Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Pages

Categories

Archives

  • pinitbutton BREAKING NEWS: Ferran Adrià To Close ElBulli Restaurant Permanently
ferran BREAKING NEWS: Ferran Adrià To Close ElBulli Restaurant Permanently

December 2011 will be the last month of ElBulli restaurant

by Sophie Gayot

 

 

UPDATE 7/30/2011: Today, the last meal was served at elBulli. Ferran Adrià’s culinary academy is scheduled to open in 2014.

 

Despite a previous announcement that he would shutter his famed restaurant for two years, chef Ferran Adrià has decided to permanently close elBulli in December 2011.

 

The reason? Apparently the cost of running the restaurant was losing him and his partner, Juli Soler, upwards of half a million Euros each year. Adrià will now devote that money towards opening a culinary academy.



04

Feb

  • pinitbutton Alinea, Unlike Any Other Restaurant
img 0730 1 300x230 Alinea, Unlike Any Other Restaurant

Sour cream with sorrel, smoked salmon and pink pepper dish, featured in Chef Grant Achatz's Alinea Cookbook

By André Gayot

 

 

 

The name says it all. In the course of the unwinding world story, an “alinea” would mark the arrival of a new event of an idea of a philosophy. If the surging concept flies, it may be the beginning of a new episode. Alinea situates itself in a sphere in a forthcoming era to succeed the times of the inns, restaurants, brasseries, taverns, bistros, posadas, trattorias, eateries as we have known them so far. So be prepared: Alinea is not a restaurant like another chic restaurant; Alinea is like no other restaurant in the Americas, period.

 

Continue reading “Alinea, Unlike Any Other Restaurant” »



27

Jan

  • pinitbutton GAYOT 2010 Restaurant Issue
sophiegayotandregayot 300x178 GAYOT 2010 Restaurant Issue

Michael Cimarusti, Providence; William Bradley, Addison; Josiah Citrine, Melisse; Tony Esnault, Patina; André Gayot; Wolfgang Puck, Spago; Sophie Gayot; Hiroyuki Urasawa, Urasawa; Craig Strong, Studio. Photo Walter Mladina.

By Sophie Gayot

 

For the just released 2010 Restaurant Issue, we gathered seven Southern California chefs who all earned a spot on our Top 40 Restaurants in the U.S. list. The photo was taken at CUT restaurant in Beverly Hills to celebrate Wolfgang Puck, who was also honored as our 2010 Best Restaurateur in the U.S.

 

Besides the Top 40 Restaurants, we also reveal the Top 40 Cheap Eats, and much more. You won’t believe what we have to say about Food Trucks!

 

We’re happy to publish your thoughts on our 2010 Issue in our Forum.



27

Jan

  • pinitbutton elBulli Restaurant Closing
elbulli elBulli Restaurant Closing

Leche eléctrica from elBulli restaurant

 By Jeff Hoyt

UPDATE 7/30/2011: Today, the last meal was served at elBulli. Ferran Adrià’s culinary academy is scheduled to open in 2014.

Chef Ferran Adrià announced that the world’s center of molecular gastronomy, elBulli in Spain, is to close for 2012 and 2013.

Is this the end of culinary alchemy, as we’ve asked ourselves in our blog in March?

Continue reading “elBulli Restaurant Closing” »



  • pinitbutton Julie & Julia Brings the Culinary Greats to Mind
movieposter Julie & Julia Brings the Culinary Greats to Mind

Julia Child brings inspiration to a young woman through her cooking in the film Julie & Julia

By Alain Gayot

How about a cute movie which is certainly going to deliver good laughs if not a bunch of chuckles sans the Hollywood special effects craze? Should you be a foodie or other type of gourmand head to see Julie & Julia, a movie based on the book by fellow blogger Julie Powell, who you can read more about at Eatizen Jane. In celebration of the film, some restaurants, like Chef Mavro in Honolulu, are offering movie-themed dinner menus, and the executive chef of The Ocean Bistro at the Four Seasons Resort Palm Beach in Florida, will be recreating his favorite Julia Child recipes. To learn more about the movie check out the review by clicking on the link at the bottom of this blog.

In this day and age when people are educated about food and wine, mastering the art of French cooking might not be your first priority, but what Julia Child started doing in the 1940s was monumental for food in America. Some of us might prefer Japanese food or, why not Mexican cuisine, but all of us owe thanks to a few key masters like Jacques Pepin and of course Julia Child with their TV shows.

Continue reading “Julie & Julia Brings the Culinary Greats to Mind” »



  • pinitbutton The Rise of the Chef who Likes the Citrus Twist
williambradley 300x200 The Rise of the Chef who Likes the Citrus Twist
Chef William Bradley of the Addison restaurant

By André Gayot

To count how many places in the entire world belong in the same class as The Grand Del Mar hotel near San Diego, you probably won’t need all ten of your fingers. Perched in the foothills of the Sierras, hidden within the rolling hills, this domain is nothing but majestic beauty.

 

Good enough, but how can we spend—without drastically breaking the bank — an unforgettable evening in this palatial Moorish style Kasbah spiced with a good ladle of Florentine art where no effort (nor money) was spared to erect this paramount of handsome hospitality? Follow me. Let’s walk to your table in the Addison restaurant, between the Porphyry columns sustaining the caisson ceiling over the encrusted marble floor.

