Listing articles 1 to 15 of 23 articles with tag ‘Restaurants’
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Follow me inside the kitchen of working-class pizza joint in downtown Napoli and see how they make deep fried pizza, the cult Neapolitan street food.
Duck Tour d'Argent Very Popular
Probably the most spectacular classical French recipe, le canard à la presse, here made at La Tour d'Argent, a Paris restaurant open since the 16h century.
Swiss Raclette Popular
The national dish of Valais, my Swiss canton, raclette is the most gorgeous melted cheese you will ever have. Here at its best at the Manoir de Villa in Sierre.
Bubble gum ice cream Popular
This ice cream by Alain Ducasse is flavoured by the king of the French bubble-gums, the Malabar.
How you can make this astonishing dessert from La Truffière, a Paris restaurant specialized in black truffle.
I had this memorable terrine at Saprien, the restaurant in Sauternes, France, home of Château d'Yquem. See how it's done - quite spectacular!
This baked eggplant pasta dish has been keeping client queuing at the door of Geneva's most successful popular Italian restaurant 15 years. Find out how you can milk the Sicilian cash cow for yourself.
Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.
The huge Jeema El Fna square in central Marrakesh turns into the largest open air restaurant in the world as soon as the sun sets.
This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.
The story of a German secret weapon transformed into a delicious dish by the Italians.
Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.
Hoping the financial crisis will at least do something good and bring truffle prices down from their stratospheric heights, I show you how they eat truffles in Paris.
Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.
I meet with a reader of FXcuisine in a series of historical London pubs while he feeds me tips about lesser known deep-fried British delicacies.