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Paparazzi on Sunset

on February 11th, 2009
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11

Feb

  • pinitbutton Paparazzi on Sunset
andrewhewitt 240x300 Paparazzi on Sunset

Andrew Hewitt & Sophie Gayot in the kitchen of Il Sole

by Sophie Gayot

Il Sole on Sunset. But he likes to stop by three or four times a week to greet his friends and clients.

No, Andrew Hewitt is not the chef in the kitchen at his charming restaurant

Hewitt is a concert promoter who works with bands like U2, Radiohead, The Rolling Stones and The Police, to name a few, so expect paparazzi outside the restaurant waiting for a photo op of celebrities post-dinner.

Hewitt has owned Il Sole since 2005 along with Arnold Steifel, also in the Industry. He is also the proud owner of the new restaurant Luau in Beverly Hills.



10

Feb

  • pinitbutton The Newest L.A. Live’s Restaurant
img 0306 300x201 The Newest L.A. Live’s Restaurant

The Gayots with Karen LuKanic, chef Hans Goplen and Fran Berger

by Sophie Gayot

As of last night, L.A. Live officially has one more restaurant: the third location of The Farm of Beverly Hills. Councilwoman Jan Perry presided over the grand opening, during which we were able to taste the ultra-classic American cuisine prepared by chef Hans Goplen.
 

Founder and CEO Fran Berger told us how she accidentally entered the restaurant business and that now she would never leave it, she loves it too much, as does new president Karen LuKanic, formerly at Wolfgang Puck Catering and The Palm.

minilogo The Newest L.A. Live’s Restaurant



Le Nez du Paquebot France

on February 08th, 2009
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08

Feb

  • pinitbutton Le Nez du Paquebot France
france 210x300 Le Nez du Paquebot France

Sophie Gayot In Paris in front of the "nez" of the France

by Sophie Gayot


The first time I ever traveled to America was by boat, even though aviation was no longer at its debut. I took the unforgettable journey with my family on the SS France, the fastest ship and the longest liner at the time. It took us five days to travel across the Atlantic, and I still have incredible memories of our passage. My brother Alain and I even got lost once going from our playground to the dining room.
 
 
 

Today, the once-powerful ship was sold in parts in Paris by the Artcurial gallery. The pièce de résistance was the nose, le nez. Estimated between € 80,000 to € 100,000, it was purchased by a realtor from Deauville, Normandy, for a whopping € 273,200. The remains of what was once a French point of pride will be displayed in the harbor of Le Havre where the SS France was once anchored.

 

 

 

 



V Australia: A New Airline

on February 06th, 2009
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06

Feb

  • pinitbutton V Australia: A New Airline
australia V Australia: A New Airline

The new Boeing 777-300ER from V Australia at LAX


This afternoon on a much needed rainy day in Los Angeles, Mayor Antonio Villaraigosa welcomed Sir Richard Branson and one of his brand new Boeing 777-300ER aircraft for his new airline V Australia. The aircraft was on a special livery stop-over at the Los Angeles International Airport (LAX). Tomorrow, the crew takes the aircraft to Sydney where the sister airline to Virgin Atlantic will offer non-stop service between Los Angeles and Sydney and Brisbane beginning February 27, 2009. Continue reading “V Australia: A New Airline” »


Vive la Chandeleur!

on February 02nd, 2009
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02

Feb

  • pinitbutton Vive la Chandeleur!
alex crepe 2 214x300 Vive la Chandeleur!

Kids love to flip the crêpe in the pan

It’s time to give thanks to Gélasse the First, Pope during the 5th Century, whose gastronomical contribution to Christianity has remained a steadfast part of history. 40 days after the birth of Jesus Christ, Gélasse was responsible for merging the celebration of the child with the pagan celebration of light. The event was in the fashion of a grand banquet, illuminated in the dark days of February by candles (in French: Chandelles). Hence the name of Chandeleur. During Chandeleur, on February 2, it is tradition to feast on “crêpes,” just like in the days of Gélasse. Everywhere in France on this day, crêpes are “de rigueur” whether at home or in “crêperies”. This year, eating in crêperies is a good way to avoid the high prices of restaurants and still get a great meal (particularly during such turbulent economic times.)  

 

Despite the recession, however, not all restaurants in Paris are hurting. Those serving good food at reasonable prices are continually filled to capacity. Diners rely on a Quality:Price ratio to determine at which establishment to dine. Business lunches are on the decline and everywhere diners unanimously complain about the mark-up of wine prices.

