On 7-8 June 2026, Les Grandes Tables du Monde bring chefs, restaurateurs and hospitality leaders together for two days of talks, encounters and a grand dinner at Alain Ducasse at The Dorchester.
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On 7-8 June 2026, Les Grandes Tables du Monde bring chefs, restaurateurs and hospitality leaders together for two days of talks, encounters and a grand dinner at Alain Ducasse at The Dorchester.
With visitors gone and locals thinking twice, Dubai’s restaurants are learning the difference between being famous and needed. A first-hand report from the city’s dining scene, with chefs ...
Sydney’s culinary crown jewel is hitting a double-digit milestone, and the celebrations are nothing short of legendary.
For one night in Mumbai, the chef behind Kjolle brings Amazonian, Andean and coastal worlds into a single service, offering India its first close look at one of contemporary gastronomy’s most ...
A Warsaw pastry house turns heritage into provocation — from post-war survival to a bold reworking of tradition through modern design, art, and Ćmielów-inspired chocolate figurines.
The controversy surrounding Noma has exposed more than the conduct of a single chef. It has forced the restaurant world to confront how culinary excellence is built, who pays the price for it, and ...
This Easter weekend, the serene heights of Kasauli will witness a profound culinary dialogue as Chef Manu Buffara brings her trailblazing, sustainability-led Brazilian philosophy to NAAR.
You can eat exceptionally well today and still leave a restaurant feeling untouched. The interior is expensively polished, the food is executed correctly, and service lands each course on time. ...
Michelin has just named La Rei Natura Italy’s only new three-star. At the table, I found harmony and control, a plant-led kitchen that works with memory and place, and pairings that take brave ...
High above Bergamo, a rising star turned his back on the spotlight to build something wilder: a kitchen fed by the land, a team bound by trust, and a bold, sustainable blueprint for bringing life ...
After its Los Angeles residency, Noma is returning home with a new leadership structure, a monthly seasonal rhythm and Pablo Soto as Executive Head Chef.
The 2026 Michelin Guide finally looked at Poland as a whole country: 196 restaurants, 4 new stars, 19 new Bib Gourmands and a national gala in Kraków. Wrocław’s rise, surprising omissions & the guide's struggle to read local nuance.
In Hastings, Jack Lury is building a ten-seat restaurant around one of Sri Lanka’s lesser-known food cultures, shaped by Portuguese, Dutch, British and Sri Lankan histories.
A Warsaw pastry house turns heritage into provocation — from post-war survival to a bold reworking of tradition through modern design, art, and Ćmielów-inspired chocolate figurines.
Not all chefs follow the plan. Some make noise, others make change. Matt Orlando, the San Diego-born chef who left the world’s most famous kitchens, comes back to stir Copenhagen’s culinary scene, again.
In a brutalist villa amid historic polders on the Flemish coast, Willem Hiele cooks in sync with the sea, the fire, and sky.
The sea is moody, the fire changes, the wind shifts - and the menu follows. This is a kitchen ruled by conditions and what survives them.
Daniela Soto-Innes, Karime López, Victoria Blamey, Elif Oskan and Zineb Hattab join Rote Wand for a September weekend defined by cooking, mountain hospitality, and an attractions line-up worth crossing borders for.
Over 80 days and across more than 20 venues, Japan’s newest Biennale brings 70 artists and creators to Gunma, with Martin Margiela, Rasmus Munk of Alchemist, and Yusuke Takada of La Cime among the reasons autumn 2026 suddenly points north of Tokyo.
With visitors gone and locals thinking twice, Dubai’s restaurants are learning the difference between being famous and needed. A first-hand report from the city’s dining scene, with chefs Himanshu Saini, Solemann Haddad and Mohamad Orfali describing the pressure on fine dining, local diners and homegrown restaurants.
Luke Selby and his brothers are shifting the culinary centre of gravity to Snowdonia in Northern Wales. At Palé Hall, they are building a high-performance engine of flavour on the wilder frontiers.
The world’s most interesting chef might be working 33 hours from Europe, and has absolutely no intention of meeting anyone halfway.