French cuisine
10 Questions with SÉZANNE's Executive Chef Daniel Calvert
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.
Ma Cuisine’s Mathieu Escoffier Creates His Perfect Beef Tartare with Fresh Geoduck and Oysters
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.
7 Must-Have Herbs According to JAG's Jeremy Gillon and His Herb Whisperer
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.
Recipe: Pierre Hermé's Infiniment Chocolat Macarons
Making French macarons is notoriously finicky, but here legendary pastry chef Pierre Hermé demystifies the steps for recreating his famed chewy, chocolatey cookies.
Where Julien Royer Goes For A Taste Of France In Singapore
Join the chef of three MICHELIN star French restaurant Odette on a “tour de France” without leaving the city.
Odette Turns Five With A Spotlight On Its People
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.
Why Sebastien Lepinoy of Les Amis' Mornings Always Start With Coffee
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.
My Signature Dish: Daniel Boulud’s Original DB Burger
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.
Recipe: Florence Dalia's French Green Lentil Stew With Salted Pork
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.
Tate Chef Vicky Lau On Being 'Girly' In The Kitchen
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.
Meet Kei Kobayashi, The First Japanese Chef With Three Stars In France
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.
Chef Spotlight: Guy Savoy
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.
Kitchen Language: What Is A Bouquet Garni?
This little herb packet adds flavourful French flair to stews, stocks and sauces.
Tutorial: French Fine Dining Rituals Decoded
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?
Top French Chef Anne-Sophie Pic Puts Singapore Touches In Her Asian Debut
The debut Asian venture of Pic of the three-MICHELIN-starred Maison Pic in France features many Asian flavours in French dishes.
Chef Spotlight: Alain Passard Is One Cook With Two Lives
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.
Chef Spotlight: Vianney Massot Of Vianney Massot Restaurant
The young French executive chef is taking the one-Michelin-starred restaurant along the chic classic French route.
Chef Jeremy Gillon Brings A Slice Of The French Alps To Singapore
Immaculate dishes cooked with 40 types of alpine herbs take centre stage at Restaurant JAG.