Food & Wine at L.A. LIVE

Mayor Antonio Villaraigosa, Sophie Gayot, Wolfgang Puck and his guest, Randy Jackson at the opening ceremony of the Los Angeles Food & Wine
Mayor Antonio Villaraigosa, Sophie Gayot, Wolfgang Puck and his guest, Randy Jackson at the opening ceremony of the Los Angeles Food & Wine

by Sophie Gayot


Last night was the opening of the first Los Angeles Food & Wine which was held at L.A. LIVE. To celebrate the evening, mayor Antonio Villaraigosa and Randy Jackson took the stage. They are both food lovers, and are great supporters of restaurants and the hard working people they employ.


The event was truly red carpet, as the entire area where the chefs and wineries had their booths was completely covered with it, which was great for those wearing high heels. It made the setting quite elegant for sampling Daniel Boulud’s charcuterie, Kerry Simon and Nona Sivley’s tuna tartare with caviar (SIMON L.A.), Lissa Doumani’s savory Japanese pancakes (Terra) and Michael Ginor’s escargots, to name just a few. Kristen Schaefer, The Cosmopolitan of Las Vegas’ mixologist, was serving “The Alameda cocktail” (Hangar One blueberry vodka, green Chartreuse, blueberry and pomegranate juice, fresh lemon, and thyme-infused honey), and not too far away, Maison Marques & Domaines was pouring Louis Roederer Cristal 2004.

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Joyeux Anniversaire Nicolas Feuillatte

Champagne Nicolas Feuillatte's 35th anniversary logo
Champagne Nicolas Feuillatte's 35th anniversary logo

35th Anniversary Party

by Alain Gayot


If you need an excuse for a party or a reason to celebrate, turn to Nicolas Feuillatte. The man himself who created a new Champagne label in the twentieth century was a master at haute parties in the Big Apple, entertaining the likes of Jackie Onassis, Shirley MacLaine, Sophia Loren and Lauren Bacall to name just a few. We took part in the celebrations at a famous John Lautner-designed triangular house perched high in Beverly Hills; a modern house, yet older then the Nicolas Feuillatte Champagne label. The very happy few sampled passed appetizers washed down with the Brut, the Rosé and some Palme D’Or 1999. At 35 years old, the brand is selling more bottles each year than ever before. Today owned by the Centre Vinicole de Champagne, you may find the beverage at a retailer near you, on a restaurant wine list or on your favorite airline. For the occasion, they have created a 35th Anniversary Keepsake Canister, a classic Keepsake Gift box by 2009 Artist of the Year Aspassio Haronitaki for the Rose, and for the holidays, a box of Brut NV with two flutes. We’ll toast to the brand’s achievements: holding the #1 spot in France and #3 worldwide.

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Red, Hot & French

by Sophie Gayot

 

It was indeed hot during the Amateur Competition at Les Etoiles de Mougins, the 6th Festival International de la Gastronomie recently held in Mougins, France. The sun was shining, so the temperature under the tent was hot, as was the ambience. It became hotter when it came time for the members of the jury — including me — to deliberate, as we did not agree on who should win. Besides myself, the rest of the jury were chefs: Serge Gouloumès (Le Mas Candille), Sébastien Chambru (Le Moulin de Mougins), Christopher Hache (Les Ambassadeurs), Christelle Brua (Le Pré Catelan), Claire Verneuil (contestant on the 2011 season of the French Masterchef TV show), and the President of the jury, Frédéric Anton (Le Pré Catelan), who is also on the jury of the French version of the TV show MasterChef.

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Some Truth About Healthy Food

by Sophie Gayot
 
As we should all know, the food we eat is a great part of what make us healthy or unhealthy. The quality of the ingredients, meat, fish and produce used, the way they are processed/prepared, and the quantity that we eat all play a role. We should always encourage and support people who show us the way to healthy living. Watch the exclusive video with healthy-living author Dr. Andrew Weil about his new venture: True Food Kitchen restaurants.

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The $100 Egg Roll

by Jeff Hoyt


How much would you spend for an egg roll? Chef Jack Lee has created what he calls The $100 Egg Roll, made with premium ingredients: Maine lobster tail, Alaska King Crab meat, summer black truffle, caviar and gold leaf. The Los Angeles-based private chef recently cooked a seven-course meal called “Beyond the Seven Seas,” which also featured his distinctive Chinese Art Scroll made of Chilean sea bass with rice noodle and scrolls made from asparagus.

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