Where top chefs eat
Where do chefs eat? And what do they order when they get there? We asked some of the world's top chefs for their insider tips: from the freshest seafood to the flakiest croissants, these are the restaurants around the world that they can't stay away from.
Ruthie Rogers, The River Cafe
The revered River Café chef has been at the top of the London restaurant scene for more than three decades.
COUS COUS FROM MOROCCO
‘Once a year I go to Marrakech and eat a lot of couscous – a simple vegetable version with carrots, leeks and harissa sauce is the best. Le Jardin and Terrasse des Epices are my top restaurants in the city.’
Claes Bech-PoulsenRENE REDZEPI, Noma
The Danish chef and co-owner of the most groundbreaking restaurant in the world, Noma in Copenhagen.
SEA URCHIN FROM THE FAROE ISLES
‘The best sea urchin I’ve ever tried in my life was at restaurant Koks (which sounds rude but means chefs in Faroese). I ate it fresh, straight out of the sea with a dash of salt. It’s like eating homemade custard that has an oceanic brine to it. You can go to places and have the most satisfying bowl of pasta, but when it comes to an outstanding experience, this twenty-year-old cliffside cabin tops everything else. The langoustines, freshly boiled in seawater, were unbelievable too.’
John Carey / Camera PressYotam Ottolenghi
The Israeli-British chef, London restaurant owner, and food writer.
MECHOUI FROM MARRAKECH
‘I’d been told that I had to order this dish from the restaurant Al Fassia in advance and thank goodness for the tip. The slow-roasted lamb, cooked in the women-only kitchen, was beyond melt-in-the-mouth perfection.’
BRULEE TART FROM SYDNEY
‘Bourke Street Bakery is my first stop when I’m visiting Sydney. Its fresh ginger crème brûlée tarts are perfection. Runny spiced custard, brittle caramel and a light, crisp pastry. The secret is the high proportion of water in the dough.’ Yotam Ottolenghi
CROISSANTS FROM MELBOURNE
‘My friend and co-author Helen Goh raved about the croissants from Lune Croissanterie so much that I wasn’t sure they could live up to expectation. I needn’t have worried – the queues outside the bakery are not for nothing – this is the croissant that should act as the prototype for all others.’ Yotam Ottolenghi
Eduardo Knapp / FolhapressALEX ATALA, D.O.M
The Brazilian punk-and-DJ-turned-super-chef who brought the food of the rainforest into the mainstream.
ALIGOT FROM AVEYRON, FRANCE
‘Every great chef I have ever met has given me an incredible recipe. I can’t mention Michel Bras and not talk about this smooth, cheesy potato dish, made with garlic, butter and cream. This recipe was definitely a turning point in my career and I have to pay respect to him for that.’
Per-Anders Jörgensen / Skarp AgentAndre Chiang
The Taiwanese chef whose Restaurant André in Singapore was voted number two in Asia.
YAKITORI FROM OSAKA
‘This traditional Japanese skewered chicken is slow-grilled over fire. At a secret spot in Osaka called Ichimatsu, there are only six seats and you’re served by chef Hideto Takeda, whose grilling technique is perfection.’
DANIEL HUMM, Eleven Madison Park
Best-known for his restaurant Eleven Madison Park in New York which was named best in the world in 2017.
TURBOT FROM RESTAURANT ELKANO, GIPUZKOA, SPAIN
‘This is one of my favourite restaurants in the world, and I’ll always order the wood-roasted turbot. They take the most beautiful fish, cook it simply, but with such care. It’s truly wonderful: delicate, fresh as can be, with just the right amount of salt.’
Eataly USAPASTA FROM NEW YORK
‘I love the fresh pasta from Eataly just across the park from Eleven Madison Park. They have a variety of seasonal fillings, but I often go for the classics like tagliatelle or fettuccini. Drench the noodles in olive oil, garlic, a ton of fresh parmesan, and parsley for a simple and delicious dinner.’ Daniel Humm
Scroll down for more pictures of the chefs and their favourite dishes...
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Claes Bech-PoulsenKoks cabin on the Faroe Islands.
Claes Bech-PoulsenSea urchins from Koks, on the Faroe Islands.
Eataly USAFresh pasta from Eataly, New York.
Maison Bras in Aveyron, France.
Bourke Street Bakery, Yotam Ottolenghi's first stop in Sydney.
Bourke Street Bakery in Surry Hills, Sydney.
Brûlée tart from Bourke Street Bakery.
Lune Croissanterie in Melbourne, where there are often queues.
A baker at Lune Croissanterie, Melbourne.
Rolling the pastry at Lune Croissanterie.
Turbot on the grill at Restaurant Elkano.
Fresh turbot from Restaurant Elkano.
Le Jardin, Marrakesh
Le Jardin, Marrakesh
Beinta á TorskilsheyggiKoks restaurant in the Faroe Islands.