Belgian chocolate master Pierre Marcolini’s book Chocolat, published in March, shares Marcolini’s chocolate passion and knowledge with readers. In this book, which is a tribute to the world and splendor of quality chocolate, Marcolini gives the secrets of the art of making chocolate and helps its readers master it with amazing chocolate recipes.

Tsuta, the first ramen restaurant that opened in Tokyo in 2015 and received a Michelin star, is preparing to open a new restaurant in New York City this summer after new locations in Singapore, Philippines, Hong Kong, Taiwan, and San Francisco. Tsuta NYC will host up to 40 guests indoors and approximately 15 guests outdoors […]

Californios, the first Mexican restaurant to have two Michelin stars in America, reopened its doors after it was closed due to the epidemic. The restaurant, which makes reservations for its guests who come to eat outdoors, makes its customers feel like a completely new restaurant with its return.Chef Val M. Cantu, the owner of Californios, […]