Before he vanished from sight, Austin Leslie was one of the most celebrated chefs on the New Orleans restaurant scene. John T. Edge explores the nature of fame and frying.
Among Marseille's top chefs, the old guard and the innovators alike lay claim to twenty-six centuries of tradition. Together, they're making the city a new hot spot.
It's no accident that Olivier Roellinger's restaurants sit overlooking the sea. Everything about the Brittany-based chef, says Catharine Reynolds, revolves around its rhythms.
Forget competition and cliques. This crew of professional bakers, says Charity Ferreira, just want to figure out the best way to make a really great cake.