The growth of chef-led restaurants shows no sign of slowing down this autumn as high-profile names add to their global tallies.
Share a plate of charcuterie at the communal table in The Bubble Bar, Caesars Palace, 3570 Las Vegas Boulevard South, Las Vegas (001 702 731 7286; caesarspalace.com), where lauded Parisian chef Guy Savoy offers bar food of a different order, including his signature artichoke and black truffle soup.
Admire Sugar Loaf Mountain (that's outside Dublin not Rio de Janeiro) through the floor to ceiling windows of Gordon Ramsay at Powerscourt, The Ritz-Carlton, Powerscourt Estate, Enniskerry (00 353 1 274 8888; ritzcarlton.com). And while you admire the landscape, eat roast scallop with crisp pork belly and tagliolini carbonara or loin of Wicklow venison with pickled red cabbage.
Marco Pierre White has gone straight from 'Hell's Kitchen' to Chelsea football ground to open Marco, Stamford Bridge, Fulham Road, west London (020-7915 2929; marcorestaurant. co.uk). The menu features the dishes that made the chef's name back in the 1980s, including pigeon from Bresse with foie gras en chou and pomme mousseline.
Nobu Matsuhisa (pictured below) expands his global empire of high-class Japanese-Peruvian restaurants at Nobu, Crown Melbourne, 8 Whiteman Street, Southbank, Melbourne (00 613 9696 6566; nobu restaurants.com), where the lobster salad has a spicy lemon dressing.
London-based Vineet Bhatia brings Indian cuisine to Rasoi by Vineet, One and Only Le Saint Géran, Pointe de Flacq, Mauritius (00 230 401 1888; oneandonly resorts.com). The beachside restaurant offers a selection of momos (a kind of Indian dim sum) and dishes cooked in the open tandoori oven.
Gary Rhodes gives British cooking a modern twist at Rhodes Mezzanine, Grosvenor House, West Marina Beach, Dubai (00 971 4 399 8888; grosvenorhouse-dubai.com), where the bread and butter pudding is lighter than air.Reuse content