January 29, 2015

PARIS - A New Place for the Fashion Set to Eat



Michelin-rated chef Jean-François Piège.





Charmed by their shape and attracted by their purported powers, the Parisian chef  Jean-François Piège has been collecting four-leaf clover objects for many years — but the success of his new restaurant Clover is due to a lot more than just luck...



Clover is located at 5 rue Perronet, 7th Arrondissement, Paris,
jeanfrancoispiege.com.



Restaurant Clover - PARIS










January 28, 2015

SOUTH AFRICA - Fine-Art Landscapes for Postcard Prices



The Swartberg Pass remains one of South Africa’s most spectacular mountain passes, complete with hair-raising turns - Samantha Reinders




Along Route 62popular with locals but virtually unknown to foreign visitors — there are plenty of towns and very reasonable prices...











January 06, 2015

MADRID - A New Restaurant Features a Rotating Cast of Regional Chefs


The Table - Madrid






THE PROJECT

a pop up table - a pop up chef - a pop up menu -
 a pop up restaurant


A Kitchen, a Restaurant, a Hotel, a City...universe enough to host our brightest stars.
Six of our most promising up and coming chefs stay chez nous for a month, invading our kitchen and restaurant and making them home, and allowing us to get a glimpse into their world. 
The very best that Santiago, Cantabria, Bilbao, Barcelona, Cáceres have to offer make Hotel Urso, Madrid´s youngest and most dynamic five star hotel, into their culinary embassy.







January 05, 2015

BROTH - The New Liquid Lunch



WHAT’S HOT | Chef Tony Maws’s game bird consommé
WHAT’S HOT | Chef Tony Maws’s game bird consommé
 MICHAEL PIAZZA FOR THE WALL STREET JOURNAL




Chefs are finally sharing their recipe for surviving winter...

healthy, high-protein broths.


Here are three to make at home...

 from Marco Canora, David Vandenabeele and Tony Maws









December 18, 2014

“An Homage to France” - The New Japanese Masters of French Cuisine



From left: Meticulous desserts at Neige d'Ete; chef Ryuji Teshima, who serves continuously evolving tasting menus out of the new Restaurant Pages.
From left: Meticulous desserts at Neige d'Ete; chef Ryuji Teshima, who serves continuously evolving tasting menus out of the new Restaurant Pages. CreditFrom left: Courtesy of Niege d'Ete; Rina Nurra




Japan has been quietly playing a lead role in French cuisine by supplying a  tribe of talented young chefs to French restaurant kitchens...

Many of them then stay on... in Paris... three of whom have recently opened some of the French capital’s - best and most original - new restaurants...











December 05, 2014

CARDAMARO - A Cocktail Option





Cardamaro is both an amaro and a fortified wine -like vermouth or Sherryfrom the Piedmont region of Italy 

Made from Moscato... infused with cardoon, blessed thistle and other herbs, giving it a nutty, spicy flavor...











December 01, 2014

A Perfect Long Weekend in PORTO


The wine is steeped in British influence, and you’ll see names such as Croft, Taylor’s and Warre’s emblazoned across bottles and rooftops.
The wine is steeped in British influence, and you’ll see names such as Croft, Taylor’s and Warre’s emblazoned across bottles and rooftops. OLEG BOLDYREV / ALAMY




Porto is a fascinating and charming city. With its bustling back streets, Gothic churches, riverside cafes, and its long-standing trade in port wine...
 every turn reveals a different layer of history.










November 08, 2014

NOMA’s René REDZEPI Never Stops Experimenting


image




Danish chef René Redzepi is back on top with 90 new avant-garde recipes and a pop-up eatery in Japan.

His endless experimentation has helped Noma regain the title of world’s best restaurant.










November 06, 2014

Chef Nina PARKER on SAINT-TROPEZ


Saint-Tropez in France
Saint-Tropez, is ‘a beautiful, small fishing town’ for chef Nina Paker.





The bay is still filled with yachts... 

Saint-Tropez  definitely has something special about it, particularly the elegant old town around rue des Remparts, is romantic.

A beautiful, small fishing town with all these amazing restaurants, cafes, bakeries and chocolateries. 










PRAGUE’s Restaurant Revival



Twenty-five years after the fall of the Berlin Wall, Prague is a place where people stop to read menus... 
The resurrection of the local restaurant scene continues to come as a delicious surprise.









November 03, 2014

What's NEW in NEW YORK



The Statue of Liberty.
The Statue of Liberty. Photo: Getty Images





Before it was New York,
 it was New Orange,
 and before that, New Amsterdam.

It has always been "new" something, a city obsessed with newness, with novelty and progress, the capital of the New World. 

By the time you read this, all these attractions will probably be old hat to New Yorkers. That's how it works here: something opens, and two days later people are looking to the next big thing.










October 30, 2014

Mexican Chef Enrique OLVERA’s Rhapsodic Ode to Mole



The chef Enrique Olvera, whose New York restaurant Cosme opens Oct. 28, serves his celebrated mole alone, accompanied only by tortillas.
The Mexican chef has been widely hailed as one of the most innovative kitchen practitioners around. 
Credit Alexandre Meneghini for The New York Times





Chef Enrique Olvera, whose New York restaurant  Cosme opened Oct. 28, serves his celebrated mole accompanied only by tortillas...









October 28, 2014

Cádiz and the Costa de la Luz Guide





Over it are big skies which
- given the guaranteed 300 days of sun a year
are almost always blue and bright 
- hence the name given to this stretch of the Atlantic coast -
 Costa de la Luz 
- coast of light -.











October 26, 2014

Pillow CHEESECAKE with Salted Butter Caramel Sauce



Another delicious Cheesecake





"It has to be fluffy...
can't be dense or a block..."

"yeah...Pillow Soft..."

"gotta have some chocolate, somewhere..."

" and a hint of citrus..."

"pass me another salted caramel - brought back from Normandy -..."










October 23, 2014

36 Hours in FLORENCE - Italy -





 The Tuscan capital appears to be flourishing.
Once-neglected landmarks have been repurposed.
 
The historic Mercato Centrale - market hall - unveiled a new floor with the region’s top food artisans,
and
 a new opera house began hosting regular performances...