MOEZ BEN ACHOUR GM AND WINE DIRECTOR AT MARCEL’S
Moez Ben Achour started at Marcel’s in 1999 as a food runner and worked his way up to become head of its wine program eight…
RAMON NAVAREZ GM at BRASSERIE BECK
When Ramon Narvaez first started at Marcel’s more than 12 years ago, Chef Wiedmaier sent him to vineyards all over Europe to learn and taste, and…
CATCH US BECAUSE YOU CAN
Long before the sun has started the day, the fisherman cast off and head out, aiming to have their nets in the water at…
LAST MEAL
– Chef Robert Wiedmaier At Le Grand Véfour in Paris, it is around 5:30 p.m. and snowing. The dining room brings back old-world classic dining…
UPPING THE CELLAR at Brasserie Beck
The reason for any wine program is to complement not only the food but also the guests’ needs—which, for Brasserie Beck, can change over time….
A LIST WITH RANGE at Marcel’s
Price does not determine quality when it comes to the wines at Marcel’s— because if it’s on the list, it’s there for a good reason….
DEMYSTIFYING FINE DINING
-Chef Robert Wiedmaier As a young cook, any time I saved up enough money, I went out to a great restaurant. Eating in great…
Kitchen Culture
with Chef Robert Wiedmaier I was raised in pretty tough kitchens, but they taught me some incredible lessons about running the back of the house,…
Alaskan Salmon en Papillote with Fennel, Orange , and Black Olives
Ingredients 2 tbsp butter, room temperature Four 6-oz salmon fillets salt and pepper 1 small bulb fennel, cleaned and shaved thin with a mandoline…
Veal-Cheek Meat Balls and Pea Soup
Soup Ingredients 1 small piece smoked applewood bacon 2 tbsp butter 1 onion, chopped 1 clove garlic 1 bunch thyme 1 tsp cumin 2…