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Postagens

Mostrando postagens de dezembro, 2014

ufa finalmente xegamos aa ZAMBIA

Stevie Wonder - Love Light In Flight (Mario Basanov Edit)

My beautiful concord Grapes!!!

halibute

Taxidermy Speckled Sea Trout Mounts

Monkfish (Lophius americanus).

Omble Chevalier

felizes novidades

NV Franciacorta, Miolo, Tenuta Villa Crespia , Italy, Lombardia 79 NV Franciacorta, Berlucchi’61, Rosé, Brut , Italy, Lombardia 85 NV Franciacorta, Berlucchi’61, Brut , Italy, Lombardia 98 2004 Moët & Chandon, Grand Vintage, Brut , France 102 NV Taittinger, Brut Réserve , France 102 NV Bollinger, Special Cuvée, Brut , France 109 2008 Pierre Gimonnet, Gastronome, Brut , France 109 2009 Gusbourne Estate, Blanc de Blancs, Appledore , England, Kent 120 NV Charles Heidsieck, Brut Réserve , France 126 2004 Moët & Chandon, Grand Vintage Rosé, Brut , France 127 NV Lallier, Blanc de Blancs, Brut , France 132 NV Fleury, Rosé de Saignée, Brut , France 138 2005 Fleury, Grand Cru, Blanc de Blancs, Brut , France 152 NV Paul Déthune, Grand Cru, Cuvée Prestige, Princesse des Thunes, Brut , France 168 2009 Vilmart, Grand Cellier d’Or, Brut , France 180 NV Drappier, Quattuor, Blanc de Quatre Blancs, Brut , France, Champagne & Sparkling ...

NITRO POACHED APERITIFS Vodka and Lime Sour, Gin and Tonic, Tequila and Grapefruit RED CABBAGE GAZPACHO Pommery Grain Mustard Ice Cream JELLY OF QUAIL, CRAYFISH CREAM Oak Moss and Truffle Toast SNAIL PORRIDGE Iberico Bellota Ham, Shaved Fennel SCALLOP Birch Syrup, Bergamot and Coral Royale MAD HATTER'S TEA PARTY (c.1892) Mock Turtle Soup, Pocket Watch and Toast Sandwich "SOUND OF THE SEA" SALMON POACHED IN A LIQUORICE GEL Artichoke, Vanilla Mayonnaise and Golden Trout Roe UMBLE PIE HOT AND ICED TEA EGGS IN VERJUS (c.1726), ...

Nous vous attendons le 1er Janvier pour notre brunch du Nouvel An!

Book #NewYearsEve at Benoit. It's all the things you want. benoitny.com or (646) 943-7373

Chilled #ShigokuOysters "En Gelee", Fennel Mousseline, #SeaUrchin, #FingerLime, cucumber and #WhiteSturgeon caviar. @restaurantdaniel @JeanFrancoisBruel @danielboulud @lerouxeddy #lesgrandestablesdumonde #relaischateaux #restauranthunt #gastroart #foodpic #foodphotography #theartofplating #gastronomy

#Shigoku, meaning "ultimate" in Japanese, is a perfect name for these succulent Pacific-grown oysters. On the menu tonight at Daniel @restaurantdaniel @danielboulud @lerouxeddy @pierlessfishbk

Our Chef de Partie Daniel mastered the technique of the sweet potato "soufflées" for the grilled yellowfin Tuna and "beurre #MarchandDeVin. @restaurantdaniel @danielboulud @lerouxeddy #augusteescoffier @danielmoreno #foodpic #relaischateaux #foodphotography #theartofplating #lesgrandestablesdumonde #gastronomy @michelinstarfood

Square Tray , use of two precious materials. Each piece is unique and crafted according to the Japanese traditionnal know-how.

Can't wait to feel the sun on my skin!

