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  • pinitbutton It is Now Official: No More Foie Gras in California

by Sophie Gayot


The California foie gras ban that went into effect yesterday has crossed over the boundaries of the Golden State and the Atlantic Ocean. French Correspondent Caroline Connan of Bloomberg TV in Paris had read the two previous pieces I wrote about the subject, and invited me to visit the studio so Parisians could hear what I had to say. Just watch the video above.


Then, after I made a phone call to chef/owner Gilles Epié of the restaurant Citrus Étoile in Paris, and another to Josiah Citrin’s Melisse restaurant in Santa Monica, CA, the Bloomberg TV crews were invited in to speak with the chefs about the new law. Bloomberg TV has titled its piece: “Chef’s Fury at California Foie Gras Ban.”

Continue reading “It is Now Official: No More Foie Gras in California” »



  • pinitbutton From Gayot to The New York Times
fresh garden peas 300x221 From Gayot to The New York Times

Fresh-picked garden peas

by Jeff Hoyt


We are very pleased with our international team of reviewers who write about restaurants, hotels and more from Sydney to the Galapagos. We are especially proud of one of our Paris correspondents, Jean-Claude Ribaut, who is the food critic for the French newspaper Le Monde.


Mr. Ribaut recently worked with Elaine Sciolino, a Paris correspondent for The New York Times, for an article on eating fresh peas. The two of them traveled to L’Oustau de Baumanière, a top restaurant in Provence where Queen Elizabeth has dined, to eat peas picked fresh that morning from the restaurant’s own vegetable garden.

Continue reading “From Gayot to The New York Times” »



  • pinitbutton Say “No” to the Foie Gras Ban in California

by Sophie Gayot


Frédéric Lefebvre, a former minister in the French government under Nicolas Sarkozy, is coming to the aid of the people opposed to the foie gras ban in California by organizing a petition. Effective July 1, 2012, it will be illegal to sell to produce and to sell the delicacy in the Golden State.


Here is what California Senate bill No. 1520, signed on September 29, 2004, by Governor Arnold Schwarzenegger, says (extracts):
CHAPTER 13.4. FORCE FED BIRDS
25980. For purposes of this section, the following terms have the following meanings:
A bird includes, but is not limited to, a duck or goose.
(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.
25981. A person may not force feed a bird for the purpose of enlarging the bird’s liver beyond normal size, or hire another person to do so.
25982. A product may not be sold in California if it is the result of force feeding a bird for the purpose of enlarging the bird’s liver beyond normal size.

Continue reading “Say “No” to the Foie Gras Ban in California” »



  • pinitbutton Tourcrafters Spanish Cuisine Package   Travel Special
barcelona Tourcrafters Spanish Cuisine Package   Travel Special

An aerial view of Barcelona

Embark on a Culinary Adventure with Tourcrafters’ Tribute to Spanish Cuisine


Featuring meals rather than monuments, Tourcrafters’ seven-night Spanish Cuisine Package invites travelers to discover the culture and history of Spain through its cuisine.


Catalan and Basque chefs have long been lauded for their mastery, and it is this expertise that is the highlight of this tasty package. Along with three nights at Hotel Front Maritim in Barcelona, two nights at Hotel Husa Jardines de Albia in Bilbao and two nights at Hotel Intur Palacio San Martin in Madrid, this package features the following culinary experiences Continue reading “Tourcrafters’ Spanish Cuisine Package – Travel Special” »



  • pinitbutton Foie Gras Ban in California, Really?

by Sophie Gayot


In a little more than a month, on July 1st, 2012, foie gras will be illegal in California.


Here is what California Senate bill No. 1520, signed on September 29, 2004, by Governor Arnold Schwarzenegger, says (extracts):
CHAPTER 13.4. FORCE FED BIRDS
25980. For purposes of this section, the following terms have the following meanings:
A bird includes, but is not limited to, a duck or goose.
(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.
25981. A person may not force feed a bird for the purpose of enlarging the bird’s liver beyond normal size, or hire another person to do so.
25982. A product may not be sold in California if it is the result of force feeding a bird for the purpose of enlarging the bird’s liver beyond normal size.

