Florent BonnefoyinFOOD+ journalShanghainese Cuisine: Where Lies Its DestinyThe hopes and promises for Shanghainese cuisine in the aftermath of the MICHELIN Guide Shanghai new edition.Oct 12, 20181Oct 12, 20181
Florent BonnefoyinFOOD+ journalShanghainese Cuisine: Where in the World is it?FOOD+ journal reflects on the launch of the first edition of the Shanghai MICHELIN Guide and the fortune of Shanghainese cuisine.Sep 19, 20181Sep 19, 20181
Florent BonnefoyinFOOD+ journalSUMMER TREATS: Hey Buzz, Where are You?The remarkable honeybees and the wonders of beekeepingAug 22, 2018Aug 22, 2018
Florent BonnefoyinFOOD+ journalAnother Leaf From the Book of the Future of Restaurant Guides and Rankings“Restaurant 1.2 is Currently Under Beta Testing” by Frances Khan LinJun 16, 2018Jun 16, 2018
Florent BonnefoyinFOOD+ journalA Leaf From the Book of the Future of Restaurant Guides and Rankings“A Day in May” by Alice Huang, with contributions from Florent BonnefoyMay 6, 2018May 6, 2018
Florent BonnefoyinFOOD+ journalRestaurant Guides and Rankings: Are We Overfed?Picking off from the shores of Zhuhai, I continue to ponder about the question of why my friends ask me for where to eat…Apr 1, 2018Apr 1, 2018
Florent BonnefoyinFOOD+ journalOn the Shores of Zhuhai: a Basic Guide to Guides on Searching for the Right FoodFriends always ask me where to go to eat.Mar 13, 2018Mar 13, 2018
Florent BonnefoyinFOOD+ journalNavigating Your Career Planning: Try Cooking RatatouilleIt was an Autumn evening in 2007 when I left France to go to China. I was heading to Michelin Maps and Guides’ Beijing office to work as a…Dec 30, 2017Dec 30, 2017