We'll also be keeping you up to date as the clock ticks down with our 50 Best Restaurants News...
Davide Scabin - Combal.zero - Turin - Italy
Eataly, a gourmet store selling local and artisan products, is hosting a special dinner in Turin. Two chefs, Davide Scabin and Vitantonio Lombardo will put together an Italian menu with a twist - including rabbit wrapped in pancetta with a sauce of raspberries, strawberries and flavored with Vanilla salt.
The dinners are experimental and aim to highlight the local wines and foods of the Piedmont region of Italy. The first dinner was last night with a second one planned for Friday the 27th April. Scabin's Combal.zero restaurant was number 28 of The World's 50 Best Restaurants list in 2011.
Andoni Luis Aduriz - Mugaritz - Spain
Andoni Luis Aduriz, chef at Mugaritz, which was 3rd on The 50 Best Restaurants list in 2011, will be in America from May the 9th to the 12th. The chef, who is famous for changing his menu daily and for trying to reconnect diners with nature, will be promoting his new cookbook, Mugaritz: A natural science of cooking.
The chef will also be helping to promote a new documentary which shows Aduriz and and musician, Felipe Ugarte, on their mission to turn a dining menu into a musical experience. The trailer for the documentary is below.
David Chang - Momofuku Ssam Bar - New York
Chef David Chang from the Momofuku restaurant in New York appeared on American television Late Night With Jimmy Fallon to take part in a fried chicken battle with the musician Questlove. The pair face off in a strange battle of who can make the best fried chicken which can be seen here but unfortunately only for readers in the U.S.
Chang's restaurant in New York placed 40 on The World's 50 Best Restaurants List in 2011.
The first day of the Grand Final of the Bocuse d'Or took place on Sunday, September 26th and streamed live on Fine Dining Lovers. Here's a round-up of the action. Stay with us as day two is streamed here too.
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.