Continue reading “Foie Gras Ban in California, Really?” »



  • pinitbutton An Oyster Lesson with Christophe Happillon

by Sophie Gayot


Want to learn about oysters, the “merroir,” and how to open them? My words would not be as good as those of Maître Écailler Christophe Happillon. So just watch my exclusive video interview with him and enjoy his charming French accent from Marseille.


If you live in the Los Angeles area, visit Happillon’s website to find out where you can taste his oysters. Happillon can also come to the comfort of your own home for parties.

Continue reading “An Oyster Lesson with Christophe Happillon” »



  • pinitbutton La Fête de la Gastronomie 2012 in the U.S.

by Sophie Gayot


To celebrate the rich diversity of the French gastronomic tradition, Frédéric Lefebvre, French Secretary of State for Trade, SMEs, Services, Tourism, the Professions and Consumption, created La Fête de la Gastronomie last year. I had met Mr. Lefebvre at Les Etoiles de Mougins, during the 6th Festival International de la Gastronomie, in September 2011.


This year, for the second edition of La Fête de la Gastronomie, Mr. Lefebvre wants to expand to the U.S. Watch my exclusive video interview with Mr. Lefebvre to get a very first taste of what will take place on September 22, 2012.

Continue reading “La Fête de la Gastronomie 2012 in the U.S.” »



27

Mar

  • pinitbutton Pigging Out at Pigs & Pinot
pork belly tacos 300x199 Pigging Out at Pigs & Pinot

Cyrus' sous vide pork belly tacos

by Barb Rybicki


For wine lovers with an aching for bacon, the place to be this past weekend was Pigs & Pinot, the food and wine celebration and fundraiser held in Healdsburg, CA. The sold-out, seventh annual Taste of Pigs & Pinot kickoff on March 23 was a true feast from trotters to snout, MC-ed by chef Charlie Palmer at his Dry Creek Kitchen restaurant in the Hotel Healdsburg.


Pigs & Pinot benefits two child-focused non-profit organizations: Share Our Strength, which nourishes hungry kids in the U.S.; and Here For Them’s “Russ’s Kitchen” Bread For Life, which is helping orphaned kids in the Dominican Republic by building a panadería (bread bakery) to feed and train them in marketable culinary skills.

Continue reading “Pigging Out at Pigs & Pinot” »



  • pinitbutton Molecular Gastronomy and the Future of Food
aerated foie gras 300x220 Molecular Gastronomy and the Future of Food

Aerated foie gras, pickled beet, mashed plum, brioche at wd-50 restaurant in New York

All you ever wanted to know about Molecular food and are disconcerted to learn


by André Gayot


Due to our human condition, eating is an undisputable necessity, a possible pleasure, a subject of sciences (plural), and a topic of reflection. Rising above our basic mammalian status, the Escoffiers and the like succeeded in making eating a pleasure. However, not much has changed since the Stone Age when we knocked out aurochs with bludgeons, dug for roots with a flint, collected grains in the tundra and picked wild apples. As you may recall, the latter eventually generated a serious issue when Adam and Eve were ordered to promptly evacuate Paradise for this misconduct.

Continue reading “Molecular Gastronomy and the Future of Food” »



Did You Say Donuts?

on February 24th, 2012
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24

Feb

  • pinitbutton Did You Say Donuts?
do rite donuts 243x300 Did You Say Donuts?

Vermont maple-glazed French cruller with candied bacon

by Sophie Gayot


I recently found myself in the Loop in Chicago in search of breakfast, a vital part of my three-daily-meal routine. I can recommend a tiny place which just opened: Do-Rite Donuts & Coffee.


For donut lovers, it is a paradise. For others, it’s a good way to rediscover the treats. Since they offer so many flavors, you’re sure to find one to your liking, or one so good that you will want to return. Add a cup of coffee, and you’ll have a good way to keep you warm in the Windy City. That’s all they have; in fact, the entire menu of Do-Rite Donuts & Coffee is in its name!


Go to the photo gallery to discover some of their exotic flavors (Vermont maple-glazed French cruller with candied bacon, anyone?), and read the review for more information.



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