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RICE AND FINE DINING: A CELEBRATION OF RECIPES AND IDEAS Toast the rice in a wide pot with extra virgin and onion, add wine and evaporate. Add salt and saffron threads and continue cooking. Next, add 30 grams of saffron reduction and then vegetable gelatine broth, one ladle at a time. Once cooked, remove from heat and vigorously stir in the butter, parmesan and lemon juice. PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that SAKE PAIRING, THE ULTIMATE GUIDEL'OSIER, TOKYO
L’Osier, Tokyo. Exceptional Fine dining Japan Tokyo. Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with JapaneseSUSHI GOD SAITO
The firmness and the seasoning of the rice strike a perfect balance with the fish. Some of the fish is served very fresh, some is aged. Saito-san ages his tuna for a week or even more, depending on the particular case, then marinates it briefly in the soy sauce; kohada or gizzard shad is marinated for 2 days before serving. TICKETS BY FERRAN ADRIÀ Tickets by Ferran Adrià. When Ferran Adrià closed his legendary El Bulli ( where I had a chance to dine in 2010 ) everyone was guessing what he and his brother Albert were going to do next. Their answer – a tapas bar called Tickets (Avinguda Parallel, 164 08015 Barcelona, Spain; tel.+34 932 92 42 53), opened in 2011 at the same place where MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com. LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA Francesca Bray: the inimitable power of rice. An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and human civilisation. ABOUT - LUXEAT / AISTE MISEVICIUTE “I’ve always been attracted to heightened sensory experiences, transient beauty, based on timeless tradition. Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” Lithuanian ex-supermodel and world-food ambassador, Aiste Miseviciute’s first blog, dubbed Who said that models don’t eat? BOUILLABAISSE IN TETOU Address : Avenue des Frères Roustan, Golfe-Juan ,06220; tel. 04 93 63 71 16. Images from the last night dinner. Rouille. The starter- “salade Nicoise”. The soup. Red mullet, john dory and lobster. Rockfish ( my favorite for bouillabaisse), bream and crab. If you still have place for a dessert and you have to be a real grourmet todare a
RICE AND FINE DINING: A CELEBRATION OF RECIPES AND IDEAS Toast the rice in a wide pot with extra virgin and onion, add wine and evaporate. Add salt and saffron threads and continue cooking. Next, add 30 grams of saffron reduction and then vegetable gelatine broth, one ladle at a time. Once cooked, remove from heat and vigorously stir in the butter, parmesan and lemon juice. PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that SAKE PAIRING, THE ULTIMATE GUIDEL'OSIER, TOKYO
L’Osier, Tokyo. Exceptional Fine dining Japan Tokyo. Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with JapaneseSUSHI GOD SAITO
The firmness and the seasoning of the rice strike a perfect balance with the fish. Some of the fish is served very fresh, some is aged. Saito-san ages his tuna for a week or even more, depending on the particular case, then marinates it briefly in the soy sauce; kohada or gizzard shad is marinated for 2 days before serving. TICKETS BY FERRAN ADRIÀ Tickets by Ferran Adrià. When Ferran Adrià closed his legendary El Bulli ( where I had a chance to dine in 2010 ) everyone was guessing what he and his brother Albert were going to do next. Their answer – a tapas bar called Tickets (Avinguda Parallel, 164 08015 Barcelona, Spain; tel.+34 932 92 42 53), opened in 2011 at the same place where MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com. THE MASTERCLASS OF OLIVE OIL Olive oil is a staple ingredient in Mediterranian cooking, and was once so plentiful in southern Italy that it was used to fuel street lamps. The olive tree has been harvested for its oil for millenia, and the product is integral to Greek, Italian, Turkish and Spanish recipes: around 2.5 million tonnes of olive oil are consumed worldwideeach year.
EVENTS ARCHIVE
Le Nonne Di Bologna. Luxeat focused on Italy’s Emilia Romagna region, with a unique event highlighted by story-telling the culture through tradition and innovation. Three grandmas and matriarchs thus, prepared and shared an entire menu of great products, in a direct demonstration of their love, deep appreciation and dedication forhandmade pasta.
