Inside Alain Ducasse
This week we kicked things off with an in-depth interview with legendary French chef Alain Ducasse at his Hong Kong restauran Spoon.
As a man who runs a worldwide restaurant empire we were surprised to hear Ducasse considers himself a ''conductor'' instead of a chef. Interesting, no?
Read our exclusive interview with this great chef to find out what he thinks about French cuisine inside and outside France.
French Sauces Come to Life
Inspired by Alain Ducasse we set our eyes on France, in particular three of the country's most famous sauces: mayonnaise, bearnaise and hollandaise.
We uncovered a bit of history along with tips and tricks for making these luscious sauces that would enliven any dish. Check out our guide to the "aise" sauces.
Sicilian Food as Pantone
We welcomed the weekend with a fun art project called Sicilian Food as Pantone, a tongue-in-cheek collection of colors inspired by the food of Sicily.
The project is the work of Georgia Calderone and Alessio Varvarà, a young Italian photographer and designer duo from Palermo.
Check out the fun Pantone hues they came up with.