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Sani Gourmet - Rising Stars Part 2

An internationally renowned annual gastronomic festival 23 - 27 June 2107

Sani Gourmet - Rising Stars Part 2

Young Michelin starred and up-and-coming chefs, whose talents are set to take the culinary world by storm, will take the spotlight at this year's Sani Gourmet in Greece, taking place from 23rd to 27th June 2017.

Following the successful first edition of Rising Stars - a Taste of Future at last year's Sani Gourmet, the cosmopolitan restaurants at luxury five-star Sani Resort will once again host talented chefs from Greece and around the world, this time for the 12th Sani Gourmet, an internationally-renowned annual gastronomic festival.

Gout de France project in Pentelikon

A Unique menu from Cretan Chef George Stylianoudakis at La Terrasse - Pentelikon

Gout de France project in Pentelikon

"La Terrasse" restaurant of Hotel "Pentelikon" and Cretan Chef George Stylianoudakis, are participating with a modern menu in the big world festival which aims to promote French gastronomy.

Anne Sophie Pic

Meet the Chef named 'the world's best female chef in 2011'

Anne Sophie Pic

With a masterful ability to combine flavours and unmatched determination, it's no surprise that Anne-Sophie Pic was named "the world's best female chef' in 2011."

The name Maison Pic carries a great weight with any native French person. The famed restaurant of Jacques Pic, in the south-east of France, is now under the watchful eye and wisdom of his daughter.

But now Anne-Sophie has her sights set on Maison Picís new Parisian outpost: La Dame de Pic.

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.

Alain Ducasse

La Manufacture de chocolat

Alain Ducasse

I donít think thereís anyone happier than I am now that we now have our very own bean-to-bar chocolate maker in Paris.

I remember when the movement started in America, and small chocolate manufacturers started popping up in the most unlikeliest of places by people curious about roasting and sourcing their own beans, then grinding them into smooth tablets of chocolate.

I was impressed, but skeptical when it all started.

But am thrilled the movement has taken off in so many ways and directions.