January 15, 2018

A RESTAURANT Where the BATHROOM SOAP Complements the Meal

The Danish chef Adam Aamann hand-makes soap for his new restaurant, Aamanns 1921, in the kitchen of his family home in Copenhagen. Aamann uses essential oils such as bergamot, cedar and thyme — all of which are organic.CreditMikkel Heriba

“I like to get a bit of a surprise when I go to the bathroom at a restaurant,” the Danish chef  Adam Aamann explains when asked why he has taken a hands-on approach — quite literally — to the restrooms in his new restaurant.

Diners freshening up at Aamanns 1921... Copenhagen are given a choice of two liquid soaps.

One smells of lemon, cedar, bergamot and thyme... the other carries notes of lemon, bergamot, orange and rosemary. Both were handmade by Aamann himself...

James Clasper

Aamanns 1921_restaurant_web_homepage

December 23, 2017

Special - RECIPES Christmas and New Year's Eve

Saint-Jacques en millefeuille de truffe
Une recette luxueuse de noix de Saint-Jacques fondantes en millefeuille de truffe et cresson.

For  Christmas and New Year's Eve... une sélection de recettes de fêtes classiques ou originales, faciles ou dignes d’un chef étoilé...

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.