A while ago I stumbled on Hugo Alexandre Cruz’s Vimeo page, this talented artist creates among other nicely framed topics a taste of Portugal’s cuisine, bringing the recipes to life in an animated, up-tempo and mouth-watering way. Cruz’s scenes are accompanied by fresh typography and holiday desirous music!

Check out some examples here:

Simple Shrimp Extravaganza VIDELICIOUS by Hugo Alexandre Cruz from Hugo Alexandre Cruz on Vimeo.

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The Grill in the Semiramis Hotel on the Corniche offers patrons a perfect foray into French cuisine.

The Grill offers a wide array of delicious French food that is bound to tickle the taste buds and fill the stomach  (Photo from Semiramis Hotel)

By Fanny Ohier

Located high above the city, the large windows of The Grill offer visitors a beautiful view of the Nile. Soothed by hushed jazzy melodies and candlelight, the undeniable class of the restaurant is enhanced by the warm welcome of the staff. In this cosy yet elegant setting guests are invited to enjoy and savour French gastronomy. The prices match the quality of the dishes served, which are made entirely from organic products.

To start, we enjoyed shrimp as an appetiser; the gourmet smoky taste made it seem as though they had been baked in a wood-fired oven. The presentation of the dish was ornamental and inventive, and set the tone for the rest of the dinner. Throughout the meal, original touches pleasantly surprised us and gave the conventional French cuisine a local taste.

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By Susan Lutz

I’ve never really understood the lure of molecular gastronomy. I’ll admit that the science behind it is fascinating, but as food it just never rocked my world. While dining on cotton candy foie gras at a restaurant known for molecular gastronomy, I ordered an Old-Fashioned. By the time I’d swallowed the chemically engineered “cherry” at the bottom of the drink, I’d had a brainstorm. This experience would be a lot more fun if the chef would simply sit beside me and explain why the seemingly solid maraschino cherry magically disappeared in my mouth. In fact, I wanted to know everything about the scientific principals that made crazy concoctions like this possible.

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Le 14/06/2013 à 14:02 - 

Alors qu’actuellement n’importe quel établissement servant de la nourriture peut se faire appeler “restaurant”, le député-maire (UMP) du Touquet, Daniel Fasquelle, est à l’origine d’un amendement prévoyant de restreindre cette appellation uniquement à ceux qui cuisinent leurs plats sur place et à partir de produits bruts. Interview.

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Pondu par Annelise

Annelise a passé quelques jours à Valence en Espagne pour découvrir la ville. Elle commence par vous parler de la gastronomie, assez typique ! Attention, cet article est certifié « À ne pas lire l’estomac vide ».

J’ai passé un peu de temps sous le soleil de Valence, histoire de vous parler un peu de la ville. Au programme ? Beaucoup de visites pour savoir ce qu’il faut voir et ramener, et une découverte de la gastronomie locale. Aujourd’hui, je vais plutôt vous parler de la bouffe ! Accrochez vos papilles : cette ville a beaucoup, beaucoup d’avantages de ce côté…


Si vous êtes du genre à manger sur le pouce, Valence possède bon nombre de petits spots pour manger quelque chose de rapide, tranquillement. Vous retrouvez donc les traditionnels hot dogs, pizzas, KFC, Mc Doanld’s ou encore Burger King… Les prix des enseignes célèbres ne sont pas très différents de chez nous, du coup il vaut mieux tester les stands locaux !

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WHEN THE QUEEN ELIZABETH HALL at the Southbank Centre in London put on a series of concerts called “Words and Music,” they invited me to join a Spanish flamenco player and a lute player from Baghdad in an event they advertised as “A Night in Andalusia” and to speak between their pieces about my gastronomic experiences in Andalusia.

I talked about Ziryab, a lute player from Baghdad who fled from the court of Harun al-Rashid in the ninth century and joined the court of Córdoba and is credited for introducing new music and new dishes to Spain. I described the dishes I discovered, giving the recipe for a salmorejo that was served at a flamenco festival in Córdoba, and which I also found in every bar and tavern in that city. At the end of the concert, a middle-aged woman came to tell me that she had been moved to tears on hearing the recipe. She was from the province of Córdoba and had lived in Britain for many years.

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A small gathering of invited guests at Angelina’s Pizzeria in Toro Park ooh’d and aah’d — not over Chef José Aranda’s pizza, but instead over his visually stunning display of fusion cuisine and molecular gastronomy at his food show/dinner on May 23.

“Fusion cuisine” is the combining of foods from two or more cultures into new, fresh dishes. Most people are familiar with, for example, Tex-Mex cooking, or Hawaiian Chef Roy Yamaguchi’s East/West combinations. At its best, fusion unites two or more classic dishes into something new and wonderful. At its worst, it’s novelty for its own sake, well-deserving of the “confusion cuisine” nickname it’s earned among critics. Aranda’s largely successful menu showed both creativity and respect for the food.

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