February 27, 2017

The INSTANT POT - the Magic, One-Stop Kitchen Solution - Review














The  one-pot cooker  has become a home chef  sensation.

We put it through its paces...



Priya Krisna







February 21, 2017

LONDON - Claude BOSI, Terence CONRAN and the RETURN of BIBENDUM



Seafood platter and lemons









Bibendum has been a London landmark for 30 years. Now, with its relaunch, it is up to chef  Claude Bosi   to bring the stars home...







Tim Adams 




Prawn and advertising poster

Booking a table at the restaurant is simple, you can do it all in seconds on line and in real time...

http://www.bibendum.co.uk/










February 17, 2017

OLIVE OIL Prices Are Going Through the Roof

 

DON GIOACCHINO- GRAND CRU - Italy

Produced by a secular olive grove... pride of  the company.








First came zucchini and eggplant shortages. Then Iceberg lettuce disappeared from European grocery shelves.

Erratic weather in Spain and Italy - the world's biggest producers - is rippling through global olive oil markets...  

Prices for extra virgin olive oil in Italy have soared almost one-third since October...

"Olive oil is becoming a luxury,"





Vines/De Sousa







February 09, 2017

MICHELIN Guide FRANCE 2017 – The NEW STARS









The  Michelin Guide to France 2017 has been released and the big news is that  chef  Yannick Alléno’s   Le 1947  at the Cheval Blanc hotel in  Courchevel in the French Alps is  France’s  newest three star restaurant. 

"It's a great reward after eight years of hard work,"... "I could really express what I wanted in this little restaurant perched in the mountains, with only five tables and 15 employees."...






Tom Jenkins










SPAIN’s Best COFFEE... LA PALMA's AWARD-Winning El Cafe de Don Manuel




 Bean there, done that … Rayco Rodriguez’s El Cafe de Don Manuel








On the Canary Island of La Palma, the owner of the small, sustainably run El Cafe de Don Manuel  makes espressos and barraquitos that buzz with life.

La Palma is the unlikely home of one of Spain’s best baristas...




Richard Mellor



February 08, 2017

A Genetic Fix to Put the TASTE Back in TOMATOES


Some of the many varieties of tomatoes. CreditHarry Klee/University of Florida









Over the decades, taste has drained out of supermarket  tomatoes.

Harry J. Klee, a professor of horticultural sciences at the University of Florida, thinks he can put it back in within a couple of years.

In this week’s issue of the journal Science, Dr. Klee and his colleagues describe flavor chemicals that are deficient in most modern varieties of tomatoes.

The work has taken years...

But maybe it’s too late. In the tasting panels... one of the students working in his laboratory picking out the supermarket tomato as her favorite in one of the taste tests.
“That bothers me a lot,” Dr. Klee said. “Have we trained a whole generation that doesn’t know what a good tomato is?”

For home gardeners, there is already a version available, a cross between the best-tasting heirlooms and a modern variety. In exchange for a donation of $10 or more, Dr. Klee’s laboratory will send a packet of seeds...




NewYorkTimes
Kenneth Chang





January 30, 2017

Italian Delicacies - TREVISO RADICCHIO SALAD



Treviso radicchio PGI 









A look at the so-called 'king of winter'... 


  The most  noble of all is the late-growing Treviso radicchio salad PGI -Protected Geographical Indication a highly valued and expensive product... 






Roberta Schira









January 29, 2017

U.S. TEAM Wins BOCUSE d’Or Competition for First Time



Winners of the Bocuse d’Or in Lyon, France, were teams from the United States, center, in first place; Norway, left, in second; and Iceland, right, in third.
 CreditZsolt Szigetvary/European Pressphoto Agency









A team of American chefs on Wednesday won the biennial  Bocuse d’Or  culinary competition...

In the finals in Lyon, France... a group of 10 chefs and helpers from the United States won the gold medal. Norway took the silver medal, and Iceland won the bronze...

“I promised Monsieur Paul 10 years ago that we’d make it to the top of the podium,” said the  chef Thomas Keller, who is the president of Team U.S.A. “We made it in nine.”...









