News

French-inspired weekend brunch Tesse, the latest project of restaurateur Bill Chait, is now serving brunch on the weekends --- Saturday and Sunday from 11 a.m. to 3 p.m. You can count on the creativity of chef Raphaël François and the talent...
Glorifying the Product, and Simplifying the Haute Cuisine: Joël Robuchon Brought the Truth to our Plates August, 2018 A cuisinier and a gentleman. Under Joël Robuchon’s discretion, simplicity and modesty lay his immense talent. Maybe it was because this son of...
"Noovel Kwi'zeen" - A Definition from Larousse Gastronomique Chefs and foodies alike throw around the term "Nouvelle Cuisine" easily. But people have often wondered what exactly the term means and what its coiners strove to accomplish. Delve deeper into the...
by Jean-Claude Ribaut (translated from French) Alain Senderens lived his passion to the fullest. In the ‘70s, when he was one of the main zealots of the Nouvelle Cuisine, this passion led him to exploring the age-old cuisine, taking as...
The True Story of This Culinary French Revolution More than 45 years ago, three rebels ignited a crusade against Guide Michelin and its pompous stars. They proclaimed loudly that the red book was a stubborn bastion of conservatism, turning its back on reality,...
Apostle of the Nouvelle Cuisine, our life time friend and partner It would take pages to narrate the entire story of Christian Millau. Rather than using the traditional language of a conventional and compassionate obituary, it is our role to...