Chef Andreas Caminada has been running Schloss Schauenstein amidst the impressive mountains of the Swiss Alps since 2003 and cooked his way up to the top of the world’s culinary hierarchy – acclaimed with three Michelin stars and 19 points at Gault Millau. Passion and unbounded ambition are the ingredients of his success. His special relationship to his homeland also forms the base of his unique cuisine. On the plate, he prefers to work with rather simple, generally familiar ingredients from local farmers. Each element is given a specific role to play – and each bears his signature style.
Located near Luxembourg City, bordering a forest, restaurant Ma Langue Sourit has had a facelift. The dining room features refined and natural materials such as wood, metal andleather, thus putting an emphasis on nature. A lounge invites you to an aperitif or to finish your meal in a cosy and intimate place. The cuisine is as fair and balanced as it is generous and flavourful.
Assistant Restaurant Manager
Odette
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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.
Led by Executive Chef Andrea Migliaccio, L’Olivo boasts 2 Michelin stars and is the main restaurant of the Capri Palace. Andrea’s cuisine is based on innovation and tradition, with a particular attention in Mediterranean flavors, reinterpreting them in an elegant and evolved fashion. L’Olivo’s atmosphere is emphasized by the finest fabrics in cashmere, linen and cotton, designed exclusively by Loro Piana, white columns, comfortable seating and soft colors of cream and sand mark the restaurant’s understated modern décor.
Located in Rome’s historic center, chef Anthony Genovese’s two Michelin starred restaurant Il Pagliaccio brings Italian fine dining into a new era. The menu is a celebration of the finest produce and ingredients. The restaurant’s name literally translates as “The Clown”, and refers to the mastery of different emotions the circus character can provoke. Il Pagliaccio seeks not only to please its guests with delicious food, but to stir feelings of joy, curiosity and nostalgia through its dishes.
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.
Saint-Jean-Cap-Ferrat, October 17 – The association Les Grandes Tables Du Monde has just elected its new Board of Directors at its 65th Congress. On Monday morning, the 181 member houses of the association – including 83 on the Riviera – were called upon to vote to appoint their new representatives. The voting procedure concluded a morning of exchanges, during which the 12 candidates were able to express their ambitions for the future of the association.
The congress in video
The association, which was also celebrating its 65th anniversary, chose to place its annual congress under the aegis of Jean Cocteau and under the glamorous auspices of the Riviera.
The first, who often stayed in Saint-Jean-Cap-Ferrat and to whom the association owes its emblem, is a reminder of the audacity and open-mindedness of the recipients. The second – full of history and splendour – confirms the missions of hospitality and excellence for which the association and its members are renowned.
Gala dinner in video
Located in Sulzburg, a small town surrounded by vineyards on the edge of the Black Forest, the restaurant Hirschen has been run by the Steiner family for forty years. The philosophy of the establishment is to offer an unforgettable experience and an awakening of the senses. The wine list includes some 500 references, suited to please all tastes and complement the refined cuisine of the establishment. Modern, rich in aromas, herbs and spices, it focuses on traditional French cuisine and celebrates vegetables, fish and meat by selecting the very best produces.
Creative and definitely French cuisine, such as pan-fried lobster medallions with a white porto sauce, or fillet of wild salmon gently poached in an aromatic stock, served with a sélection of “pilaf” rice and warm herb vinaigrette. On the terrace, in the shade of the willow tree or in the inn’s cosy rooms, let yourself be soothed by the calm of the River Thames. And if you ever wish to explore the surrounding area, you can visit Windsor Castle or stroll around Savills Garden, one of Britain’s greatest ornamental gardens.
One of the UK’s most creative chefs, Sat Bains is at the vanguard of the British food scene and has been astounding customers with his innovative cuisine since 2002. This enchanting place, a stylish conversion of Victorian farm buildings, is situated on the banks of the river, on the outskirts of Nottingham. Technical skill abounds throughout the restaurant and at the Chef’s table, but nowhere is this more on display than in Nucleus, its six-seat, bijou restaurant within the development kitchen.
