Chefs Gallery - Latest additions

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  • Argoura

    This creative fish tavern has rightfully gathered rave reviews as one of the best in Athens, with its irreproachable freshness and moderate prices, and it offers unique flavors and inventive seasonings based on traditional Greek recipes.
  • Mikres Kyklades

    In a paper titled “Feasting in the Homeric Epic,” the English scholar Susan Sherratt points out that feasting is the single most frequent activity in the Odyssey, and also, apart from fighting, in the Iliad. “It is clearly not only an activity of Homeric heroes but also one that helps demonstrate that they are indeed heroes.”
  • Spondi

    The name, from ancient Greek, means “libations.” Established 1996, in a beautiful neoclassic mansion, it was the first restaurant in Greece to receive 2 Michelin stars...
  • Hytra

    On the top floor and roof terrace of this graceful, hyper modern white marble and glass edifice, is the restaurant “Hytra,” taking its name from a clay cooking-vessel used in ancient Greece. This may strike one as a total associative clash, but somehow miraculously, over a 14-course meal, it reveals itself as a perfect match.
  • Restaurant Guy Savoy

    On the Quai de Conti, across from the Pont Neuf, stands a neoclassical edifice from pre-revolutionary Paris. Boasting one of the longest façades on the Seine, it encloses a large inner courtyard and houses the world’s oldest still-operating mint, and Guy Savoy...
  • Alain Ducasse at the Plaza Athénée

    At this legendary palace on Montaigne Avenue in the 8th Quarter in Paris, under the serene auspices of Denis COURTIADE, the diner settles immediately into First Class...
  • Le Cloître

    In an old olive grove stands the splendid 17th century convent, "Les Minimes", in Mane-en-Provence. It houses the restaurant "Le Cloître", where Jérôme Roy, the former “Second” to the masters Thierry Marx and Michel Troisgros, works a kind of magic...
  • Le Cinq

    Not too long ago, fine dining required a dinner jacket, or at least a blazer. Working at the door of Maxim’s in Paris in the late 80’s for a while, I remember helping gents into them as if putting on ceremonial garments. Choosing the right size from our collection of loaners was an important skill. Getting it wrong on the first try would negate a tip. In the evenings, I would add a tie...