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The World's 50 Best Restaurants & 50 Best Bars
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Latest news from 50 Best Restaurants and 50 Best Bars
Latest news from 50 Best Restaurants and 50 Best Bars

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How is 50 Best committed to a more inclusive restaurant industry? Read on to find out. http://bit.ly/50BestTimeForChange
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Four of the world’s top chefs are preparing to embark on a series of tours of Peru’s finest gastronomic regions with 50 Best’s travel series, 50 Best Explores, in association with PromPeru.

Ana Roš, Daniela Soto-Innes, James Lowe and Jock Zonfrillo will be guided by four renowned Peruvian chefs on a series of gastronomic discovery tours from the end of September. Get to know the chefs and have a taste of the trips.

http://bit.ly/50BestExploresPeruAnnouncement
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The season of Latin America’s 50 Best Restaurants 2018 officially starts today with the announcement of María Elena Lugo Zermeño and Gerardo Vázquez Lugo of iconic restaurant Nicos in Mexico City as the joint winners of The Diners Club® Lifetime Achievement Award.

The mother and son duo are widely considered as the global ambassadors of traditional Mexican home cooking. Here, they talk about Nicos’ 61-year history, how Mexican cuisine took a global foothold and the importance of preserving culinary traditions.

http://bit.ly/LatAmLifetimeAchievementAward2018
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As we prepare to launch the 10th edition of The World’s 50 Best Bars – which will include the first Ketel One Sustainable Bar Award for this event, to be announced in London on Wednesday 3rd October – we look at how a number of bars around the world are finding new and creative solutions to issues of sustainability.
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The sixth annual list of Latin America’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, will be announced on Tuesday 30 October 2018 at an awards ceremony in Bogotá, Colombia.

http://bit.ly/LatinAmericas50BestRestaurants2018
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Want to know how Christina Tosi made it to the top of the industry? During #50BestTalks: Life Cycle, presented by Miele, pastry chef Tosi reflected on her path into baking, what she learned from her mentors, Wylie Dufresne and Dave Chang, and how she dealt with a macho kitchen culture as a young cook.

http://bit.ly/2M8C2Uj
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At the heart of chef Paul Pairet’s flight of fancy – which takes the form of one of the most avant-garde restaurants in the world, Ultraviolet by Paul Pairet, set in Shanghai, China – is an intricate notion of how the mind influences taste and how restaurateurs can take advantage of it to craft an innovative dining experience.

The French cook gave an insight into Ultraviolet by Paul Pairet and the notion of psychotaste at #50BestTalks: Life Cycle, presented by Miele.

http://bit.ly/50BestTalksPaulPairet
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“Two basic steps towards what we are as humans today are rice and fire," said Gaggan Anand at the launch of Farm Africa's Chefs For Change initiative, which took place during #50BestTalks, presented by Miele. "Fire made us human. Animals fight for food, but as humans, we relax when we eat. Fire cooks rice, making it edible.” http://bit.ly/GagganChefsForChange
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10 tips for the ultimate steak by the ultimate grill master. http://bit.ly/TenUltimateSteakTips
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