From Gayot to The New York Times

Fresh-picked garden peas
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.

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Restaurant News on the Airwaves

Seared foie gras at L'Abeille restaurant at Shangri-La Hotel Paris
Seared foie gras at L’Abeille restaurant at Shangri-La Hotel Paris

by Sophie Gayot


As you know, we go around the globe to bring the freshest news about the restaurant scene. If you missed me on the radio a few weeks ago, here is your chance to catch up on the conversation I had with chef Jamie Gwen. Her weekly radio show airs on Sundays in Los Angeles on KFWB News Talk 980.


Click on the restaurant names below to listen to what we had to say:


 L’Abeille, Shangri-La Hotel Paris, Paris
(More about the restaurant at GAYOT.com with an exclusive video of executive chef Philippe Labbé);

Le Bernardin, New York
(More about chef Eric Ripert at GAYOT.com’s blog);

Mercato di Vetro, West Hollywood;


Stella Rossa Pizza Bar, Santa Monica
(More about the restaurant at GAYOT.com with an exclusive video with executive chef Jeff Mahin. The restaurant has just been named one of GAYOT.com’s Top 10 Pizza Restaurants in the US);

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Red, Hot & French

by Sophie Gayot

 

It was indeed hot during the Amateur Competition at Les Etoiles de Mougins, the 6th Festival International de la Gastronomie recently held in Mougins, France. The sun was shining, so the temperature under the tent was hot, as was the ambience. It became hotter when it came time for the members of the jury — including me — to deliberate, as we did not agree on who should win. Besides myself, the rest of the jury were chefs: Serge Gouloumès (Le Mas Candille), Sébastien Chambru (Le Moulin de Mougins), Christopher Hache (Les Ambassadeurs), Christelle Brua (Le Pré Catelan), Claire Verneuil (contestant on the 2011 season of the French Masterchef TV show), and the President of the jury, Frédéric Anton (Le Pré Catelan), who is also on the jury of the French version of the TV show MasterChef.

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Following A Contestant

by Sophie Gayot

I previously wrote about attending Les Etoiles de Mougins, the 6th Festival International de la Gastronomie held in Mougins, France, and the professional chef competition. Of the seventy chefs who tried to take part, only five were selected to come to Mougins. Jessica Largey, who is a sous-chef at David Kinch’s Manresa restaurant in Los Gatos, California, was the only American and the only woman to make the cut.

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La Fête de la Gastronomie in France

Mr. Richard Galy (center), mayor of Mougins & Mr. Frédéric Lefebvre, French Secretary of State for Trade, SMEs, Services, Tourism, the Professions and Consumption with Sophie Gayot
Mr. Richard Galy (center), mayor of Mougins & Mr. Frédéric Lefebvre, French Secretary of State for Trade, SMEs, Services, Tourism, the Professions and Consumption with Sophie Gayot

by Sophie Gayot

Gastronomy is a very significant part of French culture, but it’s even more important today than ever before. For the first time, on September 23, 2011, the country is holding a national day dedicated to gastronomy. Frédéric Lefèbvre, French Secretary of State for Trade, SMEs, Services, Tourism, the Professions and Consumption, created La Fête de la Gastronomie to celebrate the rich diversity of the French gastronomic tradition. Each year, the Fête de la Gastronomie will be based on a theme. For 2011, it is “the Earth.”

 

All over the country, restaurateurs, chefs, caterers, producers, government agencies, and amateurs will showcase French cooking, French produce, and the art of entertaining à la Française. As I am writing these lines, there are over 4,400 scheduled events — and there are sure to be impromptu ones as well, such as chefs coming out of their kitchens to cook in the streets. The objective is to bring people together and inspire them to get cooking.

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