 

The recession certainly has not affected fast food chains. Who would have ever believed that McDonald’s would open new outlets left and right?  Those Golden Arches are not the only ones to benefit from this economic climate: a new French chic fast food chain is surfing on the wave of recession. Fresh products and creative recipes are the mainstay of Restaurant Cojean.



Say Cheese!

on January 29th, 2009
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29

Jan

  • pinitbutton Say Cheese!
roquefort 300x267 Say Cheese!

Roquefort is the king of cheeses

by André Gayot

 

The Roquefort saga continues to unfold. The Europeans, of course, did not appreciate the last “gift” of the Bush administration: the tripling of the taxes on imported Roquefort cheese as of March 23, 2009. The background of the story is:

 

While it is legal in America to raise beef with hormones that accelerate the growth of the animals and also to “sanitize” chickens with chlorine (to prevent harmful salmonella), such procedures are forbidden in Europe. Since 1988, the European Union has banned US beef and chicken which does not comply with the European rules. Continue reading “Say Cheese!” »



  • pinitbutton In Search of the Best Chocolate Soufflé Recipe
img 6999 300x225 In Search of the Best Chocolate Soufflé Recipe

Gilles Epie and Sophie Gayot in the wine cellar

by Sophie Gayot

Since L’Orangerie has closed its doors in Los Angeles, I have been looking for that perfect soufflé au chocolat. I had no luck until my recent trip to Paris. As I always do when the chef offers the dessert on his menu, I ordered one to end my dinner at Citrus Etoile.

And, oh, was I surprised! It was as good as the one from the legendary temple of haute cuisine, though a slightly different version that was almost an improvement. Did I forget to mention that the chef, Gilles Épié, was the chef at L’Orangerie some years ago? Continue reading “In Search of the Best Chocolate Soufflé Recipe” »



  • pinitbutton Tough Début in the Kitchen for a Food Critic
francoissimon1 Tough Début in the Kitchen for a Food Critic

In the kitchen with François Simon

by André Gayot

The “sprinkler gets sprinkled” was the title of one of the first movies ever produced by the Lumière brothers credited for the invention of the cinema. A Parisian food critic has experienced the actuality of this moral and eternal story: don’t do to others what you wouldn’t want them to do to you.

 

The Paris foodie establishment is abuzz with the mishap of François Simon, known for his frequent bashing of the top chefs in a Paris newspaper. “These guys,” he contends, “think they are untouchable because of their star status. It’s healthy to debunk them off their pedestal.” However, the critic is also a strong supporter of a movement dubbed “Foodism” which aims to rejuvenate the French cuisine but so far has a hard time getting off the ground, because many say they don’t understand what “Foodism” is about. To abate the general skepticism, Simon announced in his blog that he would demonstrate the merits of “Foodism” by publicly preparing in a restaurant such a “Foodist” based meal. When the verdict was out, the media stated that there were no kudos from the public nor from the critics for Simon’s undertaking. No breakthrough yet for “Foodism” seems to be the consensus and no star for the apprentice chef. Of course, you don’t need to be a screenwriter or a director to write about films, but if you are not, maybe it’s better not to try to be one, especially if you tend to use a sword as a pen. Take it easy, François.

 

For the record, at the start of his career thirty eight years ago, Simon was an intern at the “Nouveau Guide Magazine” founded by Henri Gault, Christian Millau and I. Small world, indeed.

 

 



Inauguration Day!

on January 20th, 2009
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20

Jan

  • pinitbutton Inauguration Day!
obamalunch Inauguration Day!

Barack Obama Luncheon Menu

Barack Obama has officially been inaugurated as the 44th President of the United States. And what better way to celebrate than with a beautifully prepared and culturally rich meal with la crème of this country’s political figures. The luncheon menu reflects the cuisine of the home states of both the President and Vice President as well as the theme of the Inauguration. A tradition that dates back as far as 1897, the inaugural luncheon is featuring a three course menu including a seafood stew and a brace of American birds (pheasant and duck) served with a sour cherry chutney and accompanied by whipped sweet potatoes with molasses. For dessert, an apple cinnamon sponge cake with sweet cream glace is being served. A selection of wines is being paired with each course. The first course is being served on replicas of the china from the Lincoln Presidency, displaying the American bald eagle standing above the U.S. Coat of Arms.



19

Jan

  • pinitbutton What to do on Valentines Day?

hearts promo big What to do on Valentines Day?

by Sophie Gayot

There are many things you can actually do, but being who we are, we strongly advocate for a romantic night out with the person you hold most dear. We have put together a list of Valentines restaurants that will help with romance, and many of them are offering a special Valentines menu.

For more suggestions of where to host an intimate dinner for two, consult our lists of romantic restaurants in various cities.



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