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Modern Fine Dining

Cutting-Edge Cuisine

Medium

1H 55MIN

Époisses Ice Cream and Grayson Fondue by Aaron Silverman

Époisses ice cream and grayson fondue.

Chef Dani García.

Dani García on bringing a taste of Andalusia to LA and Miami

Chef Manu Buffara.

Manu Buffara: ‘I want my new restaurant to be like Fäviken’

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Chef Diego Oka in his studio.

At La Mar, Diego Oka turns out plate after plate—literally

Mina Park and Kwang Uh of Baroo.

Kwang Uh is deconstructing Korean cuisine at Baroo

Chef Yannick Alléno.

Yannick Alléno: Maestro on the Orient Express

Chef Supaksorn ‘Ice’ Jongsiri of Sorn.

Sorn becomes Thailand’s first three-Michelin-starred restaurant

Don Julio winning Latin America’s 50 Best Restaurants 2024.

Don Julio tops LatAm 50 Best Restaurants 2024

Chef Johnny Spero of Reverie.

Johnny Spero on rebuilding Reverie

Challenge

1H 10MIN

Venison with savoy cabbage

Venison with savoy cabbage.

Medium

55MIN

Spaghetti cooked in beet juice with vodka, yuzu, and osetra caviar 

Spaghetti cooked in beet juice with vodka, yuzu, and osetra caviar.

Medium

21H 0MIN

Steamed cod with dill beurre blanc and coco beans by Taz Sarhane

Steamed cod at Cycene.

The Turin skyline.

World’s 50 Best Restaurants coming to Turin

The team at Clara, LatAm 50 Best One to Watch 2024.

Clara is Latin America’s One to Watch 2024

Michelin Guide to Atlanta 2024.

Michelin Guide to Atlanta 2024: new stars revealed

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