MICHELIN Guide 2020
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Hide and Seek with Windows Shuttered and Corridors Empty for the First Six Months of the Year, Many Hotels Have Taken the Time to Re-Evaluate, Refresh and Rejuvenate
TRAVEL THE CLIFF AT LYONS Hide and Seek With windows shuttered and corridors empty for the first six months of the year, many hotels have taken the time to re-evaluate, refresh and rejuvenate. Jessie Collins picks just some of the most exciting new experiences to indulge in this summer. THE CLIFF AT LYONS What’s new Insider Tip Aimsir is upping its focus on its own garden produce, Cliff at Lyons guest rooms are all individually designed Best-loved for which is also to be used in the kitchens under the eye of and spread out between a selection of historic buildings Its laid-back luxurious feel and the fastest ever UK and former Aimsir chef de partie and now gardener, Tom that give you that taste of country life while maintaining Ireland two-star ranked Michelin restaurant, Aimsir. Downes, and his partner Stina. Over the summer, a new all the benefits of a luxury hotel. But there is also a There are award-winning spa treatments to be had at orchard will be introduced, along with a wild meadow selection of pet-friendly rooms if you fancy taking your The Well in the Garden, and with its gorgeous outdoor and additional vegetable beds which will be supplying pooch with you. Also don’t forget the Paddle and Picnic spaces, local history, canal walks, bike rides and paddle- the Cliff at Lyons restaurants. Chicken coops, pigs and package which gives you a one-night B&B stay plus SUP boarding there’s plenty to do. Sean Smith’s fresh take even beehives are also to be added, with the aim of session, and a picnic from their pantry, from €245 for two on classic Irish cuisine in The Mill has been a great bringing the Cliff at Lyons closer to self-sustainability. -
New Irish Cuisine a Comprehensive Study of Its Nature and Recent Popularity
New Irish cuisine A comprehensive study of its nature and recent popularity An MSc thesis New Irish cuisine A comprehensive study of its nature and recent popularity Pedro Martínez Noguera [email protected] 950723546110 Study program: MSc Food Technology (MFT) Specialisation: Gastronomy Course code: RSO-80433 Rural Sociology Supervisor: dr. Oona Morrow Examiner: prof.dr.ing. JSC Wiskerke June, 2020 Acknowledgements I would like to express my sincere gratitude to various people without whom nothing of this would have been possible. First, thank you Oona for your fantastic supervision. Digging into the sociology of food has been truly eye-opening. Second, many thanks to all the warmhearted Irish people I have had the pleasure to meet throughout this journey: chefs, foodies, colleagues of the postgrad office at UCC, and the marvelous friends I made in Cork and Galway. Third, thanks to Irene and Gio. Their generosity deserves space on these lines. Finally, this thesis is especially dedicated to my family, my brothers and particularly my parents, for their incalculable support and for having let me freely pursue all my dreams. 3 Abstract Irish gastronomy has experienced a great transformation in the last couple of decades. High-end restaurants have gone from being predominantly French or British throughout the 20th century to depicting today a distinctive Irish tone. I have referred to this fashion as new Irish cuisine (NIC), a concept that attempts to enclose all fine-dining ventures that serve modern Irish food in Ireland and their common cooking ethos. This research has aimed to investigate thoroughly the nature of this culinary identity from a Bourdieuian perspective and to contextualize its emergence. -
The Conquest of the Great Northwest Piled Criss-Cross Below Higher Than
