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Chapter 1
Jean-Philippe Blondet
We meet the executive chef at London’s Alain Ducasse at the Dorchester to find out more about his passion for championing vegetables and what it takes to cook at the highest level.
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Chapter 2
The Finnish love of rye
Monocle’s Petri Burtsoff tells us why the crop holds such cultural significance in Finland.
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Chapter 3
The Menu news
The week’s top food and drink headlines.
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Chapter 4
Valle Isarco wines
Ivan Carvalho heads to the foothills of the Italian Alps to find out why the region is becoming increasingly popular for wine.
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