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The pleasures of Madrid
The FT’s expert guide to the Spanish capital, from the Golden Art triangle to the sierras north of the city
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British restaurateurs in New York
Nicholas Lander visits Monkey Bar in the Elysée Hotel and Le Caprice at the Pierre Hotel and learns that cultural differences are just under the surface
The drawing power of a US burger chain
With its high calibre of ingredients and fanatical quality control, northern Virgina-based Five Guys has earned for itself an endorsement from no less than the American president
Restaurant review: Yam’Tcha, Paris
This new restaurant near Les Halles presents a complete marriage of Asian tastes and cooking styles with fine French cuisine, reflecting the palate of its multinational husband and wife team
When in Rome ... do as the vegetarians do
Rowley Leigh just had a vegetarian main course. An unusual occurrence for someone reluctant to move away from the idea of a chunk of protein as being the centrepiece of a meal
The wrong rain in the Rhône
The valley has usually been blessed with successful vintages, but Jancis Robinson finds out that too much rain caused grapes to swell with water, diluting the flavour of the 2008s
El Mercado de San Miguel
The southern European version of London’s Borough Market has stalls upon stalls of gourmet food, including tapas, fine wines and delicious desserts
The rice man cometh
Rowley Leigh recreates a risotto that he enjoyed in Italy: very simply cooked, with a nice broth, flecks of pumpkin and sage and the rice still perfectly firm
Limoux still sparkles, even without fizz
The surprisingly complex and refreshing still Chardonnays are the finest group of wines made in this surprising region, which offers French finesse and good value, writes Jancis Robinson
The force behind the Troisgros empire
Marie-Pierre Lambert has carved her own niche in the family’s restaurant business by opening a café/grocery store and a country ‘auberge’, writes Nicholas Lander
A young chef’s innovative cuisine
Trading comic books for cookbooks, Luke Hayes-Alexander is emerging as one of Canada’s most intriguing chef-savants – all before his 19th birthday
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