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Two of the world’s leading chefs have joined forces to craft a plant-based feast for their respective restaurants in Paris and New York
Success of self-taught chef Claire Vallée’s plant-based menu underlines country’s evolving food scene
Macron choice to cook for Trump and Putin sells control to private equity group Eurazeo
A single origin Yemen filter from Le Café Alain Ducasse has little in common with the offering of a high-street chain
High stakes contest for one of capital’s most popular restaurants
‘My earliest ambition was to be a surgeon. I decided to be a chef very late’
City’s venues lose out in ranking compiled by private jet passengers
New City eateries score highly in record year for openings
‘It may be a long way from the Deep South but there’s certainly some southern warmth on offer’
‘Past success means nothing. Customers expect you to be good right now,’ says the famous chef
Bear Grylls’ ‘travel preparation courses’, the Plaza Athénée’s seven-month refurbishment and BA’s major fleet update
An excess of yellow peppers – no idea why – and sweetcorn occasioned the variation you see here
International Edition