Closer Look: Nothing but the Best in The Roads

Closer Look: Nothing but the Best in The Roads

Yann Rio has a pretty weighty resumé. He's cooked his way through the celestial spheres of Guide Michelin at Paris' Hotel Crillon, Le Pré Catelan, and Apicius, as well as the famed Bernard Loiseau in Saulieu.

But his new place, Nothing but the Best, is located in an obscure corner of the Roads. Here, he eschews the fat, calories, and cholesterol of traditional French cuisine in favor of a lighter, olive oil- and vegetable-oriented Mediterranean approach. That means clean, bright, vibrant flavors enhanced, not masked, by judicious use of butter or cream.

See also: Full review of Nothing but the Best in The Roads


Yann Rio has a pretty weighty resumé. He's cooked his way through the celestial spheres of Guide Michelin at Paris' Hotel Crillon, Le Pré Catelan, and Apicius, as well as the famed Bernard Loiseau in Saulieu.

But his new place, Nothing but the Best, is located in an obscure corner of the Roads. Here, he eschews the fat, calories, and cholesterol of traditional French cuisine in favor of a lighter, olive oil- and vegetable-oriented Mediterranean approach. That means clean, bright, vibrant flavors enhanced, not masked, by judicious use of butter or cream.

See also: Full review of Nothing but the Best in The Roads
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