French Cuisine

Daniel Calvert, 34, is Executive Chef of SÉZANNE in Tokyo, which was promoted to Two MICHELIN Stars in the MICHELIN Guide Tokyo 2023. Before moving to Tokyo in 2021, he lived and worked in London, Paris, New York, and Hong Kong. We asked him about Japan, his experiences around the world, and his message to young chefs.

In partnership with food purveyor Angliss, chef Mathieu Escoffier of one-MICHELIN-starred Ma Cuisine reimagines the classic beef tartare, and prepares it surf and turf style with geoduck and oysters.

Jeremy Gillon of 1 Star JAG shares his top seven herbs to work with from Savoie, along with some alternatives and substitutes for your home kitchen.

Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.

Join the chef of three MICHELIN star French restaurant Odette on a “tour de France” without leaving the city.

On the occasion of three-MICHELIN-star Odette’s 5th anniversary, Julien Royer reflects on the restaurant’s milestones and coming into his own as a French chef in Singapore.

Coffee is creative fuel for the French chef behind the venerated three-MICHELIN-star restaurant in Singapore, and a reminder of Les Amis' commitment to quality and consistency through carefully nurtured relationships with its trusted partners.

Veteran chef Daniel Boulud's French fine-dining spin on an American classic was the most expensive burger in the world when it was created 20 years ago — and is still a menu mainstay today.

The chef of L'Atelier de Joël Robuchon Taipei Florence Dalia shares her recipe for petit salé aux lentilles, a rustic dish from her childhood in France that's packed with flavour and nutrition.

Toughness doesn’t come from appearances — it is all in the mind, says the unapologetically feminine chef-owner of MICHELIN-starred Tate in Hong Kong.

The son of a kaiseki chef speaks to MICHELIN after his restaurant Kei in Paris clinched three stars in the MICHELIN Guide France 2020 selection, and shares his thoughts on getting the top distinction for his brand of French cooking.

For the chef of the three-MICHELIN-starred Guy Savoy, the magic which happens when raw ingredients are transformed into food gives him the greatest pleasure.

This little herb packet adds flavourful French flair to stews, stocks and sauces.

Canapés, amuse-bouche, mignardises, petit four — all a fanciful part of the French fine dining experience. What are they, and how do you pronounce them?

The debut Asian venture of Pic of the three-MICHELIN-starred Maison Pic in France features many Asian flavours in French dishes.

Almost 20 years ago, French chef Alain Passard of three-Michelin-starred L’Arpège took a risk by taking all meat dishes off his menu, pioneering a new wave of plant-based cuisine.

The young French executive chef is taking the one-Michelin-starred restaurant along the chic classic French route.

Immaculate dishes cooked with 40 types of alpine herbs take centre stage at Restaurant JAG.