Past Issues

Issue 72


In celebration of Le French May, this issue is dedicated to the gastronomical wonders of French cuisine. First up, leading French chef Yannick Alléno reveals his recent breakthrough. Four French restaurateurs break bread as they reveal the challenges of bringing authentic French bistros to Hong Kong. Our feature explores the continuing relevance of French haute cuisine in today’s ever-changing dining scene. Learn about the importance of French sauces, tips on living like the French, the most famous wine regions in France and more. Bon appétit!

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