Much Ado About Michelin

Potatoes are having a moment.Once dismissed as dull, stodgy or even unhealthy, they’re now back, appearing on restaurant menus, in food magazines and across social media feeds.But the story of the potato goes back much further.In this episode, Ruth Alexander traces the journey of ...  Show more

Ever wondered how anyone gets a job writing about food? Ruth Alexander talks to Melissa Clark, recipe columnist and newsletter host for the New York Times; Laura Rowe food journalist and former content director of Olive and Delicious magazines in London, and Malin Turunen of MatM ...  Show more

Virtually every foodie is aware of the Michelin Guide -- the last word in high-end restaurant ratings -- but originally came about as a way to sell more cars (and, ultimately, tires). In today's episode with research associate Geoff Bartlett, Ben, Noel and Max dive deep into the ...  Show more

Only the finest restaurants have a chance to bask in their glow. Sometimes, it’s a bit too bright. Zachary Crockett squints at the menu.

This week we caught up with Michelin Star Chef Daniel Boulud on location at his newly launched Brasserie Boulud at the Sofitel Obelisk in Dubai. Chef Daniel is heralded as one of the world’s top chefs and has many accolades under his belt including a James Beard Award. He is the ...  Show more

Comme chaque année, le monde de la restauration est en émoi. On attend les étoiles. Mais y'a un truc qui chiffonne : pourquoi et comment Michelin, spécialiste du pneu, est devenu le must des critiques gastronomiques ?  Hébergé par Audion. Visitez https://www.audion.fm/fr/privacy- ...  Show more