The Conquest of the Great Northwest festooned by a mist-like moss that hung from tree to tree in loops, with the windfall of untold centuries piled criss-cross below higher than a house. The men grumbled.They had not bargained on this kind of voyaging. Once down on the west side of the Great Divide, there were the Forks.MacKenzie's instincts told him the northbranch looked the better way, but the old guide had said only the south branch would lead to the Great River beyond the mountains, and they turned up Parsnip River through a marsh of beaver meadows, which MacKenzie noted for future trade. It was now the 3rd of June.MacKenzie ascended a. mountain to look along the forward path. When he came down with McKay and the Indian Cancre, no canoe was to be found.MacKenzie sent broken branches drifting down stream as a signal and fired gunshot after gunshot, but no answer!Had the men deserted with boat and provisions?Genuinely alarmed, MacKenzie ordered McKay and Cancre back down the Parsnip, while he went on up stream. Whichever found the canoe was to fire a gun.For a day without food and in drenching rains, the three tore through the underbrush shouting, seeking, despairing till strength vas ethausted and moccasins worn to tattersBarefoot and soaked, MacKenzie was just lying down for the night when a crashing 64 "The Coming of the Pedlars" echo told him McKay had found the deserters. They had waited till he had disappeared up the mountain, then headed the canoe north and drifted down stream. -
ROTYA 2017 Shortlists UPDATE for Press Release.Indd
Café of the Year Hotel Restaurant Restaurant with Best for Wine Best for Brunch Award of the Year Award Rooms Award Lovers Award Award Assassination Custard, George V, Aldridge Lodge, 64 Wine, Brother Hubbard North, Dublin 8 Ashford Castle, New Ross, County Wexford Sandycove, Dublin 1 County Mayo County Dublin Country Choice, Blairscove Restaurant, Cloud Café, Nenagh, County Tipperary Gregans Castle Hotel, Durrus, County Cork Chapter One, North Strand, County Clare Dublin 1 Dublin 3 Deanes Deli Bistro, Inis Meáin Restaurant Belfast La Fougere, & Suites, Aran Islands, Forest & Marcy, Eastern Seaboard Knockranny House Hotel, County Galway Dublin 4 Bar & Grill, Dooks Fine Foods, County Mayo County Louth Fethard, Tipperary MacNean House and Green Man Wines, Longueville House Hotel, Restaurant, Blacklion, Dublin 6 Hadskis, Firehouse Bakery, County Cork County Cavan Belfast Delgany, County Wicklow L’attitude 51 Wine Café, AN River Room Restaurant, QC’s Seafood Restaurant Cork Herbstreet Restaurant, L D Grow HQ, E ’S Galgorm Resort & Spa, and Townhouse, Dublin 2 R Waterford Ox, I Antrim Cahersiveen, County Kerry Belfast Meet Me In The Morning, Kalbos Café, Tavern at The Dylan Hotel, Rayanne House, Dublin 8 A Skibbereen, County Cork Dublin 4 Holywood, County Down Piglet Wine Bar, W 7 Dublin 2 Roberta’s, 1 Press Café, Dublin 2 A 0 The Catalina Restaurant, King Sitric Restaurant R 2 The National Print Museum, Lough Erne Resort, & Accommodation, Restaurant Patrick D S Dublin 4 Guilbaud, Dublin 2 San Lorenzo’s, County Fermanagh Howth, County Dublin Dublin 2 The Farmgate Café, The Lady Helen Restaurant, The Old Convent, The Black Pig, Old English Market, Cork Kinsale, Cork The Fumbally, Mount Juliet, Kilkenny Cahir, County Tipperary Dublin 8 Two Boys Brew, Whelehans, The Marker Hotel, The Tannery, Two Boys Brew, Dublin 7 Dublin 2 Dungarvan, The Silver Tassie, The shortlist Dublin 18 Dublin 7 County Waterford The Mitre, We’re excited to announce the shortlist for the all-new FOOD&WINE Awards 2017. -
The Creation of the Modern American Restaurant
THE PENNSYLVANIA STATE UNIVERSITY SCHREYER HONORS COLLEGE DEPARTMENT OF HISTORY AND RELIGIOUS STUDIES DELMONICO’S: THE CREATION OF THE MODERN AMERICAN RESTAURANT ANDREW D’AVERSA SPRING 2014 A thesis submitted in partial fulfillment of the requirements for a baccalaureate degree in History and Management with honors in History Reviewed and approved* by the following: Bryan McDonald, Ph.D. Assistant Professor of History Thesis Supervisor Michael Milligan, Ph.D. Senior Lecturer in History Honors Adviser * Signatures are on file in the Schreyer Honors College. i ABSTRACT The purpose of this thesis is to examine the creation of the modern American restaurant and the factors that formed it through the lens of Delmonico’s. Delmonico’s is widely considered the first restaurant in America. During its lifetime, Delmonico’s earned international acclaim for its classical French cuisine and excellent service. This thesis traces Delmonico’s almost century- long history, from its beginnings in 1827 through 1848, its golden era until 1896, and its downfall in the 1920s. By combining both business and social history, this thesis argues