French

Follow in the footsteps of Julien Royer for the best places to eat in Hong Kong.

The chef de cuisine of the two-Michelin-starred contemporary French restaurant loves Asia so much, he has no intention of returning to Europe.

Perched high up in the Tibetan mountain is a winery that is one of the highest in the world, where French winemaker Maxence Dulou attempts to create a wine as pure as the natural surroundings of Shangri-La.

The duo talk about their upcoming collaboration and what they think about each other.

Meat with less chew but more condensed flavour, thanks to the ingenuity of French cooking.

A day out on the beach with a good friend turned into an inspired creation by this French chef for the 2018 MICHELIN guide Hong Kong and Macau gala dinner.

Bordeaux Supérieur is made with higher quality standards to which viticulturists and vintners must adhere in order to have this specific label.

Channel your inner Edouard Manet and recreate a picnic that rivals the idyllic meal in his famous painting Le Déjeuner sur l'herbe.

Behind the stove in every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Beyond the expanses of lavender fields and sunbaked stone houses, the food of the region also tells a beautiful story about its abundance.

Magic happens when the French mix flour, water and butter together.

Behind the stove of every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Behind the stove of every Michelin-starred restaurant is a great chef. We find out more about their passions, their inspirations and what drives them to create some of the culinary world’s most unforgettable dishes.

Flowers may add vigour to a dish but serving them up is by no means straightforward;

We delve into one of Hong Kong’s traditional dried seafood shops with Vicky Cheng of VEA.

Never rest on your laurels. Being innovative is about expanding on possibilities and staying ahead.

We get the world's most celebrated chefs to recall what it was like when they got their very first Michelin stars.

Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.