"When you travel a lot," Joel Robuchon says, "you pick up ideas all over the place." Thai ingredients were the inspiration for this beguiling dish. Yet even though the cream sauce and finishing oil are infused with lemongrass, the refinement of the cooking is entirely French.
A new restaurant at the iconic George V hotel in Paris has opened its doors since mid-October.
Desserts by excellency come from England; to spend tea time in Ipswich, Cambridge, Suffolk or London -to name a few regions- promises to wrap our palettes in sweetness; thing is, during December, everything goes.
Gucci opened its first full-service restaurant in Shanghai, China.
In celebration of the House’s tricentenary, Cellar Master Benoît Fil has crafted a unique version of the legendary cognac Martell Cordon Bleu. The reinterpretation of the exquisite blend pays tribute to the House’s history and Edouard Martell’s legendary creation, by using 300 year-old oak barrels to rest the liquid, and through the beautiful, original packaging it is presented in.
Michelin inspectors have given Switzerland a new three-starred restaurant, bestowing their highest honor on Le Cheval Blanc in Basel.
There is something quite unusual in a bitter taste, sometimes they can be sweet and indulging. This is what bitters are, each one if different; subtle or intense, bitter in the just precision and in some cases, these are the best, with a soul that breathes into your drink or a spirit of direct taste.
The weekend is about to begin and our culinary intellect is ready be put to the test. We want to share a recipe that was born in the Catalan Pyrenees; an offer created by Chef Josep Maria Boix. This suggestion is not only simple to create, but delicious.
John Malkovich is the protagonist of this film directed by r Robert Rodriguez, which will be released in the year 2115. The project is called “100 year: the movie you will not see”, inspired in the Mastery of Time, is part of a communication strategy on behalf of the cognac LOUIS XIII.
Argentina and Uruguay are synonym of excellent grills. We know that in different latitudes of the world, barbecues exist, and although meat is delicious prepared in every way; this is by far the best. Truth be told, the South Cone is internationally known by the cuts of meat they use; highlighted by its preparation, flavour, texture and other elements that characterize it as the best around the globe. We want to share with you a little bit of Pampa wisdom that we have learned throughout our most recent travels to Argentina and Uruguay: