Chef Angus An cooks in such a way that transcends the rigidity of traditional dishes, embracing the bounty of local Canadian ingredients and fluidly interpreting them in a progressive Thai context.
Thirty-four-year-old Victor Barry is widely regarded as one of the finest chefs in the country, and at his new Toronto restaurant Piano Piano, he serves “just the kind of food I would cook at home, the kind of food that people want to eat regularly.”
François Nadon is identified on the Montreal cooking scene as a chef who produces some of its most exquisite food.
Leboe explains his menu philosophy: “In an era of chef-driven restaurants, the food doesn’t have to be regionally focused. It’s just about good, clean food.”
In the hands of this chef, a humble chicken is given star treatment worthy of a grande table in Europe.
At first glance, the crowd at Park restaurant would seem the envy of any restaurateur.
It is hard to square the charming and eloquent chef standing here in the kitchen of his two-Michelin-star restaurant in London, the very picture of calm and cordiality, with the ferocious reputation that precedes him.
FROM THE ARCHIVE: It’s your typical Saturday night at Joe Beef, where the foie gras is served “en terrine”, the selection of Loire whites is impressive, and the Glidden Point, Island Creek and Stanley Bridge oysters are shucked at a rapid pace.
Three-quarters of Parisian bistros are said to be run by Aveyronnais from south-central France, descendants of those who, forced by dwindling employment, moved north in the 1870s to seek their fortunes.