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12

Dec

  • pinitbutton Sweet Times with Thomas Keller

by Sophie Gayot

buynow Sweet Times with Thomas Keller

Thomas Keller is the only chef to have two restaurants with GAYOT.com’s highest rating of 19/20: The French Laundry and Per Se. Yesterday at Bouchon Beverly Hills, I had the pleasure to talk with him about his just-released dessert book, Bouchon Bakery. Sébastien Rouxel, the book’s co-author and the executive pastry chef of The Thomas Keller Restaurant Group, joined the conversation.


I had not seen the book until the three of us flipped through the 400 pages. If you haven’t had a chance to see Keller’s first recipe book for sweets either, watch the exclusive video above to discover it the same way they showed it to me. Coming from the masters directly, it is surely the best way to do so. The experience was quite fun, and, of course, a sweet moment to remember!

Continue reading “Sweet Times with Thomas Keller” »



A Wine of Legend

on December 10th, 2012
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10

Dec

  • pinitbutton A Wine of Legend

by Sophie Gayot


Since the video interview above is with Richard Geoffroy, the Chef de Cave at Dom Pérignon, I will let him speak about the wine that was exclusively served at the Sun King (Louis XIV)’s court, and that we drink and even spray on each other to celebrate. Champagne bien sûr!


Learn some of the history of monk Pierre Pérignon whose goal was to create a sparkling wine that was “the best wine in the world.” Geoffroy will also give you some pairing advice as we enter the bubbly season.

Continue reading “A Wine of Legend” »


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Chocolates for the Holidays

on December 07th, 2012
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07

Dec

  • pinitbutton Chocolates for the Holidays
sophie gayot hasty torres 300x206 Chocolates for the Holidays

Chocolatier Hasty Torres with Sophie Gayot

by Sophie Gayot


If you are planning to spend the weekend chocolate shopping for the holidays, allow me to make a suggestion. Log on to chocolatier Hasty Torres’s website where you will find some 100 chocolate items in twenty-three different flavors. Her nickname is Madame Chocolat, as she is the wife of Mr. Chocolate, Jacques Torres. (Remember the chocolate kitchen ovens he created at Le Cirque?) From bonbons to chocolates in the shapes of watches, shoes, purses, Santa Claus, Christmas trees, Hanukkah items, holiday glitter truffles and much more, the result will surely be a sweet ending.

Continue reading “Chocolates for the Holidays” »



03

Dec

  • pinitbutton Are the French Drinking Less Wine?
Cave vin citrus etoile paris.PNG 300x206 Are the French Drinking Less Wine?

The wine cellar of Citrus Etoile restaurant in Paris

by Sophie Gayot

If you want to know the answer, listen to me being interviewed by David Wilson on the 175th episode of his show Grape Encounters Radio that aired last Saturday.

You’ll also hear our discussion about the birth of American cuisine bistros that I am witnessing throughout the U.S.


Related Content:
GAYOT.com’s Wine Selection



Terrace with a View

on November 26th, 2012
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26

Nov

  • pinitbutton Terrace with a View

by Sophie Gayot


The Las Vegas Strip has two ends, and there is a restaurant with amazing views at each end. A few weeks ago I profiled Top of the World at the Stratosphere Casino, Hotel & Tower. Today let’s move south and head to mega chef Alain Ducasse‘s restaurant Mix IN LAS VEGAS. Located on the 64th floor of THEHotel at Mandalay Bay, its views of Sin City are just grand.


Watch my exclusive video interview with executive chef Bruno Riou. Since the elevator is made of clear glass, that could be the only way to enjoy the restaurant if you have vertigo. For everyone else, admire the décor inside, then book a table on the terrace. I recommend heading there just before sunset for the best views possible.

Continue reading “Terrace with a View” »



  • pinitbutton Celebrate Thanksgiving at a Top Restaurant

by Sophie Gayot


For those dining out on America’s harvest holiday, we’ve put together a selection of the best restaurants near you. Simply visit GAYOT.com’s main Thanksgiving page and select your city.


If you happen to be in the San Diego area during this time and want a luxurious Thanksgiving, head to Addison at The Grand Del Mar hotel.