le petit prince

We talk with Philippe Bertineau, executive chef of New York's Benoit, about his work and travel. (Photo: L. Hughes) Philippe Bertineau is the chef at New York City's acclaimed Benoit. Chef Philippe brings his seasoned culinary training and experience to the kitchen of Alain Ducasse's Benoit, where his menu demonstrates his love of classic French cuisine. Together, Ducasse and Chef Philippe have introduced a new menu that combines the freshest seasonal ingredients with the traditions of classic French bistro fare. Philippe Bertineau was raised on his family's farm in the Poitou Charentes regions of central-western France and has culinary training from all over France, including the prestigious kitchen of the Hotel du Palais in Biarritz. Early on, he developed a repertoire of southwestern specialties apparent today in his delicious foie gras and duck preparations. His kitchen experience includes the Auberge de Provence in London and three-Michelin-starred Restaurant Vanel in Toulouse. When Philippe moved to New York he worked as a sous chef for Park Bistro, which has three stars from The New York Times, and helped open Daniel, with four New York Times stars, in 1993. In 1997, he left to take the position of Executive Chef at Payard Pâtisserie & Bistro. In 1998, he was awarded the White Truffle award by the Italian consulate in New York. Before becoming the Executive Chef at Benoit, he was Executive Chef of Keith McNally's Balthazar. We talk with Bertineau about his work and travel. Where and what is the best drink or bottle of wine you've ever had? A bottle of1982 Louis Roederer Cristal Champagne at the Hôtel du Palais in Biarritz. I was just starting in the profession and a customer left a good amount of Champagne, so I tasted it. What is one place that's specifically influenced your craft? I grew up on a farm where my parents raised rabbits, ducks, chickens, pigs, goats (for cheese) and my father made a red table wine for family and friend's consumption. It definitely wasn't a place where you would find us eating strawberries in December. What's the strangest thing you've ever tasted? Where? Did you like it? Not strange by any means, but rather unique: a Mousseron mushroom ravioli dish at Restaurant Trois Gros in Roanne in 2005 wherein the raviolis were made of cow's milk curd. I just wish I could taste it for the first time all over again. What's your favorite food? Soup (hot or cold) and stew (from anywhere) for the depth of flavor and for the level of comfort they provide at any time of year.

Star Chef Jocelyn Herland

CAMPEONATO BRASILEIRO COPA DU BRESIL TEMUS PERNAS DE PAU PRAH TUDO ISSO?AXEY UM XOXO UM MIOJO

"Stop smoking!"

BONJOUR

NADA DO QUE NOS ORGULHAR

Beaucoup de choses que Christophe cuisine sont un peu inspirées du Japon. Il adore utiliser les fruits et l'élégance mais aussi la simplicité.

Stevie Wonder - Love Light In Flight (Mario Basanov Edit)

Entrées Macaroni, truffe noire et foie gras de canard 110 € Caviar Gold, garniture à la Russe, 50gr 220 € et plus, selon demande Maquereaux de petit bateau, 60 € pulpe d’aubergine fumée en tartare Foie gras de canard poché/grillé au thé de l’Aubrac 70 € sauce dolce forte Maïs et tofu en fin velouté 45 € Epeautre de Lunel et légumes de nos maraichers 55 € cuisinés en romertopf Le meilleur de la famille Riant vivement sauté, 45 € condiment satay Poissons Saint-pierre, 110 € sarrasin grillé, condiment, olive noire/citron/algues Homard de nos côtes rôti, 135 € cèpes et belle de Fontenay, suc savoureux Bar de ligne cuit à plat, 120 € pousses de la baie de Somme et coques Viandes Filet de bœuf de Salers Rossini, 120 € pommes soufflées Canard de Challans à l’orange, par personne 85 € la cuisse en fin ravioli Pigeon André Malraux 90 € Poitrine de Col vert frottée de poivres/genièvre 90 € navets au sautoir Entrecôte de Veau fermier poêlée, vrai jus 125 € Menu Dégustation 220 € 4 mets de la carte et 2 desserts sélectionnés par les chefs Ou Menu Dégustation et ses vins 375 € une déclinaison de vins au verre en harmonie avec vos mets Chef Christophe Moret Plats servis pour deux personnes minimum Les classiques du restaurant Lasserre Les plats végan n’utilisent pas les produits issus des animaux. Nous garantissons l’origine française de toutes nos viandes Taxe et service 15% compris

Park Ave

secrets

En cuisine avec Christope Michalak et son équipe! Behind the scenes in the kitchen with Christophe Michalak and his team!

Come and dine at Beige to enjoy the best views of Ginza.

#Pomelograpefruits straight from San Diego to enlighten out the new Atlantic cod dish @restaurantdaniel @danielboulud @lerouxeddy

Slow Baked Atlantic cod with #pomelo, #oldchatham yogurt, spinach royale. Lemon balm and #licorice emulsion. @restaurantdaniel @oldchathamfarm @lerouxeddy @theartofplating @michelinstarfood

A APAE PEDE SOCORRO A SANTA NA CASA NA U T I NOSSA DEFENDO A PROFISSIONAIIZAÇAÕ NA VERTICAL DE CABO AO RABO DA PRESIDENTA AOS TERCERIZADUS

Un réveillon haute couture au restaurant Alain Ducasse at The Dorchester pour célébrer le nouvel an. Un moment inoubliable dans un décor féérique… Le restaurant Alain Ducasse at The Dorchester prépare un réveillon magique pour la Saint-Sylvestre. Le chef Jocelyn Herland a conçu un menu d'exception sur lequel Christopher Bothwell, le chef sommelier, a imaginé des associations inédites…