Magazine
La Maison Troisgros By Aiste Miseviciute In an unassuming part of an unremarkable French town, gastronomic history was made by two brothers and a simple…
This piece is taken from Mizanplas #1: Japan and Spain, a new magazine dedicated to thoughtful writing on wine, gastronomy, and travel. The debut issue…
Founded in the 1920s as one of France’s early purpose-built ski resorts, Megève has retained something rare: a living soul. Its cobblestoned streets, horse-drawn carriages…
Chef Tetsuya Asano is the head chef at TOKI, the signature restaurant of HOTEL THE MITSUI, Kyoto, located opposite the 17th-century Nijo Castle. Seating forty-four…
Written by Edoardo Celadon There’s likely no country in the world that has exported its cuisine better than Italy. To be honest, we Italians usually…
Smaller, flatter, more delicate and grain-like than the garden variety, guisante lágrima (teardrop pea) is both expensive and requires princesses-worthy care. Known by some as…
From the perfectly crunchy baguette tradition to a fluffy croissant, good bread is abundant in France, but Alex Croquet pushes the art of baking to a whole…
From seasonal fruits and vegetables, picked at specific times of day, to local seafood found only at exact depths, seasons and locations, Japanese ingredients are…
Yukitaka Yamaguchi is, without any doubts, a very important man at Toyosu market and one of the most fascinating people I’ve ever met in Tokyo.…