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Santorini’s gorgeous cliffs and international reputation have made it one of the busiest islands in Greece, even riding out the Greek financial crisis with only a small dent in its usual crowds. But Santorinians are savvy and decided to see if they could encourage even more visitors to discover some of the inner bliss of the island. What makes people happy? Food. So the Municipality of Santorini declared this year, 2013, as the Year of Gastronomy for the island in the Cyclades.

Santorini is ideal for a gastronomic push – its local products all take on the character of the unique volcanic soil, the slightly sulfurous atmosphere, and extremely dry conditions. These factors affect everything from how vines are cultivated to the intense flavors and thicker skins of some of the vegetables grown here.

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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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at UMAMIcatessen
Posted by Tiffany Wang on June 5th, 2013

Join Micah Wexler for his second stint at The Residency at UMAMIcatessen in DTLA now through August. Celebrate the contributions of past iconic culinary figures and their contributions to the culinary arts of today with this rotating series. This Thursday June 6th, pay homage to Marie Antoine Careme with Chef Wexler’s one time tribute menu. Please call for reservations and seatings. 852 S. Broadway, Los Angeles, CA 90014

June 6

Marie Antoine Careme (1974-1833) – One of the most influential chefs to ever live, Careme’s genius was the spirit behind the movement of Grand Cuisine. Careme first made his name as a pastry chef in Paris. He is credited with inventing the first recipes for meringue, nougat, and croquantes. His pastry architectural pieces were the first of their kind in France, and he became the chef to France’s most elite politicians and members of high society. Careme became equally known for his influence in savory food as well. He invented numerous French sauces, and was the first to categorize all sauces as derivatives of the four French “Mother Sauces.” He died at age 48 in Paris from inhaling too many fumes from the coals which he used to cook.

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The Soi Dog Foundation charity dinner is to be held at the “Millionaire’s Mile” hideaway, Paresa Resort.

PHUKET: Michelin Star Chef, David Thompson, will be presenting a charity dinner at Phuket’s hideaway on the breathtaking “Millionaire’s Mile”, Paresa Resort, in aid of a non-profit charitable animal organisation, Soi Dog Foundation on June 14. – See more at:

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By Susan Hathaway
For the Mercury News
Posted: 06/04/2013 03:00:00 PM PDT
Updated: 06/04/2013 03:26:07 PM PDT

Chef David Kinch photographed at his restaurant, Manresa, in Los Gatos, Calif., on Saturday, May 25, 2013. (Dan Honda/Bay Area News Group)

tasty new food venture that, he says with droll delight, “has turned out to be quite the roaring success.”

Backstabbing and profanity may be the route to becoming a television top chef, but David Kinch did it the slow, old-fashioned way, honing his craft over a few decades into the culinary equivalent of a 10th-degree black belt.

In recent years, Kinch and his renowned Los Gatos restaurant, Manresa, have perched at or near the top of all the “best” lists — garnering two Michelin stars for six straight years and multiple James Beard awards — and he has become something of a mild-mannered cooking deity.

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