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The original article was published on Luxeat.com

One of the most important ports in the Mediterranean, Marseille is a bustling melting pot of people and cultures. Despite its proximity to the famous Côte d’Azur spots and its stunning nature, even among the French, it hasn’t been really known as a holiday destination. It’s a city with its own distinctive personality and a victim of a certain reputation. Maybe undeservedly so, as I found Marseille young and diverse, with the growing art scene and lively street life this year “invaded” by the French street artist Invader. The INVADER WAS HERE exhibition…


The original article was published on Luxeat.com

Chef Kunio Tokuoka has been working in the kitchens of KITCHO, the legendary Japanese haute cuisine restaurant for close to 40 years and is now running the show. He follows in the hefty footsteps of his grandfather the founder of KITCHO Teiichi Yuki.

Born in 1960, Kunio Tokuoka has brought kaiseki (Japanese haute cuisine) into the public eye with various involvements with the press, to promote not only KITCHO which are some of the world’s most award-winning restaurants, but the intricacy and refinement of kaiseki.

At age 20, he began training under his…


The original article was published on Luxeat.com

The extraordinarily rich multisensory experiences that fill our daily lives depend upon the way our brains process information from each of our different senses (smell, taste, sight, hearing, and touch). Experimental psychologist at the University of Oxford and author of Gastrophysics: The New Science of Eating, Charles Spence has made this phenomena his life’s work. He is specialised in how information is received across our different senses. As both a university professor, author and multisensory design consultant working for a vast range of clients including the European Space Agency, he investigates problems associated with the design of foods that maximally…


The original article was published on Luxeat.com

Emmanuel Renaut

Named Meilleur Ouvrier de France in 2004, Renaut is as generous in character as his cuisine is controlled and refined, both reflections of the rich yet subtle mountain environment in which they flourish. A former sous-chef of celebrity chef Marc Veyrat, also renowned for his use of mountainous plants and herbs, Renaut is now at the head of his own three-Michelin starred-restaurant Flocons de sel at a ski resort town near Mont Blanc, Megève in Haute-Savoie. …


The original article was published on Luxeat.com

Like so many people associated with the restaurant world, William Sitwell’s life changed beyond recognition when the pandemic hit last spring. One of the UK’s eminent food critics, he was left wondering what the future of the restaurant world would be, as well as looking back on how eating out has evolved over the decades and centuries that precede us. With an award-winning career in food writing, a number of published books, William’s House Wines founder and with a few guest Master Chef appearances, Sitwell’s most recent book is The Restaurant; A History…


The original article was published on Luxeat.com

Gaining a Michelin star, or three, isn’t simply a mark of excellence, it means your restaurant status goes automatically from a great choice to a must. We had the great pleasure to speak to Chris Watson, ex-Michelin Guide inspector, about the complexity of this rating system, the weight of allocating stars, what it takes to get the highly-coveted three star rating at the oldest European hotel and restaurant reference guide. Hailing from Scotland where, as a child, he was regaled with some of the world’s best meats and produce, Chris spent his Michelin…


The original article was published on Luxeat.com

Martin d’Orgeval, Aiste Miseviciute and Erri De Luca. Photo by Paola Porrini Bisson

Recognized by the Italian daily newspaper Corriere della Sera as “the writer of the decade”, Italian novelist and poet, Enrico “Erri” De Luca needs no introduction. I and dear friend photographer Martin d’Orgeval had the great pleasure to spend a moment in his presence, and absorb his musings around what food meant to him growing up in Naples and now, take note of his poetic recipe for Parmigiana di Melanzane and imagine the atmosphere of this grandmother’s kitchen. Here are the extracts…

My name is Erri de Luca, I am first and foremost…


The original article was published on Luxeat.com

James Beard Award receiver, Nancy Singleton Hachisu is an expert of unique and authentic Japanese cuisine. Born and raised in California, she first went to Japan over 32-years ago where she now lives on a farm with her Japanese husband and their family.

On a quest to advocate for Japan’s disappearing food traditions, Nancy has written a series of books, Japanese Farm Food (Sept 2012), Preserving the Japanese Way (Aug 2015), Japan: The Cookbook (April 2018), Food Artisans of Japan (Nov 2019), and is currently penning a book on Japanese temple food. …


The original article was published on Luxeat.com

Author of Food, Sake, Tokyo, an exploration of Tokyo’s food scene, Yukari Sakamoto is on a mission to demystify Japanese cuisine. Trained at the French Culinary Institute and the American Sommelier Association, she also passed the rigorous exam to become a certified shochu adviser. She teaches classes on food, wine, and shochu, and conducts culinary tours of Tokyo’s shops and markets. Born in Tokyo and raised in Minnesota, Yukari brings insights from both cultures to shed light on Japanese cuisine.

Yukari Sakamoto

Aiste: What is the secret of Japanese cuisine?

Yukari: I think one of…


The original article was published on Luxeat.com

Dining out in Tokyo doesn’t always adhere to Western expectations. The customer is not always right and sometimes not always welcome. There are secret spots from the old-world kissaten coffee shops where you can still find people smoking, to restaurants with no-signage that operate on the second floor of a backstreet apartment block. But even the more prominent restaurants often require an introduction to be able to reserve. These places are not only hard to book and hard to find but often intentionally shy away from Western eyes, and mouths, in the belief…

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Luxeat is a world-respected, international culinary blog, top restaurant guide and exceptional culinary events organizer.

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