DOCSLIB.ORG

Montroy of MADGI and Desprez of DP Agence Lead the Design of Le Coq Rico at 30-32 East 20Th Street July 19, 2016 - Design / Build

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Montroy of MADGI and Desprez of DP Agence Lead the Design of Le Coq Rico at 30-32 East 20Th Street July 19, 2016 - Design / Build Montroy of MADGI and Desprez of DP Agence lead the design of Le Coq Rico at 30-32 East 20th Street July 19, 2016 - Design / Build Le Coq Rico, 30-32 East 20th Street - Manhattan, NYLe Coq Rico, 30-32 East 20th Street - Manhattan, NYLe Coq Rico, 30-32 East 20th Street - Manhattan, NYLe Coq Rico, 30-32 East 20th Street - Manhattan, NY Manhattan, NY The first U.S. location of the Parisian restaurant Le Coq Rico is now open at 30-32 East 20th St., between Park Ave. South and Broadway. The New York City architectural and design firm of Montroy Andersen DeMarco (MADGI) joined forces with Paris-based Pascal Desprez, an international architect and the founder of studio DP Agence, to develop the design for the restaurant. The restaurant is the brainchild of Michelin three–star chef and owner, Antoine Westermann, and his business partner, Alsatian culinary entrepreneur Francis Staub. Nicknamed “The Bistro of Beautiful Birds,” Le Coq Rico is a neighbor to some of New York’s most popular restaurants, which are located in the area at the convergence of the booming neighborhoods of Flatiron/Madison Sq., Union Sq., Gramercy Park, and the Madison Ave. advertising district. It occupies the entire storefront in a landmarked Gabay Building, erected in 1910 and owned and managed by Walter & Samuels. MADGI also designed the recent historic restoration of the building. Westermann hopes that “bringing Le Coq Rico to New York will not only introduce a simplified and elegant way of dining, but also highlight the wonderful work of unsung independent American farmers.” The Manhattan restaurant pays tribute to domestic American heritage poultry, raised locally and responsibly. The original Le Coq Rico is located on Montmartre’s Rue Lepic in Paris. Westermann also maintains other concepts in Paris, including Drouant par Antoine Westermann, Mon Viel Ami, and La Dégustation. He was previously awarded three Michelin stars as the Chef and owner of Le Buerehiesel in Strasbourg. The project team for the new Le Coq Rico brings together leading international heavyweights of the restaurant, hospitality, and architectural worlds. The original Le Coq Rico became famous for its gourmet poultry dishes, especially roasted chicken, which commands a cult-like following among both Parisians and tourists alike. Le Coq Rico in Manhattan is Westermann’s first fully owned restaurant in the United States. However, he has been active in the U.S. since 2002, having served as a chef and consultant to several American restaurants, including Café du Parc on Pennsylvania Avenue and Café 15 at the Sofitel Hotel, both in Washington, D.C. Westermann’s business partner and fellow Alsatian Francis Staub has developed a line of high-end cookware and bakeware under the Staub en France brand. The architectural team also consists of international A-listers. Principal Daniel Montroy, AIA, led MADGI’s team for Le Coq Rico. His firm’s projects include the recent renovation of the beloved New York City landmark restaurant, the Rainbow Room; the new 90,000 s/f World Trade Center Observatory, which attracts over 4 million visitors annually; and the 230-room citizenM New York hotel. MADGI was also the architect for Bill’s Bar & Burger restaurants at Rockefeller Center and at the New York Marriott Downtown. Pascal Desprez is celebrated as a prestigious international residential and hospitality architect. He has designed villas in Santa Barbara, California; a chalet in Canada; and a private resort in the Seychelles. His portfolio spans the globe, from Paris to Marrakesh, New York City, the Middle East, and the Far East. Desprez’s restaurant and hospitality projects include the 86-suite, 30-riyadh Naoura Barrière hotel and the 50-acre Mandarin Oriental resort in Marrakesh, Morocco; the 325-machine and five-restaurant/bar Casino Barrière de Toulouse; the 349-room Hotel Majestic Barrière in Cannes; the 38,000-sq.