Celebrity chef Gordon Ramsay will be opening his first Las Vegas restaurant this year with a menu that’s supposed to bridge Parisian culture and Ramsay’s British roots with steakhouse fare and fish and chips.

Gordon Ramsay Steak will open this spring at the Paris Las Vegas casino and seat 274 diners in a modern steakhouse atmosphere styled after the City of Light.

Before becoming a Michelin-starred chef, Ramsay trained in Paris under the likes of Guy Savoy and Joel Robuchon.

French pastry chef Pierre Hermé is set to release a cookbook filled with some of the recipes and pastries that have made his name a powerful brand around the world.

Pierre Hermé gives readers a hundred recipes that reinvent classic French cakes and desserts into innovative new flavor combinations, like croissants filled with rose-scented almond paste and a raspberry and lychee compote.

The Saint Honoré cake is reinvented with green tea, chestnuts and passionfruit, while a ‘foie gras’ crème brûlée is adorned with caramelized mango.

Considered the Olympics of the culinary world, the Bocuse d’Or USA will choose the American chef-team to represent the biennial Bocuse d’Or Cuisine Contest in 2013.

Finalists this year include Bill Bradley, Danny Cerqueda, Jeffrey Lizotte and Richard Rosendale.

On January 28 and 29, the chefs will compete for the chance to carry the American flag into the international competition in Lyon, France.

In 2012, chefs will rescue forgotten food ingredients from the brink of extinction and obscurity, invite guests to pull up a chair to their kitchen table, and shrink portion sizes to bite-sized morsels.

At least those are some of the new dining predictions being made at the James Beard Foundation in the US.

In its food trendspotting report for 2012, observers at the culinary foundation in New York foresee chefs and historians redefining the term ‘locavorism’ by going one step further and digging through their region’s culinary history for inspiration.

Etihad Airways has hired 110 cinternational chefs, some of whom have worked in Michelin-starred restaurants, to cook in its Diamond First Class cabins.

They are already working on flights to London, Sydney, Melbourne and Paris and will be introduced across all other First-class destinations by early next year.

The chefs work from a pantry, stocked with prime cuts of meat, sauces, par-cooked items, spices and freshly chopped vegetables along with specialized tools such as a a whisk and foamer.

The biggest restaurant in the UK opened its doors this week with a capacity of feeding a small army of 2,100 diners a night.

Bristol’s harborside restaurant Za Za Bazaar spans 30,000 square feet (2,790 square meters) and two floors, and serves up an all-you-can-eat buffet that includes Chinese, Japanese, Indian, Italian and traditional British fare.

Like a giant food court, diners take in a lay of the land, sidle up to different sections, choose their ingredients and watch as one of 36 chefs cook their meal.