Food Features | epicure Magazine

Success second time round

One Michelin star chef Naoto Kishimoto shares why serving French food to Japanese diners is a different ball game.

Ebullient evening

The Swiss Business Association’s 21st Gala Night, A Night at the Club, offered creative cocktails, delectable nibbles and celebrity performers, turning the event into a snazzy affair.

Boulud basics

epicure caught up with legendary chef Daniel Boulud just after the recent opening of his first restaurant in Europe and ahead of his debut in Singapore.

Tainted by cheap, high yield wines and low quality supermarket imports, a few chefs in Istanbul are fighting back with their own farm-to-table movement and introducing little known native ingredients to their restaurants.