THE NO­TION OF LUX­URY IS CHANG­ING

Wine & Dine - - EDITOR’S NOTE -

The term lux­ury in the fine din­ing scene is mor­ph­ing. While it used to mean starched table­cloths and elab­o­rate dé­cor in a restau­rant with chefs hid­den from din­ers, to­day though, it’s vastly dif­fer­ent.

Step into any L’Ate­lier de Joël Robu­chon around the world, and you’ll find that the setup is ba­sic—there is no linen, chan­de­liers nor up­hol­stered chairs, and din­ers get to sit at the counter with full view of the kitchen. L’Ate­lier is a re­sult of the late multi-Miche­lin-star chef Joël Robu­chon want­ing to move fine din­ing from the elu­sive and the ob­scure into some­thing with more trans­parency. And more than 15 years on since the open­ing of his first ate­lier in 2003, the bury­ing of old-fash­ioned sig­ni­fiers of lux­ury has been adopted by nu­mer­ous chefs around the world. Find out which rev­o­lu­tion­ary es­tab­lish­ments are set­ting the stage for a new era in fine din­ing (p64) and read about how el­e­vated ver­sions of pantry sta­ples like salt and but­ter are be­com­ing the new lux­ury in­gre­di­ents (p98).

On the topic of lux­ury in­gre­di­ents, a group of chefs share with us some of the most ex­otic and rare in­gre­di­ents they can’t do with­out—think red mush­rooms from China’s Wuyi Moun­tain in Fu­jian prov­ince, Yonezawa beef from Ya­m­a­gata, and Giusti 100-year-old bal­samic vine­gar from Mo­dena, Italy (p70).

In­dus­try lead­ers like celebrity chef Tet­suya Wakuda, Ar­rif Zi­audeen of Chope, Yenn Wong of Jia Hold­ings, and Ger­ald Lu of Praelum Wine Bistro, also shed light on what lux­ury means to them (p85).

Travel-lov­ing food­ies will also want to check out the list of gor­geous des­ti­na­tions that we’ve put to­gether that will guar­an­tee you have the best and most de­li­cious time of your life (p80).

Wher­ever you choose to go, here’s wish­ing you a won­der­ful fes­tive cel­e­bra­tion with your loved ones. See you next year!

Michelle Yee DEPUTY ED­I­TOR

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