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  • pinitbutton Louis XIII, the Cognac, is 140 years old

cognac louis xiii video 500x311 Louis XIII, the Cognac, is 140 years old

by Sophie Gayot
To celebrate the 140th birthday of Louis XIII Cognac, The House of Rémy Martin came out with a surprise that’s destined for Cognac connoisseurs — for advanced ones, considering the price tag of this very special bottle: $16,000 (plus tax).

 

 

Continue reading “Louis XIII, the Cognac, is 140 years old” »


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  • pinitbutton Starfield Vineyards 2012 Cuvée À Gauche Bordeaux   Wine of the Week
starfield vineyards 2012 cuvee a gauche Starfield Vineyards 2012 Cuvée À Gauche Bordeaux   Wine of the Week

Starfield Vineyards 2012 Cuvée À Gauche Red Blend

Price: $55

Rating: 15/20 Continue reading “Starfield Vineyards 2012 Cuvée À Gauche Bordeaux – Wine of the Week” »



  • pinitbutton Ruhlmann Crémant dAlsace Brut   Wine of the Week
ruhlmann cremant d alsace brut 500 Ruhlmann Crémant dAlsace Brut   Wine of the Week

Ruhlmann Crémant d’Alsace Brut

Price: $21

Rating: 13.5/20

Continue reading “Ruhlmann Crémant d’Alsace Brut – Wine of the Week” »



  • pinitbutton Viking River Cruises Sets World Record, Again   Travel News
viking longships freya 500x474 Viking River Cruises Sets World Record, Again   Travel News

Viking Longship Freya of the Viking River Cruises fleet


For the second year in a row, Viking River Cruises became a bona fide Guinness World Record holder. In just a little over 24 hours, Viking christened sixteen of its award-winning Longships — nine were launched in Amsterdam, four in Germany and three in France.

Continue reading “Viking River Cruises Sets World Record, Again – Travel News” »



Where to Dine in 2014

on January 03rd, 2014
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03

Jan

  • pinitbutton Where to Dine in 2014
best restaurants 300x199 Where to Dine in 2014

Clockwise from upper left: The Church Key, Hakkasan (Beverly Hills), Lazare (Paris), Hôtel Plaza Athénée (Paris)

by Sophie Gayot
 
As 2013 has ended, aren’t you looking forward to know where to dine in 2014?
 
We have a few things that can help.
 
Listen to my latest interview on chef Jamie Gwen’s radio show, which is now syndicated throughout America, where we discussed (listen to show here):
– chef Michel Richard’s new restaurant in New York, Villard at The New York Palace;
chef Jeff Mahin’s new additions to the Chicago scene, Summer House Santa Monica and Stella Barra Pizzeria;
Michael Mina’s PUB 1842 at the MGM Grand Hotel & Casino, and Sam Marvin’s Echo & Rig Butcher and Steakhouse in Las Vegas;
– then we went to Paris to talk about the major renovation going on at the Dorchester Collection’s Hôtel Plaza Athénée, and chef Eric Frechon‘s new gourmet bistro Lazare;
– we finished the journey in Los Angeles at Hakkasan, the new Chinese restaurant in Beverly Hills, and chef Steven Fretz’s The Church Key in West Hollywood, which is already so popular, it’s hard to get a table.

Continue reading “Where to Dine in 2014” »



10

Dec

  • pinitbutton What is 40 Pounds of Recipes?

by Sophie Gayot

It is 18 kilos of a 1,200-page cookbook containing 500 recipes and illustrated by 1,500 photos; 1,000 copies of this book are being sold at € 1,500 by a chef who started in the kitchen at 15, and has been cooking for 25 years. From peeling potatoes at his debut, Yannick Alléno worked his way up to fine dining gastronomy when he took the helm at Le Meurice restaurant in Paris.

 

The best way to discover this soon-to-become iconic cookbook, Ma Cuisine Française, is to do it with Alléno himself with the video above. Also listen closely to how Alléno wants to redefine French cuisine in this exclusive one-on-one discussion.

 

To buy the book, you can only do so at http://macuisinefrancaise.com/

 

Continue reading “What is 40 Pounds of Recipes?” »



  • pinitbutton When the Hôtel Plaza Athénée Closes Its Doors
alain ducasse francois delahaye 500x492 When the Hôtel Plaza Athénée Closes Its Doors

François Delahaye, Hôtel Plaza Athénée general manager, chef Alain Ducasse with Sophie Gayot


by Sophie Gayot


Although I missed the 100th-anniversary celebration of Hôtel Plaza Athénée in Paris in April of this year, I was there last night for its “unofficial” closing ceremony. Yes, you read that correctly, the Plaza’s last day was September 30th. Rest assured, it is closing for a good cause: to reopen with even more grandeur (if that is even possible).

Continue reading “When the Hôtel Plaza Athénée Closes Its Doors” »



29

Jul

  • pinitbutton LLC: Luxury Louis XIII Cognac

by Sophie Gayot

 

House of Rémy Martin’s Cognac Louis XIII is made of an assemblage of 1,200 eaux-de-vie of which some are more than one hundred years old. The cellar masters involved in the process have to keep consistency so your palate enjoys the same taste from one bottle to another — especially since they are selling a $2,200 Cognac.

Continue reading “LLC: Luxury Louis XIII Cognac” »


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17

May

  • pinitbutton Burgundy Takes Manhattan
the breslin anchor 300x199 Burgundy Takes Manhattan

Wine and food combination at The Breslin Bar & Dining Room

by Michelle Kwan

 

The region of Burgundy (English for “Bourgogne”), situated in the heart of France, contains five wine-producing areas: Chablis, Côte de Nuits, Côte de Beaune, Côte Chalonnaise and Mâconnais. Primarily comprised of Pinot Noir and Chardonnay, the wines grown here are noted for their quality, diversity and adaptability to virtually every type of fare. To prove this, the Bourgogne Wine Board (BIVB) selected some top New York City restaurants to serve as testing grounds for the compatibility between Burgundy wines and various international cuisines.

Continue reading “Burgundy Takes Manhattan” »



  • pinitbutton Valrhona Introduces “Blond” Chocolate: Dulcey

buynow Valrhona Introduces “Blond” Chocolate: Dulcey

dulcey Valrhona Introduces “Blond” Chocolate: Dulcey

Valrhona “Dulcey” Blond Chocolate Bar

 

by: Sylvie Greil


White chocolate is a bit of the stepchild in the dark and alluring world of cacao. Usually deservedly so.


A. It doesn’t contain cocoa solids (the healthy dark stuff boasting antioxidants and theobromine)
B. It often has an odd texture.
Continue reading “Valrhona Introduces “Blond” Chocolate: Dulcey” »



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