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If cooking at Gary Danko, Fleur de Lys (San Francisco version), ALEX and Scarpetta (Las Vegas version) doesn’t prepare you to run the kitchen at Marche Bacchus, we can’t imagine what does.
Continue reading “David Middleton Takes the Toque at MARCHE BACCHUS”
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When a chef as acclaimed as Jean Joho comes to town to visit his restaurants, ELV is there faster than you can say crèpes fourrées aux oeufs brouillés au Parmesan.
Continue reading “A Few Words (and a Special Meal) with Jean Joho”
Jean-Luc Naret is the worldwide Director of Le Guide Michelin-truly the only go-to guide when it comes to rating restaurants. We caught up with him in San Francisco for a Q&A about Michelin’s quest for world restaurant guidebook domination:
John Curtas: In this time of instant gratification, text messaging and food bloggers, how does the Michelin Guide compete for the attention of the restaurant-going public?
Jean-Luc Naret: The more people paying attention to food and restaurants the better. It’s all good for gastronomy. We think that they will always end up coming to our guide because we hope we are thought of as the final word in restaurant ratings, and we certainly feel that we have the respect of the best chefs from around the world.