We'll also be keeping you up to date as the clock ticks down with our 50 Best Restaurants News...
Joel Robuchon - L'atelier - France
The website Travels In Taste have sat down to interview chef Joel Robuchon owner of L'atelier in Paris, an informal restaurant with conviviality and performance at its core. Robuchon's L'atelier climbed 15 places in 2011 placing at 14 on The World's 50 Best Restaurants list.
The interview is an interesting look at his career and how he keeps on top of so many ventures. There is also a look at his Las Vegas venue in the MGM Grand Hotel. Rocuchon also offers up some advice to young aspiring chefs on how to best take on a career as a chef.
Sergio Herman - Oud Sluis - Holland
The packaging designs for Serigio Herman's organic fresh oils have been released. The dutch chef has been working on a range of oils for a while with essence of basil, tarragon and rosemary being the chosen flavors.
The packaging has been designed by CARTILS and show's a plain and stylish layout expressing the oils simple and natural tastes. Sergio runs Oud Sluis, a third-generation seafood restaurant which ranked 17th on The World's 50 Best Restaurants list in 2011.
Heston Blumenthal - The Fat Duck - England
A video from behind the scenes of Heston Blumenthal's,Fat Duck, development kitchen has been released by Lovefood.com. They spent some time with James Pedrie who is head of creative development at the restaurant.
It's a nice video and a look at some of the processes that are underway in Heston's development kitchen. In 2011 the Fat Duck placed 5th on the World's 50 Best Restaurants list and took top spot as the world's best restaurant in 2005.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look