for Delmonico’s rightful place in the historical record and explains why the restaurant model developed by Delmonico’s was successful. To achieve this result, many primary sources, including memoirs, cookbooks written by former Delmonico’s chefs, and a plethora of newspaper articles are analyzed. This thesis will fill the gap in the scholarly record, both of a critical view of Delmonico’s and the reasons for the restaurant format’s prominence from the mid-nineteenth century forward in America. ii TABLE OF CONTENTS Acknowledgements ................................................................................................................. -
TU Dublin School of Culinary Arts and Food Technology Newsletter Autumn 2019
TU Dublin School of Culinary Arts and Food Technology Newsletter Autumn 2019 Joint first place for David & Eugenia at International Competition. Congratulations to David Hurley and Eugenia Xynada from TU sisting both David and Eugenia throughout their preparations and Dublin, School of Culinary Arts and Food Technology who participation in this prestigious International competition. achieved joint first place in the student category of the Note by http://www2.agroparistech.fr/The-event.html Further report details Note contest which took place at AgroParisTech, Paris re- (AgroParisTech, Paris). cently. Both students are undertaking the Advanced Molecular https://www.dit.ie/newsandevents/news/archive2019/news/title175000en.html Gastronomy module on their programme studies. The final took Update (TU Dublin’s Newsletter) report. place following the 9th International Workshop of Molecular and Physical Gastronomy, attended by scientists and professors from 15 countries. Competitors from 20 countries were required to prepare dishes that used as many pure compounds as possible without fruits, vegetable, meat, fish or spices. The jury which included chef Patrick Terrien, Yolanda Rigault, Michael Pontif, and Sandrine Kault-Perrin, also evaluated the students on innovation, complexity and flavour. According to Dr. Roisin Burke, Senior Lecturer, TU Dublin, the dishes created by the two students met the judges' criteria. "David created a cocktail which appeared as Eggnog but tasted of bacon, and what appeared to be a bacon crisp but had a flavour of Eggnog. His main dish included a Note by Note beetroot protein cake, horseradish jelly and beetroot cremeaux. It was presented in the form of a meat muscle and put under a smoked filled lid." For her part, Eugenia created a Note by Note version of a breakfast dish with what appeared to be eggs, layered pork sausage and jellied beans, bacon flakes and the tomato element were created in the form of a Note by Note ‘Bloody Mary’ cocktail. -
National Geographic Traveller Article
THE NEW The cultural heritage of the Emerald Isle stretches back millennia, but what about modern Ireland? We explore the source and raise a glass to Irish culture, whether it’s tasting its culinary revolution, exploring the thriving arts movement, tapping our feet to the best new music or diving into the surf scene for a weekend away. The island of Ireland — North and Republic — is alive with stories and experiences IRELAND WORDS PÓL Ó CONGHAILE IMAGE: DAVID SCIORA 74 nationalgeographic.co.uk/travel April 2020 75 IRELAND IRELAND CULINARY REVOLUTION LIMERICK GO TO MARKET Limerick’s storied food scene is informed by its setting, sandwiched between the River Shannon and pastureland — and now its historic market is the focus of a new food tour At Limerick’s Milk Market, I’ve eaten a sausage are changing. There are festivals like roll, and muesli sourdough bread slathered in Pigtown Culture & Food Series, an autumn homemade marmalade, followed by paprika- programme of food-related events. There are battered monkfish fritters, and then somehow also casual stops, such as La Cucina Centro made room for some ‘spiralaytos’ — crisps (Italian) and Canteen (Asian) serving up whizzed from potatoes with a hand drill zingy eats, while a tasting platter I order at device. I’m glad I skipped breakfast. No. 1 Pery Square, a chic Georgian townhouse “Growing up, this was somewhere we hotel, is a hymn to local ingredients like always came on a Saturday morning,” says Ispíní charcuterie and Castleconnell honey. my guide, Siobhán O’Neill. “For the bit of By King John’s Castle, a bold new mural of shopping, or the turkeys for Christmas; local hero Dolores O’Riordan, the late lead there was a little more blood and guts in the singer of The Cranberries, feels like a splash market back then. -