-ft. Le Spark spa in Enghien-les-Bains; and the 125-machine Les Princes Casino in Cannes. Architecture and Design The 132-seat, U-shaped restaurant features a full bar; a wine cave, which is an area with an illuminated wall that serves as a wine chiller; a dining area with lacquer-top tables and seating as well as two communal tables; and a very high-end show kitchen with bar-style seating for 18. Overall, the design is meant to pay homage to the original Le Coq Rico in Paris, but is much more refined. Thus, it has wide-plank oak flooring throughout, walls and ceilings –reminiscent of a farmhouse – are sandblasted and white-painted Canadian oak, with black mirror-like accents made of black back-painted backlit glass on walls. The interior also houses a feature wall across from the kitchen made of Moonface marble. The 16’ feature wall is illuminated with an LED wall wash. When the maître d’ takes patrons from the front, each gets a glimpse of the entire restaurant, as they must walk through the restaurant’s individual sections, i.e., the wine cave, then the dining room with its wall unit of dishes and communal tables, and then the show kitchen. The project team installed a new angled 21’x5’ skylight which features prominently in the dining room. Energy-efficient LED lighting is used throughout, backlighting the black back-painted glass and with down lights over the dining tables. Continuous linear LED fixtures illuminate the show kitchen’s dining counter. The cellar has storage and a wine room. The 670-square foot kitchen is meant to be as much a theater as it is a functional kitchen. It is appointed with Bonnet custom ovens manufactured in France and each shipped in two pieces. Two rotisserie ovens by Rotisol are also featured (Rotisserie MF 1375.6OLG), with each able to roast up to 36 chickens at a time. They are equipped with glass doors that allow customers observe the poultry roasting on rotating spits. Overall, the kitchen line is 33.5’ long, with 24.5’ of the Bonnet matte black ovens and two 4.5’ long Rotisols, also in black. The eating bar flanking the kitchen has bar-height seats and offers a front-row center look in on the show in the kitchen. There are interactions between the cooks and the patrons sitting in this section, with offers of small plates of what they are cooking. The bar top is stone and the bottom is wood and stone. The sleek, modern, L-shaped wet bar (20’ long on one side, 6’ long on the other) is made of oak and has a black top. The base of the bar is white wood at the top with dark stone at the base, specifically Quartzmaster’s Pure Black. It seats 10. The bar area also features a mirror along one wall and a black, back-painted glass wall along the other. Shelves are illuminated to showcase the liquor bottles. According to MADGI project manager Mark Vella, the most challenging part of the project was the seating. “Fitting 132 seats in a fairly small, unusually shaped restaurant, given how much space the kitchen had to take, took creativity,” he said. “Also, fitting in the lighting and mechanical equipment in a shallow ceiling required much careful coordination among the trades,” he continued. The interior features a selection of new works by the celebrated American visual artist Doug Fitch, including a large, backlit painting of a stylized rooster. To create the kitchen, MADGI specified opening up the back wall. Structural engineer Eric Crowley put in a steel beam to reinforce the area. Other partners were mechanical/electrical/plumbing engineer 2LS Consulting Engineering, and Premium Supply was the kitchen consultant. Restaurant concept and menu While consulting at Café du Parc in Washington, D.C. several years ago, Westermann was introduced to a new generation of small local farmers and the culinary opportunities of the American terroir. Westermann believes that, with the right support and consumer demand, the United States has the potential to become akin to the Rhine or Loire valleys in France that he grew up in. Westermann spent more than a year traveling across the Hudson Valley and Pennsylvania to get to know small-scale farmers, present his philosophy, and assure them that an expansion of their heritage poultry production to a large scale could be supported by the demands of a New York City bistro such as Le Coq Rico. “Fowl is a world unto itself,” noted Westermann, “its flavor and texture changing depending on the region, style of farming used, and age of the bird.” The menu includes traditional dishes rooted in classical technique, such as Chicken Baeckeoffe inspired by the Alsatian preparation of slow roasting in a casserole dish sealed with dough. An entire section of the menu is dedicated to eggs, with preparations including Soft?boiled Egg with Salmon Roe and Algae Butter Finger Bread and Eggs Mimosa with Tuna Filets. Two types of Westermann’s celebrated terrines are available, and traditionally underutilized cuts of poultry such as liver and hearts can be found in a Giblets Platter, salads, and in their own dishes such as Roasted Duck Liver with Rosemary and Pan-Fried Cherries. New York Real Estate Journal - 17 Accord Park Drive #207, Norwell MA 02061 - (781) 878-4540.
