FOOD

There is a certain magic that belongs only to Paris at sunset. As the afternoon light softens, the city's zinc rooftops begin to shimmer, church bells echo across centuries-old neighborhoods, and the Seine reflects shades of gold that have inspired painters, writers, and dreamers for generations. It is a spectacle that unfolds every evening, yet one that many visitors never truly experience. The finest view of Paris is not always found from its monuments. It is discovered fro

A glass of Champagne can be served almost anywhere. Ruinart’s recent collaboration with Cheval Blanc Paris asked a more ambitious question: can the guest be brought into the landscape, history and philosophy contained within the glass? From October 15 through October 25, 2026, La Table Ruinart returned to Cheval Blanc Paris for its second edition. Around one shared table accommodating approximately 16 to 18 guests, chef Arnaud Donckele presented a seven-course menu conceived

On November 3, Washington, D.C., voters will decide whether foie gras should disappear from the city’s restaurants and specialty-food shops. Initiative 86 places an unusually specific culinary question before the electorate, but the controversy extends far beyond a single delicacy. It touches French gastronomic heritage, animal welfare, consumer freedom, restaurant autonomy and the precision voters should expect from laws enacted at the ballot box. The proposal, formally titl

On October 16 and 17, 2026, the Joël Robuchon Restaurant at MGM Grand will bring together three chefs connected to different chapters of the Robuchon world for an exclusive white-truffle experience in Las Vegas. Executive Chef Eleazar Villanueva will be joined by Chef Bouchenoire of L’Atelier de Joël Robuchon Paris and Chef Danzaki, who served in executive-chef positions at Joël Robuchon restaurants in Las Vegas, Singapore and Tokyo.

Beginning October 1, 2026, Air France introduced new menus created by six figures in French gastronomy for passengers traveling on long-haul flights departing Paris. In La Première, chef Arnaud Lallement is responsible for the savory menu, while pastry chef Claire Heitzler contributes desserts. In the Business cabin, Mathieu Viannay creates the principal dishes, François Adamski develops selected breakfasts and brunches, and Nina Métayer continues her collaboration on dessert

There are food festivals, and then there are food festivals held in a ballroom conceived for one of the most celebrated hostesses of America’s Gilded Age. At Rosecliff, the distinction matters. Here, wine is poured beneath chandeliers, chefs serve dinner in a room designed for spectacle, and beyond the terrace lies the Atlantic. The setting does not merely accommodate the Newport Mansions Wine & Food Festival. It becomes one of its ingredients. From September 18–20, 2026, the

For most people, a brioche is simply a brioche. Golden, buttery, delicately sweet, it is one of the enduring symbols of French gastronomy, reflecting centuries of craftsmanship passed from one generation to the next. Behind its seemingly simple appearance lies a remarkable balance of fermentation, butter, flour, eggs, temperature, and time; a balance that generations of French bakers have spent their lives perfecting. Few would imagine that this beloved staple could become th

Paris is full of legendary cafés, Michelin-starred restaurants, and hidden neighborhood gems. Yet some places earn their reputation for a different reason: they become destinations where Parisians, travelers, artists, athletes, and celebrities all feel equally at home. One of those addresses is César Paris, located just a few minutes' walk from the Arc de Triomphe. Since opening its doors in 2007, the Italian restaurant has quietly established itself as one of the French capi

Why even the most celebrated restaurants are fighting for every table For decades, fine dining occupied a privileged place in American culture. A reservation at a sought-after restaurant signaled celebration, success, and indulgence. White tablecloths, tasting menus, sommeliers, and months-long waiting lists became symbols of culinary prestige. Today, however, the landscape is changing. Across the United States, fine-dining establishments are confronting a new reality shaped