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“For years, Paris museums have mostly offered charmless dining rooms and cafeterias serving uninspired food, at odds with their institutions’ cutting-edge agendas and masterpiece-filled exhibition halls. But in the last few years there has been a notable shift. From bold experiments to understated havens of cool, a clutch of new restaurants has sprung up in museums and other cultural institutions all over the city,” Seth Sherwood, in The New York Times, reports from Paris, Where Art and Haute Cuisine Meet.
In The New York Times, Andrew Ferren reports that “a number of so-called gastrohotels that have been popping up like porcini mushrooms alongside some of Spain’s most acclaimed restaurants.” Discover the Spanish Chefs’ Room and Board: “As with the culinary concept of terroir — using local ingredients to impart a sense of place in their cooking — these chefs seem equally adept at creating memorable places to sleep. And guests are drawn by the promise of more intimate access to some of Spain’s most acclaimed cooks.”
“Garzón, a sleepy hamlet in eastern Uruguay, is just an hour’s drive inland from glitzy Punta del Este and even closer to celebrity-packed José Ignacio, yet it has none of those beach resorts’ glitter or glamour,” writes Colin Barraclough in The Financial Times. But, “the village is experiencing an unlikely renewal as a gastronomic hub and second-home retreat for South America’s summering elite… Garzón’s burgeoning recovery can be attributed almost entirely to Francis Mallmann, a celebrity chef from neighbouring Argentina whose reputation is based as much on his esoteric television shows as on his exquisite – yet extravagantly priced – cooking.” Barraclough enjoys A luxury gastronomic getaway in Uruguay.
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