Load more

Recommended publications
  • Romantic Golf * 4 Nights – Cascais
    Romantic Golf * 4 nights – Cascais 1st day Arrival at Lisbon International Airport Transfer and check-in at Penha Longa Resort Immortalized as the most beautiful place in all of Europe, the verdant Portuguese hills near Sintra provide a fairytale haven for relaxation and rejuvenation. In the 16th century, kings and noblemen built exquisite summer palaces here. Happily, one of the most stunning examples of palatial Golden Age romanticism now serves as the centerpiece for the 500-acre Penha Longa Hotel Spa & Golf Resort. Today visitors from the world over come to be treated like royalty and enjoy an unmatched combination of natural beauty, gentle climate and casual elegance. Dinner at Arola Restaurant Innovative, fashionable and defiantly cool, Arola is relaxed and chilled. A disciple of Ferrán Adrià of Barcelona with whom he worked for eight years, Sergi Arola’s (2 Michelin Stars) twin passions are music and food and he enjoys a rare culinary pedigree. Arola’s menus offer a creative and contemporary twist to Portuguese cuisine, mixing tradition and heritage with his inimitable modern approach. Like his mentor, Arola seeks to give diners unexpected contrasts of flavour and texture with the ultimate aim of provoking, surprising and delighting his guests. Food will be available through the day and during dinner Arola’s take on the Portuguese tapas will vie with more complicated main courses. Wines will be served from a transparent cellar, situated mid-restaurant. 2nd Day Round at Penha Longa Atlantic Course Two courses, designed by Robert Trent Jones Jr., offer world- class play in unforgettable surroundings. The 18-hole Atlantic Course, one of the highest rated in Europe, is famed throughout the world for the remains of a huge arched Roman aqueduct incorporated along the fairways fringes.
    [Show full text]
  • November 2012 Monte-Carlo SBM
    240 chefs and 300 Michelin stars- an international celebration of the 25 anniversary of Le Louis XV – Alain Ducasse 16 th ,17 th and 18 th of November 2012 Monte-Carlo SBM www.aducasse-25anslouisxv.com 1 PRESS KIT Monaco, November 2012 SUMMARY EDITORIAL p.3 A UNIQUE SUMMIT MEETING p.4 300 STARS AND 240 CHEFS FOR A UNIQUE GATHERING p.4 AN EPHEMERAL MEDITERRANEAN MARKET PLACE, A HIGHLIGHT OF THE EVENT. P.7 THE ALPHABET OF THE 100 MEDITERRANEAN PRODUCTS p.7 A MEETING BETWEEN THE LEADING CHEFS OF THE WORLD & MEDITERRANEAN PRODUCE p.8 LE LOUIS XV- ALAIN DUCASSE p.11 MONTE CARLO SBM p.15 THE PARTNERS OF THE EXCEPTIONAL ANNIVERSARY CELEBRATION p.16 INFORMATION AND MEDIA CONTACTS p.18 2 PRESS KIT Monaco, November 2012 EDITORIAL « My centre of gravity remains and will always be cooking. I am thus a happy cook! My inspiration comes from a combination of the Southwest of France, where I grew up and from the Mediterranean, which seduced me from a young age. But I also remain a curious cook. My roots carry me but do not hold me down. My arrival in Monaco was a magical and momentous moment in my life. It is on this rock, nestled between France and Italy that I encountered my Riviera. I know today that this land was my destiny. All my cooking is inspired from this area that sings sunlight. From it, I draw strength and truth. « Riviera »: the word alone echoes a certain invitation to dolce farniente. However, the Riviera is a land of farmers and breeders who, historically, have toiled to bring abundance from an arid land.