Florence Fabricant







January 26, 2017

Where in the WORLD to FEAST for CHINESE New Year


A dish of  gong bao chicken is surrounded by liquid nitrogen at A Wong restaurant in London 
Source: Lotus







The Year of the Rooster   will be celebrated by Chinese communities around the world  from Jan. 27...

Food is central to Chinese culture and the holiday is a time for sharing  traditional delicacies representing good fortune...


Here are some great restaurants to welcome the new year...




Vines/Krader/Obiki Pearson/Millson
Soup dumplings -xiao long bao- are the specialty at Din Tai Fung.
Source: Din Tai Fung





January 25, 2017

SHANGHAI Dwellings Vanish, and With Them, a Way of Life


The exterior of the Museum of the First National Congress of the Chinese Communist Party in Shanghai, housed in shikumen saved from the wrecker’s ball because of their roles in the congress’s clandestine first meeting.CreditLauryn Ishak for The New York Times








“Up until the ’90s, 80 percent of the population lived in two or three-story  shikumen, ...  “They were basically city blocks that functioned as gated communities, with guards manning the front entrance. The whole essence of  old  Shanghai  was that life was lived horizontally — all the activity happened at street level.”


In tearing down  shikumen...  government officials are erasing  the architectural form that saw the birth of the  uniquely Chinese version of Communism.

Fortunately... enough examples of Shanghais  historic architecture have survived...  

To walk through Shanghai’s last remaining shikumen -traditional alleyway complexes entered through a stone-framed kumen, or gateway- is to return to the wicked, glamorous “Paris of the Orient”... 








Taras Crescoe
TARAS GRESCOE is the author of “Shanghai Grand: Forbidden Love and International Intrigue in a Doomed World” (St. Martin’s Press).











January 22, 2017

Discovering CHAMPAGNE






When you think of Champagne, you imagine  a part of  France   that is the exclusive domain of an elite circle of initiates dedicated to the bubbly cult...


On the contrary, once you get there, you discover a region  that is  quite different  from anything you imagined, an enjoyable place to stay. 

The Coteaux, Maisons et Caves de Champagne...  a UNESCO world heritage site since 2015, represents the human and geographical landscape, which varies considerably from one area to another...


Champagne region in France - Harvesting. How did it come to pass that the popping of a champagne cork marks so many rites of passage? The sound equals celebration, euphoria, love, friends and family. The sour-sweet bubbles taste of glamour, success and decadence. I have come to Epernay, the "capital" of Champagne, in Champagne-Ardenne, north-east of Paris, to explore the place where the global love affair with bubbly began.:


If you are on your first visit to Champagne, we suggest a short yet densely packed itinerary between the two main cities of the region, Reims and Epernay.



Giorgia Cannarella







Savoir-faire-unique
Moët and Chandon



Bollinger







January 20, 2017

A SUSHI MASTER’s FIVE Simple RULES for Not Embarrassing Yourself


Sushi that’s not asking for an extra dose of soy sauce.
Photographer: Evan Sung






Please...  for the love of God...  do not ask for more soy sauce...


If there’s one type of restaurant where  rules  matter, it’s a   sushi bar.

Consider the legendary Sukiyabashi Jiro in Tokyo... subject of the documentary Jiro Dreams of Sushi, cooks apprentice for a decade at minimum and must become expert at handling the fish before they’re even allowed to pick up a knife and cut it.

Daisuke Nakazawa did his time at Jiro...  though less strict... the man still has rules... Expect them to be in effect at his upcoming  restaurant at the Trump International Hotel   in Washington, D.C...




Now behave...

Be on time... Seriously

Don’t ask for wasabi or soy sauce


Anticipate any unwanted  selections—and say so

Pair your sushi with Champagne

Talk to the chef—but  don’t offer  to buy him  a drink





Kate Krader

Afficher l'image d'origine
Chef Daisuke Nakazawa.

 Photographer: Daniel Krieger