Inspiration: best-of guides
Sylvain Sendra, chef at the restaurant Fleur de Pavé (Paris, 2nd arrondissement), was born in Lyon in 1977. He obtained his first MICHELIN Star while working on Paris's Left Bank, at Itinéraires, where he made a name for himself with his high-calibre bistro cuisine. This was the time he became a devotee of Japan and its green teas.
Malaysia's rich and diverse cultural heritage has manifested itself in many ways through the variety of its cuisine — particularly in the country's rice dishes that are a reflection of Malay, Chinese, Indian, Eurasian, and Nyonya influences. Let's makan!
We take a closer look at Letizia Vella's newly relocated restaurant
Are you a wine lover? Don't miss out on Matter of Taste Zürich - Europe's ultimate fine wine experience featuring over 600 wines from 200 best winemakers in the world. Tickets and full information below...
Beyti is a dish known to almost everyone in Türkiye. Even though there may be different versions, everyone still thinks of a delicious meat dish upon hearing the word “beyti.” While often we aren’t aware when a certain dish is made for the first time or who created it, but that’s not the case for beyti: the creator and namesake, Beyti Güler, is one of the most prominent masters alive.
It seems extraordinary that Slovenia’s mountains – for centuries a stronghold of long-established traditions and timeless recipes – now find themselves at the heart of cutting-edge culinary trends which are successfully blending these old traditions with a new style of cuisine, largely thanks to a new generation of enthusiastic chefs and the growing influence of tourism.