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Alain Ducasse and Alex Atala

Open Restaurant in Brazil

Alain Ducasse and Alex Atala

Next year, Brazil will not only host the World Cup but it will also welcome a new French fusion restaurant manned by two of the world's best chefs: Alain Ducasse and Alex Atala.

In an interview with Vogue Brazil, Ducasse revealed he and Atala, Brazil's most famous chef, have already begun collaborating on the restaurant that will open in Rio de Janeiro next January.

LE MEURICE - Alain Ducasse

New French Haute Cuisine for the 21st century

LE MEURICE - Alain Ducasse

With its lavish ormolu moldings and grand crystal chandeliers, Le Meurice is one of the most beautiful dining rooms in Paris.

For all of its rococo splendor, however, the special affection I have for this space runs back to a soft Indian summer morning fourteen years ago when I came to have a tour of the hotel while it was undergoing renovations.

I entered through a side door in the construction hoardings, and looking for the woman with whom I had an appointment, I found myself on the edge of the dining room, where a team of men in dusty blue overalls was arguing in Italian.

Evolution - Pastry Chef Jordi Puigvert

Modern Techniques on Pastry and Bakery for high volume production

Evolution - Pastry Chef Jordi Puigvert

Spanish Pastry Chef Jordi Puigvert will present a unique Training Program on "Modern Techniques on Pastry, Confectionery and Bakery for high volume production" in 18 & 19 March, in Athens.

The training program will focus on New Modern, quick and easy techniques, giving longer shelf life to the final product and better textures.

Lanshu Chen

Asia's Best Female Chef 2014

Lanshu Chen

Chef Lanshu Chen who works at the Le Mout Restaurant in Taiwan has been picked as Asia's Best Female Chef ahead of the 2014 announcement of Asia's 50 Best Restaurants list in Singapore, February 24th.

Sugar as 'Toxin'

... and other 2013 Food Culture Trends

Sugar as 'Toxin'

"Sugar’s vilification as "toxic" is one of the food-culture trends shaping up to have significant implications for food makers/marketers and retailers in 2013, according to a new report from The Hartman Group".