162 chefs, Hundreds of recipes, Cooking secrets...,
a site to be savored with the eyes and heart.
Come and discover this world of flavors and return the first weekend of every month to find new delicious surprises…

Getting to know tripe products

Jean-Pierre Vigato has been working with tripe products forever - he might be called the high priest of the calf's head!

Calf's Head with Ravigote Sauce

Seasonal Recipes

Fritters with Olive Oil, Lemon and Orange Zest
Jacques Chibois, La Bastide St-Antoine, France

Chestnuts Cooked with Fig Leaves and Anise
Alain Dutournier, Carré des Feuillants, France

Michel Bras, the carnal ascetic

"My cooking, like the Aubrac plateau, cuts to the essential," says Michel Bras with his characteristic earnestness. In fact, the man and his environment are one. The symbiosis is complete and intense, as much spiritual as carnal.

Thanksgiving

If you're in the US the fourth Thursday of November, don't miss stopping at a Relais & Châteaux property to celebrate Thanksgiving!

I love all the ingredients on the Thanksgiving table, says Jonathan Cartwright of the White Barn Inn in Kennebunkport. Every item on the menu is a little nod to history...

The sauce makes the dish!

Four of our chefs share their personal secrets for making Veal stock & jus and Chicken stock

News

Daniel Boulud earns coveted three Michelin stars for Daniel
Daniel’s flagship, the French eatery on the upper East Side has been awarded the top accolade of three stars in the city’s 2010 Michelin guide. According to the Guide, three stars means “exceptional cuisine, worth a special journey.”

He joins Jean Georges (Jean-Georges Vongerichen), Le Bernardin (Éric Ripert) and Per Se (Thomas Keller) in the guide’s list of top eateries in New York City.

To whet your appetite: A sneak peek at next month's features

Our chefs will share Christmas holiday traditions from France, Sweden, Italy and Germany. Forget sugarplums: let visions of foie gras dance in your head this Christmas.