Given Addison’s distinction as one of GAYOT.com’s Top 40 Restaurants in the US since 2010, you can be sure that chef William Bradley has prepared an award-winning dinner. The six-course menu, priced at $180 per person (or $290 with wine pairings), will of course include turkey. The salt-roasted bird will be served with butternut squash, brioche and Brussels sprouts — and you can add white truffle for $65.

Continue reading “Celebrate Thanksgiving at a Top Restaurant” »



16

Nov

  • pinitbutton High Rolling Dining Experience

by Sophie Gayot


While there are many restaurants in Las Vegas, some offer dramatic views that can make your dining experience even more exciting. Top of the World at the Stratosphere Casino, Hotel & Tower is one of them. Perched on the 108th floor of a tower from which you can jump (don’t worry, the SkyJump is safe, as guests are tethered) on a 180-degree revolving platform, the view is just breathtaking.


Even better, Top of World is not what we call a “tourist trap” as the food is quite good. The chef, Claude Gaty, is French and has traveled around the world. He has brought back flavors from all over that he combines well in his dishes, such as his roasted pork belly with chimichurri. To discover more, watch my exclusive video interview with Gaty and hotel executive chef Rick Giffen.

Continue reading “High-Rolling Dining Experience” »



02

Nov

  • pinitbutton The First Lady of Napa Valley

by Sophie Gayot


Who can talk about Margrit Mondavi’s exciting life better than herself? I recently attended a dinner with the second wife of the late Napa Valley iconic vintner Robert Mondavi. Besides the meal we shared at Wolfgang Puck at Hotel Bel-Air restaurant, I also was lucky enough to have a private discussion with the gifted storyteller.


Allow me to share a few words about the lady from Switzerland who brought so much to the Valley and is now the Vice President of Cultural Affairs of Robert Mondavi Winery: generosity, joie de vivre, witty, artistic, colorful style and simplicity.

Continue reading “The First Lady of Napa Valley” »



  • pinitbutton Foie Gras Under the Splendor of Baccarat Chandeliers
foie gras 162x300 Foie Gras Under the Splendor of Baccarat Chandeliers

Foie gras de canard des Landes, cuit en cocotte lutée – Pot-roasted duck liver from the Landes

by Sophie Gayot

UPDATE 10/30/12: The Crillon will close its doors for its renovation end of March 2013. That will leave you more time to try chef Christophe Hache’s cuisine.

After a recent dinner I experienced at Les Ambassadeurs at the Hôtel de Crillon in Paris, we awarded the restaurant a new rating of 17/20 which means the food is “Excellent”. You have a few more days to discover or rediscover chef Christopher Hache’s cuisine, as the hotel is about to close its doors for a two-year renovation.

 

Under light emitted by majestic Baccarat chandeliers, wall and side table lamps, diners can indulge in his good value dinner menus priced at € 150 or € 180, tax and service included. You can see below the photos of the dishes that composed my dinner. Le Foie Gras de Canard des Landes, cooked in a glass “cocotte”, is a Hache classic and requires a table side ceremony not to be missed in the magnificent eighteenth century dining room decorated by marble marquetry, paintings and mirrors, with views of the Place de la Concorde. For Californian foie gras lovers, this is a spectacular way to enjoy the delicacy, which has been illegal to sell in the Golden State since July 1st.

Continue reading “Foie Gras Under the Splendor of Baccarat Chandeliers” »



Fruits de Mer in Paris

on October 20th, 2012
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20

Oct

  • pinitbutton Fruits de Mer in Paris

by Sophie Gayot


The InterContinental Paris Le Grand is celebrating its 150th birthday. Famous for its shellfish platter, the hotel’s restaurant Le Café de la Paix is offering its monster “le plateau de fruits de mer” at a price of €150 for two until the end of November.


Brush up on your culinary French or start practicing it by watching my exclusive video interview with executive chef Christophe Raoux. You will discover the wonders of the sea that will come to your table, and even get a lesson on how to open clams!

Continue reading “Fruits de Mer in Paris” »



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