    [Show full text]
  • Catering Menu Team Breakfast Coffee-Breaks Buffet a La Carte Cocktails Theme Events Beverage Information
    CATERING MENU TEAM BREAKFAST COFFEE-BREAKS BUFFET A LA CARTE COCKTAILS THEME EVENTS BEVERAGE INFORMATION MEET THE TEAM PASCAL MEYNARD FABIAN NGUYEN GABRIELA MARQUES executive chef executive pastry chef sommelier Pascal Meynard, executive chef of Four Born in the far west island of Vanuatu, in A Lisbon native, Gabriela’s future was Seasons Hotel Ritz Lisbon, is a bit of a the Pacific Ocean, Fabian is a graduate of sealed the moment she came across thrill-seeker. Of dual French and Canadian the prestigious Lycée François Rabelais. a magazine article about a female citizenship, he grew up surfing and With a remarkable career path, Fabian Portuguese sommelier. Reading about the kayaking in the beautiful Basque region of started at michelin-starred Domaine De gastronomic studies involved, the art and France and returns there every summer Clairefontaine with Chef Philippe Girardon, science of wine tasting, and the intricacies to experiment with the latest water-based considered by many the best ouvrier in of pairing wine with food ignited a fire activities. France. 4 years later, he moved on to Le within her that has continued to burn to Buerehiesel, Antoine Westermann’s three ever-increasing heights. Gabriela’s career michelin-starred restaurant in Strasbourg. has taken her to leading dining venues After Four Seasons Hotel Des Bergues such as Restaurant Feitoria and Lab “I’m into whitewater rafting Geneve, he has been with Four Seasons by Sergi Arola – experiences that have Hotel Ritz Lisbon since April 2013. enabled her to absorb vast experience and surf-kayaking at the from some of the Lisbon’s leading wine moment.
    [Show full text]
  • Sensory Experience in the World of Steph Cop and Christian Sinicropi at Restaurant La Palme D'or
    SENSORY EXPERIENCE IN THE WORLD OF STEPH COP AND CHRISTIAN SINICROPI AT RESTAURANT LA PALME D'OR It's in the mythical Hotel Martinez, on the Croisette in Cannes, that an exclusive collaboration between the artist Steph Cop, Chef Christian Sinicropi from " La Palme d'Or** " and his wife Catherine Sinicropi is coming from April 7 to June 27, 2020. @Bálint Pörneczi An exclusive sensory experience at the Hôtel Martinez Steph Cop and C&C Sinicropi Christian Sinicropi, the 2 Michelin-starred Chef of La Palme d’Or at the Hôtel creation. His culinary compositions are veritable pictorial works, presented on plate collections collaboratively fashioned by his wife, ceramicist Catherine Sinicropi, especially for these epicurean inventions. This original cuisine, at once instinctive and cerebral and inspired by the ingredient’s memorial history, is a multisensory experience: The flavors and aromatic notes blend into an olfactory construction and unfurl like a musical score; the chromatic arrangements on the handcrafted plates, coupled with textural relief, create powerful taste dynamics. Inspiration is also mined in meetings with contemporary artists, who are invited to take part in seasonal collaborations. Christian and Catherine Sinicropi are unshakably committed to celebrating art in all its dimensions. The chef, the ceramist, and the guest artist pool their imaginative powers and intertwine their creative techniques to produce inimitable gastronomic aesthetics. In spring 2020, from April 7 to June 27, La Palme d´Or restaurant, with two Michelin stars, presents an extraordinary experience for the senses featuring the work of artist Steph Cop. When these three worlds intentionally collided, the intensity of the encounter shaped and stabilized the position of each in an atypical exploration of possibilities.
    [Show full text]
  • The Julien Binz Restaurant in COMPLIANCE with BARRIER
    Welcome to the Julien Binz Restaurant IN COMPLIANCE WITH BARRIER REQUIREMENTS During these exceptional times, the following information should ensure the smooth running of our service. We kindly request that you wear a mask on arrival, and may we remind you that this is mandatory when moving around in the restaurant (the WC, telephone, smoking and departure areas). Please also comply with social distancing requirements. The menu and wine lists are systematically sanitised. A hydro-alcoholic gel is available for use on your table if required. Our menu is also available online at: restaurant.julienbinz.com Payment will be made at your table to reduce movement around the restaurant. We hope you have a great time in our restaurant. Julien Binz (Head Chef) and Sandrine Kauffer (Food Journalist) opened the RESTAURANT JULIEN BINZ on 15th December 2015. ON 9th FEBRUARY 2017, THE MICHELIN GUIDE AWARDED THE RESTAURANT ITS FIRST STAR Julien Binz, French Master Chef, had already picked up a first Michelin star in 2012 at Le Rendez-Vous de Chasse in Colmar. The Gault Millau guide awarded him on five separate occasions; he was named “Young Talent” in 2006, “Promising Chef” in 2013, awarded the “Prize for Innovation” in 2015 and the “Technical Excellence” Prize in 2016, all whilst being the delighted recipient of the Gault Millau grant to support the opening of his restaurant. Julien Binz has been immersed in the Alsatian restaurant environment for more than twenty-five years. Trained by Philippe Gaertner at the Armes de France in Ammerschwihr, Antoine Westermann at the Buerehiesel in Strasbourg, and Marc Haeberlin at the Auberge de l’Ill in Illhaeusern, he became head chef at the Auberge d’Artzenheim, Château d’Isenbourg, then at Le Rendez-Vous de Chasse, Hôtel Bristol in Colmar where he obtained his first Michelin star on the 27th February 2012.
