Septime, La Cave, Clamato, D’une île

An evocative and personal chef monograph — and an ode to wood-fired cooking — from Japan’s exciting emerging chef. monk is the story of Yoshihiro Imai’s 14-seat, seasonally inspired restaurant, set on the cherry blossom-lined Philosopher’s Path in Kyoto. Through personal essays, reflections, recipes, and photography, Yoshihiro describes stories of the farmers, makers, and exceptional […]

Discover this new, completely unbridled opus, our 2021 vision of a liberated, dynamic and vibrant world of cooking, where ultra-creative chefs, legendary winemakers and 2.0 fishmongers live side by side! “Itineraries of contemporary cuisine”. A bilingual (French and English) magazine. Imagined and edited by fulgurances as a contemplative travel log, it offers a subjective overview […]

Witty, candid, and insightful: a chef’s ode to his extraordinary restaurant, and a fascinating commentary on food culture. In 2019, Magnus Nilsson closed Faviken, his one-of-a-kind restaurant in remote Sweden – a difficult decision, as it was close to his heart and at the height of its success. Here is the Faviken story: how it […]

A new edition of the iconic chef’s globally bestselling home-cooking book, published on the 10th anniversary of its first release. What does Ferran Adrià eat for dinner ― and how did he feed the hard-working staff at his fabled elBulli, the first ‘destination restaurant’, nestled on the Mediterranean coast north of Barcelona? The Family Meal […]