LE NOUVEAU GUIDE MICHELIN EST ARRIVÉ... Yannick Alléno 3* au 1947 à  Courchevel ... Bravo l'Artiste

"La Place de Mougins" By Denis Fétisson

In this mythical village of Mougins, it is not possible to go through it without stopping at Denis Fétisson which has developed hands master this new home.
The decor is simple and modern in the image of his kitchen that had been well known in Courchevel with the grandmaster Yannick Alléno with the "White Horse Hôtel": Fine Lobster ravioli, salmon mousseline chervil tarragon coulis Kumquat and powder Nori seaweed, followed by Turbot cooked under the grill a crust of bread barigoule spiny artichokes stuffed with Gambero Rosso, juices!
Not to mention the wonderful desserts of Pascal Giry.
 
Lunch or dinner at Denis Fétisson is an enchanted for this "little devil" of French cuisine who managed to give back to Mougins acclaim as the great Roger Verge had so well developed. No wonder "the Amandier de Mougins" dear to the late Roger Verge is also the second baby Denis Fétisson who knew, after fine Mougins is one of the most beautiful villages in France and "La Place de Mougins" one of his most beautiful stages. Unquestionably.
 
By Marc Rougemond
 

Fig & Olive, a corner of Provence in L.A

This is a must of the Provencal kitchen in Los Angeles.

 

Its beautiful white facade on arrival portends a good time for this table which panics several US cities with no less than 8 restaurants opened in a few years. Suffice to say that success is to go to the French who have conquered the Americans. Normal when you find the greeting of the house and its contemporary decor and still a bit of Provence, with its many varieties of olive oil in decor.

 

The service is efficient and smiling and the first impression is the good one with a  Zucchini Carpaccio with Parmesan, beautifully seasoned and fondant. To follow, a roast provencal chicken, with herbs, breathing out the flavors of this beautiful region of France, accompanied by beautiful thin fries and sauteed mushrooms.

 

Delicious desserts round out this nice dinner and where you feel good in this big room with an atmosphere a little bit Fashion.

 

A good place to Melrose Place that you should not miss​ ...

Pierre Gagnaire succeeds to Joel Robuchon at "La Grande Maison" at Bordeaux.

It took only two weeks to Bernard Magrez, owner of the etablishment, to find a successor to Joel Robuchon. 

 

If he did not hesistate very long, it is because Bernard Magrez knew his futur successor. "When the question arose of finding a new leader to "La Grande Maison", it seemed natural that the latter is a member of the Relais & Chateaux family, and the name of Pierre Gagnaire has become obvious", he said in a statement.

 

For the three-star chef to thirteen restaurants internationally, this call was quickly transformed into a new challenge, that of making a living house that can both offer a similar high gastronomy - composed of twenty covered - but also a more affordable food offer in a spirit similar of the brewery with a number of covered twice.

 

"I'm happy to be in Bordeaux because it is a beautiful city in a dynamic region which embodies the art of french living and enjoys an outstanding image in France and abroad thanks to its gastronomy and wines", says Pierre Gagnaire.

 

 

L'escudella , bistrot chic du 7ème

The escudella, the bowl in Occitan, is the new address was attending in the 7th arrondissement close to Unesco. Paul Arthur Berlan, semi finalist of Top Chef to put its brands in this chic bistro, the former Olivades Floria Mikula.
Bright colors and tangy for decoration, High Tech chairs, forget all this quickly when the plate arrives!

Gambas obsiblue tartare, spicy guacamole has desire and Saint Jacques roasted hazelnut butter on a hay emulsion is a moment of pure pleasure. The increased while a Sphere grand cru chocolate and you will be filled this unpretentious bistro or the plate is great.

With reasonable prices to the key and easy parking, it is understood that this address will become a must to rounding.

