Today, we have received a beautiful gift, some chocolates from Michel Cluizel, the manufacturer of fine gourmet chocolates.
Tag Archives: gourmet
MAISON KITSUNÉ & PERNOD ABSINTHE – LIMITED EDITION BOTTLE AND COLLECTION
Maison Kitsuné team up with Pernod Absinthe to create a collection and limited edition bottle in celebration of the potent green brew. Described as “the first-ever high-end capsule fashion collection inspired by a liquor,” the original design will be splashed across men’s and womenswear and applied to 1,805 bottles to celebrate the brand’s launch year. A whole load of films, print visuals, music and worldwide launches will accompany the collection, allowing folk everywhere to have their faces melted off by one of France’s favourite tipples.
Dior opens an ephemeral boutique in the heart of Saint-Tropez.
[dropcap]O[/dropcap]nce again, Dior takes up residence in Saint-Tropez and settles in the intimate atmosphere of the gardens of the Embassy. In an eighteenth century in an atmosphere Dior opens its temporary boutique that allows both to buy the latest creations from the houseand enjoy little culinary moments.
Peter Marino has handled the interior design and was inspired by the famous boutique on Avenue Montaigne which includes femininity and modernity in shades of gray and “toile” .The spaces are filled with contemporary works such as the table Hubert Le Galland Lawrence Chauvat mirror.
The “Plus” of this year: the ephemeral concept store expands with a new room exclusively dedicated to ready-to-wear.
On the other side of the street, moved the temporary boutique Dior Homme. The selection of ready-to-wear and accessories reflects the inspiration and aesthetics of Dior Homme.
Le « Dior des Lices »
For the second consecutive year, the triple starred Chef, Yannick Alleno, will settle in the gardens of the Dior boutique in St. Tropez.
He will welcome customers for a unique moment of relaxation with a glass of champagne, served in the beautiful gardens sculpted by Peter Wirtz.
Yannick Alleno was inspired by Mr. Dior to create its delicious summer menu and just as ephemeral as the shop. At The « Dior des Lices » the privileged can enjoy gourmet moments throughout the day.
Dior à Saint-Tropez 13, rue François Sibilli Tel: + 33 4 98 12 67 67
Cibus International Food Exhibition in Parma
Last week in Parma, Italian top quality producers showed new food product to International retailers, from
balsamic vinegar to extra vergin olive oil, coffee, biscuits and more.
S.T.A.Y. By Yannick Alléno At The Shangri-La Hotel
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Launched last year, the Beijing outpost of the French micro-chain S.T.A.Y. (an acronym for Simple Table Alléno Yannick) at the Shangri-La Hotel manages to stand out in a city that has, in recent years, become a magnet for some of the world’s top chefs. S.T.A.Y.’s attention to detail and focus on creating the ultimate dining experience belies its growing global footprint.
Brian Chan, the designer of S.T.A.Y. Beijing, has deeply incorporated the restaurant’s communal table concept into the ambiance of the space, with large tables and tasteful Lazy Susans allowing for easy access to shared dishes.
S.T.A.Y. Beijing
At the far end of the large and open, yet cozy restaurant lies a “pastry library” showcasing Couteau’s delightful creations and tempting diners during the Sunday brunch dessert buffet. Extending this tastefulness into localization for Beijing foodies, S.T.A.Y. has incorporated some aspects of Chinese dining culture, including chopsticks.
As for the dishes themselves, Highlights included a fresh, cold and crispy red radish canapé dipped in melted butter with a sea salt garnish, a unique variation that simulated a chocolate-covered strawberry, as well as a delicious breaded and deep-fried gougeonette fish served with homemade tartar sauce.
With S.T.A.Y. Beijing still in its first year, Gilbert feels that, as a foreign chef in Beijing, “you really need to spend one year to understand the seasons and the produce. We know the seasons [and] the produce in France, but every country is not really the same.” Both Gilbert and Couteau are dedicated to incorporating the freshest of local and international products into their creations, importing from around the world.
(By Zandie Brockett Via Jingdaliy)
“Salon de thé éphémère” by Fabergé and Ladurée.
