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Fast food, Japanese style

Ekiben, translated as ‘station lunchbox’, combines two of the most pleasurable things to do in Japan – train travel and eating

Restaurant review: Jules Verne, Paris

A table at this restaurant on the second floor of the Eiffel Tower will get you jaw-dropping views, fitfully good food and complicitous service

On the house

To discover more about the process of purchasing inexpensive wine, Nicholas Lander sits down with Hamish Anderson, the buyer for Tate’s restaurants

Duck decisions that boil down to peas

Nothing could better illustrate the differences between the French and the Anglo-Saxon cooking than duck with peas, but Rowley Leigh cannot decide which he prefers

Wine magic and other mysteries

Jancis Robinson on a rare two days of discussion between some of the world’s most respected winemakers and wine writers

The taste of a Syrian summer

Anissa Helou traces her love for this richest of Middle Eastern cuisines to her meals as a child during the summers spent with her aunt

Relaxed, laid-back, glamorous

Saturday evenings attract a different crowd than other nights of the week, giving restaurants a distinct vibe and fresh challenges, says Nicholas Lander

Latium, London

This well-run Italian restaurant’s approach is to take one ingredient, ravioli, and adapt it to whichever course the customer would like to eat, writes Nicholas Lander

A meal to toast the class of 1982

The year 1982 is of huge significance in the world of wine – it was the vintage that marked the beginning of the modern era in Bordeaux, writes Jancis Robinson

The spear delight of asparagus

It is difficult to come up with a better ice-breaking or fun sort of dinner-party dish than one including the vegetable, regardless of how it is treated, writes Rowley Leigh

Less formal, just as classy

A crust above the rest

Bordeaux 2007: White is the new red

The etiquette of gariguettes

Fish supper with a manioc twist

Foods of the forest

Blossoming in Bloomsbury

Gastronomic dreaming

Bordeaux 2007 – the vintage only the fittest survived

Let them eat leopard-fur éclairs

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