    [Show full text]
  • KAPANDJI MORHANGE Commissaires Priseurs À Drouot
    KAPANDJI MORHANGE Commissaires Priseurs à Drouot DIMANCHE 18 SEPTEMBRE 2016 Vente aux enchères gastronomique sous les auspices de Bacchus et de Comus Cave particulière de Marina Vlady Collections M. et Mme Raymond Oliver, Michel Bourdin et à divers Kapandji Morhange A KAPANDJI MORHANGE Commissaires Priseurs à Drouot VENTE AUX ENCHÈRES PUBLIQUES – HÔTEL DROUOT – SALLE 4 9, Rue Drouot – 75 009 Paris Dimanche 18 septembre 2016 à 11 h et 14 h VENTE AUX ENCHÈRES GASTRONOMIQUE SOUS LES AUSPICES DE BACCHUS ET DE COMUS COLLECTIONS DES CHEFS RAYMOND OLIVER, MICHEL BOURDIN ET À DIVERS VINS – LIVRES – USTENSILES – PHOTOGRAPHIES Les Numéros de la collection de M. et Mme. Raymond Oliver, Restaurateur du Grand Véfour au Palais Royal sont signalés par ▲ Les Numéros de la collection Michel Bourdin, Chef du Connaught à Londres sont signalés par ● Le catalogue est disponible en ligne sur www.kapandji-morhange.com, www.drouotlive.com, www.auction.fr, www.interenchères.com www.invaluable.com et www.bibliorare.com Ghislaine KAPANDJI - Élie MORHANGE Agrément 2004-508 – RCS Paris B 477 936 447 46 bis Passage Jouffroy - 75009 Paris • Tel : +33 (0)1 48 24 26 10 - Fax : +33 (0)1 48 24 26 11 Email : [email protected] • Site : www.kapandji-morhange.com B Catalogue de vente du 18 septembre 2016 EXPERTS Vente à 11h – Vins Ambroise de MONTIGNY Membre d’ORDINEX Vente à 11h Sommaire 14 rue Cadet, 75009 PARIS +33 (0)6 70 58 53 72 LOTS 1 À 100 [email protected] MISE EN BOUCHE SOUS LES AUSPICES DE BACCHUS : Numéros 1 à 100 CAVES PARTICULIÈRES DE MARINA VLADY, D’UN AMATEUR MÂCONNAIS ET À DIVERS.
    [Show full text]
  • International Cookbook for Quinoa: Tradition and Innovation
    International Cookbook for Quinoa: Tradition and innovation Project management: Salomón Salcedo and Tania Santivañez. Coordination and editing: José Luis Reyes and Melisa Aytekin. Design: Mariana Young. Photography: Claudio Guzmán. Recipe photographs: Jonathan Astorga. Food presentation for photographs: Aramark team. Nutrition advisors: María José Coloma, Ryan Gorczycki and Shelly Johnston. Collaborators: Daniela Marín and Byron Jara. The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108057-3 (print) E-ISBN 978-92-5-108058-0 (PDF) © FAO, 2014 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way.