[dropcap]F[/dropcap]abergé, The jewelry house, and Ladurée the famous Parisian Pastry shop well known for their macaroons have joined forces to launch an ephemeral Ladurée tea room called ”Les délices de Fabergé”
The tea room settles in No. 5 of the rue Pierre Fatio in Geneva in the private lounge of the Faberge store. The union of two houses celebrates the 150-year anniversary of Ladurée. It is in a typical Parisian atmosphere where guests can drink their luxury tea while enjoying a selection of macaroons and champagne. The tearoom will also exhibit the latest designs of Faberge jewlery and watches .
The private lounge will host gourmets on Tuesdays and Wednesdays from 24 April to 16 May 2012 from 15h to 18h.
On reservation only.
Funds raised will be donated to the association Action Innocence children.
http://www.actioninnocence.org
The 20 best restaurants in the World by Elite Traveler.
[dropcap]T[/dropcap]he restaurants selected by Elite traveler were from the reviews that were published, but also with the help of readers of the magazine, which targets the representatives of the usual clients of these restaurants.
The selection of Elite Traveler offers an interesting contrast with other international rankings as the World’s 50 Best Restaurants Restaurant magazine. Thus, the restaurant Noma in Copenhagen run by head Rene Redzepi, dominates the rankings for two years, while absent in the one proposed by Elite Traveler.
Elite Traveler has crowned the restaurant Alinea in Chicago for his “hypermodern and emotional approach to food.”
The restaurant ”The Fat Duck”, of the British chef Heston Blumenthal in Bray, was second for having “pushed the boundaries of British gastronomy” and provided an atmosphere that awakens the senses and reinvents the traditional British classics.
The New York restaurant ”Per Se”, of the chef Thomas Keller, won third place by providing a ”refined luxury”, while the flagship restaurant of this masterpiece, “The FrenchLaundry” in Yountville, California, was ranked 14th. Thomas Keller is also the only chef to have two restaurants in this ranking.
1 Alinea - Chicago, USA
2 The Fat Duck - Bray, UK
3 Per Se - New York, USA
4 Pierre Gagnaire - Paris, France
5 Daniel - New York, USA
6 Le Bernardin - New York, USA
7 El Celler de Can Roca - Girona, Spain
8 Louis XV Alain Ducasse - Monaco
9 Mugaritz - Errenteria, Spain
10 Hof Van Cleve - Kruishoutem, Belgium
11 Alain Ducasse Au Plaza Athenee - Paris, France
12 Jean Georges - New York, USA
13 Matsuhisa Restaurant - Los Angeles, USA
14 The French Laundry-Yountville, United States
15 Al Sorriso - Soriso, Italy
16 The Ledbury - London, UK
17 Restaurant Gordon Ramsay - London, UK
18 The Hotel de Ville - Philippe Rochat - Crissier, Switzerland
19 La Colombe - Cape Town, South Africa
20 L’Auberge du Pont de Collonges - Collonges-au-Mont-d’Or, France
To download the entire issue of the magazine, visit: bit.ly / GVbvQI.
Culture and drinks in Milan
[dropcap]O[/dropcap]nly on Thursdays and Saturdays, in the beautiful setting of the Milanese Royal Palace, “Aperitivo a Palazzo” is the new trendy event where you can have a drink and visit the exhibitions at the museum until 10pm.
LAMBERT AND ASSOCIATES at the new Opera Restaurant in Paris
The integrated modern structure surrounded by the gothic revival style
[dropcap]L[/dropcap]AMBERT AND ASSOCIATES fashion office and trend spotter likes to share plans about nice places to go and here is one : The new opera restaurant !
Charles Garnier, the most famous opera house’s architect in Paris had always wished to build a restaurant inside the opera. Several projects were planned but delayed then aborted during the last century due to financial restrictions.
Now Mr Garnier would be impressed to see how Odile Decq created a newspace using columns, drop ceilings, platforms integrating into a gothic revival structure without touching any of the Napoleon III style’ stones.
Christophe Aribert will surprise you with a creative menu using wide variety of freshly made traditional dishes always inspired by high-quality French cuisine.
A very attentive service will let you enjoy the enchanting and totally unique contemporary settings.
To prolong the excitement of the evening’s performance, the Opera restaurant will will do the trick.
More information at:
Opera restaurant Upper level
Structure Opera Restaurant
Dinner at the opera restaurant
Lambert and Associates at the Opera Garnier restaurant