We sit down with Jean-Philippe Blondet, the executive chef at London’s Alain Ducasse at the Dorchester, to ask what it takes to cook at the highest possible level. Plus: Petri Burtsoff explains why rye holds such cultural significance in Finland and Ivan Carvalho heads to the Valle Isarco in the foothills of the Italian Alps to find out why the region is becoming increasingly popular for wine.

We sit down with Jean-Philippe Blondet, the executive chef at London’s Alain Ducasse at the Dorchester, to ask what it takes to cook at the highest possible level. Plus: Petri Burtsoff explains why rye holds such cultural significance in Finland and Ivan Carvalho heads to the Valle Isarco in the foothills of the Italian Alps to find out why the region is becoming increasingly popular for wine.

Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.

The Menu

The Finnish love of rye, Valle Isarco wines and chef Jean-Philippe Blondet

This week, we get tips from Benjamina Ebuehi on the most delicious and satisfying puddings to make when it’s your turn to bring dessert. Also on the programme: we venture to the Azores to meet a new wave of winemakers. Plus: we explore the places where community is built through food with two writers featured in the new book ‘London Feeds Itself’.

This week, we get tips from Benjamina Ebuehi on the most delicious and satisfying puddings to make when it’s your turn to bring dessert. Also on the programme: we venture to the Azores to meet a new wave of winemakers. Plus: we explore the places where community is built through food with two writers featured in the new book ‘London Feeds Itself’.

Benjamina Ebuehi, Azores wine and ‘London Feeds Itself’

Monocle’s George Ruskin heads to Peckham for a full day of eating in the vibrant south London community.

Monocle’s George Ruskin heads to Peckham for a full day of eating in the vibrant south London community.

Food Neighbourhoods #382: Peckham, London

This week, we’re delving into modern French dining – away from the nation’s confines. We sit down with the founder of Bistro Freddie in London to find out why a wave of new French-inspired spots has been popping up throughout the city and beyond. Also in the programme: Charlotte McDonald-Gibson tells us about the role that haute cuisine plays in Washington and Gregory Scruggs is in Seattle to meet the man putting his own spin on Gallic classics.

This week, we’re delving into modern French dining – away from the nation’s confines. We sit down with the founder of Bistro Freddie in London to find out why a wave of new French-inspired spots has been popping up throughout the city and beyond. Also in the programme: Charlotte McDonald-Gibson tells us about the role that haute cuisine plays in Washington and Gregory Scruggs is in Seattle to meet the man putting his own spin on Gallic classics.

The Finnish love of rye, Valle Isarco wines and chef Jean-Philippe Blondet

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