The Le Fooding guide for 2012 has just been released. Featuring some of the top restaurants, brasseries, cafes and even best places for take out meal throughout France, the guide has become a must for any serious foodie in search of excitement and innovation on their plate.
Started almost 11-years ago by two french critics, Alexandre Cammas and Emmanuel Rubin, the guide was formed as an alternative to the Michelin selection. Coming in digital and print versions it encompasses all of France with a particular focus on the ever evolving food scenes of Paris. The focus is on innovative cooking and the guide has gained a reputation of being amongst the first places to read about emerging food trends in France.
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.
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.