, has been released. The chef is famous for his culinary style and techniques his employs at his restaurant in Laguiole, France. The documentary, which is called Entre les Bras, follows the chef as he tries to pass on the mantle to his son. WIll he take on the challenge, will he live up to his fathers reputation and can the Bras name Michel has worked so hard to form live on?
David Chang - Momofuku Ssam Bar
David Chang whose Momofuku Ssam Bar New York was 40 on the 50 Best Restaurants List in 2011 will be appearing at the Herbst Theatre in San Francisco to speak with Adam Savage from the TV show Mythbusters on July 17th. It seems the show, which set out to disprove common myths, may well be using Chang to help bust some food myths. Tickets went on sale today.
Garum is an ancient ingredient that had been broadly overlooked for hundreds of years before it gained popularity in New Nordic cuisine. Kiki Aranita takes a deep dive into the world of this oft-forgotten fermented flavour-booster.
Medovik or Russian honey cake is a multilayer cake made with a whipped sour cream frosting. This classic Russian cake with notes of honey and caramel is so tender it just melts in your mouth. Surprise your friends with this famous Soviet Union dessert. Try our recipe at home
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.