Massimo Bottura’s Osteria Francescana – First Italian Restaurant to Rank Number 1 in the World

The World’s 50 Best Restaurants Awards 2016: Massimo Bottura rules! “Congratulations to the award winners from the 2016 edition of The World’s 50 Best Restaurants. Massimo Bottura’s Osteria Francescana took home the number one spot on the list and set the record for the first ever Italian Restaurant to achieve the coveted ranking. For the first … Read more

The master of macarons, Pierre Hermé takes the title of Best Pastry Chef 2016

World-leading Chef Pâtissier Pierre Hermé Crowned Best Pastry Chef 2016. Macarons may be his speciality, but Hermé has mastered the rest of the pastry chef’s repertoire. Pierre Hermé (54), the man that Vogue called “the Picasso of Pastry”, won the title of Best Pastry Chef of the year, a trophy and title awarded by the World’s 50 Best Restaurants. … Read more

Noma: My Perfect Storm review – slathered in coulis of cloying voiceover

René Redzepi plays with wilderness and interprets a forgotten edible world into a language we all understand. Noma, My Perfect Storm is a creative journey into the mind of René Redzepi.

His story has the feel of a classic fairy tale: the ugly duckling transformed into a majestic swan, who now reigns over the realm of modern gourmet cuisine. But beneath the polished surface, cracks appear in the form of old wounds. 2013 stands as the worst year in René Redzepi’s career. Noma: The Perfect Storm documentary follows Redzepi as he fights his way back to the top, reinventing NOMA and reclaiming the title of best restaurant in the world in 2014 for the fourth time.

noma the perfect storm

 


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Ports of call: a wine tour of the Douro

Portugal’s Douro region is famous for its port, but also produces fine, good-value reds and top nosh. Perfect, then, for thirsty foodies like our writer

Fifteen years in the world of food

Observer Food Monthly, our award-winning magazine, is celebrating its 15th anniversary. We look back on the people, issues and moments that defined an era in which food became central to British culture

Italian entrepreneurs hope diners will get their teeth into ‘kissing garlic’

Giant variety known as aglione is milder, odourless and easy to digest, say pair who have spent three years cultivating crop