Chef Annie Féolde's haute cuisine is a sophisticated harmony of flavour, born of matchless French technique and Italian cornucopia of ingredients. Her restaurant, Enoteca Pinchiorri, set in a magnificent Renaissance palazzo, is located in the heart of the historic city, near Santa Croce. Arguably Italy's most famous restaurant, every detail has been meticulously orchestrated under the expert direction of Chef Féolde for the cuisine and co-owner Mr Giorgio Pinchiorri for the wines. The two noble functions of eating and drinking are integrated and harmonised at the table, as never elsewhere.
Every dining experience unfolds slowly, with a stream of dainty ineffable delights, in true nouvelle cuisine fashion, with a confident crescendo of surprise and satiety. More than merely a place to eat, the elegance of the premises with its charming garden has become a reason for beautiful people to meet in fabulous surroundings, gastronomically cheered by a synthesis of flavours which make one yearn to return to this venue of delight for the palate.
Named after a 14th century chef who wrote one of the oldest known books on French cookery, Taillevent, the restaurant helmed by chef Alain Solivérès occupies a 19th century town house off the Champs-Elysées. Heralded with three stars rating for more than thirty years since 1973, this grande dame's success is a result of owner Mr Jean-Claude Vrinat's passionate and zealous attention to detail.
Chef Alain Solivérès, the fifth chef at Taillevent in the forty years that Mr Vrinat has owned the restaurant, is a native from Beziers in the Languedoc region of France. Before holding the reins in the kitchen at Taillevent, Chef Solivérès had trained under masters including Chef Alain Ducasse at Le Louis XV in Monaco and Chef Jacques Maximin in Negresco in Nice. His cuisine is distinctly Provençal, personal and robust, and has won a firm reputation of creating brilliant modern riffs of Southern French classics and tempts accomplished and proficient palates with constant new dishes that reflects his lusty yet refined style.
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Two of the youngest reigning Two Michelin Star chefs in the world are twin chefs Jacques and Laurent Pourcel. Internationally renowned and respected, Jacques and Laurent Pourcel are responsible for the acclaimed Le Jardin des Sens restaurant in France. Set in the romantic city of Montpellier, the capital of Languedoc-Roussillon region, its rich heritage can be traced back to the 17th century.
The Pourcel Brothers' creative and refined cuisine expresses the sensitivity of their beloved native land. In a region kissed by sunshine all year round and blessed with the most succulent produce from the land and sea, the Pourcel Brothers thrived. After discovering their culinary talents at the tender age of 13, the brothers sharpened their skills for many years under the watchful eyes of culinary greats like Chef Jean-Claude Fabre and Chef Michel Trama. Today, their exceptional cuisine is very much influenced by the Languedoc area - combining ingredients from land and sea. Above all, it is rich in taste, aromatic, spicy and full of personality.
The Pourcel Brothers partnered with Raffles Hotel last year to design and implement a gastronomic experience in the emblematic setting of Raffles Grill BY JACQUES & LAURENT POURCEL. This historic partnership brings together the best of two continents and was the first in Singapore to permanently offer the same level of excellence in cuisine, wine and service of an award-winning Michelin-rated restaurant.
Chef Gilles Goujon, recipient of the prestigious title "Meilleur Ouvrier de France", is chef and owner of the charming Auberge du Vieux Puits, located in the small and picturesque village of Fontjoncouse in the Corbières, France.
Chef Goujon's cooking, like his restaurant, is filled with light and colour. Full of imagination and confidence, the amiable chef artfully marries creativity and technique in perfect harmony and each plate is presented with much panache and showmanship, often earning the delighted applauds of those at his table. Passionately yielding his culinary craft to that of his surroundings, his cuisine embraces the produce and eccentricities of the Corbières region. Yet at the same time, his dishes never fail to delicately exude an air of sophistication and refinement from his classical training.
With a creative Southern-influenced menu and an inviting open kitchen that enfolds the dining space with heavenly aromas, Bon Lloc has established itself as one of the hottest restaurants in town and one of the select few in Sweden to be heralded with a Michelin Star rating.
Chef and owner, Mathias Dahlgren, is accomplished in elaborate cuisine of the Swedish Royal Court but has embraced a decisively more Euro-Latino cooking style for his restaurant which alludes to Mediterranean candour while still evoking Swedish authenticity. Chef Dahlgren uses ingredients of Swedish husmanskost, everyday cooking, to create dishes that effortlessly recall Catalonia as much as Sweden and most of all, conjuring up such wonderful memories on the palates that one desires to return before long.
World-acclaimed pastry chef Oriol Balaguer began his culinary journey as a art-school graduate, worked at the Three Michelin Star Restaurant Martin Berasategui and with the now almost-mythic Adria brothers, Ferran and Albert, at El Bulli before opening his studio three years ago and taking centre stage in the Catalonian city's avant-garde culinary scene.
With wildly innovative dessert creations, Chef Balaguer has won numerous awards and is touted as a genius in his craft. He is a consultant, a teacher, and an author of a series of dessert books much sought-after by professional pastry chefs and connoisseurs. A self-professed addict to his profession, all his creations are appraised and admired as pieces of art.
