The World in a Bowl

BBC News picks the top 10 soups to savor around the globe.

Train Fare

In praise of Grand Central Station's Oyster Bar and Le Train Bleu at the Gare de Lyon in Paris, "grand invitations to a railway journey, however long or short."

Ice Cream Itinerary

In search of the perfect gelato.

Architecture et Nourriture

Reader Oskar Alegria sent in this short video he filmed which explores the parallels between architecture and cuisine at Le Dauphin, the new Paris resaturant designed by Rem Koolhaas and helmed by acclaimed chef Inaki Aizpitarte. The video is a part of a documentary about chef Aizpitarte. I have no idea what the French guys are talking about, but the images sure are beautiful.

The St. John Hotel: Cheeky, But Not Too Saucy

Chef Fergus Henderson talks about his soon-to-open St. John Hotel: "It will be cheeky in a nice way. Cheeky could be saucy, which a hotel should be, but not too saucy, because if you're alone it could be rather sad."

Culinary Travel Gear: Folding Chopsticks

Have chopsticks will travel?

Sold as a high-end camping accessory, FlipSticks are billed as the the world's first folding chopsticks.

Made of bamboo and stainless steel.

$32.80 at Brunton.

Sushi on the Seine

Sushi. In Paris? The Wall Street Journal investigates.

A Mystery Meat Mystery

Carnival Cruise Lines is denying it ever served Spam to passengers aboard the ill-fated Carnival Splendor cruise.

Ferran Adria Announces Barcelona Projects

Chef Ferran Adrià has announced two new projects in Barcelona, Spain: Tickets, a tapas bar, and 41º, a cocktail bar.

néo-bistrot

néo-bistrot (noun): A new style of French restaurants defined by their typically low prices, innovative cuisine, casual atmosphere, and international influences.

The Wall Street Journal recently explored the emergence of a popular new wave of Paris restaurants, such as Frenchie (right), that have become known as néo-bistrots:

The defining features of the néo-bistrot appear to be an innovative, cosmopolitan approach, with a refreshingly casual atmosphere and often prix-fixe menus that are priced at less than Ś50 per person, which passes for cheap in Paris, at least. Apart from Le Chateaubriand, where the cuisine is decidedly at the more adventurous end of Basque cuisine, most of the leading examples offer traditional French bistro fare but with an international twist.