Michelin Star
Heston Blumenthal Is Threatening to Sue This Tiny French Bistro
The owner of The Fat Duck in Confolens, France received a letter from the celebrity chef’s legal team requesting that he change his bistro’s name.
This Graffiti-Artist-Turned-Chef Is Lighting Up the Paris Restaurant Scene
Lauded as a “neo bistro,” Bertrand Grébaut’s Septime restaurant has become one of Paris’ most hyped eateries, thanks to its extremely chill approach to fine dining.
Hey London, Win Dinner for Two at Michelin-Starred Restaurant Lyle’s
We’re giving away a table at London restaurant Lyle’s’ exclusive dinner with Paris chef Bertrand Grébaut.
Why Researchers Are Spending £177,088 and Three Years Studying Deep-Fried Mars Bars
Headed up by The Wellcome Project and researchers at the University of Edinburgh, the study investigates the “history of the current stereotype of the Scottish diet”—namely, the deep-fried Mars bar.
Why My Restaurant Only Has One Table
I cook about five dinners a month and each time, 12 guests who don’t know each other come together around one table. We live in a society where we’re generally afraid of talking to strangers, but eating at my restaurant is like being at a wedding.
This Chef Does Foraging Instead of Lunch Service
With a heaving kitchen garden and foraging expeditions in place of weekday lunch service, Tommy Banks structures his Michelin-starred Yorkshire restaurant around growing (and picking) the best produce himself.
Can Americans Learn to Love Scottish Food?
The Scottish government has declared this year to be Scotland’s Year of Food and Drink, but there's just one problem: the country suffers from bad PR when it comes to food where the general public is concerned.
Working with Ferran Adrià Taught Me Not to Be an Idiot
The intensity, the attention to detail; you’re not afraid of anything after that. Many of the new generation of chefs don’t know how to work hard. They’ve been cooking for two years and think they’re a chef de patisserie already.
Those Fancy Parisian Steak Frites Might Have Come from a Microwave
A successful French restaurateur is freaking out the food world with claims that up to 70 percent of bistros and brasseries in France serve reheated pre-made dishes.
I Served Shark Fin Soup to Gamblers in London’s Elite Casinos
After dropping out of school, I worked as a croupier in London’s exclusive members’ clubs: a world where mega rich players are ‘comped’ with whatever food they desire from Michelin-starred chefs.
New Nordic Cuisine Is Dead
The food world still gushes over Nordic dining and its locavore penchant for oddball beach herbs and gnarly root vegetables, but more than a decade after the New Nordic manifesto, Copenhagen looks ready to adapt more global flavors.
Win Tickets to a MUNCHIES Dinner Party with State Bird Provisions in NYC
Do you like free stuff and fancy food? Perfect! We're giving away a pair of tickets to the next MUNCHIES x Morgans dinner in NYC with the chefs from SF's State Bird Provisions.