This week we kicked things off with a wonderful interview with Pierre Gagnaire, the pillar of French gastronomy. We caught up with the Best Chef in the World who reflected on his career and new cookbook.
From French cuisine we turned our attention to neighboring Italy, the land of the famous pasta e fagioli soup. A simple combination of beans, pasta, herbs and olive oil is enough to warm you up on a cool day.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.