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:
Lisbon’s kiosk café culture, Nicolas Joly discusses organic wine’s rise in Europe and Australian chef Bill Granger recommends a restaurant soundtrack.
Lisbon’s kiosk café culture, Nicolas Joly discusses organic wine’s rise in Europe, and Australian chef Bill Granger recommends a restaurant soundtrack.
Boutique butchers in Sydney and serious soft drinks in Los Angeles, we also sit down to eat with Kevin Roberts, CEO of Saatchi & Saatchi.
Boutique butchers in Sydney and serious soft drinks in Los Angeles, we also sit down to eat with Kevin Roberts, CEO of Saatchi & Saatchi.
This week we find out about Finland’s minister for European affairs’ last meal and talk about fully edible gardens. Plus a restaurant specialising in desserts.
This week we find out about Finland’s minister for European affairs’ last meal and talk about fully-edible gardens. Plus, a restaurant specialising in desserts.
Theatre director Michael Grandage discusses power lunches, we visit an Italian restaurant in New York and learn why British pubs are cutting down on pints.
Theatre director Michael Grandage discusses power lunches, we visit an Italian restaurant in New York and learn why British pubs are cutting down on pints.
We look at food and drink trends for 2012, learn about Slovenian fine wine and talk about the food of fantasy books.
We look at food and drink trends for 2012, learn about Slovenian fine wine and talk about the food of fantasy books.
Tyler Brûlé picks his favourite menu items from the last 10 weeks, including Sharleen Spiteri’s thoughts on food and branding guru Wally Olins’ favourite meal.
Tyler Brûlé picks his favourite menu items from the last 10 weeks, including Sharleen Spiteri’s thoughts on food and branding guru Wally Olins’ favourite meal.
We travel to Slovenia where horsemeat is a regular menu feature, Tyler Brule also looks at why American dishes are popular in Moscow.
We travel to Slovenia where horsemeat is a regular menu feature, Tyler Brule also looks at why American dishes are popular in Moscow.
Tyler Brûlé learns about coffee-tasting, we visit a panettone factory in Milan and find out what war correspondents eat while on assignment.
