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Written by Sophie Brissaud. Everybody loves a bistrot, but what is it exactly, compared to a brasserie, a bouillon, a bouchon, or even a lesser-known…
Andy Hayler occupies a singular position in contemporary food writing: methodical, independent, and quietly exhaustive in scope. He stands as one of the most consistent…
32 best ingredients-focused restaurants in Spain by Borja Beneyto, author of “Templos del Producto” and one of the most influential people in food industry in Spain.…
This article was first originally published in Mizanplas #1: Japan and Spain, the debut issue of the magazine dedicated to thoughtful writing on wine, gastronomy…
Written by Pablo Alomar Salvioni. Beyond pairings with sushi, sake is the perfect drink to bring out the full flavour of any dish. While sake…
I thought I knew something about fish until I met up with Aitor Arregi, who heads the kitchen at Elkano, a seafood restaurant in Getaria…
Olive oil is a staple ingredient in Mediterranian cooking, and was once so plentiful in southern Italy that it was used to fuel street lamps.…
In an unassuming part of an unremarkable French town, gastronomic history was made by two brothers and a simple dish of salmon With one notable…
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…