The Menu
Summary: Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.
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- Artist: Monocle
- Copyright: 2024 Monocle
Podcasts:
Can there be too many restaurants in a city? We visit San Francisco to meet locals who think so. We also find out if Filipino cuisine could become popular around the world and meet restaurant designer Martin Brudnizski in London.
Can there be too many restaurants in a city? We visit San Francisco to meet locals who think so. We also find out if Filipino cuisine could become popular around the world and meet restaurant designer Martin Brudnizski in London.
We head to Rangoon to meet brothers who are busy trying to get Burma on the food map, find out about a new service in New York that allows you to share home-cooked food with complete strangers and talk Easter cheeses with an expert from Paxton & Whitfield.
We head to Rangoon to meet brothers who are busy trying to get Burma on the food map, find out about a new service in New York that allows you to share home-cooked food with complete strangers, and talk Easter cheeses with an expert from Paxton & Whitfield.
How Beirut restaurants are changing their menus during Lent, we meet the Finnish barista of the year, and see what’s in Santiago’s basket.
How Beirut restaurants are changing their menus during Lent, we meet the Finnish barista of the year and see what’s in Santiago’s basket.
A report on the 50 Best Restaurants awards in Singapore, we visit a Madrid restaurant dedicated solely to cheese and another in Ontario that serves Finnish cuisine with a Canadian twist.
A report on the 50 Best Restaurants awards in Singapore, we visit a Madrid restaurant dedicated solely to cheese, and another in Ontario that serves Finnish cuisine with a Canadian twist.
How Brazilians are reinventing the wine shop, we discuss eggs with Rose Carrarini of Rose Bakery in Paris and see what’s in Santiago’s basket.
How Brazilians are reinventing the wine shop, we discuss eggs with Rose Carrarini of Rose Bakery in Paris, and see what’s in Santiago’s basket.
Where to find the perfect cup of tea in Berlin, we speak to the author of The Breakfast Bible – a book dedicated to the most important meal of the day, and learn about luxury food products in Venezuela.
Where to find the perfect cup of tea in Berlin, we speak to the author of The Breakfast Bible – a book dedicated to the most important meal of the day and learn about luxury food products in Venezuela.
A look at Egyptian food’s renaissance, we speak to top chefs David Toutain and Nicolai Nørregaard in Copenhagen, and meet the barista of the week in Tokyo.
A look at Egyptian food’s renaissance, we speak to top chefs David Toutain and Nicolai Nørregaard in Copenhagen and meet the barista of the week in Tokyo.
For this Madrid special we get reports on the most exiting bits of Madrid Fusion and Madrid Gastrofestival. We also head to Canada to check out a restaurant that has caused a lot of excitement: Momofuku Toronto.
