When do we know we've truly arrived? At the moment we put that first morsel of local cuisine in our mouths. The spices of India, al dente Italian pasta, a rich French sauce - Sometimes the taste of a meal can transport us to a particular country without ever leaving the restaurant. And sometimes a good meal IS the whole world. Food is an important part of travel, some would say the most important part. In this section the world's greatest chefs share their travel inspirations and we explore the whole mouth-watering, sense-inspiring, taste-tantalising experience of being a global gourmet.
An express lift to the 19th floor takes us to INK 360 at Intercontinental Phu Quoc Long Beach. We arrive just before sunset. Inside the glass walled bar it feels as if we’re swimming in an aquarium of light.
A must do when in Venice is a visit to the famous Harry’s Bar. The ironic thing is that most people end up walking past this iconic bar as it looks so discreet and unassuming from the outside. Continue
A new restaurant from the Roux family is a rare treat and one to be celebrated. That’s why the newly opened Brasserie Prince by Alain Roux at the Balmoral Hotel in Edinburgh is causing such a stir. Continue
Summer Afternoon Tea at St Ermin's Hotel, has been created to showcase the very best fresh produce of the season, taking inspiration from its own urban location with ingredients straight from the rooftop garden.Continue
Stomping in with snow-covered ski boots isn’t the normal way to arrive for a Michelin-starred lunch. But then La Bouitte is no ordinary restaurant. Situated in Saint Marcel on the edge of the giant Trois Vallee skiing area, it is the highest three star Michelin restaurant in Europe and one of the most remote. Continue
Father and Son, Chef Rene and Chef Maxime Meilleur have had an amazing trajectory. Their restaurant La Bouitte is literally the highest 3* Michelin restaurant in Europe. Here they speak to The Luxury Travel Bible.Continue
We've had pop up hotels, now we've got a pop up duck. Heston Blumenthal is to close the Fat Duck, his three-Michelin starred restaurant, in Bray, Berkshire and in a massive move, take his entire operation to Melbourne for six months.
Two Michelin-starred Raymond Blanc is Chef Patron of Orient Express property, hotel-restaurant Le Manoir aux Quat'Saisons, Here he reveals to The Luxury Travel Bible what makes a 'great meal' and what means 'luxury' to him.