Tuesday, July 27th, 2010
Chef Santi Santamaria looked to his Catalan roots and love of fresh seafood to design the menu. His cooking, in traditional Catalan style, is simple yet sophisticated, and dominated by his respect for the seasonality of food. … the 46 hectares site…
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Tags: Act, Adi, Ala, Ali, Ama, Ano, Arc, Arch, Ares, Ari, Aria, Ass, Atala, Atl, Atlantis, Att, Bl, Blog, Blog Archive, Bu, Cat, Catalan, Che, Chef, Chefs, Chi, Chive, Cl, Cla, Coo, Cookin, Cooking, Cta, Cti, Desi, Din, Dis, Disco, Discover, Dom, Domin, Ea, Ec, Ecti, Ell, Elli, Entertainment, Esp, Fo, Foo, Fr, Fresh Seafood, Fur, Giorgio Locatelli, Hectares, Hef, Hiv, Hive, Ica, Ig, Imp, Ina, Ing, Ith, Lan, Lass, Ld, Lit, Lm, Loc, Lov, Love, Lu, Luding, Mari, Mic, Miche, Michel Rostang, Mina, Mp, Mpl, Mu, Muse, Musem, Nate, Nobu, Oca, Od, Oke, Om, Ome, Oo, Ot, Ots, Ow, Pal, Palm, Par, Phi, Pl, Ra, Reno, Renown, Renowned World, Res, Respect, Rg, Ria, Rk, Roo, Roots, Rt, Santi, Santi Santamaria, Sco, Seafood Cooking, Seaso, Seasonality, Sem, Sia, Sig, Sim, Sit, Sona, Sop, Ss, Ssi, Stan, Sti, Tam, Tamar, Tang, Tar, Ted, Ter, Tio, Traditio, Tradition, Tt, Ty, Urth, Water Park, Wit, Wn, Worl, World Class Chefs
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Wednesday, January 25th, 2012
Le 10 mai 2010, nous avons été accueillis à 10 heures par Monsieur Norbert PREVOT, Ancien Chef des Travaux du Lycée Hôtelier Raymond Mondon de Metz qui nous a fait une conférence très intéressante sur : L’ALIMENTATION à TRAVERS LES AGES … Alexandre Dumaine, Fernand Point, Raymond Oliver, Paul Bocuse, Michel Guérard, Joël Robuchon, Roger Verger, Alain Chapel puis Michel Bras, Pierre Gagnaire, Bernard Loiseau, Alain Ducasse,qui ont porté l’art culinaire au firmament …
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Tags: Alain Chapel, Alain Ducasse, Art Culinaire, Bernard Loiseau, Dumaine, Ecti, Fernand Point, Firmament, Joel Robuchon, Metz, Michel Bras, Michel Guerard, Moselle, Oliver Paul, Paul Bocuse, Pierre Gagnaire, Prevot, Raymond Mondon, Raymond Oliver, Verger
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