Culinary Chronicle

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The Culinary Chronicle series received numerous awards at the international level and is highly appreaciated by professionals, passionate hobby chefs and collectors. For each publication we visit top establishments and interview top class awarded chefs.

Vol. 3 – New York & Paris

ISBN 3-7750-0602-8 
Dimensions: 32cm x 25cm
Pages: 495

New York
Daniel, Daniel Boulud
Chanterelle, David Waltuck
Lutèce, Eberhard Müller
The Peninsula, Adrienne, John Rees
Lespinasse, Christian Delouvrier
Aureole, Charlie Palmer
Nobu, Nobu Matsuhia
Jean Georges, Jean Georges Vongerichten
La Caravelle, Cyril Renaud
March, Wayne Nish
Bouley Bakery, David Bouley
The Mark, Mark`s Restaurant, David Paulstich
The Four Seasons, Christian Albin
Union Square Café, Michael Romano
La Grenouille, Daniel Orr
The Stanhope, Café M, Jeremy Griffiths
Le Bernadin, Eric Ripert
Le Cirque 2000, Sirio Maccioni

Paris
Alain Ducasse
Faugeron, Henri Faugeron
Relais Carré d`Or, Mosaïc, Paul Pairet
Arpège, Alain Passard
Guy Savoy
Le Bristol, Michel Del Burgo
Lucas Carton, Alain Senderens 
Le Grand Véfour, Guy Martin
Saint James, Alain Cirelli
Taillevent, Jean-Claude Vrinat
Carré des Feuillants, Alain Dutournier
Les Ambassadeurs, Dominique Bouchet
Apicius, Jean-Pierre Vigato
Royal Monceau, Le Jardin, Bruno Cirino
Michel Rostang
Hôtel Square, Zébra Square, Jérôme Mazur