FOUR magazine’s spring International edition is now available in selected retailers, Michelin-starred restaurants, private members clubs and hotels around the world. For a subscription, clickhere.All editions of FOUR are also available to download at:itunes.com/apps/fourtheworldsbestfoodmagazine
With a focus on high gastronomy, interviews with some of the world’s best chefs, top food and wine columnists, unique travel destinations and contemporary art features, FOUR is a must-read for any gourmet lover.
In this edition readers will discover the innermost thoughts and passions of our four chefs: Sergio Herman of Oud Sluis in the Netherlands; French chef Pierre Gagnaire, of Sketch in London, TWIST in Las Vegas and Les Menus, Moscow, among many others; AndréChiang of Restaurant ANDRÉin Singapore and Davide Scabin of Combal.Zero, Turin, Italy.
In addition to our four main chefs we also like to showcase up and coming talent, too, including Blaine Wetzel, chef of The Willows Inn, Lummi Island. Blaine is an alumnus of Noma and a rising star of the North American food scene.
This spring we also take readers on a journey from sea to plate, in Fat of the Land, which focuses on Denmark’s oyster scene, while our new columnists Andrea Petrini, a well-connected foodie who frequently travels the globe in search of the next big thing, and Sylvie Augereau, the French wine writer and vine picker from the Loire Valley takes us from vine to wine, recommending a delicious champagne for the season.