Top Chefs
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Heston is a completely self-taught chef. Before opening his restaurant 10 years ago, he had only spent a week working in a professional kitchen, with Raymond Blanc at "Le Manoir Aux Quat' Saisons". He was inspired to be a chef after visiting the three Michelin starred "L'Oustau de Baumaniere" in Provence, when he was a boy and was in awe of the beauty of the cuisine and the restaurant itself. 
Ferran Adri
Juan Mari Arzak is one of the great characters of the culinary world. At 65, he may be the grand old man of Spain’s new cuisine, but he has the energy and dynamism of a man one-third his age. He learnt to cook at his mother’s and grandmother’s knees in the family business – the 111 year-old roadside tavern/restaurant “Arzak”. The restaurant is located in the big house that his family built in the village of Alza as a wine-cellar and tavern back in 1897. 
The culinary history of Tetsuya Wakuda started in Tokyo, in a hotel restaurant where he worked for three years before making the major move in his life to Sydney, Australia. In that fi rst hotel establishment, at a very young age, he learned the basic aspects of western and Japanese cuisine before he had even realised that he wanted to be a chef; indeed, he never attended gastronomy school.Marketplace
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Luigi Bazzani
Luigi Bazzani who is both vigneron and restaurateur, has always worked in conjunction with high profile, professional winemakers but often makes final decisions regarding styles, blending, f...
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The Venice Simplon-Orient-Express
LONDON-PARIS-VENICE-ROME4 days / 3 nights Embark on the gleaming carriages of the British Pullman at London’s Victoria Station and travel through the Kentish countryside. After the Chann...
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Gastronomy in Tuscany
Tuscany is a region of excellence in the area of food and wine. Its lands produce highly appreciated wines, such as the Chianti Classico and the Brunello di Montalcino, that are known worldw...
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