Saving the Planet at Dinner

The team who prepared the inaugural lunch at the COP21
From left to right: Guillaume Gomez, Yannick Alléno, Frédéric Anton, Nicolas Masse, Alexandre Gauthier, Marc Veyrat, Christelle Brua – Photo courtesy of Guillaume Gomez, chef at the Élysée Palace.

 

by André Gayot

 

For the 2015 Paris Climate Conference (COP21), some 150 heads of state came to Paris to save the planet and, by the same token, enjoy food. It is compatible. Why would we save the planet if it’s only to survive on boiled potatoes? Yannick Alléno (Ledoyen, Paris), part of the team of France’s top chefs that fed our world moguls during a lunch on the inaugural day, supports the Locavorists.
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The Rise of the Ouled Thaleb Moroccan Wines

Guests at the Moroccan wine dinner
Guests at the Moroccan wine dinner


Dinner at the Whole Foods Market

by André Gayot

 

That a Moslem nation grows vine and makes wine with its grapes is a no-brainer established fact for a long time. Less expected is that its nationals — along with tourists though — drink it, as their religion prohibits the consumption of alcohol. Continue reading “The Rise of the Ouled Thaleb Moroccan Wines” »

Unwanted!

Abundance and Abandonment in Ventimiglia

The beautiful city of Ventimiglia is a popular summer destination for tourists  on the French Riviera, but it's also a harsh setting for migrants
The old border city of Ventimiglia is a destination for shoppers on the Italian Riviera, but it’s also a harsh setting for migrants

 

by André Gayot

 

Ventimiglia, a dismal Italy-France border little town, rarely makes it to the front page of the newspapers. Still, this Italian destination attracts huge crowds each Friday to its colorful seaside market, crumbling under a mont of charcuterie on top of which reigns the tasty San Daniele ham, above salamis, cheeses, pastas of all description, fruits, vegetables, garments, hand bags and shoes.
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A Voyage in the Flavors of Paris: Past & Present

Jean-Claude Ribaut eleventh book
Jean-Claude Ribaut eleventh book

 

Jean-Claude Ribaut, food critic of 20 years for the French daily newspaper Le Monde and GAYOT’s top Paris contributor, has just published a new book dubbed Voyage d’un Gourmet à Paris. The gourmet who made this voyage is also an historian, a sociologist and a philosopher.
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Cabernet Sauvignon Fits All Foods…Well, Almost

Chef Yousef Ghalaini’s smoked salmon salad at FIG restaurant requires Chardonnay
Chef Yousef Ghalaini’s smoked salmon salad at FIG restaurant requires Chardonnay

 

by André Gayot


Attractive and sporty Molly Hill, winemaker of seven years at Sequoia Grove (Rutherford, California), teamed up with Yousef Ghalaini, the new chef of FIG restaurant in the Fairmont Miramar Hotel & Bungalows (Santa Monica, California) to pair her wines with his food.


As Sequoia Grove focuses on prime Cabernet Sauvignons, the theme of the demonstration was that Cabs can accommodate a whole variety of dishes. Maybe not the smoked salmon salad, though. For the fish, Sequoia Grove has a flowery Napa Valley Chardonnay ($28).
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