 

Continue reading “The Rise of the Chef who Likes the Citrus Twist” »



Yes, We Can

on June 30th, 2009
Print This Post Print This Post

30

Jun

  • pinitbutton Yes, We Can
sophiegayotbrunlopez 300x242 Yes, We Can
Yann Arthus-Bertrand, chefs Bruno Lopez & Sylvain Rivetr with Sophie Gayot

By Sophie Gayot

 

These are, of course, not my words, but the ones borrowed from President Obama by French Consul General David Martinon, in Los Angeles, yesterday when introducing Yann Arthus-Bertrand and his new movie, “Home.”

 

A lunch was held before the screening. Chefs Bruno Lopez and Sylvain Rivet, from Amuse Bouche, received special instructions to prepare the meal: it needed to be “green” with organic products, and no animal protein. And yes, Arthus-Bertrand checked with them after the lunch. The pair used organic local vegetables, and replaced the traditional chorizo sausage for the paella with one (a very good one) made of soy and vegetables.

 

After watching the movie at the Egyptian Theater, I clearly understood Arthus-Bertrand’s request to the chefs. The message of his movie is so significant, actually a matter of life and death, that I feel I need much more space to discuss it than in the few lines I would usually write in the blog.

 

I will keep you posted when the interview I had with him is on-line. But I wanted to let you know now about Arthus-Bertrand’s activism to try to save the planet for us and our children. Since the movie is commercial-free, you can watch it in HD on YouTube.

 

 

 



28

May

  • pinitbutton Caviar and Much More…
sophiegayotabbeland 275x300 Caviar and Much More…

West Hollywood Mayor Abbe Land cutting the ribbon with the Petrossians, the Martinons and Sophie Gayot

By Sophie Gayot

After months and months of remodeling, the West Hollywood Petrossian Paris Boutique & Café finally reopened last night. Armen Petrossian and his son Alexandre made the trip from Paris to unveil a totally new space, where the boutique and the café each now have their own dedicated space.

The mayor of West Hollywood, Abbe Land, held the scissors for the red ribbon ceremony, also attended by the French Consul General David Martinon, and his wife Karen. Petrossian farm-raised American caviar, paired with Champagne, disappeared as soon as it came out of the kitchen.

Petrossian Paris was established by Armenian brothers Melkoum and Mouchegh Petrossian. The two were the first to introduce caviar to Paris, then to the rest of the world after fleeing Russia for the City of Lights in the early 1920’s. Today, Petrossian Paris offers an array of packaged goods including their signature smoked salmon, a variety of smoked seafood, fine chocolates, mustards, olive oils, specialty vinegars and fruit preserves along with the comprehensive collection of Petrossian caviar. You can find Petrossian boutiques, restaurants and cafés in Paris, Monaco, New York, Las Vegas and West Hollywood.

minilogo Caviar and Much More…



19

May

  • pinitbutton My Life as a [Molecular] Blog
cpkelco coulis My Life as a [Molecular] Blog

22nd century coulis

By Alain Gayot

 

With the world’s population expanding like a hot air balloon readying for flight, our food supply needs to be addressed at a macro level by huge food ingredient firms such as CP Kelco. Still at a macro level, this global company, owned by the J.M. Huber Corporation, is itself the result of a merger of the Danish company Copenhagen Pectin, the Finnish company Noviant, and the American Firm Kelco Company. CP Kelco is a leading producer and supplier of specialty hydrocolloids – a family of materials designed to control the rheology (flow behavior) of water in various systems.  

 

The products manufactured by CP Kelco include: carrageenan, cellulose gum, diutan gum, gellan gum, locust bean gum, microparticulated whey protein concentrate, pectin, welan gum, xanthan gum, and other novel biopolymers. These products can be found in applications spanning across the food, pharmaceutical, oral care, personal care, household and consumer product, paper coating and oil field drilling industries. Every day, you are using a product that contains hydrocolloids. They have more than 3,500 customers in over 100 countries worldwide. That’s big!  

Continue reading “My Life as a [Molecular] Blog” »



  • pinitbutton Partying Like It’s 2009 at the James Beard Foundation Awards in New York
daniel boulud james beard awards Partying Like It’s 2009 at the James Beard Foundation Awards in New York

Daniel Boulud serving food in the basement of Bar Boulud at an after party

By David Farley 

The 2009 James Beard Foundation awards came and went rather quietly this year. There was less food at the post-show reception in the Lincoln Center lobby and the celebration was more subdued than years past, but that doesn’t mean the kitchen stars didn’t come out for the event.

 

We were there all night (plus at after parties at Bar Boulud and the Pegu Club) and rubbed elbows with the culinary all stars, including Tom Colicchio, Alain Ducasse, Jean-Georges Vongerichten, David Chang, Missy Robbins, Grant Achatz, and Daniel Boulud.

 

The big winners included David Chang’s Momofuku Ko for best new restaurant, Daniel for most outstanding service, Dan Barber (of Blue Hill) for most outstanding chef and Jean-Georges for most outstanding restaurant. 

 

See our list of complete winners. 



« Newer PostsOlder Posts »
Page 6 of 7« First...34567