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by Sophie Gayot


Chef Nobu Matsuhisa and his partners Robert De Niro and Meir Teper like to keep themselves busy. So after opening two dozen signature Nobu restaurants around the world, they have partnered with Caesars Palace to open the first Nobu Hotel along with their twenty-fifth restaurant.


Since the trio has had a long history with designer David Rockwell and his firm Rockwell Group, Rockwell is in charge of both Nobu Hotel Caesars Palace and Nobu Restaurant Caesars Palace.

Continue reading “Chef Nobu Matsuhisa Comes to Caesars Palace Las Vegas” »



by Sophie Gayot


The California foie gras ban that went into effect yesterday has crossed over the boundaries of the Golden State and the Atlantic Ocean. French Correspondent Caroline Connan of Bloomberg TV in Paris had read the two previous pieces I wrote about the subject, and invited me to visit the studio so Parisians could hear what I had to say. Just watch the video above.


Then, after I made a phone call to chef/owner Gilles Epié of the restaurant Citrus Étoile in Paris, and another to Josiah Citrin’s Melisse restaurant in Santa Monica, CA, the Bloomberg TV crews were invited in to speak with the chefs about the new law. Bloomberg TV has titled its piece: “Chef’s Fury at California Foie Gras Ban.”

Continue reading “It is Now Official: No More Foie Gras in California” »



13

Jun

by Sophie Gayot


The historic Hôtel de Crillon, located right on the Place de la Concorde in Paris, will be closing its doors around autumn 2012. But there is a happy ending, as it will reopen about two years later completely renovated from top to bottom, every corner and space. It will also include the addition of a new spa.


The façade just recently received a facelift. To hide the scaffolding — and help preserve the grandeur of the Place de la Concorde — the outside of the building was covered for a year with a tarpaulin printed with a reproduction of the exterior. (The recycled cloth has since been turned into hand bags, each one-of-a-kind, which are available at the hotel gift shop.)


Now we must talk about one very important part of the hotel: the restaurant Les Ambassadeurs, orchestrated by 30-year-old chef Christopher Hache. This former ballroom, with views of the Place de la Concorde, was restored a few years ago making it an even more stunning setting for an unforgettable lunch or dinner.

Continue reading “Long Live Hôtel de Crillon” »



08

Jun

by Sophie Gayot


Throughout 2012, restaurateur Piero Selvaggio will be celebrating the 40th anniversary of Valentino, one of Los Angeles’ first fine dining restaurants, featuring Italian cuisine. Watch my exclusive video interview above with Selvaggio to learn some culinary history. You can also watch another video with Valentino chef Nico Chessa
. Valentino will celebrate Father’s Day by offering three “No Corkage Nights” on Thursday, June 14, Friday, June 15, and Saturday, June 16, so diners can bring in their own wine for no additional charge. (Valentino is closed on Sundays.)

Continue reading “Celebrate Father’s Day” »



by Sophie Gayot


Frédéric Lefebvre, a former minister in the French government under Nicolas Sarkozy, is coming to the aid of the people opposed to the foie gras ban in California by organizing a petition. Effective July 1, 2012, it will be illegal to sell to produce and to sell the delicacy in the Golden State.


Here is what California Senate bill No. 1520, signed on September 29, 2004, by Governor Arnold Schwarzenegger, says (extracts):
CHAPTER 13.4. FORCE FED BIRDS
25980. For purposes of this section, the following terms have the following meanings:
A bird includes, but is not limited to, a duck or goose.
(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.
25981. A person may not force feed a bird for the purpose of enlarging the bird’s liver beyond normal size, or hire another person to do so.
25982. A product may not be sold in California if it is the result of force feeding a bird for the purpose of enlarging the bird’s liver beyond normal size.

Continue reading “Say “No” to the Foie Gras Ban in California” »



by Sophie Gayot


In a little more than a month, on July 1st, 2012, foie gras will be illegal in California.


Here is what California Senate bill No. 1520, signed on September 29, 2004, by Governor Arnold Schwarzenegger, says (extracts):
CHAPTER 13.4. FORCE FED BIRDS
25980. For purposes of this section, the following terms have the following meanings:
A bird includes, but is not limited to, a duck or goose.
(b) Force feeding a bird means a process that causes the bird to consume more food than a typical bird of the same species would consume voluntarily. Force feeding methods include, but are not limited to, delivering feed through a tube or other device inserted into the bird’s esophagus.
25981. A person may not force feed a bird for the purpose of enlarging the bird’s liver beyond normal size, or hire another person to do so.
25982. A product may not be sold in California if it is the result of force feeding a bird for the purpose of enlarging the bird’s liver beyond normal size.

Continue reading “Foie Gras Ban in California, Really?” »



18

May

by Sophie Gayot


When Alinea owner Nick Kokonas came to my table for dessert, after I had already sampled seventeen dishes from chef Grant Achatz, I had to share with him my thoughts: “Your restaurant should not be called a restaurant.” Yes, there is food, but it’s nowhere close to what one could ever experience at other dining venues. Achatz’s creativity is without limits, and tolerates no restriction, so expect the unexpected. What should it be called? Hmm… considering the homage and respect he pays to food, I can not say “food entertainment,” maybe an “ode to culinary invention.”

Continue reading “Alinea: Dinner Extraordinaire!” »



Sophie Gayot - Gordon Ramsay

Gordon Ramsay with Sophie Gayot

Sophie Gayot - Gordon Ramsay

Smiling Gordon Ramsay with Sophie Gayot

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

by Sophie Gayot


Last week mega-superstar/high-energy personality/TV host/chef Gordon Ramsay was in Las Vegas to open his latest restaurant venture: Gordon Ramsay Steak at Paris Las Vegas. As this is a British-inspired venue in a French-themed hotel, it’s fitting that diners enter it through an arcade reminiscent of the Chunnel connecting the two countries.

Continue reading “Gordon Ramsay Steak Opens in Las Vegas” »



by Sophie Gayot


If you have been to Mark Gold’s Eva Restaurant on Beverly Boulevard in Los Angeles, you are familiar with his sleek and modern cuisine which earned him a very good GAYOT rating of 15/20.


If you head to Sadie in Hollywood, the former space of Les Deux, you will discover another aspect of Gold’s cuisine: a bistro style that is very well done. Watch my exclusive video interview above to whet your appetite. I am sure that you will enjoy your evening there, especially if you dine on the very pleasant patio.

Continue reading “When Mark Gold Reinvents Himself at Sadie” »



by Sophie Gayot


Want to learn about oysters, the “merroir,” and how to open them? My words would not be as good as those of Maître Écailler Christophe Happillon. So just watch my exclusive video interview with him and enjoy his charming French accent from Marseille.


If you live in the Los Angeles area, visit Happillon’s website to find out where you can taste his oysters. Happillon can also come to the comfort of your own home for parties.

Continue reading “An Oyster Lesson with Christophe Happillon” »



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