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09
Jan
Legendary French pastry chef Gaston Lenôtre
by André Gayot
In the late 1960s, Yves Bridault, the chief editor of Le Nouveau Guide Gault-Millau that we founded with my friends, used to visit his aging mother on Sundays. Prior to ringing her bell, he would stop nearby at a small pastry shop.
Gaston Lenôtre, who was the arm of “Nouvelle Cuisine” for pastry (which he made lighter and tastier according to the nouvelle philosophy), passed away this Thursday. We mourn a great innovator and, even more, a friend.
21
Nov
Sophie Gayot with chefs Sylvain Rivet of Amuse Bouche, Sebastien Pfeiffer of Sofitel LA and Akira Hirose of Maison Akira
by Sophie Gayot
The Beaujolais Nouveau has arrived in America, as it does every year in late November. One of the celebrations took place last night at the prestigious Royce Hall on the UCLA campus.
Last night when I got there, a little late I admit, the response was so great that the young wine had already been poured. But fortunately, I had a tasting the day before.
The food was provided by the chefs from The Club Culinaire of French Cuisine.
13
Nov
Chef Yannick Alléno with Sophie Gayot
The Dorchester Collection, which includes the Plaza Athénée in Paris, Le Meurice, The Dorchester in London, the New York Palace, The Beverly Hills Hotel and the Hotel Principe di Savoia in Milan, has taken over the Hotel Bel-Air, located in one of the most exclusive cities in the world.This week, chef Yannick Alléno from Le Meurice had prepared a series of lunches and dinners for a lucky few at the hotel’s restaurant. Yesterday, I attended one of his lunches and, for the first time, (as I have dined here many times before) I enjoyed an “haute cuisine” experience. In short, this was the best meal I ever had in Stone Canyon, and one of the best of the year. Continue reading “Birthday in High Style” »
11
Nov
by Sophie Gayot
Her new book, Soeurs Chocolat, promises to be just as exciting.
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