Les Grandes Tables du Monde celebrates in Marrakesh

After the frantic urban environment of New York, Marrakesh is the destination in which Les Grandes Tables du Monde will host its 64th conference to celebrate the world of fine dining. The ochre city with its distinctly Mediterranean identity and intoxicating smells, sounds and life force is the theatre for this annual event devoted to excellence, conviviality and discussion. Marrakesh: a marriage of the traditional and the contemporary

The great restaurant

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.

Tribute to Joël Robuchon

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.

A new website

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.

The price 2017

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).

Les Grandes Tables du Monde celebrates in Marrakesh

After the frantic urban environment of New York, Marrakesh is the destination in which Les Grandes Tables du Monde will host its 64th conference to celebrate the world of fine dining. The ochre city with its distinctly Mediterranean identity and intoxicating smells, sounds and life force is the theatre for this annual event devoted to excellence, conviviality and discussion. Marrakesh: a marriage of the traditional and the contemporary READ MORE
Les Grandes Tables du Monde celebrates in Marrakesh

The great restaurant

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. READ MORE
The great restaurant

Tribute to Joël Robuchon

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. READ MORE
Tribute to Joël Robuchon

A new website

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. READ MORE
A new website

The price 2017

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). READ MORE
The price 2017
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