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Home The 1% Club Podcasts Editorial News Picture Gallery Two Views Sommelier Chef's Table Front-of-House Features Book Reviews Travel The Guides Michelin Guide Relais & Chateaux National Guides Europe 25 Contact |
| Your opinion of the world is also a confession of character (RW Emerson) There are always more opinions than experts (FD Roosevelt) Do not choose to be wrong for the sake of being different (Samuel) |
August 2005: Michelin Guide Rouge - A Guide for the 21st Century?
How have Michelin developed the red guide; does it retain the spirit of Andre
and Edouard Michelin and what is in store for the 21st Century?
How have Michelin developed the red guide; does it retain the spirit of Andre
and Edouard Michelin and what is in store for the 21st Century?
July 2004: Gastropubs: Cultural Shift or Question of Economics
Is the Gastropub phenomena one that is here to stay or should we see them
as a function of markets?
Is the Gastropub phenomena one that is here to stay or should we see them
as a function of markets?
June 2004: Would the real Gordon Ramsay please stand up
Is Gordon Ramsay cashing in on an enhanced media profile at the expense
of culinary excellence?
Is Gordon Ramsay cashing in on an enhanced media profile at the expense
of culinary excellence?
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April 2007: "On Demand" in the restaurant world?
While corporations re-model the wheel in how they interact with customers,
what are Michelin restaurants doing to take advantage of technology?
While corporations re-model the wheel in how they interact with customers,
what are Michelin restaurants doing to take advantage of technology?
May 2007: The internet meets coffee houses?
What can the nation's traditional beverage and a global technology network
have in common?
What can the nation's traditional beverage and a global technology network
have in common?
July 2008: The Demand for Fine Dining - Is it Sustainable?
Are we entering a new economic era that will profoundly affect fine dining?
And what of the current obsession with all things sustainable?
Are we entering a new economic era that will profoundly affect fine dining?
And what of the current obsession with all things sustainable?
August 2008: The Broadsheet Restaurant Critic - Here to Stay?
Is a physical newspaper something of the past? In the modern digital age
do we turn to the internet to listen to restaurant critics?
Is a physical newspaper something of the past? In the modern digital age
do we turn to the internet to listen to restaurant critics?
September 2008: What Really Happens in the Kitchen
A look at a model for business and applying that to the fine dining kitchen.
Also a review of two recent chef TV programmes.
A look at a model for business and applying that to the fine dining kitchen.
Also a review of two recent chef TV programmes.