EXCEPTIONAL
Recipe for 6 people 6 thick bread slices420 g mushrooms420 g onions600 ml white wine420 g Beaufort cheese1 l of liquid cream1 Reblochon50 g butter Mix Reblochon with the cream and pass through a sieve. Fry the onions and the mushrooms in butter. Toast the bread and grateBeaufort. Heat. 12.
SAKE PAIRING, THE ULTIMATE GUIDE Sake pairing should be a perfect balance between the aroma, the texture and the flavours. Sake cleans the palate and also works as umami expander or a softener of strong flavours. Most importantly, it complements the food. In food we can find certain interactions that would make the drink taste harder or softer. PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words thatCASUAL DINING
Joel Robuchon is a man of fashion. And the fashion of the moment is called Japanese food. Yoshi is the first Joel Robuchon’s Japanese restaurant in the world. LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne, PIZZA: A PRACTICAL GUIDE FOR YOUR NEXT ITALIAN ADVENTURE Pizza by Gabriele Bonci. Edoardo Celadon. Born in 1997, Edoardo is an Italian Chef and content Creator. He promotes a Tasty, Complete, Happy, Healthy, Sustainable and Natural table. Continuously exploring the World, with a focus on his native land, in search of. “Graceful ingredients to be cooked with Love, fulfilling the Soul.”. BEST PARIS PASTRY SHOPS: PAST, PRESENT AND FUTURE! Gérard Mulot. Paris is the place to go for the world’s best pastry. With so many prestigious pâtissiers present in the capital, choosing where to indulge can be a challenge. Classic addresses like La Durée, Fauchon or Lenôtre still have their place on any best-of list, but they are being joined by a new wave of chefs who are putting their own twist on traditional pastry. AT THE LEGENDARY SUKIYABASHI JIRO GINZA The father and the son – Jiro Ono and Yoshikazu Ono. My post about the sushi restaurant in Tokyo where Barack Obama and Shinzo Abe had a dinner last night.. Sukiyabashi Jiro is one of the best sushi restaurants in Tokyo and, without any question, the most famous in the world thanks to the documentary Jiro Dreams of Sushi.According to the Wall Street Journal, the two heads of state had a LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA Francesca Bray: the inimitable power of rice. An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and human civilisation. ABOUT - LUXEAT / AISTE MISEVICIUTE “I’ve always been attracted to heightened sensory experiences, transient beauty, based on timeless tradition. Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” Lithuanian ex-supermodel and world-food ambassador, Aiste Miseviciute’s first blog, dubbed Who said that models don’t eat? BOUILLABAISSE IN TETOU Address : Avenue des Frères Roustan, Golfe-Juan ,06220; tel. 04 93 63 71 16. Images from the last night dinner. Rouille. The starter- “salade Nicoise”. The soup. Red mullet, john dory and lobster. Rockfish ( my favorite for bouillabaisse), bream and crab. If you still have place for a dessert and you have to be a real grourmet todare a
RICE AND FINE DINING: A CELEBRATION OF RECIPES AND IDEAS Toast the rice in a wide pot with extra virgin and onion, add wine and evaporate. Add salt and saffron threads and continue cooking. Next, add 30 grams of saffron reduction and then vegetable gelatine broth, one ladle at a time. Once cooked, remove from heat and vigorously stir in the butter, parmesan and lemon juice. SAKE PAIRING, THE ULTIMATE GUIDE PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that CONFESSIONS OF A MICHELIN INSPECTOR Confessions of a Michelin Inspector. Gaining a Michelin star, or three, isn’t simply a mark of excellence, it means your restaurant status goes automatically from a great choice to a must. We had the great pleasure to speak to Chris Watson, ex-Michelin Guide inspector, about the complexity of this rating system, the weight of allocatingstars
L'OSIER, TOKYO
