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Mostrando postagens de maio, 2015

Kevin Saunderson ft Inner City - Big Fun (Simian Remix)

mais champagne por favor senhor

hoje acordey um entojo.preciso me acostumar com clima londrino

INNER CITY-BIG FUN,MAGIC JUAN REMIX,(classic)

Special Event and Public Relations Coordinator

The Special Events and Public Relations Coordinator provides support for all key functions of the Marketing and Public Relations department. The ideal candidate must have strong written and communication skills, ability to multi-task and work well with internal departments, and working knowledge of Microsoft Suite, WordPress and social media platforms. He/she will report directly to Director of PR and Marketing. Essential Duties and Responsibilities:  • Provides support for all key functions of the Marketing & Public Relations department working closely with the Creative Director and Brand Manager  • Assists with all logistics related to special events: planning, information gathering, travel coordination, onsite signage and budget reconciliation  • Develops written verbiage for all facets of marketing collateral including: bios and restaurant information, website, eblasts and presentations  • Provide basic design and production support for printed collateral ...

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ConcretismoNoXingu, dia demoda

Pique-nique du restaurant Alain Ducasse au Plaza Athénée sur le thème de la Naturalité, dans le jardin de la Reine à Versailles. Au programme : visite du potager, récolte de la pomme de terre bonnotte de Noirmoutier et déjeuner champêtre dans le verger. En présence de Catherine Pégard, de François Delahaye, d'Alain Baraton et d'Alain Ducasse. Découvrez le menu du pique-nique réalisé sur place par le chef du restaurant Romain Meder et ses équipes : www.alain-ducasse.com/…/de…/files/15.05.27-versailles-vf.pdf goo.gl/S6qlS5

Inner City - Big Fun (1988)

Langoustines... Only the freshest... — em Le Bernardin.

toro^

INNER CITY-BIG FUN,MAGIC JUAN REMIX,(classic)

INNER CITY-BIG FUN,MAGIC JUAN REMIX,(classic)

Inner City - Big Fun (1988)

Inner City - Big Fun (1988)

Benoit Bistro 23 de maio às 11:00 · Our Pastry Chef Jean-Loup Teterel's chocolate mousse with no added sugar is a sweet recipe for Memorial Day Weekend get-togethers. (Serves 8) Ingredients 1.5 cups (300g) heavy cream 2/3 cup (150g) whole milk 6 eggs 6 oz. (175g) milk chocolate 12 oz. (350g) dark chocolate Procedure 1. Heat a saucepan one-third full with hot water, and in a bowl set on top, melt together the milk and dark chocolates, stirring over the barely simmering water, until smooth. Remove from heat. 2. Separate egg yolks and whites. Whisk the yolks. 3. Over medium heat, bring cream and milk to a boil. Remove from heat and fold the chocolate mixture into the egg yolks. 4. In a separate bowl, beat the egg whites until frothy. Continue to beat until they start to hold their shape, but not completely stiff. Fold beaten egg whites into the chocolate mixture until incorporated, but don’t overdo it or the mousse will lose volume. 5. Transfer the mousse to eight individual serving dishes, and refrigerate for at least six hours, until firm. Then remove 15 minutes before serving. 6. Serve the chocolate mousse with just a small adornment. Dark chocolate shavings year-round, orange zest in winter or fresh cherries in summer. 7. Storage: the mousse au chocolat can be refrigerated for up to 3 days.

Rosé all day every day this season starting with the unofficial launch of summer this weekend. Our Sommelier Guillem Kerambrun is pouring a gentle, lacy 2014 Saint André de Figuière full of pretty fruit and faint minerals ($14 glass). #roseallday #memorialdayweekend #wereopenforbusiness

bravo^ boys

< Dessert > Avis aux amateurs de l'association chocolat / agrumes, découvrez le dessert à la carte de mon restaurant gastronomique : Lait caillé au café Kent d'Unna / Feuille de sablé choco / Noix de pécan / Pamplemousse confit.

Arroser: to baste

Taste of Paris - Les recettes de nos chefs. Un grand merci aux nombreux visiteurs qui sont venus goûter la cuisine de nos chefs sur Taste of Paris. Pour prolonger l’expérience, Romain Meder et Francis Fauvel vous livrent la recette de leurs plats signature qui ont rencontré un franc succès pendant l’événement. Pour Alain Ducasse au Plaza Athénée : la recette du Pois chiche des Hautes-Alpes, pagre mariné et citron caviar. https://vimeo.com/128274271 Pour Aux Lyonnais : la recette des Œufs cocotte aux morilles et ficelle toastée. https://vimeo.com/128264368 Merci à l’Académie du Goût pour la réalisation de ces images. http://goo.gl/S6qlS5 www.auxlyonnais.com www.academiedugout.fr

Bouquet de fruits et légumes de Maman Françoise à ma façon, d'Adrien Trouilloud

https://vimeo.com/128609730 VFS Film Production - Advanced Cine Wksps from Rodrigo Rocha-Campos

Wild king Salmon "Ishiyaki" style, lambs quarters, Pioppini Mushrooms, Caribou Moss and Wasabi "Bearnaise" @lerouxeddy @restaurantdaniel @societeorignal @meadowsandmore — em Restaurant Daniel.

Hot stone cooking has probably been around in many cultures for centuries. In Japanese this method of cooking is called Ishiyaki and can be used to cook almost anything from steaks to vegetables. Thanks to my friend Shin Ichiro Takagi from Zeniya restaurant for introducing to me this method of cooking. At daniel we cooked our Alaskan King Salmon on it. — com Shinichiro Takagi em Restaurant Daniel.

Sebastien, since we all know at Daniel that your favorite dessert is the "Baba Au Rhum", Ghaya and Jayce decide to supersize a bit to celebrate your return in France, you have been a great colleague and friend and wish you all my best to your next endeavor with Chef Guy Lassausaie in Chasselay @sebmathieu @ghayaoliveira @jaycebaudry — com Ghaya Feriani, Jayce Baudry e Sebastien Mathieu em Restaurant Daniel.

Caribou Moss also know as Reindeer Moss can be used in the making of Aquavit, here at Daniel we use them as a chips for our #Alaska King Salmon dish @lerouxeddy @societeorignal — em Restaurant Daniel.

Yellowfin Tuna with shiso "Bavarois", young radishes, Meyer lemon coulis, white sturgeon caviar and Uni Bottarga. @lerouxeddy #JeanFrancoisBruel @societeorignal

Our close supplier and Friends Alex and Cyril from Societe Orignal created a Sea Urchin bottarga made exclusively with Green Sea Urchin from northern coast of Canada near Tadoussac and sea salt, then air-dried for over 2 month. We used them grated over our Tuna carpaccio and caviar. @societeorignal @lerouxeddy

Au cœur de l’Andana, véritable coin de paradis en Toscane, la Trattoria Toscana rouvre ses portes et offre à ses convives une cuisine authentique et généreuse réalisée par le chef Gianluca Bennardo. Une cuisine inspirée de la richesse du répertoire et du terroir Toscan à découvrir jusque fin septembre 2015. www.alain-ducasse.com/fr/restaurant/la-trattoria-toscana www.andana.it

Museum of Contemporary Art San Diego

Franck Iglesias cssis sponge cake, yogurt cream, lime tequila gelee, rhubarb.

It's a good day on the water

#mariáaltacostura

JADORE LIMOGES

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