Chef Ayo Balogun of Dept of Culture is introducing North-Central Nigerian cuisine to American palates. And with only one table, the award-winning restaurant is booked for months.
In a former theatre set building workshop, chef Rasmus Munk and his team offer Michelin-starred meals from food waste, drinks from rabbit's ears and a new way to look at food.
Chef Poul Andrias Ziska of Koks restaurant honed his craft in the harsh North Atlantic but has now reimagined his signature locavore cooking for a Greenlandic terroir.
Many top culinary masters are abandoning the French capital in favour of greener pastures, where they can have a hand not just in choosing, but in growing their ingredients.