L’Osier, Tokyo. Exceptional Fine dining Japan Tokyo. Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with Japanese TICKETS BY FERRAN ADRIÀ Tickets by Ferran Adrià. When Ferran Adrià closed his legendary El Bulli ( where I had a chance to dine in 2010 ) everyone was guessing what he and his brother Albert were going to do next. Their answer – a tapas bar called Tickets (Avinguda Parallel, 164 08015 Barcelona, Spain; tel.+34 932 92 42 53), opened in 2011 at the same place where MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com. LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA Francesca Bray: the inimitable power of rice. An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and human civilisation. ABOUT - LUXEAT / AISTE MISEVICIUTE “I’ve always been attracted to heightened sensory experiences, transient beauty, based on timeless tradition. Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” Lithuanian ex-supermodel and world-food ambassador, Aiste Miseviciute’s first blog, dubbed Who said that models don’t eat? BOUILLABAISSE IN TETOU Address : Avenue des Frères Roustan, Golfe-Juan ,06220; tel. 04 93 63 71 16. Images from the last night dinner. Rouille. The starter- “salade Nicoise”. The soup. Red mullet, john dory and lobster. Rockfish ( my favorite for bouillabaisse), bream and crab. If you still have place for a dessert and you have to be a real grourmet todare a
RICE AND FINE DINING: A CELEBRATION OF RECIPES AND IDEAS Toast the rice in a wide pot with extra virgin and onion, add wine and evaporate. Add salt and saffron threads and continue cooking. Next, add 30 grams of saffron reduction and then vegetable gelatine broth, one ladle at a time. Once cooked, remove from heat and vigorously stir in the butter, parmesan and lemon juice. SAKE PAIRING, THE ULTIMATE GUIDE PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that CONFESSIONS OF A MICHELIN INSPECTOR Confessions of a Michelin Inspector. Gaining a Michelin star, or three, isn’t simply a mark of excellence, it means your restaurant status goes automatically from a great choice to a must. We had the great pleasure to speak to Chris Watson, ex-Michelin Guide inspector, about the complexity of this rating system, the weight of allocatingstars
L'OSIER, TOKYO
L’Osier, Tokyo. Exceptional Fine dining Japan Tokyo. Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with Japanese TICKETS BY FERRAN ADRIÀ Tickets by Ferran Adrià. When Ferran Adrià closed his legendary El Bulli ( where I had a chance to dine in 2010 ) everyone was guessing what he and his brother Albert were going to do next. Their answer – a tapas bar called Tickets (Avinguda Parallel, 164 08015 Barcelona, Spain; tel.+34 932 92 42 53), opened in 2011 at the same place where MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com.EXCEPTIONAL
Recipe for 6 people 6 thick bread slices420 g mushrooms420 g onions600 ml white wine420 g Beaufort cheese1 l of liquid cream1 Reblochon50 g butter Mix Reblochon with the cream and pass through a sieve. Fry the onions and the mushrooms in butter. Toast the bread and grateBeaufort. Heat. 12.
PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words thatCASUAL DINING
Joel Robuchon is a man of fashion. And the fashion of the moment is called Japanese food. Yoshi is the first Joel Robuchon’s Japanese restaurant in the world. LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne,FINE DINING
L’Arpège. When someone asks me about my fine dining recommendations in Paris, lunch at L’Arpège is always on the top of my list. Alain Passard is the pioneer of ditching proteins and putting humble, sometimes forgotten vegetables in the center of the plate. THE LAST KING OF TUNA, MR YAMAGUCHI The group opened its first restaurant in August 2017, in Azabujuban. Mr. Yamaguchi kindly took time out of his incredibly busy schedule (he only sleeps 3 hours a night!) to share his insights into eating and buying tuna today. Fresh tuna at the early morning tuna auction atTsukiji market.
SUSHI GOD SAITO
The firmness and the seasoning of the rice strike a perfect balance with the fish. Some of the fish is served very fresh, some is aged. Saito-san ages his tuna for a week or even more, depending on the particular case, then marinates it briefly in the soy sauce; kohada or gizzard shad is marinated for 2 days before serving. 3 MICHELIN STARS BOUILLABAISSE 3 Michelin stars bouillabaisse. Exceptional Fine dining France South of France. Bouillabaisse menu at Le Petit Nice Passédat in Marseille – rich, flavorful soup and perfect local fish caught the same morning. What a beautiful interpretation of this classic provençaldish!
