01
02
03
04
05
06
07
08
The Echiré cooperative has been churning out butter for more than a century. It must have been doing a good job too, as some of the world’s best restaurants won’t use anything else. Monocle looks at what makes Echiré a better butter.
Issue 48
Rye bread with a simple topping might not sound like culinary fireworks. However, at Aamanns it is sparking taste buds.
Issue 34
When he’s covering the world’s most dangerous conflict zones, from Afghanistan to Iraq and back again, celebrated war correspondent and author John Simpson frequently daydreams about fish and chips. He chooses London’s J…
Issue 36
Strung out across Southeast Asia is a chain of restaurants where doll-like North Korean waitresses sing to diners as they sample the country’s cuisine (well, what’s left of it). Is it a benign culinary business foray or…
Issue 41
As the Shinkansen continues to speed north in Japan, operator JR East is also diversifying its retail – with apples.
Issue 60
An update on all things food-related, such as a kitchen garden in Melbourne and a sushi taxi in Japan.
Issue 34
Eccentric Michelin-starred chef Pierre Wind takes Monocle on a gastro-tour of Scheveningen, The Hague’s seaside neighbourhood, showing us where he buys the best oysters and juicy ham for his dog.
Issue 20
Celebrated Swedish chef Mathias Dahlgren enjoys preparing complex dinners at work but likes to keep things simple in his free time. For the setting of his last meal, he would choose the quiet Nyckelviken forest just outside…
Issue 13
In Finland, organic produce makes up just 1.5 per cent of the food market. One deli is feeding this nascent movement by creating a new fast-food retail concept that combines fresh, healthy fare with well-thought-out design…
Issue 46
Afghan media mogul Saad Mohseni shares his love of simple French food and intimate dining as he plans his hypothetical Last Meal.
Issue 3
Jón Ásgeir Jóhannesson, CEO of the Baugur Group, has created a retail empire spanning Iceland, Scandinavia and the UK. He started with £7,000 equity in Reykjavik 18 years ago. The Baugur Group portfolio investments include…
Issue 38
For restaurateur Marut Sikka, Chandni Chowk is the only place to buy ingredients in Delhi. He gives us a tour.
Issue 63
The son of a greengrocer who sold food on the streets as a child is now one of the world’s top Thai chefs. Ian Kittichai shares his ‘last meal’.
0:00:00 0:01:00