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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

An organic fish farm that produces caviar

Pleasures of ekeing out

David Nicholls: The real dealmaker

Restaurant review: Nick’s Italian Café, McMinnville, Oregon

From some place in South Africa

An insider’s guide to Chinatown in Paris

Charming both Chardonnay and Chianti

Restaurant review: Mani, São Paulo

Bordeaux’s quiet masters

Kyoto’s haute cuisine

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