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  • La Tour d'Argent, 15 Quai de la Tournelle, 75005 Paris, France.
  • West Lake Restaurant | Xihulou - the biggest Chinese restaurant in the world: 5,000 seats. Chezhan East Rd, Liuyang, Changsha, Hunan Province, China.
  • Afternoon tea at Claridge's, Brook Street, Mayfair, London W1K 4HR, England, U.K. Price: £63 per person including a glass of Laurent-Perrier champagne.
  • Cheval Blanc at Grand Hotel Les Trois Rois, Blumenrain 8, 4001 Basel, Switzerland.
  • Restaurant Akelaŕe, Paseo Padre Orcolaga, 56, 20008 Donostia-San Sebastián, Gipuzkoa, Spain.
  • The Loeb Central Park Boathouse, East 72nd Street and Park Drive North, New York, NY 10028, U.S.A.
  • Joël Robuchon Restaurant, Ebisu, Yebisu Garden Place, 1-13-1, Mita, Meguro-ku, Tokyo 153-0062, Japan.
  • Restaurant Sirocco located on the 63rd floor of The Dome at Lebua Hotel, 1055 Silom Road, Bangkok 10500, Thailand.
  • Restaurant Le Louis XV–Alain Ducasse at Hôtel de Paris, Place du Casino, Monte-Carlo, 98000 Monaco.
  • 360 The Restaurant at the CN Tower, 301 Front St W, Downtown Toronto, Ontario M5V 2T6, Canada. World's second highest and largest revolving restaurant: 351 meters (1,151 ft).
  • Afternoon Tea in the Palm Court at The Langham, 1c Portland Place, Regent Street, Marylebone, London W1B 1JA, England, U.K.
  • Restaurant Leï Mouscardins, 1 Rue du Portalet, 83990 Saint-Tropez, France.
  • Le Pont de Pont & Grand chef Stéphane Decotterd, Route de Blonay 4, CH-1817 Brent, Switzerland.
  • '21' Club, 21 West 52nd Street, New York, New York 10019, U.S.A.
  • Noma, Strandgade 93, DK-1401 Copenhagen K, Denmark.
  • The Fat Duck, High St, Bray, West Berkshire SL6 2AQ, U.K.
  • Savoy Grill at The Savoy Hotel, Strand, Westminster, London WC2R 0EU, England.
  • The AT.MOSPHERE restaurant located on the 122nd Floor, Burj Khalifa, Dubai, United Arab Emirates.
  • The kitchen at the now (as of July 30, 2011) closed legendary El Bulli restaurant, Roses, Catalonia, Spain.
  • Afternoon Tea at the Ritz, The Ritz London, 150 Piccadilly, London W1J 9BR, England, U.K.
  • Restaurant Fasano at Hotel Fasano, Rua Vittorio Fasano 88, São Paulo, Brazil.
  • Elena at hotel Four Seasons, Posadas 1086/88, Buenos Aires (Río de La Plata), Argentina.
  • D.O.M., Rua Barão de Capanema 549, Jardins São Paulo, Brazil.
  • La Bourgogne at Alvear Palace Hotel, Avda. Alvear 1891, Buenos Aires (Río de La Plata), Argentina.
  • Sucre, Mariscal Antonio José de Sucre 676, Buenos Aires (Río de La Plata), Argentina.
  • Astrid & Gastón, Calle Cantaurias 175, Miraflores, Lima, Peru.
  • Hotel Cipriani Restaurant at Copacabana Palace hotel, Avenida Atlântica 1702, Río de Janeiro, Brazil.
  • Osaka at hotel W Santiago, Isidora Goyenechea 3000, Las Condes, Santiago, Chile.

World's Best & Finest Gourmet Restaurants & Chefs

Afternoon Tea Rooms Awards Catering Food Guides & Media
       GOURMET RESTAURANTS BY REGION  (105 countries) :
Africa Asia - 386 Michelin starred Australia Caribbean
Central America Europe - 1807 Michelin starred restaurants Middle East North America - 128 Michelin starred restaurants
Oceania South America - Top 100

"The belly rules the mind." - Spanish proverb.

"Tell me what you eat, and I will tell you what you are." – Jean Anthelme Brillat-Savarin

"The discovery of a new dish does more for human happiness than the discovery of a star." - Jean Anthelme Brillat-Savarin.

First the basic definition: a RESTAURANT prepares and serves food and drink to customers. Meals are generally served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models.

When it comes to food and drink, it is easy - in one sense - to identify the best. There were seldom any grounds for complaint about the meals served at the late El Bulli; the Château Pétrus is good even in indifferentv years; and Krug Grande Cuvée has no bad ones. This applies even to the humbler foodstuffs: the beans can be cooked badly, the truffle sliced too thickly. The champagne and the claret can be spoiled by serving them at the wrong temperature; and even a Paul Bocuse's legendary meals are less enjoyable if eaten in the wrong surroundings or in disagreeable company.

That, of course, is why divine providence instituted restaurants - to remove these elements of haphazardness from the only pleasure most people experience three times a day.

A CHEF is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.

CHEF DE CUISINE, EXECUTIVE CHEF and HEAD CHEF: this person is in charge of all things related to the kitchen which usually includes menu creation; management of kitchen staff; ordering and purchasing of inventory; and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several restaurants.

CUISINE is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Islamic dietary laws and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.