    [Show full text]
  • Press Release of Chef Samuel Chef Samuel
    Press Release of Chef Samuel Chef Samuel FLO Welcomes New Bocuse-Trained Chef Chef Samuel Wu joined Groupe FLO in May 2018, taking the lead forthree of Groupe FLO Asia’s flagship brands, F Bistronome, Café FLO, and La Rosée. As of the end of July, Chef Samuel is already an integral part of the FLO team, having revamped the menu at Café FlO. Born in Taiwan, Chef Samuel fell in love with food while watching Japanese cooking shows on TV. After completing an under- graduate degree in food and beverage management, Chef Samuel moved to France to study French cuisine and catering management at the prestigious Institut Paul Bocuse in Lyon. Chef Samuel believes that diligence and persistence have been the foundation of his career. After graduating from Institut Paul Bocuse, Chef Samuel started his career at two Michelin-starredrestaurantsL’Auberge de l’Île, before becoming a chef at one Michelin-starred restaurant Le Pérgolese. Then in Paris he works in restaurant Drouant by Antoine Westermann. Also in Japan he had worked in Hakodate, Hokkaido, in a one Michelin starred restaurant L'Oiseau par Matsunaga.In addition to his culinary training, Chef Samuel completed a year of professional sommelier training in Beaune of Bourgogne and worked as a sommelier in hotels and restaurants in France for a year. He has maintained this curiosity and drive to seek out now culinary experiences and techniques throughout his career. Training at the Institut Paul Bocuse and working in Michelin-starred French restaurants has given Chef Samuel a strong founda- tion in classical French cuisine, which, combined with his extensive travel and understanding of global flavours and techniques, makes him the perfect person to take the reins at Groupe FLO Asia’s diverse portfolio of smart-casual restaurants.
    [Show full text]
  • Stardust Over Paris Gastronomic Restaurants *
    Stardust over Paris Gastronomic Restaurants * Olivier Gergaud, a Linett Montano Guzman, b and Vincenzo Verardi c Abstract In this paper, we study if the leading French gastronomic guidebook, the “ Guide Rouge Michelin ,” only rates the quality of food, as it claims, or if it also considers environmental variables when attributing stars. We then check how Michelin ratings affect the market, and more specifically, the price charged by restaurants. Using some simple econometric techniques, we find that a small improvement in environment boosts the probability of receiving Michelin stars. Since we also find that a Michelin star is associated to a high price premium stuck (independently of the quality of food), we conclude that expertise induces distortions in the market (JEL classification: D4, L15, L66). I. Introduction In modern societies, the supply of consumption goods is so diversified that attaining information on quality has become a very cumbersome task. For this reason, consumers often rely on experts to assess product quality at a relatively low cost. While simplifying choices, expertise also affects the structure of the market itself. This would not be harmful if experts clearly stated the criteria they use to define quality and stuck to them. Unfortunately this is not always the case. Ginsburgh (2003), showed that even expert opinions are, in many markets (movies, books and music), poor predictors of true aesthetic quality of the work. In this paper, we question the role of expertise in gastronomy and, more specifically, test if the leading French gastronomic guidebook, the Guide Rouge Michelin, 1 strictly rates the quality of food, as it claims, or if it also ranks restaurants attributing some importance to environmental variables.
    [Show full text]
  • November 2012
    PRESS RELEASE Monaco, November 2012 240 chefs and 300 Michelin stars international celebration of the 25th anniversary of the Louis XV-Alain Ducasse 16th, 17 th and 18th November 2012 Monte-Carlo SBM AN EXCEPTIONAL SUMMIT MEETING 1987-2012 ::: 25 years of culinary creation at the Louis XV restaurant, hundreds of recipes created, thousands of products transformed by the expert hands of cooks, now chefs, previously trained at Alain Ducasse’s Rivieras. To celebrate in a very special way, the 25th anniversary of the restaurant Le Louis XV, Alain Ducasse and Monte- Carlo SBM aspired to invite the greatest chefs. Thus, 240 chefs from 25 countries, representing 5 continents and 300 stars from the Michelin Guide will meet from the 16th till the 18th November 2012 in Monaco, for an unprecedented assembly. « The themes dearest to me are related to the Mediterranean, deeply rooted in the South, to the Riviera whose produce occupy a fundamental place in my culinary creations. I hold in my heart many other subjects, all speaking of authenticity, aesthetic and identity. Themes related to travel and seasons, identifying tradition and evolution, returning on harmony and memory. The 25th anniversary of the Louis XV then appeared to me as a unique opportunity to gather around these values the worlds’ greatest culinary talents for a stroll through the “country” of taste and excellence . » ALAIN DUCASSE THREE DAYS TO GATHER TOGETHER THE INTERNATIONAL CULINARY FAMILY Between professionals, three unique days of sharing knowledge, of discoveries and a series of original events are on schedule, culminating in a gala dinner on Saturday November 17 th .
