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Smoked Salmon Tart from Chef Antoine Bouterin
Thursday, October 22nd, 2009LE PERIGORD, ONE OF NEW YORK’S GRAND OLD DINING ESTABLISHMENTS, IS RELUCTANT TO FOLLOW THE VAGARIES OF FOOD FASHION. ANTOINE BOUTERIN IS EXECUTIVE CHEF. HE WAS BORN IN PROVENCE AND WORKED IN HIS GRAND MOTHER’S RESTAURANT AT AGE 14. HE OFFERS WHAT ONE CRITIC CALLS GRAND MOTHER HAUTE CUISINE. AN EXAMPLE, HIS APPETIZER, SMOKED SALMON [...]
Top chef Ferran Adria 'poisons' El Bulli diners with additives
Wednesday, October 21st, 2009Top chef Ferran Adria ‘poisons’ El Bulli diners with additives – Times Online# In the world of haute cuisine it ranks as the ultimate heresy. A food writer has had the temerity to accuse Ferran Adria, often described as the world’s best …
UK shows: only six episodes per season?
Saturday, October 17th, 2009There is such a thing as British haute cuisine – just look at Hester Blumenthal, who is a chef in the style of Ferran Adrià (El Bulli) – and TV gourmet chef competitions are wildly popular. 2 Replies. Post: # 3784649 …
Criollisimo Restaurant, New Britain — Courant.com
Monday, October 12th, 2009Martinez, who trained at the French Culinary Institute, says Alfredo Ayala, who opened one of the first gourmet Puerto Rican restaurants on the island, is considered to be the godfather of the modern Puerto Rican food movement. Inspired by Ayala, a new generation of chefs — including Benet, chef-owner of Pikayo in San Juan, and Carmen Gonzalez, owner-chef of Carmen the Restaurant in Coral Gables, Fla. — is transforming the humble food of the island to haute cuisine. …
Restaurant Michael a contemporary twist on haute cuisine brings …
Saturday, October 3rd, 2009… three in his grandfather’s little family restaurant, then at the Culinary Institute of America, and in restaurant tours under Maxime Riberra in New York and at Le Francais in Wheeling, Ill. under the direction of the famed, Jean Banchet and Roland Liccioni. … From his beginnings in New York City, Chef Michael Lachowicz went on to work in Lyon, France with a friend named Pierre Orsi, and then as Chef de Cuisine back home at the Highwood, Ill. restaurant, Allouette. …
Food Intelligence: Connaissez-vous le magicien d'EL Bulli ?
Wednesday, September 30th, 2009Nous voici pénétrant le cœur du dispositif du Chef Catalan, le Taller, le mytique atelier de Barcelone ou il s’emploi à réconcilier haute cuisine et nouvelle cuisine. Le magicien d’El Bulli : un artiste ? (invité en 2007 à la Documenta de Cassel, l’une des plus importantes …. Cucina Troisgros – Si Jean Giono conte une Provence inventée, en géographe de l’imaginaire, Michel Troisgros dresse une carte de la cuisine italienne, le pays de sa mère, m… Il y a 6 jours …
Boston French Restaurants – Nouvelle Cuisine – Bistros and Brasseries
Tuesday, September 29th, 2009French restaurants in Boston – From Parisian-inspired haute cuisine to rustic Provençal and Mediterranean bistro fare, Boston’s French (and non-French) chefs will delight you; Petit Robert Bistro – Chef Jacky Robert serves up affordable …
Portay, Sylvain
Thursday, July 9th, 2009Sylvain PortayCulinary Institute of America Greystone, St. Helena CAtaped at Le Cirque 2000, New York City NYhttp://www.ciachef.edu At thirty-one, Sylvain Portay attained “instant” star status, according to Newsday, when he became executive chef of Le Cirque (later named Le Cirque 2000) in New York City. Some might have thought it was hubris for so young [...]
Chaveau, Francis
Thursday, July 9th, 2009Francis ChaveauLa Belle OteroHotel JuanaJuan-des-Pins, Francehttp://ichotelsgroup.com/h/d/ic/1/en/hotel/ceqha?_requestid=379163 Looking out across the sea from its seventh floor aerie at the Hotel Carlton, La Belle Otero is celebrated for its “evolved Provencal” dishes. In this formal dining room, Chef Francis Chauveau transforms the rustic Provencal dishes into haute cuisine, refining them by his own brand of alchemy into [...]
Lacombe, Jean-Paul
Tuesday, June 30th, 2009Jean-Paul Lacombe Leon de Lyon Lyon, France http://www.leondelyon.com Leon de Lyon is perfection, a succession of beautifully appointed intimate dining rooms which are the stage for chef Jean-Paul Lacombe as he creates his perfectly prepared dishes. The chef, the place, the food, all illustrate his nation´s culinary heritage. Lacombe´s personal history is intertwined with his [...]