GOURMET is a cultural ideal associated with the culinary arts of fine food and drink, or haute cuisine, which is characterised by elaborate preparations and presentations of large meals of small, often quite rich courses. The term and its associated practices are usually used positively to describe people of refined taste and passion. For some, it holds a negative connotation of elitism or snobbery.

A GOURMAND is a person who takes great pleasure in food. The word has different connotations from the similar word gourmet, which emphasises an individual with a highly refined discerning palate, but in practice the two terms are closely linked, as both imply the enjoyment of good food.

    Catering
  • Wolfgang Puck Catering & Events.
  • CATERING - Wikipedia.
    • ANN SATHER - Chicago, IL, U.S.A.
    • ARAMARK - headquartered in Philadelphia, ARAMARK has approximately 255,000 employees serving clients in 22 countries.
    • ARIA CATERING - Sydney, NSW, Australia.
    • BALIK MICRO CATERING - catering specialist Hanspeter Vochezer, Switzerland.
    • BOMPASS & PARR - provides full catering services; and provides food and design consultancy.
    • CANOLI KINGS CATERING - voted best caterer in Los Angeles.
    • CELLAR SOCIETY - a boutique event catering company, specialising in high style gastronomic events in the UK and overseas, primarily working at central London locations.
    • CHEF ADAIR - "Private Chef Services." Catering & private chef. Five star dining in the relaxed atmosphere of your own home, vacation rental, or estate, in the Wine Country, Bay Area or beyond.
    • COMPASS - established in New York 40 years ago and brought to the UK in 2001. "Provides the widest portfolio of foodservice solutions in the world."
    • DAYLESFORD ORGANIC - "We have been farming organically for over 25 years with a simple passion for real food." U.K.
    • ELEGANT-AFFAIRS - "Impeccable design for life's most important occasions." The Hamptons' famous catering firm.
    • ELIOR UK - "The market-leading catering, hospitality and facilities management group. We are passionate about providing great food, excellent customer service and exceptional value to all our clients."
    • FAUCHON RÉCEPTIONS - "A contemporary vision of the Art of Entertaining." Our innovative approach to French cuisine - offering exceptional tastes, original presentations and new ways to savour fine foods - combines our organisational expertise with a contemporary take on traditional gourmet dining to provide ever more creative, customised services. Paris, France.
    • FEAST & FÊTES CATERING - "Catering by Daniel." Chef Daniel Boulud of New York's legendary restaurant DANIEL and his 80+ chefs offer their services in New York City and beyond.
    • GAMMA CATERING - "We have been organising catering and events since 1986. In harmony with your wishes and requirements, GAMMACATERING will organise your event to provide the optimum in every respect." Switzerland.
    • GAUDEFROY - Provence, France.
    • GUIDI LENCI - "The art of banqueting." Florence, Italy.
    • JOSÉ ANDRÉS CATERING - "Eat Well." Elevates catering and event planning to new heights in the Washington, DC area and beyond. Now you can experience the inspired creations of celebrated chef José Andrés at your own party or venue.
    • KAI'S CATERING + Events - "For almost two decades Kai’s Catering + Events has carved out a position as one of the leading boutique catering and comprehensive event planning companies in Los Angeles."
    • LENÔTRE - CELEBRATE - receptions. "Créateur de haute gourmandise." Paris, France.
    • LIMECHILLI - "The travelling chef." I am a Global traveling chef that works seasonally - winter and summer season for long time clients of mine, whether it is Brazil, South France or Bahamas.
    • NEW YORK CATERERS' DIRECTORY
    • ORIOL BALAGUER - Barcelona, Spain.
    • QUINTESSENTIALLY EVENTS - "Established in 2005 by Anabel Fielding and Caroline Hurley, Quintessentially Events has offices in London, Cote D’Azur, Geneva, Dubai, New Delhi, Hong Kong and Singapore. We have the capability to create legendary experiences wherever in the world you may be."
    • Searcys - "Redefining dining." Banquets & meetings. Since 1847, Searcys has been one of the UK’s most prestigious catering companies. With a passion for quality and an ability to execute an event to the very highest standards, we have developed a world-famous reputation for catering and hospitality at our iconic, exclusive venues for hire in London, the City and Bath.
    • THE LITTLE DOOR - Los Angeles, CA, U.S.A.
    • Top Caterers - "Compare the best." Find The Best Caterers and Local Catering Companies.
    • WILTONS - "Event Catering & Exclusive Events." Since 1742 WILTONS has been synonymous for furnishing its clients with the most exceptional cuisine and service. With over 250 years of heritage and experience, Wiltons has built up an enviable status largely thanks to its proficient staff and suppliers. Whether you are planning a wedding breakfast, launch party, lunch, dinner or even a cocktail party, we will be delighted to offer our expertise to create the perfect occasion. 55 Jermyn Street, London, U.K.
    • WOLFGANG PUCK Catering - "Creative Catering For Extraordinary Events." Wolfgang Puck consistently redefines event catering. His famous cuisine is presented with flawless service allowing you and your guests to enjoy a restaurant-quality experience. Every menu features seasonal and sustainable ingredients, carefully crafted around your needs and taste for a truly unforgettable experience.
The Card

The Upcoming Privilege VIP Card / Webshop

The International Man will in the near future be launching its own PRIVILEGE & BENEFIT VIP MEMBERSHIP CARD - named simply 'The Card'. Members will receive special privileges, benefits and preferential rates with selected partner hotels, restaurants, our WEBSHOP, and more.
Enter your name and e-mail address to receive FREE INFO about 'The Card' HERE.

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