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The Latest Breaking News from Auguste Escoffier

Nellie's at Simpsons-in-the-Strand: Raise a toast to this boozy opera

The cocktails are one thing, but the service is truly sensational, says Josh Barrie

Evening Standard

The Taste of Things director Tran Anh Hung: ‘Cinema needs to be very sensual, very physical’

The Vietnamese-born director’s new film is a sumptuous love letter to French food culture starring former real-life couple Juliette Binoche and Benoît Magimel. He talks about the formal appeal of haute cuisine and the poetry of an omelette

The Guardian - UK

Stuffed: A History of Good Food and Hard Times in Britain review – a peach of a read

Pen Vogler’s second history of British food lives up to its title with a banquet of fascinating titbits, deep research and intellectual nourishment

The Guardian - UK

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'Good soup is one of the prime ingredients of good living': a (condensed) history of soup, from cave to can

Hot soup on a cold day brings warmth and comfort so simple that we don’t think too much about its origins. But its long history runs from the Stone Age and antiquity through to modernity, encompassing the birth of the restaurant, advances in chemistry, and a famous pop art icon.

The Conversation

The Bear and the chefs shaking up kitchen culture

There has long been a cliché of a shouty chef. Henry Mance asks if there is a kinder way to run a restaurant

Financial Times

How to make the perfect petits pois à la française – recipe

Tender, new-season peas cooked with buttery lettuce are a classic French celebration of spring, but is there a definitive method?

The Guardian - UK

Best French restaurants in London, from L’Escargot to Les 2 Garcons

From three-Michelin-starred temples of haute cuisine to neighbourhood bistros, the Standard team go à la française

Evening Standard

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Restaurant 1890 by Gordon Ramsay: Star chef to open third restaurant in the Savoy, with nod to Auguste Escoffier

The new opening will serve just 26 diners, with a £110-a-head tasting menu

People

Carmen Carmy Berzatto

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