http://magazine.fourseasons.com/ Restaurants & Cuisine | Food, Wine, and Restaurant Trends from Four Seasons Magazine: the Official News Magazine of Four Seasons Hotels and Resorts features the best of restaurant, spa, sport, style, and shopping across North America, South America, Europe, Asia, the Middle East, Pacific, and Africa. Review local hotel and resort concierge recommendations, video and photo collections, articles, and more to help plan your next vacation online. en rss.feeds@fourseasonsmagazine.com Copyright 2009 2009-11-19T05:01:03+00:00 http://magazine.fourseasons.com/photo_journeys/middle_east_africa/interest/restaurants_cuisine/a_taste_of_moroccos_fez/ North Africa’s Fez, in Morocco, is the most compelling medieval city in the world. There are numerous and savoury reasons why. Restaurants & Cuisine 2009-11-03T05:01:48+00:00 http://magazine.fourseasons.com/articles/global/interest/restaurants_cuisine/the_best_wine_to_serve_with_truffles/ Some wine with that truffle? Six sommeliers select the perfect pairing for their restaurant’s truffle spécialité. Restaurants & Cuisine 2009-10-21T05:01:51+00:00 http://magazine.fourseasons.com/articles/americas/interest/restaurants_cuisine/northwest_corkage_oregons_wines/ Benefiting from the state’s cool climate, Oregon’s artisan winemakers give European Pinot Noirs some serious competition. Restaurants & Cuisine 2009-09-28T05:01:21+00:00 http://magazine.fourseasons.com/articles/americas/interest/restaurants_cuisine/northwest_corkage_oregon_and_washington_wines/ Get ready to savour the European-tasting, typically small-production wines of Oregon and Washington. Plus, these wines reviewed. Restaurants & Cuisine 2009-09-28T05:01:12+00:00 http://magazine.fourseasons.com/articles/americas/interest/restaurants_cuisine/northwest_corkage_washingtons_wines/ Washington’s winemakers quietly make outstanding vintages in the high desert county outside Seattle. Restaurants & Cuisine 2009-09-28T05:01:00+00:00 http://magazine.fourseasons.com/photo_journeys/americas/mexico/restaurants_cuisine/mexicos_new_cuisine/ A photo journey examines Mexico City's most innovative chefs as they establish a recognisable national cuisine using the country's mysterious yet highly desirable native ingredients, with their unconventional flavours and textures. Restaurants & Cuisine 2009-09-01T05:01:18+00:00 http://magazine.fourseasons.com/articles/europe/provence/restaurants_cuisine/the_truffle_trail_in_provence/ Between November and March, southern France's Provence region lets you combine the pleasure of scenic country drives with the hunt for one of the world’s great delicacies—the truffle. Restaurants & Cuisine 2009-08-31T05:01:02+00:00 http://magazine.fourseasons.com/articles/global/interest/restaurants_cuisine/is_haute_cuisine_dead_not_by_a_long_shot/ Food writer John Mariani explores the essence of haute cuisine and explains why it is alive and well. What is the secret to its ongoing popularity? It has everything to do with very good food prepared with extraordinary care. Restaurants & Cuisine 2009-08-12T05:01:46+00:00 http://magazine.fourseasons.com/articles/europe/interest/restaurants_cuisine/back_in_bordeaux_chateau_rauzan-segla/ Château Rauzan-Ségla used to produce wine that was rated among the best in Bordeaux. Then, because of poor management and neglect, it fell into disrepair. Fortunately a new ownership and a new winemaker have restored the winery to its rightful place. Restaurants & Cuisine 2009-08-10T05:01:46+00:00 http://magazine.fourseasons.com/articles/americas/chicago/restaurants_cuisine/kitchen_science/ Savour this look at the work of James Beard Award–winning chef Grant Achatz of Alinea in Chicago, a chef experimenting with different kinds of cooking, including molecular gastronomy. Restaurants & Cuisine 2009-08-09T05:01:46+00:00 http://magazine.fourseasons.com/articles/europe/interest/restaurants_cuisine/parlez-vous_bordeaux/ Nick Passmore explains France's famous crus classes. Restaurants & Cuisine 2009-08-09T05:01:46+00:00 http://magazine.fourseasons.com/articles/americas/san_francisco/restaurants_cuisine/sonoma_sojourn/ The Sonoma Valley in California presents a bucolic world with vineyards, farms and small towns with quaint shops. Get acquainted with this charming region, which is reminiscent of the best of the Italian countryside. Restaurants & Cuisine 2009-07-30T05:01:19+00:00 http://magazine.fourseasons.com/articles/global/interest/restaurants_cuisine/tour_the_world_of_chocolate/ Looking for a delicious travel experience? Try a chocolate tour, where you can indulge in studying, making and, of course, tasting cocoa concoctions with the world's top chocolatiers. Restaurants & Cuisine 2009-07-24T05:01:20+00:00 http://magazine.fourseasons.com/articles/asia_pacific/mumbai/restaurants_cuisine/tea_time/ India has long been known for its fine teas. At Four Seasons Hotel Mumbai, guests can learn first-hand the subtle differences between premium teas from the Darjeeling region. Restaurants & Cuisine 2009-06-30T05:01:38+00:00 http://magazine.fourseasons.com/articles/middle_east_africa/damascus/restaurants_cuisine/a_taste_of_damascus/ Whether you’re dining on a hot meze at one of the city’s many fine restaurants or sampling ice cream in one of the city’s souks, Damascus is a city that offers visitors a feast for the taste buds. Restaurants & Cuisine 2009-06-25T05:01:28+00:00 http://magazine.fourseasons.com/articles/global/interest/restaurants_cuisine/michelin-starred_restaurants_in_europe/ For a taste of Europe, take a gastronomic tour of the continent by dining in three Michelin-starred restaurants at Four Seasons hotels and resorts in Paris, Provence and Prague. Restaurants & Cuisine 2009-06-22T05:00:28+00:00 http://magazine.fourseasons.com/articles/asia_pacific/interest/restaurants_cuisine/of_the_philippines_and_cocoa_beans/ Faced with a global cocoa crash, boutique chocolate maker Shawn Askinosie set off to find a new source for his beans for his products. The result? Sweet success in the Philippines. Restaurants & Cuisine 2009-06-06T05:01:22+00:00 http://magazine.fourseasons.com/articles/americas/seattle/restaurants_cuisine/taste_of_seattle/ Meet Executive Chef Kerry Sear, who sources fresh local ingredients to create fine cuisine representative of the Northwest United States at his ART Restaurant and Lounge at Four Seasons Hotel Seattle. Restaurants & Cuisine 2009-05-30T04:01:55+00:00