South Dakota History
VOL. 41, NO. 1 SPRING 2011 South Dakota History 1 Index to South Dakota History, Volumes 1–40 (1970–2010) COMPILED BY RODGER HARTLEY Copyright 2011 by the South Dakota State Historical Society, Pierre, S.Dak. 57501-2217 ISSN 0361-8676 USER’S GUIDE Over the past forty years, each volume (four issues) of South Dakota History has carried its own index. From 1970 to 1994, these indexes were printed separately upon comple- tion of the last issue for the year. If not bound with the volume, as in a library set, they were easily misplaced or lost. As the journal approached its twenty-fifth year of publica- tion, the editors decided to integrate future indexes into the back of every final issue for the volume, a practice that began with Volume 26. To mark the milestone anniversary in 1995, they combined the indexes produced up until that time to create a twenty-five-year cumulative index. As the journal’s fortieth anniversary year of 2010 approached, the need for another compilation became clear. The index presented here integrates the past fifteen volume indexes into the earlier twenty-five-year cumulative index. While indexers’ styles and skills have varied over the years, every effort has been made to create a product that is as complete and consistent as possible. Throughout the index, volume numbers appear in bold-face type, while page numbers are in book-face. Within the larger entries, references to brief or isolated pas- sages are listed at the beginning, while more extensive references are grouped under the subheadings that follow. -
Power Outages Will Leave Campus in Dark by David A
WIIKIND SLIPPERY ROCK UNIVERSITY THI ROCKtT WEATHER r DIRECTORY —«-——« TODAY SHOWERS High T% low 54 mwutoem THE 7384438 KETVOLUME 81, NUMBER 4 SLIPPERY ROCK, PENNSYLVANIA SATURDAY 738-2643 I SHOWERS CMSfffMM High 71 738 6112 Inw M ROCK ROILS OVIR SfANIf tAIY MANIA FRI DAY FAIRMONT STATl, 32-7 TAKisoviiTHiROCK September 25,1998 SUNDAY SRU looks to continue its win- From bears to tigers; Beanie PARTLY CLOUDY ning streak at East Stroudburg Babies are a craze across High 13 MUM. Low M tomorrow afternoon. the country. SPORTS, Page B-l FEATURES, Page A-6 Power outages will leave campus in dark By David A. Feller and Weisenfluh Dining Hall will all be with "We thought we would kill two birds with water treatment building. Rocket News Editor out power. one stone," Carlson said. Even SRU President G. Warren Smith's SRU's FTE enrollment And from 8:30 a.m. until 5:30 p.m., North The steam outages will mean no hot water residence will lose telephone service. It's lights out for the upper part of the Slip- Hall, McKay Education Building, Miller to the following buildings Saturday from 7 "As soon as power is back on Saturday falls again for 1998-99 pery Rock University campus this weekend. Auditorium, West Hall, the Art Building. a.m. to 4 p.m.: Strain, East/West Gym, Maltby, evening, we will be working to restore all Slippery Rock University's As a matter of fact, it's lights out hot water Patterson Hall, Harner Hall, Rhoads Hall, McKay, Miller, Old Main, Weisenfluh, West computer and telephone services," Pas student enrollment has out phone out Internet out East/West Gym and Strain Behaviorial Sci Hall and North Hall. -
Raspberry and Blackberry Production Guide
Fair Use of this PDF file of Raspberry and Blackberry Production Guide for the Northeast, Midwest, and Eastern Canada, NRAES-35 Lori Bushway, Marvin Pritts, and David Handley, technical editors Published by NRAES, May 2008 This PDF file is for viewing only. If a paper copy is needed, we encourage you to purchase a copy as described below. Be aware that practices, recommendations, and economic data may have changed since this book was published. Text can be copied. The book, authors, and NRAES should be acknowledged. Here is a sample acknowledgement: ---- From Raspberry and Blackberry Production Guide for the Northeast, Midwest, and Eastern Canada, NRAES-35, Lori Bushway, Marvin Pritts, and David Handley, technical editors, and published by NRAES (2008).