One of today’s most versatile, daring and experimental chefs, Roland Trettl’s other great passion is fashion. In the volume Fashion Food, he collaborates with the photographer Helge Kirchberger to combines these two different genres through the seductive, lush images. Each piece of “couture” has been hand-made from edible ingredients, none of which have been treated with any artificial colourants or chemicals.
The UK government's Eat Out to Help Out restaurant scheme might have provided a financial boost for struggling restaurants this summer, but did it also cause a spike in coronavirus cases?
Restaurateurs are planning to march on the NYC governor's offices to demand a more effective plan for NYC restaurants, including more indoor seating capacity.
Chef Pierre Troisgros has died at the age of 92. The legendary chef was one of the pioneers of nouvelle cuisine, and at his Maison Troisgros restaurant in Roanne, France, he was able to change French gastronomy.
Wagyu tri tip is an undervalued cut from under the sirloin. It is a beautiful, tender, flavourful piece of meat that is versatile and great for barbecuing, grilling, braising, broiling and searing.
The new 2020 edition to Guangzhou, China includes two new entries, taking the total listing for the city up to two two-star restaurants and ten one-star restaurants.
