Fashion designer Jean Touitou enjoys good food and eating in down-to-earth settings. For his ‘last meal’ he has chosen Maisen, a tonkatsu restaurant on a quiet back street in Tokyo’s Jingumae district.
Patrick Blanc, the botanist who pioneered vertical gardens, eats his ‘last meal’ at Pershing Hall, a Parisian hotel featuring one of his stunning creations.
Why settle for one course? Aya Nishimura’s recipes will help make your warming winter dinner delicious from the first bite to the final sip of that post-prandial cocktail.
Aya Nishimura with recipes from Japan: Asian cuisine that riffs on western comfort food: that’s what’s up. Here we cook up some katsu curry, ‘omu’ rice and potato croquettes – and encourage you to do the same.
Politics and cost have prevented Japan from putting a human up there but, they say, their cosmic focus is not the vain flag-planting of the space race, rather research and exploration. A strategy that has led to them dev…
Our quest to discover the planet’s best beds, cafés and spas goes on. This month we visit a well- curated New York general store, a floating Arctic paradise and a modernist Austrian mountain lodge. We also look at the…
A country club doesn’t need to be an exclusive haven for the super-rich – in fact, it doesn’t even need to be in the country. Here, we outline our dream for a perfect health club: open to all, accessible by bicycle and…
Our culinary correspondents chew the fat, filleting topics such as the use of needlessly exotic ingredients, work lunches and The Human League. Hungry for more?