It appears that the latest trend is to make tiny, ultra-precise dishes in small kitchens, using miniature utensils.
You have to think of everything to ensure a restaurant runs efficiently. No one with the ambition of opening a successful eatery would dream of choosing second-rate suppliers or not taking care of the look of the dining room or giving diners a warm welcome.
Working on your establishment's menu in an effort to achieve a perfect result should be done thoughtfully and regularly, without losing sight of the delicate balance between raw ingredients and local needs.
A comprehensive, varied wine list has become indispensible for any restaurant with the ambition of providing not just a meal but a memorable dining experience.
You’d like a pizza, but without the risk of dripping the topping all over you? Fancy a sandwich, but it must be something special?
In the end, on 1st October the 2017 Bocuse d’Or went to another Italian, Martino Ruggieri, currently the head chef at the three-starred Pavillon Lodoyen in Paris.