Clare Smyth, Michelin Chef

To the untrained eye, it looks like a pretty normal loaf of wholemeal bread. It is brown, it has a crust and you can imagine it would make rather a good cheese sandwich. For Clare Smyth, however, it simply does not exude the requisite degree of doughy perfection. She casts her eye over the loaf with barely concealed disdain.

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Raymond Blanc, the Michelin Chef

First things first. Raymond Blanc is an hour late for our meeting at Le Manoir Aux Quat’ Saisons restaurant, but he does not apologise for this – not to me, nor to Harry, the photographer, nor to Harry’s assistant. He simply barrels in to the room where we’re all waiting for him – it is called, la Shirley Conran, ‘lace’ – and shakes our hands (men first: you can forget ‘oh la la!’ flirtiness when it comes to Raymond: the only people he flirts with are customers, especially if they have cameras in their hands and, well, himself).

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The Michelin Guide, Michelin Stars & Michelin Chefs

The Michelin Inspector is the joy and sorrow all restaurateurs, because Michelin gives and Michelin takes away. At times their verdicts strike ordinary, non-Michelin mortals as unjust and wrong, but like a zealous young traffic cop they have come to their conclusion and are impervious to whining, charm or persuasion.

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Pierre Gagnaire in Oman this January

This month, for two nights only, Pierre Gagnaire, one of the biggest names in French cuisine, will be joining forces with the Six Senses Hideaway culinary team to offer guests a memorable and unique dining experience.

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An Interview with Chef Gordon Ramsay

On a gray morning in October, Gordon Ramsay bursts into the kitchen of his south London house, pop music blaring from the radio. At the heart of the room stands a 67,000-pound ($109,000) French cooking range that weighs 2.5 tons and had to be lowered by crane into the celebrity chefs home.

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