48 Articles found for “Table - Bruno Verjus”

Founded as a colony of Ancient Rome along the Via Emilia, Parma’s evolution over the centuries is a story of culture and nobility, from the arts to cuisine.

Masterful hands that understand the essence of the sea know how to transform its bounty most beautifully. Let’s explore the kitchens of chefs who know how to create extraordinary dishes by combining the delicate flavors of seafood with the treasures of the land: We’re heading to Sota Alaçatı and Gula Urla.

Dining in — or with a view of — a restaurant’s kitchen is like visiting an artist’s studio: Being close to masters at work is a chance to see (and savor) where the magic happens. 

Discover MICHELIN’s picks for restaurants that showcase exceptional Greek wine.

At Chez Panisse, she has championed America’s farm-to-table movement for 54 years.

One of the world’s most celebrated chefs discusses his legacy.

From Miami to San Francisco, these Mediterranean-inspired restaurants bring the essence of the seaside escape to your plate.

Blending Indian, Mexican, and East African flavors.

Discover what the MICHELIN Guide Inspectors thought of the 12-seater counter experience at L'Enclume's London sibling.

Hometown hero and recent One MICHELIN Star recipient Chef Barclay Dodge shares his decades-long passion for foraging.

Hear from one of New York’s hottest spots on how to snag a seat.

Cars with a side of cuisine.

One of Toronto’s new Green Stars breathes new life into all-day dining.

Embodying the essence of sustainable gastronomy through its local farms and efforts to minimize waste, one of California's newest Green Stars shines bright.

Single Thread, Valette, and the Matheson are a few Starry spots transforming repurposed raisins into elevated cuisine.

Up your at-home plating game with handmade plates, bowls, and mugs from these skilled artists.

This November and December, Turo guests are enjoying road trips to four restaurants named in the 2022 Michelin Guide California and New York City.

From the coast of Phuket to the Great Smoky Mountains in Tennessee, these 13 hotel farms supply their restaurants with a bounty of fruit, vegetables, and sometimes even ice cream.