Oops! I Dropped the Lemon Tart. Five Ages of Parmigiano Reggiano. The Crunchy Part of the Lasagne. What do these three dishes have in common?
What to order, insider info and how to book the venues in The World’s 50 Best Restaurants 2019 51-120 list
Come for the food, stay for the party vibe
With a ground floor the size of a shopping mall and a restaurant and bar scene to rival a small city, it’s not like anyone actually needs to leave the hotel.
“Every artist dreams of suicide, and this is my suicide. Gaggan will never come back, never resurface as a restaurant”
“Cosme is not just a restaurant, it’s more of a cultural institution. We might not know everything about cooking but we all strive to do the best we can”
“I realised that I had started to become a mature chef when I started to remove things from plates rather than adding and adding and adding”
“As Indian chefs, we need to change how people perceive Indian food”
Bar do Cofre is set within the vault of one of São Paulo’s most historic banks
“We’re speaking a language of food. Gastronomy can create change, there’s no question about it.”
“The message is: know where your fish comes from. Peru is the land of ceviche, but how are we going to be Peru without fish?”
Chefs are cooking for the first time with ingredients they didn’t even know they had because much of their country had been inaccessible under FARC rule.
“If you don’t believe in God, you can always believe in tortellini. But making tortellini isn’t a solitary act; it’s a communal one.”
“The more soup we could get to the school, the more attendance went up. That motivated us to carry on.”
“We have all this work that we’ve been doing for years and now we really need to value it. It’s going to be amazing to feel proud of all our work.”
“The level of gastronomy in Latin America has grown so much in the last few years and there’s a new generation of cooks that have grown in Peru.”
Virgilio Martínez and Pía León, the husband-and-wife team behind three-time Best Restaurant in Latin America, Central, have – quite literally – changed the landscape with their new restaurant, Mil.
“We need to think about the amount of litter we’re producing, the water we use, the quantity of food we’re wasting. What will happen in the future?”
“I used the term ‘burn it to the ground’ but it’s more metaphorical than literal. It would be really disrespectful to Dandelyan if we didn’t create something as memorable.”
“The most important thing is not to arrive there and invade. It’s about developing friendships so we can have a trusting work relationship.”