Wining and dining in internationally acclaimed restaurants may be the ultimate foodie experience for well-heeled gourmets. But running three-star eateries can be hell for the chefs toiling over the ovens. Spain's Ferran Adria, the 47-year-old creator of much talked-about and often-criticised "molecular gastronomy", became Tuesday the latest top cook to buckle under the pressure. His El Bulli, crowned the ...

Top French chefs this week pledged to keep bluefin tuna and other threatened fish species off the menu, whatever the cost. With half of the fish eaten in Europe dished up in restaurants, it was high time for the food-loving nation's leading chefs to take a stand, said one of the country's greatest chefs, Olivier Roellinger. Roellinger, celebrated ...

NEW YORK (Reuters Life!) - Three-star Michelin chef Pierre Gagnaire, who has restaurants dotted around the globe, is about to make his first foray in the United States with a new one in Las Vegas. The 59-year-old Frenchman, who has been described as France's most innovative chef, is renowned for his structured dishes, which combine classic techniques with modern flair ...

NEW YORK (Reuters Life!) - Signs of decay in French food and wine have been apparent for decades but there could be a saving grace, from of all things, the global economic crisis, according to wine critic and author Michael Steinberger. It was bad economics, an overbearing state bureaucracy and the tyranny of a restaurant guide that contributed to driving France ...