Here today, gone tomorrow. Chef John Fraser’s pop-up restaurant is slated to open for just nine months, giving diners a short-lived gastronomic experience.

Chef Kofoed Rasmus of Denmark today won the Bocuse d’Or, a biannual cooking contest that draws the elite of the culinary world to the French city of Lyon.

Rasmus was victorious in a competition where spectators pack the grandstands to cheer on their national teams. The runner-up was Tommy Myllymaki Sweden.

The third place went to Gunnar Hvarnes Norway. The best meat platter prize was won by France and the best fish award by Switzerland.

The highest restaurant in the world opened its doors in Dubai January 23, promising “the world’s best dining out experience.”

Occupying the 122rd floor of Dubai’s enormous Burj Khalifa tower, At.mosphere is the latest record-breaker from the Emirate, which doesn’t seem to have lost any of its confidence following last year’s economic collapse.

Guests can dine on fresh products, while admiring a view more akin to that from an airplane window than a restaurant, some 442 meters from the ground.

The Michelin restaurant guide for Great Britain and Ireland celebrated its 100th birthday Tuesday by highlighting the culinary excellence of the country’s “gastro-pubs”, or pubs with fine food.

French female chef Helene Darroze (below) gained two stars in the 2011 edition of the famed foodies’ guide, less than a year after she lost a second star in Paris.

Celebrity chef Gordon Ramsay kept his prized three stars, as did fellow Briton Heston Blumenthal and Frenchmen Alain Roux and Alain Ducasse.

This traditional, Parisian-style brasserie French restaurant has already had an established following in Hong Kong.

You can enjoy signature dishes like, Bouillabaisse, Steak Tartar, French Mussel, Crepe Suzette or the Souffle!

La Brasserie differentiates itself from other French restaurants in Hong Kong by featuring old-world dishes rarely available in the city such as pressed duck.

In 2010, Hôtel de Crillon reaffirms its love for fashion and tailoring with this unique piece ‘‘Hand Stitched” created by their pastry Chef Jérôme Chaucesse.

The unique Christmas log combines the legendary flavor of crème de marrons and the tart nature of tangerines with the creamy texture of vanilla panacotta in a perfect harmony of textures. All resting on an authentic tangerine biscuit.

Delicately embroidered and topped with crunchy buttons, it thrills the eye and the palate of those who seek a touch of sweetness in the midst of a cold Paris winter.