NICE COD SALAD from Stomako on Vimeo.
RAGNIES - Tous deux âgés de 25 ans et passionnés de gastronomie, Aurélie en salle et Adrien en cuisine, ont, en février 2010, ouvert le restaurant au nom évocateur « La part des Anges » Situé sur la place d’un des plus beaux villages de Wallonie, à Ragnies, cet établissement est un petit havre de paix.
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.
Le 14/06/2013 à 14:02 - Anaïs Korkut
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.
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…
Street-food
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 !
By CLAUDIA RODEN
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.
Du 16 au 22 septembre prochain, les restaurateurs bretons se mobilisent pour participer à l’opération « Tous au Restaurant ». Initiée par Alain Ducasse en 2010, l’opération a pour but de promouvoir « les belles tables de France ».
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.
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.
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: http://www.thephuketnews.com/michelin-star-chef-david-thompson-presents-thai-charity-dinner-at-paresa-phuket-39914.php#sthash.My6T1QoQ.dpuf