Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.






by Sophie Gayot

I was lucky enough to enjoy a trip to the paradise of Tahiti. But if you are craving Tahitian raw fish but can’t get away to the islands, don’t worry: you can make it at home! Watch my exclusive video with Hotel Sofitel Moorea Ia Ora Beach Resort executive chef Pierre Sudre filmed on location right on the resort’s beautiful beach. The chef will show you how to prepare this simple but lovely dish step-by-step. The ingredients are simple:
– raw fish
– diced vegetables: carrots, cucumbers, tomatoes, onions
– coconut milk
– lime juice
– salt and pepper.

Continue reading “The Recipe for Tahitian Raw Fish” »

Models show off Walter Baker's W118 collection during New York Fashion Week

Models show off Walter Baker’s W118 collection during New York Fashion Week

by Michelle Kwan

Walter Baker’s eye for creative versatility has kept him among the forefront of fashion design for over two decades. Trading in his finance career for the spotlight in fashion, he launched his first line, “WALTER,” in 1991. His designs seek to uphold the principles of “confidence and style” that he believes define the interconnectivity between women all over the world. Dresses with soft lines and intricate feminine prints as well as constructed jackets with an industrial look are signature styles in the WALTER collection. The 2012 Mercedes-Benz Fashion Week held at the Lincoln Center in New York City featured Walter Baker’s W118 Spring 2013 Collection at “The Box.” Baker’s latest line consists of an eclectic blend of colors, styles and cuts ranging from energetic island, urban, tribal and psychedelic-inspired prints to bold color block patterns. Soft, flowing fabrics that drape dominate along with form-fitting but relaxed cuts. The overall style? Versatility with flair.

Continue reading “New York Fashion Week – W118 by Walter Baker” »

A Silversea Cruises cooking demonstration

A Silversea Cruises cooking demonstration

With its intimate fleet of five all-suite vessels, Silversea Cruises has earned a reputation for personalized, culturally enriching voyages, each offering its own unique experience. For food lovers, Silversea has created its Culinary Arts series, a collection of seven different culinary themed cruises. This late-2012 through spring 2013 series will showcase some of the world’s finest chefs and culinary experts and include cooking demonstrations, escorted shore excursions to local markets, food and wine pairings and five-course grand gourmet dinners.

Continue reading “Silversea Cruises to Showcase Celebrity Chefs – Travel News” »

Bring on the Bubbly!

on October 05th, 2012
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by Sophie Gayot

My sabraging of a bottle of sparkling wine last night was even more fun than usual, as the person whose name was on the bottle was next to me. It was chef Michael Mina, GAYOT’s 2011 Restaurateur of the Year, in person at his restaurant Stonehill Tavern at The St. Regis Monarch Beach Resort in Orange County, CA. I had the honor of kicking off the evening’s festivities by opening a bottle of Iron Horse 2004 Cuvée Michael Mina.

Continue reading “Bring on the Bubbly!” »

The exterior of The Gleneagles Hotel in Scotland

The exterior of The Gleneagles Hotel in Scotland

Three’s the Magic Number at Scotland’s The Gleneagles Hotel

For travelers seeking a magical holiday escape, the 850-acre The Gleneagles Hotel has created the indulgent Three’s the Magic Number package.

At The Gleneagles Hotel in Perthshire, Scotland, luxury and value go hand-in-hand, with this generous three-night stay that includes Continue reading “The Gleneagles Hotel, Scotland – Travel Special” »

Calories Vs. Cocktails

on October 02nd, 2012
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by Sophie Gayot

If you’re a calorie counter who enjoys cocktails, it’s time to try Voli Light Vodkas. Made of superior French wheat and natural ingredients, Voli’s line of vodkas — Lyte, Lemon, Espresso Vanilla, Raspberry Cocoa, Orange Vanilla and Mango Coconut — are on average between 25 per cent and 40 per cent lower in calories than their counterparts.  It is a first in the spirit industry. They are produced in Cognac, France, where they are distilled five times and filtered four times. The flavors of the vodkas are enhanced by electrolytes, so you can eliminate the high calorie sugary mixers — that is the trick.

Continue reading “Calories Vs. Cocktails” »




The Galerie label features artwork by Malia Pettit

The Galerie label features artwork by Malia Pettit

Winemaker Laura Díaz Muñoz Launches Galerie

We were there for the birth of Naissance, an aptly named first wine from winemaker Laura Díaz Muñoz’s first label of her own, Galerie. At a lunch at Providence in LA, we were among the first to taste the 2011 Sauvignon Blanc, made in a European old wine style.

The winemaker started her career at Finca Otero in La Mancha, with stops in New Zealand at Isabel Estate Vineyards in Marlborough, and the Calina Winery in Talca, Chile, before her arrival in Napa. For the past several years, she has worked with her mentor, Chris Carpenter, the highly acclaimed winemaker for Cardinale, Lokoya, Mt. Brave, and La Jota, which was represented at lunch by their 2009 Howell Mountain Cab.

Continue reading “The Birth of a New Wine Label” »

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