Food & Drink
Page 54
Joël Robuchon
Holder of 26 Michelin stars, chef Joël Robuchon discusses his ‘last meal’ choice, his love for Japanese cuisine and why a restaurant’s most important component is ambience.
Liquid Gold
‘Genki’ drinks – nutrition and energy beverages – have flooded the Japanese market yet manufacturers are now targeting female consumers and soaking up foreign customers. Is saturation imminent?
Isay Weinfeld
For his ‘last meal’, architect Isay Weinfeld would go all out on his favourite unhealthy treats. He’d start at a characterful family restaurant, moving on to the Fasano hotel for his main.
Green machine
Most restaurants boast of using only fresh ingredients but they don’t come much fresher than at De Kas.
Expo 55: Portland
Though often misty and cold, Maine’s largest settlement doesn’t let the weather prevent the warm, relaxed and extremely infectious lifestyle of its inhabitants from shining through.
Real corker
Amorim, a cork producer since 1870, is barking up the right tree after a company revamp and now supplies iconic wine estates as well as fashion houses and Nasa.
The Agrarian Kitchen
Three years ago, Australian chef Rodney Dunn and his wife swapped the city for the countryside to start their own farm-based cooking school. It’s a growing concern...
Inventory No. 57
This month you can stock your kitchen with new kit before settling down with a good book and a glass of something – beer, wine or milk and honey, as you see fit.
Takeshi Kobayashi
Japanese pop star Takeshi Kobayashi owns several restaurants in Tokyo and has his own farm, so the soba restaurant he chose for his ‘last meal’ was bound to be good.
Called to the bar
Liveable cities know the value of quality nightlife — and that doesn't mean closing at 23.00. We tracked down welcoming establishments for a good drink at 01.00 in the morning.
