Wild vs. Farmed Tuna
This week at Fine Dining Lovers we kicked things off with an article on how to distinguish farmed and wild tuna.
Chef Tomoo Kimura of Sushi Kimura restaurant in Singapore explained they are several factors to take into account including: weight, flavor and seasonality.
Also this week we stopped by Sweden to chat with chef Björn Frantzén.
The chef was positively glowing after news that his restaurant Frantzén was announced this week as Sweden’s first ever three Michelin star restaurant.
Chef Frantzén talked to FDL about how he is redefining luxury and his plans for the future.
Balsamic Vinegar and Cognac
In the blog