From Go-To Curry Pastes (#10) and Coffee in Taipei (#65), toOne-Hour French Onion Soup (#75) and Why We Love Watercress (#63), The SAVEUR 100 is the annual guide to the top 100 (in no particular order) people, places, gadgets, tastes and techniques that are inspiring and exciting us in and out of the kitchen.
The SAVEUR 100 is a special issue, available on newsstands now. It can also be found at www.saveur.com/100
Chocolate City (#5)
According to Jacques Torres, “Brussels gets all the glory, but Bruges is actually the world’s chocolate capital.” There are more than 50 chocolate shops in town, one on top of the other, as well as a chocolate museum. But don’t spend too much time inside Torres says, “Go outside, where the air smells of cocoa beans! Visit in the spring and there will be flowers everywhere. Visit in the winter and it’ll be like a fantasy holiday wonderland, filled with chocolate.”
Best New Restaurants (#31 – #40)
From a high-end, take-out California deli to a bourgeois Parisian restaurant serving perfectly executed classics to the appearance of great tacos in Copenhagen, SAVEUR recognizes the best new restaurants to open in the past year. They include: Shaya (New Orleans), AL’s Place (San Francisco), La Bourse et La Vie (Paris),Hija de Sánchez (Copenhagen), Nos (Lima), Wildair (New York)Gjusta (Los Angeles), Dominique Ansel Kitchen (New York City),Berber & Q (London), and Petit Crenn (San Francisco).
Why I love Cardoons (#13)
Chef Mario Batali shares his love for Cardoons, the stalk like vegetable that tastes like “a cross between an artichoke, celery, fennel, and salsify, with a bitter hint of anise.” Batali likes his cardoons baked with crunchy bread crumbs and a shower of parmesan.
PLUS: Chawanmushi (#47), Istanbul (#61), Fermented Tomato Sauce (#64), Crowd-Pleasing Kitchen Gadgets (#68 – #71), Cachaça (#80), and much more.