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. 8 – Tokyo & Europe

ISBN 3-033-00125-4 
Dimensions: 32cm x 25cm
Pages: 495

Tokyo
Hôtel de Mikuni, Kiyomi Mikuni, Tokyo
Tsukiji Fishmarket, Tokyo
Sushikoh, Mamoru Sugyama, Tokyo
Hotel Seiyo Ginza, Syoji Hirota, Tokyo
Tsukiji-Tamura, Tokyo 

France:
Auberge de l'Ill, Marc Haeberlin, Illhaeusern
Sundgauer Käs-Kaller, Maitre Bernard Antony, Vieux-Ferrette
Moulin de Mougins, Alain Llorca, Mougins

Italy:
Le Calandre, Massimiliano Alajmo, , Sarmeola di Rubano
Il San Pietro di Positano, Positano
Torre del Saracino, Gennaro Esposito, Vico Equense

Spain
El Bulli, Ferran Andrià, Roses
Escriba, Christian Escribà Tholoniat, Barcelona
Hotel Arts, Barcelona
Restaurant Sant Pau, Carme Ruscadella, Sant Pol de Mar
Can fabes, Santi Santamaria, Sant Celoni
El Celler de Can Roca, Joan Roca, Girona

Ireland
Reportage on catching lobsters in the bay of New Quay