Food & Drink
Page 65
Nadav Kander
One of the world’s top photographers, Nadav Kander’s successes include ‘Yangtze, the Long River’ and ‘Obama’s People’ for the ‘New York Times’. For his last meal, he opts for a meat feast.
Bean there done that
Nespresso, part of the Nestlé Group, invented those clever capsules to make a tasty, mess-free cup of coffee in 1986. Today, the company is booming thanks to its Swiss heritage and corporate skill.
A cut above
Specialising in washugyu, Japan Premium Beef is seeking to re-educate New Yorkers about steak.
Like a surgeon
With wild sturgeon disappearing, sustainable caviar farms like Germany’s Desietra are taking over. They can now produce even the much sought-after Beluga caviar, winning over the fussiest of chefs.
Kitchen Kit
For the gourmet and the gadget-lover, we’ve rounded up a host of unusual and staple items for your kitchen drawer from our culinary capers across the globe.
Who needs the agro?
From Europe's grocery aisles to Beirut's farmers' markets, consumers are flocking to authentic brands rooted in agriculture. Monocle explores why farmers and their four-legged friends have become the new faces of desirable brands.
Raising the steaks
Omi beef from Japan’s Shiga prefecture is little known internationally. But its butter-soft consistency means that restaurateurs, meat producers and diners from New York to Australia are taking notice.
Spaghetti junction
A slice of Calabrian sunshine in Tokyo. For Elio Orsara, the opening of Elio Locanda Italiana was the culmination of a dream: to recreate his southern Italian family kitchen in the Japanese capital.
Frédéric Malle
Perfumier Frédéric Malle knows his croissants. He chose Paris's Café de Flore – a former haunt of philosophers – for his ‘last meal’, where his scents are now sold across the world.
Bruno Contgiani
A terrible accident led Bruno Contigiani to found the Art of Slow Living movement. He practises what he preaches with a leisurely ‘last’ lunch at Elio Locanda Italiana in Tokyo.