BEST PARIS PASTRY SHOPS: PAST, PRESENT AND FUTURE! Gérard Mulot. Paris is the place to go for the world’s best pastry. With so many prestigious pâtissiers present in the capital, choosing where to indulge can be a challenge. Classic addresses like La Durée, Fauchon or Lenôtre still have their place on any best-of list, but they are being joined by a new wave of chefs who are putting their own twist on traditional pastry. PAUL BOCUSE- THE OLDEST 3 MICHELIN STARRED RESTAURANT IN Paul Bocuse- the oldest 3 Michelin starred restaurant in the world. Fine dining France Good. After a few weeks of speculations about who will be the next holder of 3 stars in France, Michelin results were finally released this Monday. L’Assiette Champenoise is the most recent member of the elite group of restaurants which have the highestaward.
LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA Francesca Bray: the inimitable power of rice. An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and human civilisation. ABOUT - LUXEAT / AISTE MISEVICIUTE “I’ve always been attracted to heightened sensory experiences, transient beauty, based on timeless tradition. Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” Lithuanian ex-supermodel and world-food ambassador, Aiste Miseviciute’s first blog, dubbed Who said that models don’t eat? SAKE PAIRING, THE ULTIMATE GUIDE LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne, PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that BOUILLABAISSE IN TETOU Address : Avenue des Frères Roustan, Golfe-Juan ,06220; tel. 04 93 63 71 16. Images from the last night dinner. Rouille. The starter- “salade Nicoise”. The soup. Red mullet, john dory and lobster. Rockfish ( my favorite for bouillabaisse), bream and crab. If you still have place for a dessert and you have to be a real grourmet todare a
A BEGINNER'S GUIDE TO HIGH-END SUSHI RESTAURANTS IN TOKYO Sake at Yoshitake. Price for a lunch omakase can start from around ¥ 5000 (~40 € ), while dinner – from ¥ 10 000 (~80 € ) and can go up to ¥ 30 000 (~250 €) or over. Sushi omakase at high-end sushi restaurants rarely costs less than ¥ 15 000 or ¥ 20 000. For example, my dinner at Miyako sushi cost me something around ¥ 15 000;at
MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com. THE LAST KING OF TUNA, MR YAMAGUCHI The group opened its first restaurant in August 2017, in Azabujuban. Mr. Yamaguchi kindly took time out of his incredibly busy schedule (he only sleeps 3 hours a night!) to share his insights into eating and buying tuna today. Fresh tuna at the early morning tuna auction atTsukiji market.
SUSHI GOD SAITO
The firmness and the seasoning of the rice strike a perfect balance with the fish. Some of the fish is served very fresh, some is aged. Saito-san ages his tuna for a week or even more, depending on the particular case, then marinates it briefly in the soy sauce; kohada or gizzard shad is marinated for 2 days before serving. LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA Francesca Bray: the inimitable power of rice. An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and human civilisation. ABOUT - LUXEAT / AISTE MISEVICIUTE “I’ve always been attracted to heightened sensory experiences, transient beauty, based on timeless tradition. Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” Lithuanian ex-supermodel and world-food ambassador, Aiste Miseviciute’s first blog, dubbed Who said that models don’t eat? SAKE PAIRING, THE ULTIMATE GUIDE LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne, PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that BOUILLABAISSE IN TETOU Address : Avenue des Frères Roustan, Golfe-Juan ,06220; tel. 04 93 63 71 16. Images from the last night dinner. Rouille. The starter- “salade Nicoise”. The soup. Red mullet, john dory and lobster. Rockfish ( my favorite for bouillabaisse), bream and crab. If you still have place for a dessert and you have to be a real grourmet todare a
A BEGINNER'S GUIDE TO HIGH-END SUSHI RESTAURANTS IN TOKYO Sake at Yoshitake. Price for a lunch omakase can start from around ¥ 5000 (~40 € ), while dinner – from ¥ 10 000 (~80 € ) and can go up to ¥ 30 000 (~250 €) or over. Sushi omakase at high-end sushi restaurants rarely costs less than ¥ 15 000 or ¥ 20 000. For example, my dinner at Miyako sushi cost me something around ¥ 15 000;at
MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com. THE LAST KING OF TUNA, MR YAMAGUCHI The group opened its first restaurant in August 2017, in Azabujuban. Mr. Yamaguchi kindly took time out of his incredibly busy schedule (he only sleeps 3 hours a night!) to share his insights into eating and buying tuna today. Fresh tuna at the early morning tuna auction atTsukiji market.
