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• Edits / Food & Drink

  Early to bread

  

  Issue 30

  As Monocle expands its food and drink coverage, we ask chefs, food pioneers and bar owners to take us on a tour of their culinary neighbourhood. First up is breadmaker Jean-Luc Poujauran, who has made a name for himself in…

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  Edits / Food & Drink

  Local hero

  

  Issue 60

  Tom Kerridge’s seasonal, locally sourced cooking has won him two Michelin stars. Not bad for a country pub, now a mecca for foodies.

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  Affairs / Food & Drink

  Noma hero

  

  Issue 62

  René Redzepi is regarded as one of the best chefs in the world and is credited with putting Denmark on the culinary map. Monocle meets the man at the forefront of the New Nordic cuisine.

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  Edits / Food & Drink

  Monocle travel guide

  

  Issue 26

  This month we launch a new travel edit with a focus on great service and put the spotlight on some of Bavaria’s finest new hostelries. Plus, overleaf, there’s dining in Tokyo, a Zürich café that plays musical chairs and a…

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• Affairs / Food & Drink

  Eat and be wary

  

  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…

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  Edits / Food & Drink

  Nordic soul

  

  Issue 37

  Claus Meyer, writer, food campaigner and part-time vinegar maker, shows us his favourite food haunts around Frederiksberg, a unique municipality in the heart of the Danish capital.

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  Edits / Food & Drink

  Sydney

  

  Issue 51

  Going out in Sydney just got even better with new upstarts including a bike shop-cum-espresso outlet and a tequila bar.

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  Business / Food & Drink

  Briefing business

  Issue 6

  Brazilian wine; ¥100 stores hit the Gulf, Kaliningrad's revamp; Q&A Carlo Molteni.

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• Edits / Food & Drink

  My Last Meal: Klaus Biesenbach

  

  Issue 61

  Renowned curator Klaus Biesenbach used to live on chocolate bars; thankfully he has something more refined in mind for his ‘last meal’.

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  Edits / Food & Drink

  Simple supper

  

  Issue 62

  The bistro Vivant Table is testament to the owner’s cosmopolitan upbringing, with its organic, fuss-free Italian and French food.

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  Edits / Food & Drink

  Greek revival

  

  Issue 42

  Athens is at the forefront of a national drive to refresh Greek cuisine. We take a tour with one of its pioneers.

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  Business / Food & Drink

  Beurre necessity

  

  Issue 31

  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…

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