Truffle Extraordinaire Part 1

by Sophie Gayot


This is not the first time that the endless creativity of chef José Andrés compelled me to my computer to write a piece after sitting at the table of one of his restaurants.


This time, it is about the second annual Truffle Season Dinner Series at SAAM, the chef’s private tasting room in The Bazaar at SLS Hotel at Beverly Hills. This series presents a great challenge as the key ingredient is what Jean Anthelme Brillat-Savarin called “the diamonds of the kitchen“. Using truffles reduces dramatically Andrés’ range of action and forces him to express himself in one direction.

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Where to Dine Out for New Year’s Eve

Sophie Gayot - Shanon Ferguson - Christian Philippo - Philip Spee - Holly Jivin - Aitor Zabala - Heather Denehy
In the kitchen at The Bazaar at SLS Beverly Hills – From left to right: Aitor Zabala (Assistant Director R&D Think Food Group); Holly Jivin (SAAM Chef & The Bazaar Sous Chef); Christian Philippo (General Manager The Bazaar), Philip Spee (F&B SLS outlet); Heather Denehy (Server); Shanon Ferguson (F&B Director SLS); with Sophie Gayot

by Sophie Gayot


Since there are so many restaurants offering dinner to celebrate 2013, we have put together lists of the best restaurants near you. The best of the best made GAYOT’s Top 10 New Year’s Eve Restaurants in the U.S.!


Last night I headed to The Bazaar by José Andrés at SLS Hotel at Beverly Hills to see what they were planning for the big night: be prepared for a Spanish Masquerade Ball. For $250, you will have unlimited access to the tapas and desserts that make Andrés’ cuisine so different, as well as drinks. Quite a deal for this restaurant!


If you choose to stay at home, make sure to pick the right bubbles with our sparkling wine guide.


HAPPY NEW YEAR and may you enjoy CONTINUOUS CULINARY DELIGHTS IN 2013!

Desserts by José Andrés

"Gin and Tonic" José's favorite cocktail
“Gin and Tonic” José’s favorite cocktail

by Sophie Gayot


The title of Roger Vadim’s 1956 film, “…And God Created Woman” starring Brigitte Bardot, comes to mind as we propose that José Andrés created — or at least recreated — desserts at The Bazaar at SLS Hotel at Beverly Hills.


I had dinner there a few weeks ago. At the end I was forced by general manager Shannon Ferguson to try the new desserts — I say “forced” because chef de cuisine Joshua Whigham had already sent enough dishes to satisfy my appetite.

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GAYOT.com 2011 Insider Picks

by: Sophie Gayot


Inspired by a very savory and pleasant dinner at chef Paul Prudhomme‘s restaurant, K-Paul’s Louisiana Kitchen, in the French Quarter in New Orleans, we decided to create a new list for our 2011 Restaurant Issue called “Insider Picks.” It reveals where to go for a taste of local flavor, good food and good times, if you only have one night to dine out in a particular city.


Watch my exclusive video interview above with one of the winners, chef José Andrés, for his Los Angeles restaurant The Bazaar by José Andrés at the SLS Hotel at Beverly Hills.


The other awards listed in the GAYOT.com 2011 Restaurant Issue are:
Top 40 Restaurants in the U.S.
U.S. Restaurateur of the Year
Top 10 New Restaurants in the U.S.
Top 40 Cheap Eats in the U.S.
Top 10 Steakhouses in the U.S.
Top 10 Hotel Restaurants in the U.S.
5 Rising Chefs.


We look forward to your feedback and suggestions in the “Leave a comment” area below (click on the “Continue reading” link, if necessary) or in our Top 40 Restaurant forum.

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SLS Hotel at Beverly Hills Offers Itself its Own Present for its Second Anniversary

by Sophie Gayot

 

Two years ago, Sam Nazarian set the new standard in the hotel world when he opened SLS Hotel at Beverly Hills. There was a Superb Luxurious Soirée* where Dom Pérignon was the drink of the evening for over a thousand guests who also enjoyed José Andrés’ tapas. Right after its opening, the hotel made our 2008 Top 10 New U.S. Hotels, and we named The Bazaar by José Andrés to our 2010 Top 10 Best New Restaurants in the U.S. Considering the huge success of both venues, it seems that these picks were judicious. 
   
Last night, in celebration of the two-year anniversary, there was a more intimate party where the hotel’s general manager Philip Dailey introduced the new concept gift shop, “Regalo.” The “shop without walls,” as he likes to call it, includes objects from only four luxury brands: Assouline, Baccarat, D.L.& C and Kiki de Montparnasse. In the exclusive video interview you can watch above, Dailey explains more about the shop located within The Bazaar whose name is Spanish for ‘gift.’

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