---- No use of the PDF should diminish the marketability of the printed version. This PDF should not be used to make copies of the book for sale or distribution. If you have questions about fair use of this PDF, contact NRAES. Purchasing the Book You can purchase printed copies on NRAES’ secure web site, www.nraes.org, or by calling (607) 255-7654. Quantity discounts are available. NRAES PO Box 4557 Ithaca, NY 14852-4557 Phone: (607) 255-7654 Fax: (607) 254-8770 Email: [email protected] Web: www.nraes.org More information on NRAES is included at the end of this PDF. NRAES is sponsored by these Land Grant Universities University of Connecticut University of Delaware University of the District of Columbia University of Maine University of Maryland University of New Hampshire Rutgers University Cornell University University of Vermont Virginia Polytechnic Institute & State University West Virginia University For more information about NRAES, see the inside back cover. -
“There Used to Be Nowhere to Eat in This Town:” Restaurant-Led Development in Postindustrial Philadelphia
i “THERE USED TO BE NOWHERE TO EAT IN THIS TOWN:” RESTAURANT-LED DEVELOPMENT IN POSTINDUSTRIAL PHILADELPHIA _______________________________________________________________________ A Dissertation Submitted to the Temple University Graduate Board _______________________________________________________________________ In Partial Fulfillment of the Requirements for the Degree DOCTOR OF PHILOSOPHY _______________________________________________________________________ By Stephen E. Nepa, Jr. May 2012 Examining Committee Members: Dr. Andrew C. Isenberg, Temple University Department of History Dr. Bryant Simon, Temple University Department of History Dr. Seth Bruggeman, Temple University Department of History Dr. Ellen Stroud, Bryn Mawr College, Department of Growth and Structure of Cities ii ABSTRACT There Used To Be Nowhere To Eat In This Town: Restaurant-led Development In Postindustrial Philadelphia This project examines the roles that restaurants have played in the revitalization and reconceptualization of postindustrial Philadelphia. While many studies of Philadelphia after 1945 focus heavily on race relations, politics, deindustrialization, large- scale renewal, or historic tourism, analyses of restaurants as spaces of consumption and experience have been conspicuously absent in the historiography. This project elevates the history of restaurants to determine how they allowed Philadelphia to cope with the many challenges of deindustrialization, the flight of human and monetary capital, and the rise of competing suburban centers of gravity. -
The Union and Eastern Journal
jm m OVER THE MIND OR BODY OF MAN.»-JEmuoK. "ETERNAL HOSTILITY TO EVERY FORM OF OPPRESSION VOLUME MAINE, FRIDAY, AUGUST 12, 1856. III—NUMBER 34. LOUIS 0. COWAN, EdiUr aid Proprietor. BIDDEFORD, th« Senate of the United States, which no further if could of We what we We aay it politician, and aover&l Southern Member# of in excitement, they prevent So it ia The cultivation of a amount land, lief. know aay. their attention in autumn to th« not actual or dangeroua lickneat. large should be the in the land in it, on the of pre- our own honor and proper The conversation turned upon highest body subject ilarcry. ONION AND EASTERN JOURNAL. give as the ia many agri- upon personal Congreaa. excellent better not to run the riak. proem performed by manners aa well as in individual* Mr. TOOMBS. The Senator doe* servation of large quantities of of fertili- Col. Fremont nerer wai, and the Presidential eleetion, and all the horrid ability, not hum JmtmJ to rrtrj ia a waste of labor and knowledge. TWDiImm4 p»Htofc«4 a more medicinal ef- culturists, first the resolution Ik* IklMM fruit, fur as a artiele To derive decided Ile haa train of evils to follow Fremont'a elec- may sometimes forget the principle* quote correctlj. tlllir, it!(«. 1, Omni Hack, opfutlw consumption regular both the tiller and the >• not now, a Roman Catholic. upon TWr— M»», or >u If p*kl»iU>- eaten aoon af- ty impoverishing Mr. state lmi -HWnr H of diet, the early of tb« sum- fect, fhiita should be largely Church.— tion were aet forth in colon.