JOURNAL ARTICLE

Lamb Chops with Honey-Mint Vinaigrette.

  • Published In: Food & Wine, 2026, v. 49, n. 2. P. 95 1 of 3

  • Database: Hospitality & Tourism Complete 2 of 3

  • Authored By: Andrews, Colman; SCHWARTZ, AMELIA; HUNT WARD, MORGAN 3 of 3

Abstract

The article focuses on Wolfgang Puck's culinary journey and his innovative approach to blending Asian ingredients with French techniques, particularly through his restaurant Chinois on Main. After starting his career in Austria and gaining experience in prestigious French kitchens, Puck opened Spago in 1982, where he popularized casual fine dining. His signature dish from Chinois, a rack of lamb with a pomegranate-soy marinade and honey-mint vinaigrette, exemplifies his fusion cuisine philosophy. Today, Puck operates numerous restaurants worldwide and continues to influence the culinary landscape, with aspirations for one of his establishments to earn three Michelin stars. [Extracted from the article]

Additional Information

  • Source:Food & Wine. 2026/03, Vol. 49, Issue 2, p95
  • Document Type:Recipe
  • Subject Area:History
  • Publication Date:2026
  • ISSN:0741-9015
  • Accession Number:191341577
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