This tag is associated with 3 posts

Massimo Bottura

She said, ‘the kitchen is like a family.’ We have a rule to eat together before service, after lunch and before dinner. And now at Osteria Francescana, we all eat together at the same time: waiting staff, service, chefs, the office… one whole team. It’s not that the dishwasher is different from the chef. Absolutely … Continue reading

Alexandre Gauthier

Although some (in Canada) bemoan the significance of the Michelin Guide, few can deny the influence the macaron has on diner interest, or the blow felt to pride and business when a star is lost. And so the story goes that at only 30 years old, Alexandre Gauthier, already recognized for his culinary talent by … Continue reading

Olivier Roellinger

The cook has the same responsibility as a mother anywhere in the world: nourishing others in an appetizing and healthy way.  – Olivier Roellinger, former* chef/owner of three-Michelin-starred le Relais Gourmand, now chef/proprietor of Les Maisons de Bricourt, a 14-room Relais Gourmand establishment in the small Brittany port of Cancale. In an interview with chef Roellinger, in which he … Continue reading



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