Tahiti and its islands blend the flavors of Europe, Polynesia and Asia to create spellbinding dishes. Each island has its own culinary secrets and uses their ingredients subtly. In traditional Polynesian cuisine, tropical tastes are mixed with splashes from Southeast Asia and the charms and refinement of France.
Absinthe, The Green Fairy, is an ancient, popular drink and its legendary history endows it with magical powers.
Puerto Rico’s Horned Dorset Primavera restaurant is the best place to enjoy the flavors of the Caribbean… with a French accent. This innovative fare is the oeuvre of its chef, who left “Daniel”, in New York, to create this exquisite fusion cuisine.
Though it was presented for the first time last year in New York, it wasn’t until the end of this year that the flavor of this premium product from the Absolut family was officially introduced into our country
Corstorphine House was built in 1863 by John Sidec, It remained in the hands of the Sidec family until it and was purchased by the Presbyterian Church in 1997. After a while, the new owner converted it into an exclusive hotel with eight luxurious rooms.
The world of cocktails is as rich as its history, and its origins are full of stories and anecdotes that are mostly dubious. For example, there are the many versions of the origin of the word “cocktail".
Perched on top of a hill. Hotel Art Las Cumbres features a wonderful view of beautiful Punta del Este, the sea and the Sauce Lagoon. When the sun sets, candles light the tables, the Atlantic breeze subsides and the summer evenings are illuminated by that special romantic light that does not fade away until quite late.
We reserve our passions, and pleasures are something to be desired, to be dreamt about...
A special reservoir of Lafite wines from Les Domaines Barons de Rotchschild arrives to Mexico, and it will be commercialized by Grupo La Europea. Exclusive information given by their General Manager José Ramón Ruiz Caso.
Camp Jabulani has won the title of the best gourmet restaurant at the same time that it is recognized as one of South Africa’s top lodges. Chef Chris Smith has a special way of preparing impala steak with savory herbs and his duck with red fruit sauce is delightful.