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Planète cuisine
Wednesday, November 4th, 2009C’est le chef de file de la nouvelle cuisine californienne. A l’instar d’un Alain Passard et de ses potagers, David Kinch cultive et fait à manger : 100 variétés de tomates, des dizaines de variétés de légumes pour l’un des restaurants …
O Legado da Nouvelle Cuisine
Friday, October 16th, 2009Embora tenhamos o ano de 1972 como data de partida, sabemos que antes disso alguns chefs já praticavam as novas técnicas e apresentações, tais como Ferdinand Point, Alain Chapel, Alain Senderens, Michel Guérard, entre outros. …
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 …
I primi dieci cuochi d'Italia – Papero Giallo
Monday, September 28th, 2009Fabien, con tutto il bene che voglio a Marco Stabile dell’Ora d’Aria di Firenze (dove ho mangiato benissimo qualche settimana fa), vedo un po’ azzardato inserirlo nella discussione fra i migliori chef… Lode a Bonilli che ha messo in classifica …. Ezio santin, che ha iniziato poco prima di Marchesi, rappresentava la linea italiana in cucina contrapposta alla Nouvelle Cuisine marchesiana. Angelo Paracucchi è stato il più grande conoscitore di prodotti e grande cuoco. …
Verge, Lucien
Thursday, July 9th, 2009Lucien VergeL'EscargotChicago IL While many French restaurants were transformed by the influence of nouvelle cuisine, Lucien Verge’s L’Escargot remained a bastion of the simple, honest food of provincial French cooking. In fact, customers were so thrilled by his cassoulet that they did not allow him to remove it from the menu, even during the hot [...]
Milne, Paul
Thursday, July 9th, 2009Paul MilneThe Oaks Bed & BreakfastRoyal Oak MDas taped at 208 TalbotSt. Michael's, MD http://www.the-oaks.com When Great Chefs taped Paul Milne at 208 Talbot for Great Chefs of the East, finding "casual gourmet dining" in St. Michaels, Maryland, was a rare treat. Critics loved it — one critic noted that it should be calld "nouvelle [...]
Yagihashi, Takashi
Thursday, July 9th, 2009Takashi YagihashiTributeFarmington Hills MI Takashi Yagihashi has travelled a culinary path that has taken him through some of the finest kitchens in every corner of the world. In 2003 that path led him to the stage at the James Beard Awards, accepting the award as Best Chef, Mid-west. Yagihashi describes his high-concept food as “contemporary [...]
Rockenwagner, Hans
Tuesday, June 30th, 2009Hans Rockenwagner taped at Rockenwagner Santa Monica CA http://www.rockenwagner.com It´s one of the sad things about the internet: ‚“special characters,‚” like an umlaut, those ‚“two dots‚” that appear over letters in some languages, can´t reliably be interpreted by the wide variety of computers. If you could see them, there would be two of these dots [...]
