People | 20 QUESTIONS May 11, 2019
Hideo Furusawa: Toward the shining light of French cooking
by Claire Williamson
Hideo Furusawa talks about why he became a chef, his admiration of Alain Ducasse and food sustainability.
Food & Drink | DESSERT WATCH Mar 24, 2018
With Le Chocolat, Alain Ducasse expands into the Japanese dessert market
by Patrick St. Michel
The latest addition to Alain Ducasse's food empire also happens to be a first. Le Chocolat Alain Ducasse opens up in Nihonbashi on March 26 (Mon.), and marks the first outpost of the French-born chef's chocolate operation outside his home country. Besides selling Le Chocolat's ...
Travel May 14, 2016
Canapes under the canopy? Paris gentrifies rusty mall
by Thomas Adamson
Swapping burgers for lobster souffle and rusty welding for a state-of-the-art canopy roof, Paris' mayor this month unveiled a $1 billion revamp of the city's dilapidated main shopping and transport complex, Les Halles. Paris authorities view the building project — which made central Paris a ...
Food & Drink Mar 26, 2015
Bottura brings Italian 'culinary stories' to Tokyo
by Melinda Joe
Massimo Bottura's enthusiasm is infectious. The Italian chef has a way of speaking that brings you in on his schemes and sends you chasing multiple trains of thought. "You know what we're going to do? We're going to serve an eel in Tokyo — the ...
Food & Drink Feb 24, 2015
Top French chef says fundamentals are key to selling washoku to the world
by Robbie Swinnerton
In December 2013, when UNESCO formally recognized washoku (traditional Japanese cuisine) as part of the World's Intangible Cultural Heritage, the reaction here was mixed. On the one hand there was jubilation and national pride. On the other, dismay that the world at large knew so ...