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.

<p>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.</p>

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.

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