SUSHI GOD SAITO
The firmness and the seasoning of the rice strike a perfect balance with the fish. Some of the fish is served very fresh, some is aged. Saito-san ages his tuna for a week or even more, depending on the particular case, then marinates it briefly in the soy sauce; kohada or gizzard shad is marinated for 2 days before serving. PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words thatPRESS - LUXEAT
Foodies: The Culinary Jet Set. Aiste starred in the film documentary "Foodies: The Culinary Jet Set", which premiered at the San Sebastian Film Festival and screened in cinemas and on television in over 40countries. Watch.
LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne,CASUAL DINING
Joel Robuchon is a man of fashion. And the fashion of the moment is called Japanese food. Yoshi is the first Joel Robuchon’s Japanese restaurant in the world.L'OSIER, TOKYO
L’Osier, Tokyo. Exceptional Fine dining Japan Tokyo. Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with JapaneseTOKYO - LUXEAT
Yukari Sakamoto: The Secrets of Japanese Home Cooking. Author of Food, Sake, Tokyo, an exploration of Tokyo’s food scene, Yukari Sakamoto is on a mission to demystify Japanese cuisine. Trained at the French Culinary Institute and the American Sommelier Association, she also passed the rigorous exam to become a certified shochu adviser. THE LEGEND OF THE TRUFFLE SOUP The legend of the famous truffle soup was born in 1975 February 25, when French president Valéry Giscard D’Estaing promoted Paul Bocuse to Chevalier de la Légion d’Honneur (the highest decoration in France). For that occasion, the father of French gastronomy was asked to prepare a special meal and one of the WHERE TO EAT IN CAPRI? Aurora. Aurora (Via Fuorlovado, 18/20 80073 Capri;tel. +39 081 837 0181) Located in the heart of the village of Capri, Aurora is the oldest restaurant on the island and the place to see and be seen. Thin crust pizza with fresh buffalo mozzarella is a must! Perfect fordinner. €€.
CONFESSIONS OF A MICHELIN INSPECTOR Confessions of a Michelin Inspector. Gaining a Michelin star, or three, isn’t simply a mark of excellence, it means your restaurant status goes automatically from a great choice to a must. We had the great pleasure to speak to Chris Watson, ex-Michelin Guide inspector, about the complexity of this rating system, the weight of allocatingstars
PAUL BOCUSE- THE OLDEST 3 MICHELIN STARRED RESTAURANT IN Paul Bocuse- the oldest 3 Michelin starred restaurant in the world. Fine dining France Good. After a few weeks of speculations about who will be the next holder of 3 stars in France, Michelin results were finally released this Monday. L’Assiette Champenoise is the most recent member of the elite group of restaurants which have the highestaward.
LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and humancivilisation.
ABOUT - LUXEAT / AISTE MISEVICIUTE “I’ve always been attracted to heightened sensory experiences, transient beauty, based on timeless tradition. Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” Lithuanian ex-supermodel and world-food ambassador, Aiste Miseviciute’s first blog, dubbed Who said that models don’t eat? BOUILLABAISSE IN TETOU More I eat in Tetou, more I am convinced that they serve the best bouillabaisse in the world. No other bouillabaisse restaurants on Cote D’Azur can compare to the bouillabaisse in this legendary restaurant on the beach of Golfe Juan. (owned by the same family since 1920s) Whyyou might
L'OSIER, TOKYO
Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with Japanese perfectionism. It A BEGINNER'S GUIDE TO HIGH-END SUSHI RESTAURANTS IN TOKYO This little “guide” is based on my dining experiences at some of the best sushi restaurants in Tokyo over the last 5 years. It might sound simplistic to Tokyoites, but hopefully useful for those who have never been to this fantastic city! One thing you should know beforegoing to
ALMADRABA: THIRTY CENTURIES OF SUSTAINABILITY Brilliant article on Almadraba and tuna sustainability by Fernando Huidobro, the president of Andalucia gastronomy and tourism academy, who has kindly permitted me to translate it from Spanish and repost it. Some food for thought for all of us. By Fernando HuidobroNo matter how many meanings the word “sustainable” may CONFESSIONS OF A MICHELIN INSPECTOR Gaining a Michelin star, or three, isn’t simply a mark of excellence, it means your restaurant status goes automatically from a great choice to a must. We had the great pleasure to speak to Chris Watson, ex-Michelin Guide inspector, about the complexity of this rating system, the weight of allocating TICKETS BY FERRAN ADRIÀ Black and green spherical olives. When Ferran Adrià closed his legendary El Bulli ( where I had a chance to dine in 2010) everyone was guessing what he and his brother Albert were going to do next.Their answer – a tapas bar called Tickets (Avinguda Parallel, 164 08015 Barcelona, Spain; tel.+34 932 92 42 53), opened in 2011 at the same place where Inopia used to be. THE LAST KING OF TUNA, MR YAMAGUCHI By Pablo Alomar Salvioni We’re all familiar with sake, the alcoholic rice wine which is known as Japan’s national drink. There are myriad different varieties and flavours, and the proper term is Nihonshu orSeishu in Japanese.
MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL We all have been waiting for bars and restaurants to open their outdoors, where we could sip wine and enjoy delicious meals. I’ve collected a list of my favourite places which are opening in April. LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and humancivilisation.
ABOUT - LUXEAT / AISTE MISEVICIUTE “I’ve always been attracted to heightened sensory experiences, transient beauty, based on timeless tradition. Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” Lithuanian ex-supermodel and world-food ambassador, Aiste Miseviciute’s first blog, dubbed Who said that models don’t eat? BOUILLABAISSE IN TETOU More I eat in Tetou, more I am convinced that they serve the best bouillabaisse in the world. No other bouillabaisse restaurants on Cote D’Azur can compare to the bouillabaisse in this legendary restaurant on the beach of Golfe Juan. (owned by the same family since 1920s) Whyyou might
L'OSIER, TOKYO
Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with Japanese perfectionism. It A BEGINNER'S GUIDE TO HIGH-END SUSHI RESTAURANTS IN TOKYO This little “guide” is based on my dining experiences at some of the best sushi restaurants in Tokyo over the last 5 years. It might sound simplistic to Tokyoites, but hopefully useful for those who have never been to this fantastic city! One thing you should know beforegoing to
ALMADRABA: THIRTY CENTURIES OF SUSTAINABILITY Brilliant article on Almadraba and tuna sustainability by Fernando Huidobro, the president of Andalucia gastronomy and tourism academy, who has kindly permitted me to translate it from Spanish and repost it. Some food for thought for all of us. By Fernando HuidobroNo matter how many meanings the word “sustainable” may CONFESSIONS OF A MICHELIN INSPECTOR Gaining a Michelin star, or three, isn’t simply a mark of excellence, it means your restaurant status goes automatically from a great choice to a must. We had the great pleasure to speak to Chris Watson, ex-Michelin Guide inspector, about the complexity of this rating system, the weight of allocating TICKETS BY FERRAN ADRIÀ Black and green spherical olives. When Ferran Adrià closed his legendary El Bulli ( where I had a chance to dine in 2010) everyone was guessing what he and his brother Albert were going to do next.Their answer – a tapas bar called Tickets (Avinguda Parallel, 164 08015 Barcelona, Spain; tel.+34 932 92 42 53), opened in 2011 at the same place where Inopia used to be. THE LAST KING OF TUNA, MR YAMAGUCHI By Pablo Alomar Salvioni We’re all familiar with sake, the alcoholic rice wine which is known as Japan’s national drink. There are myriad different varieties and flavours, and the proper term is Nihonshu orSeishu in Japanese.
MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL We all have been waiting for bars and restaurants to open their outdoors, where we could sip wine and enjoy delicious meals. I’ve collected a list of my favourite places which are opening in April.EVENTS ARCHIVE
Exclusive gastronomic experience with Assaf Granit. The world-renowned celebrity chef Assaf Granit—owner of a dozen restaurants throughout Europe, television personality and star mentor for all and everything restaurateurs: food research, the integration of cultures, culinary business and entrepreneurship joined forces with Luxeat. LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE In an unassuming part of an unremarkable French town, gastronomic history was made by two brothers and a simple dish of salmon With one notable exception, Roanne train station is exactly as I remember it from my first visit 17 years ago. It’s still eerily quiet, save forthe odd
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SAKE PAIRING, THE ULTIMATE GUIDE by Pablo Alomar Salvioni Beyond pairings with sushi, sake is the perfect drink to bring out the full flavour of any dish. While sake is definitely not wine it can certainly be paired with food in similar ways. Check out this in-depth look at the nectar of Nippon and the EYTHROPE WINE GIVEAWAY Luxeat has teamed up with Eythrope Wine to offer you the chance to win an incredible selection of Italian Wines worth over £500 (UK delivery only)! To enter:1. Fill in the form below2. Follow both Luxeat & Eythrope Wine on Instagram The Giveaway ends on April 10th! EythropeWine imports
ANDREA BEZZECCHI: THE REAL KING OF BALSAMIC VINEGAR By Edoardo Celadon and Phoebe Hunt For those passionate about Italian cuisine, meeting Andrea Bezzecchi at his Balsamic Vinegar factory is similar to how meeting Michelangelo might feel for an artist. The man, the artisan, the location and the end THE LAST KING OF TUNA, MR YAMAGUCHI By Pablo Alomar Salvioni We’re all familiar with sake, the alcoholic rice wine which is known as Japan’s national drink. There are myriad different varieties and flavours, and the proper term is Nihonshu orSeishu in Japanese.
SUSHI GOD SAITO
Forget about the infamous Jiro Ono and his 30 minute sushi omakase, the most wanted sushi shop reservation in Tokyo not only among foreign, but also Japanese sushi connaisseurs is at Sushi Saito.My first time at Sushi Saito was in 2011 when it was still located in a garage near the American embassy and relatively easy (or rather “possible”) to get in. BEST PARIS PASTRY SHOPS: PAST, PRESENT AND FUTURE! Gérard Mulot. Paris is the place to go for the world’s best pastry. With so many prestigious pâtissiers present in the capital, choosing where to indulge can be a challenge. Classic addresses like La Durée, Fauchon or Lenôtre still have their place on any best-of list, but they are being joined by a new wave of chefs who are putting their own twist on traditional pastry. 3 MICHELIN STARS BOUILLABAISSE Bouillabaisse menu at Le Petit Nice Passédat in Marseille – rich, flavorful soup and perfect local fish caught the same morning. What a beautiful interpretation of this classic provençal dish!* About
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FRESH NEW START: INGREDIENTS 1st EDITION SUBSCRIBER EXCLUSIVE MAY 23, ‘20 SAM KASS TALKING ABOUT FOOD AND THE FUTURE Sam Kass, the man who made The Garden is now making eggs with his small children in a locked-down long island. The news personality, investor, political advisor, executive director of Michelle Obama's Let's Move! campaign and White House chef, hardly needs anintroduction.
A THEORY OF INGREDIENTS Avant-garde chefs with a technique-oriented approach aim to go beyond simply sourcing quality ingredients, to direct their attention to elements of surprise and creativity. THE 5 BEST ROSÉ WINES OF 2020 Even a global pandemic can’t dampen interest in the pink wine juggernaut. According to VinePair’s internal data, rosé is off to an earlier than usual start to its strongest seasonal period. LUXEAT LONDON DELIVERY AND TAKEAWAY LIST While these days dining out is not an option, here are some of my favourite restaurants in London which offer delivery or takeaway. *To be updated regularly. Subscribe to Luxeat Newsletter to receive exclusive culinary stories and carefully curated restaurant recommendationsAS SEEN IN
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Gastronomy is both an art form and a reflection of our civilization and cultural backgrounds. I have discovered that behind every ingredient, every dish, every restaurant, there is a fascinating story, an exciting personal quest.More
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CULINARY JOURNEYS BRINGS JAPAN’S FINEST CUISINE TO EUROPE There is an irony about Japanese cuisine: it is ubiquitous but at the same it’s one of the least-understood of the world’s great gastronomic cultures. Sushi is easily available from Norwich to Novosibirsk, but finding real Japanese cuisine is very difficult. Culinary Journeys events in collaboration with All Nippon Airways…Read more
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