Thirty years ago a trip through the culinary dens of Paris, from the lowliest brasserie to the fanciest three-star Michelin restaurant, was an eye-opening experience. There was nothing like it at home. The idea of the chef as the star of his or her culinary theatre, was unknown in the United States.
How times have changed! Americans have awakened to the pleasures of fine food (whether it be a simple goat cheese with a local wine, or an elaborate meal with a great Burgundy). We have, in short, become Epicureans, people who (in the words of the American Heritage Dictionary) are “devoted to the pursuit of pleasure; fond of good food, comfort and ease.”
Our chefs are well-traveled and innovative, borrowing from many cultures and regions to create innovative cuisine. Others devote themselves to perfecting classical cuisines, while using the freshest local produce. The chef has become as important as the restaurant itself, and patrons are likely to follow a top chef from venue to venue. American chefs are now among the world’s elite.
Restaurants and wine regions have become worthy destinations in themselves, as food and wine have become important parts of our culture. We spend more money eating out, and are more sophisticated than our parents when it comes to fine food and wine. When we travel we’re interested in taking the gustatory experience into account. We want to know where to go for that special EPICUREAN experience
An evolution of EPICUREAN magazine, EPICUREAN TRAVELER is designed to cater to passionate foodies who love to travel and explore the way world cultures are expressed through the individuality of food, wine and spirits. ET seeks to find a balance between these interests, featuring award-winning writers, sumptuous photography and engaging graphic design. As with its predecessor, in EPICUREAN TRAVELER, you’ll find individual voices — It’s what gives ET personality.