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.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.