The man behind the ‘Bistro Moderne’ movement tells us what he’s loving right now.
Yves Camdeborde is the chef and owner of Le Comptoir du Relais, one of Paris’ most acclaimed restaurants, located in the Relais Saint Germain hotel. In 1992, he transformed the Paris dining scene with his restaurant La Régalade, where he served haute food at bistro prices and inspired the “bistronomic” food movement. This weekend at the Le Fooding d’Amour Paris-New York at PS1 Contemporary Art Center, he will be preparing mini Henry IV casseroles with creamed cow’s cheese.
Leave it to James Beard Outstanding Chef of the Year Daniel Boulud to do greens like nobody else.
Daniel Boulud’s endive braised in crème fraiche. Daniel Boulud represents French tradition in the United States. For me, endive is the caviar of northern France. Being from the southwest of France, it is thanks to endive that I realize that there is exceptional produce everywhere.
Journey to this spot in Ciboure, France, to dine on the river, and on some delicious cuisine.
Restaurant Arrantzaleak is one of the most beautiful restaurants in the Basque region, known for its simplicity and its quality, and overseen by a great chef: Ramuntxo.
Forget Paris. Discover a new region’s cooking etiquette within these pages.
To Cook Gascon by Simin Palay. This book is a treatise on the uniqueness and splendor of the culinary traditions of southwestern France. Palay writes about the core values of the chef’s work: sharing, conviviality, and generosity.
The island of Corsica has everything you need to get away from it all and indulge your appetite for great food and wine.
The town of Patrimonio in Corsica. In the heart of the Corsica Cape is a fairytale-like landscape surrounded by vines and the Mediterranean. This is the good life: One finds extraordinary wine and a traditional cuisine safeguarded by the Corsican people.