French Chef Ditches Michelin Stars for Big Mac
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GUYANCOURT, France  - It was hardly a conventional  move for a gastronomic French chef with a resume studded with  Michelin restaurant stars.
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The man who made &quot;The Exorcist&quot; and &quot;The French Connection&quot; figures he and Hollywood are quits.
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During his 30 years in Britain, French chef Raymond Blanc has helped to transform British attitudes towards gastronomy, with cooking inspired by his rich continental European heritage.
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Last week, Starbucks announced its first partnership with a big-name celebrity chef.
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InterContinental Hotels, the world&#39;s biggest hotelier, has eased out chief executive Richard North to make way for a career hotelier with brand-building skills to drive forward the business.
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Celebrity chefs concoct fancy recipes using a food-ration substance to heighten awareness of global starvation.
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A culinary counterrevolution may be in progress, as more restaurants in New York abandon small plates of light fare in favor of heaping platters of sinfully fatty meats.
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McDonald&#39;s Corp., the world&#39;s largest restaurant chain, said Chief Executive and President Charlie Bell has resigned to focus on his fight against cancer.
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A drunk broke off his rendition of a Charles Aznavour song to ask rush-hour Paris commuters for 50,000 euros (37,109 pounds) on Wednesday, inspired by the scale of the trading scandal at French bank Societe Generale.
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It's midmorning at Bon Appetit, and the beignets are long gone. Behind a Plexiglas wall, a cook is chopping vegetables for lunch. Music heavy with brass is blaring, and Chef LeRoy Crump Jr. is rushing about with cell phone in hand, periodically stepping outdoors to greet a passer-by and tout the special, a Cajun shrimp cream pasta.
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In this trendy world, a French restaurant with a classic repertoire is a treasure.
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The beef is being taken out of Bovril, makers of the British essence of bouillon announced Thursday, saying they want to appeal to vegetarians and overcome export restrictions imposed because of mad cow disease.
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Here's one for nostalgia buffs: the Franco-American brand -- best known for SpaghettiOs -- is no more.
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Big run-ups in a few fast-food favorites might suggest that the value is gone, but take a closer look.
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Paris - The deep-fried Mars bar, a nutritionist&#39;s nightmare, is now an established part of the Scottish culinary scene. Dipped in batter and then cooked in hot oil, the Mars bar is now on sale in more than
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Calling all rehabbing starlets: Jean-Marc Houmard of Indochine has cordoned off a significant section of his beverage menu for nonalcoholic drinks.
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Casual-dining chain in a slump since posting record earnings last year.