17 Articles found for “Jean Imbert au Plaza Athénée”

Chef Jean-Georges Vongerichten, internationally acclaimed for his boundary-crossing cuisine and flagship restaurants such as Jean-Georges at The Shinmonzen in Kyoto, shares his insider favorites — from udon to tempura to cocktails — alongside stories that shaped his love for the city.

With impressive technique, he has served Jean-Georges diners for over a decade.

The visionary French chef dishes on coffee shops, book stores, sushi spots, and more.

Through its green stars and its partnership with illycaffè, the MICHELIN Guide highlights restaurants that have a strong connection to the environment, places such as Auberge du Père Bise, where you can literally "taste" the landscape. With deep roots in the Savoyard land, chef Jean Sulpice gives a lesson in sustainability, in which coffee has found its place.

A dangerously good double chocolate cake to sweeten any meal

When things are a bit hectic, cooking can be a good way to take your mind off things! We asked chefs to share an easy recipe of their choice that can be made at home. Today, discover Jean-François Piège's crème caramel.

Renowned chefs gather to honor the father of the farm-to-table movement in America.

At Alpha Omega, Hoefliger is given carte blanche as winemaker.

The Fulton is officially open for business in the South Street Seaport.

Head Chef Amerigo Tito Sesti and his team are welcoming the end of the rainy season with a brand new French degustation set lunch that’s reasonably priced at THB 990 per person.

Enter this hotel restaurant and your world gets a little topsy-turvy, with a grand piano hanging from the ceiling and upside down chandeliers. One bite of the creative French cuisine and all will be right again. Pushing the boundaries Head Chef Amerigo Tito Sesti and his team at J’AIME are on a creative spree, bring you a new 5-course menu with a tribute to the great American pop artist Andy Warhol.

"I was a little surprised Singaporeans would eat kway chap but find it hard to accept nose-to-tail."

Jean-Georges Vongerichten, one of New York’s most celebrated culinary stars says chefs have to innovate, be creative, and "come up with your own combination".

The decorated chef is bent on educating the masses on the merits of going meat-free. Just don't call it 'vegetarian'.

Starting life in 2011, the youthful Moselle PDO (Protected Designation of Origin — AOC in French) produces fresh, floral wines on clay-limestone soils. In the context of global warming and thanks to the impetus of a new generation of dedicated winegrowers, this little-known region has lately been growing from strength to strength and gaining traction. Maéva Rougeoreille and Jean Dumontet, both 2025 MICHELIN Sommelier Award winners, share their favorite wineries and pairing suggestions.

Jean-Georges Vongerichten's first restaurant has gone through a number of transformations since it opened in 1991.

“You have to eat everyday. You can’t exist without food. So you might as well enjoy what you’re eating.”—Norma Jean Darden