Normand Laprise has a passion for terroir, the sea, numerous vegetables and herbs indigenous to the Saint-Lawrence river all the way to the Labrador. Christine Lamarche welcomes guests from all horizons in a modern and genial dining room. Toqué ! offers a seven course tasting diner and an à la carte menu featuring, for example in late March, the first dandelions and snow crab. The wine list is an impressive assembly of bottles from the old and the new world.
The great restaurants of that time embraced the same principles we still recognise today. It was simply less culinary and more celebratory. It was a place designed for fun and to be seen in while enjoying simple dishes. Salads and modest dressings still appeared on these menus.
Beginning in the 1960s, a new generation of chefs would change the status quo and reinvent this restaurant model. Their names were Bocuse, Guérard, Troisgros and Senderens, and they effectively reinvented this profession.
The panel of judges assembled by Serge Schaal, all renowned names from the world of gastronomy, chose to celebrate the exceptional career of Louis Villeneuve of the Hôtel de ville de Crissier. This maître d’hôtel was awarded the Mauviel 1830 Prize for World’s Best Dining Room Manager. This was the first year for the Valrhona Prize for the World’s Best Restaurant Pastry Chef, which was unanimously awarded by the judges set up by Jean-François Piège, including the pastry chef Pierre Hermé, to Cédric Grolet (Le Meurice, Paris).
Located on the fourth floor of Four Seasons Hotel Hong Kong, Lung King Heen, which translates to “view of the dragon”, is a beautifully designed restaurant dominated by silver and glass features to replicate the glitter of the dramatic skyline of Hong Kong. Helmed by executive Chinese chef Chan Yan Tak who incorporates only the freshest of local and seasonal produce into the selection of upscale traditional Cantonese food, menu items including renowned signature dishes are refreshed with a contemporary approach giving each meal a fresh, light and delicious twist on Chinese classics.
Muted atmosphere, intimate alcoves, terrace under the stars…. Casadelmar offers a unique moment punctuated by the sensitive and fine cuisine of Chef Bragagnolo. His menu is a mix between Corsican products and his homeland Italy, infused with aromatic herbs from the garden. Fabio is inspired by the seasons and local sourcing; he seeks above all “the respect of each ingredient to bring out the natural flavours”. He works hand in hand with pastry chef Claudio Pezzetti where Mediterranean ingredients such as brocciu cheese, amaretto, citron.. are at the heart of their creation for light and elegant desserts with a twist.restitués sous la forme de desserts audacieux et aériens.
We are delighted to introduce you to our new website. We have entirely redesigned the browsing experience to introduce you seamlessly and effortlessly to the restaurants of our members and do justice visually to the excellence of each.We invite you to explore this global collection of fine dining gems.
Precision, rigor, and technique. These are the main ingredients of Joël Robuchon cuisine. He, one of the greatest chef, who has died August 6th aged 73. His input is huge on French cooking. Over the years, he has managed to improve and refine classical French cuisine. Coming right after the Nouvelle Cuisine years, Joël Robuchon offered his own take on French Haute Cuisine, with what you could call a neo-classical inspiration. He would select carefully each ingredients, he would push the boundaries of technique with a surgical-like precision on cooking and plating.
Founded in 1954, Les Grandes Tables du Monde is determined to remain in sync with the evolution of our society. Aware of ongoing developments, it wishes to commit to improving women’s place in gastronomy and promote, in the short term, gender equality within member restaurants of the organization, and more broadly in the whole sector.
“Per Se is an oasis of serenity overlooking Central Park, in the heart of New York. An expert mélange of open and intimate spaces, bringing together stone and glass, wood and copper, it’s the fruit of a successful encounter between a chef and a designer (Adam D. Tihany) who have both proved themselves here. The extreme sophistication of the environment gives free rein to the talents of Thomas Keller, already one of New York’s favorites. His cuisine is seasonal, spearheaded by chef de cuisine Corey Chow, with
subtle influences from both French and American schools.”
After last year’s event in the bustle of New York City, Les Grandes Tables du Monde Association celebrated haute cuisine at their 64th annual conference in Marrakech. In the heart of the Medina, and against the backdrop of Le Musée des Confluences, the association revealed the list of the 2018 winners of its awards for excellence.
Maitre d’hôtel
Èze, France
« I do have a child, I have a family, and maybe one day, I’ll also become MOF! »
Farmer/Owner
Single Thread Farm-Restaurant Healdsburg, Californie
« The plan is to continue to grow and be part of something wonderful! »