December 15, 2017

CAP FERRET, the Cape Cod of FRANCE

The Dune du Pilat, which, at 110 meters high, is Europe’s tallest sand dune. Credit
Sabine Mirless

The beachy headland west of  Bordeaux forgoes glamour for the simpler things... surfing, fishermen’s cottages and freshly shucked  oysters.

While the French have largely relinquished the Côte d’Azur to foreigners... they’ve kept one of their country’s best escapes for themselves... Cap Ferret, a windswept, pine-covered peninsula off the coast of southwest France.

Not to be confused with Cap Ferrat, its flashier southeastern counterpart... 

Bianca Bosker

La Cabane d’Hortense’s signature fresh oysters. 
Sabine Mirlesse

November 29, 2017

NEW YORK - PEKING DUCK Is About to Become New York’s Most Obsessed-Over Dish

This is your  DaDong  duck  in the oven. 
Source: DaDong

The buzz about Manhattan’s  DaDong, a palace devoted to the savory Chinese treat, is already deafening.

New York has seen nothing in recent memory that compares to buzz for the Peking duck that will be the specialty at DaDong, set to open on Dec. 11... at Three Bryant Park.

The place is fully reserved until February, though the restaurant has  room for daily walk-ins...

Kate Krader

November 26, 2017

ENEKO BAR - At Long Last... a Place in TOKYO to Savor Classic BASQUE PINTXOS

Basque Country nibbles: Eneko Bar brings pintxos to Tokyo. 

Finally, TOKYO has a   pintxos bar  worthy of the name.

And what a name... Creative culinary genius Eneko Atxa holds three Michelin stars for his restaurant Azurmendi in the heart of the Basque Country.

Now he also has a Tokyo outpost for his contemporary, inventive cuisine...

Robbie Swinnerton

Photographs source ENEKO BAR

November 23, 2017


The findings supported other studies showing the health benefits of drinking coffee.
 The findings supported other studies showing the health benefits of drinking coffee. Photograph: Wu Hong/EPA

Research based on 200 previous studies worldwide says frequent drinkers less  likely to get diabetes, heart disease, dementia and some cancers...

November 22, 2017


Pain grillé au saumon fumé et au cresson

Un  SANDWICH  qui sort de l'ordinaire  au  saumon fumé  et  au  cresson...

Vous allez vraiment vous régaler !

November 14, 2017

You’re Doing THANKSGIVING Wrong, Says Anthony BOURDAIN

Anthony Bourdain knows how to host a Thanksgiving meal. 
Photographer: Bobby Fisher

Get to know the term “STUNT  turkey,” and don’t be too generous with your guests...

If there’s one meal at which family drama is on full display, it’s THANKSGIVING. Expectations and emotions run high...

Even Anthony Bourdain... feels the pressure to pull off the most anticipated meal of the year. In fact, he dedicated a whole chapter to Thanksgiving in the book I co-wrote with him last year, Appetites: A Cookbook...

Laurie Woolever

Appetites: A Cookbook, by Anthony Bourdain and Laurie Woolever.

November 07, 2017


Rovos Rail: A Tasting Trail through Africa

On this  African odyssey from South Africa  up to  Tanzania  on the east coast, we take you on a Tasting Trail on the majestic Rovos Rail.

It’s a dream bucket-list trip if ever there was one, traversing the bulk of Southern Africa on one of the last remaining  truly luxurious  trains.

On the pine-green Rovos Rail coach, you’re surrounded by polished mahogany panels and shiny brass, smart, muted florals and plaid as the 3,500 miles - 5,633 kilometers- whoosh by over  15 days  of  delicious dining and pampered service.

Ishay Govender

November 04, 2017

In France, a COGNAC TASTING TOUR at the Source

A warehouse at Louis Royer. CreditRodolphe Escher for The New York Times

“There’s an air of mystery around  Cognac,”...  “It’s a popular spirit and on every restaurant menu, but people aren’t aware of its intricacies or history the way they are about wine.”

The first thing to know... is that for a brandy to be called a Cognac, it must be produced in the Cognac region...

Shivani Vora

October 12, 2017

‘America: The Cookbook’ Is the Must-Have Kitchen Bible for Woke Foodies

At 768 pages, America: The Cookbook is a bona fide event and another major play by Phaidon Press Ltd.
Illustration: Zoran Pungerčar

It’s a welcome addition. Langholtz  and her team have taken a democratic approach, inspired as much by spiral-bound church cookbooks as by recent lavishly produced how-tos published by neo-regionalist star chefs... 

 The gastronomic litany is echoed in her introduction to America: The Cookbook, in which she urges Americans to consider the good eatin’ they may be missing out on by simple virtue of geography...

In format, America  is pleasingly uncomplicated: It’s divided into thematic sections -starters, main courses, desserts, breakfast, etc.-, and each recipe bears a little state-shaped marker denoting its place of origin.

The recipes are blessedly unwordy and to the point...

David Kamp

Gabrielle Langholtz devotes pages to not just regional classics but also the food of refugees and immigrants.

October 02, 2017

HENNESSY's Limited-Edition Master Blender's Selection No. 2 Is Finally Here

Consistency is the hallmark of  exceptional  Cognac. But when you’ve been making it for as long as the house of  Hennessy...  you get to experiment every now and then.

No. 1’s much-awaited sequel is finally here... the Master Blender’s Selection No. 2, which is noticeably spicier —with bright -and bold- hints of clove, nutmeg, and licorice...

As with the first edition, Master Blender’s Selection  No. 2 will only be available in the United States  in extremely limited quantities—and not all U.S. markets will receive an allocation.

Karla Alindahao

September 28, 2017

PARIS - A Floating BOULANGERIE Will Open on La SEINE

Une boulangerie flottante va ouvrir sur la Seine

Paris  est une ville pleine de  surprises !

Après l'appel à projets innovants de "Réinventer la Seine", le comité a annoncé l'ouverture d'une boulangerie-pâtisserie flottante d'ici 2019.

Découvrez les détails de cette initiative hors du commun...

Mathilde Bourge

September 25, 2017

The Allure of BLACK-COLORED Food

Food in inky tones can’t help but capture the imagination — no wonder, then, that a number of specialty farmers and food and cheese makers have bred or created attention-seizing comestibles. From far left: thousand-year-old eggs, charcoal-blended cheddar, black tomatoes, Bone Char Pearl cheese, black Silkie chicken and black corn. 
CreditPhotograph by Flora Hanitijo. Styled by Suzy Kim.

Why is it so hard to resist  the taste of  darkness?

WE KNOW ONLY a few grim details of the Hell Banquet, which took place in the first century A.D....

The host... 
 the glowering, paranoid Roman emperor Domitian, never happier than when executing opponents in the senate.

The setting... 
a room black from floor to ceiling, lit by low-burning lamps, with each guest’s name engraved on a ­tombstone-like stela.

The food... 
 of the kind normally offered to the dead, and entirely black.

Was there a lesson, beyond the power of rule by dread? That to truly enjoy a meal, we must approach it as our last? That earthly pleasures are heightened when we remember that everything will one day fade to black?...

Ligaya Mishan