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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!

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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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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” »



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” »



15

Oct

  • pinitbutton The Recipe for Tahitian Raw Fish

by Sophie Gayot


I was lucky enough to enjoy a trip to the paradise of Tahiti. But if you are craving Tahitian raw fish but can’t get away to the islands, don’t worry: you can make it at home! Watch my exclusive video with Hotel Sofitel Moorea Ia Ora Beach Resort executive chef Pierre Sudre filmed on location right on the resort’s beautiful beach. The chef will show you how to prepare this simple but lovely dish step-by-step. The ingredients are simple:
– raw fish
– diced vegetables: carrots, cucumbers, tomatoes, onions
– coconut milk
– lime juice
– salt and pepper.

Continue reading “The Recipe for Tahitian Raw Fish” »



Bring on the Bubbly!

on October 05th, 2012
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05

Oct

  • pinitbutton Bring on the Bubbly!

by Sophie Gayot


My sabraging of a bottle of sparkling wine last night was even more fun than usual, as the person whose name was on the bottle was next to me. It was chef Michael Mina, GAYOT’s 2011 Restaurateur of the Year, in person at his restaurant Stonehill Tavern at The St. Regis Monarch Beach Resort in Orange County, CA. I had the honor of kicking off the evening’s festivities by opening a bottle of Iron Horse 2004 Cuvée Michael Mina.

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Calories Vs. Cocktails

on October 02nd, 2012
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02

Oct

  • pinitbutton Calories Vs. Cocktails

by Sophie Gayot


If you’re a calorie counter who enjoys cocktails, it’s time to try Voli Light Vodkas. Made of superior French wheat and natural ingredients, Voli’s line of vodkas — Lyte, Lemon, Espresso Vanilla, Raspberry Cocoa, Orange Vanilla and Mango Coconut — are on average between 25 per cent and 40 per cent lower in calories than their counterparts.  It is a first in the spirit industry. They are produced in Cognac, France, where they are distilled five times and filtered four times. The flavors of the vodkas are enhanced by electrolytes, so you can eliminate the high calorie sugary mixers — that is the trick.

Continue reading “Calories Vs. Cocktails” »


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