Because for the many things Paris is renowned, perhaps one of the most widely lauded is its exceptional cuisine. After all, ...

We had a great time talking with Chef Vincent Pellat from the famous Ecole Ritz Escoffier in Paris about his love for French ...

Located in the Inner Richmond neighborhood, Chapeau! has consistently provided guests with memorable dining experiences for ...

Tatlo is a restaurant and bar in the French Quarter with an absinthe bar, very late-night hours and witchcraft guiding the ...

Camari Mick and Mary Attea are 2024 F&W Best New Chefs at Raf’s and The Musket Room in New York City. Raf’s is the ultimate ...

Rafidi has teamed up with Radovan Jankovic, an owner in the just-opened Brazilian bar Cana in Adams Morgan as well as South ...

At Bouchon, a bakery operated by the renowned Chef Thomas Keller, Chef Onika had the opportunity to experiment with ...

Apparently a favourite of the eponymous duke, this dish of beef in pastry remains a crowd-pleaser — although how best to ...

These are considered the backbone of every sauce in French cooking and were first suggested in the 19th century by acclaimed chef Marie-Antoine Carêm. George Escoffier updated them in the 20th century ...