    [Show full text]
  • CONTENTS « CONTENTS « CONTENTS Que Bom!
    « CONTENTS « CONTENTS « CONTENTS Que Bom! Welcome to Portugal Confidential’s Haute & Cool Cuisine in Portugal. At Portugal Confidential, we have many new initiatives in the works in our “Everything Cool” studios. Our first effort to debut is this eBook for reading online, and carrying on tablets and smartphones. It’s a convenient dining guide for our connected and cool amigos on the go. Just as close attention to quality ingredients are needed to create a mouth-watering meal, we have hand-selected some of the freshest and coolest restaurants to include in this very special publication. Some venues listed offer award-winning gastronomy. Others are mentioned for their innovative approach to contemporary cuisine. Some have amazing interior design, swell with swanky ambiance, or emanate an air of excitement. Ultimately, we hope our Haute & Cool guide provides you with suggestions for enjoying a fabulous dining experience. Haute & Cool Cuisine in Portugal is an evolving effort. So, let us know what you think. Did we miss your favorite hotspot? Should we drop a restaurant from the next publication? Let us know at [email protected], or leave a comment on the Haute & Cool Cuisine page at PortugalConfidential.com. Bom Apetite and Have Fun! Portugal Confidential « CONTENTS « CONTENTS Haute & Cool 6 ALGARVE 28 ALENTEJO 32 CENTRAL 38 LISBON 50 PORTO 56 MADEIRA Portugal Confidential « CONTENTS Algarve Portugal Confidential « CONTENTS Algarve Chá Com Água Salgada Cuisine: Contemporary Price range for two without wine: 40.00 € Address: Praia de Manta Rota, Apoio de Praia (UB3) | 8900-038 Vila Nova de Cacela | Manta Rota EAST ALGARVE EAST Reservations: +351 281 952 856 | [email protected] Hours: April, May, June – 10:00 to 22:00 | July, August, September – 9:00 to 24:00 November, December, March – 10:00 to 17:00 (dinner available with reservation) January, February - Closed Click here for online information.
    [Show full text]
  • Gastronomie : La Saga Des Drouant, Un Nom En Capitale
    Dernières Nouvelles d'Alsace, 23 RÉGION QDIMANCHE29SEPTEMBRE2013 RELIGION Rencontre européenne de Taizé GASTRONOMIE La saga des Drouant L’Alsace se mobilise sans attendre Pour préparer l’accueil en Alsace des 20 000 jeunes qui participeront fin décem- bre à la 36e Rencontre euro- Un nom en capitale péenne de Taizé, les Alsa- ciens ont montré une capacité à se mobiliser qui a Véritable institution parisienne, ce restaurant sert de cadre, chaque automne, surpris les organisateurs. à la remise des prestigieux prix Goncourt et Renaudot. Son nom : le Drouant. « J’ai rencontré à Westhoffen des Un établissement fondé il y a 133 ans… par un Haut-Bruchois. catholiques et protestants qui se sont déjà portés volontaires pour héberger des jeunes européens. vant de devenir célè- le lieu est devenu un centre de Ces habitants n’ont pas besoin Le frère Benoît au centre de bre sur les bords de la la vie culturelle parisienne. Au d’être convaincus, mais d’être préparation de Strasbourg. Seine, c’est d’abord sur fil des ans, il s’est en outre rassurés. Ils m’ont interrogé sur PHOTO DNA – JEAN-FRANÇOIS BADIAS A ceux de la Bruche que étendu : d’abord au sein-même des détails d’organisation qui ne le nom de Drouant a circulé. Les du bâtiment, puis avec l’acqui- sont normalement délivrés qu’à Les jeunes volontaires ainsi que racines de cette grande lignée sition de l’immeuble voisin. la fin décembre. Dans une autre les sœurs de Saint-André et les plongent en effet ici, à Bourg- commune, un bénévole a fait du frères de Taizé ont commencé à Bruche, en haut de cette vallée Au village souche porte à porte auprès de tous les sillonner l’Alsace et le pays de des Vosges bas-rhinoises.
    [Show full text]