Price 35-55 € - L'Escudella 41 Avenue de Ségur 75007 Paris - Tél +33 (0) 982287070

 

L'escudella, l'écuelle en Occitan , est la nouvelle adresse a fréquenter dans le 7ème arrondissement  à deux pas de l'Unesco. Paul Arthur Berlan , demi finaliste de Top Chef à posé ses marques dans ce bistrot chic , l'ex Olivades de Floria Mikula.
Des couleurs gaies et acidulées pour la décoration , des chaises High Tech, on oublie vite tout cela quand l'assiette arrive !

Le tartare de Gambas obsiblue , guacamole épicé a souhait et les Saint Jacques rôties au beurre noisette sur une émulsion au foin sont un pur moment de plaisir. Le tout augmenté d'une Sphère chocolat grand cru et vous serez comblé de ce bistrot sans prétention oû l'assiette est grande.

Avec des prix raisonnables à la clef et un parking facile , on comprendra que cette adresse va devenir un must de l'arrondissement.

 

 

A competition at the height of passion

“The desire to push and test myself in the elite of French and world pastry is a real engine"

                                                                                                         By Audrey Roit

Young elites of crafts excel to represent their professions

"A Skills Competition, which can be compared in the background like the Olympic Games." Since the first international meeting in Spain in 1946, announcing the creation of WorldSkills, this event held every two years encourages each young participant to turn to excellence and promotes the orientation towards vocational trainings and jobs. This high level competition allows thousands of young people under 23 years to show their expertise and passion that drive them in the practice of their profession.

It is with this goal that Coralie Savary has been able to participate to these regional selections these last 25th and 26th March in Bordeaux, eager to experience a unique adventure .

"It is important to present these craft workds to young people, to discover noble activities and make them want to take part in them."

A total commitment, a competitor ready for battle

Student at Bordeaux INSAV 1st year of BTM and " chocolate pastry apprentice ", Coralie Savary is one of those especially talented young people, spotted in their early days for their perseverance and their ability to withstand the pressure of competitions. Having been prepared intensively for 3 months, it is the liberation on the podium of the “Grande Région Aquitaine Limousin Poitou-Charentes” where this promising woman gets the gold medal in her "Pastry - Confectionery " category. "It's always a pleasure to represent our region and our roots with pride at the national level. Participate in these WorldSkills is also enhancing my job and "craft", a word which is for me the most revealing of our business, the pride of being a creator, an artist, and enjoy working moving materials."


Selected for the national final to be held from March 9 to 11, 2017 in Bordeaux ; with her chocolate creation named "Charlie", a croquembouche and sugar art creation as well as several sweets, candies and modeling ; Coralie intends to have the honor to reach the international final (WorldSkills Competition in Abu Dhabi in October 2017) to be an ambassador of art of French living close to her heart. This year 2016 will be marked by several internships like with Stéphane Klein for sugar art lessons, the establishment of a "crowfunding " and seeking professional sponsors to finance raw materials and equipment. This global challenge is undoubtedly a big step for her career that will allow her to be contacted by many partners. "I still have a few years ahead before realizing my dream and open my own pastry shop."

A story of greediness and passion for perfection
"It's all about technique, precision and regularity of flavors. For example, I am a fan of cinnamon praline candies, the marriage of these two causes melting and intensity on the palate that carries us, with a vintage grand cru with high palace. The chocolate - pistachio cakes are also a guilty pleasure, bringing a taste aside, lightly roasted, deep and fat flavor revealing all the aromas. The most important in a cake is the choice of the chocolate cover, with a fairly high percentage of cocoa to highlight the soft, character and power in the mouth."

The Apprentice Master’s opinion

Cyril San Nicolas – Pastry and Chocolate Master – Best Apprentice Master of the Big Region Aquitaine Limousin Poitou-Charentes 2016 -

"It was a hard competition and it is very far from the end because we are looking for the first place in the World Cup. Coralie still a competitor student, very serious and strong. For me it is a pleasure to climb all those stairs at her side, to the highest of the podium."

Useful information

WordSkills France website : http://www.worldskills-france.org/

Pâtisserie San Nicolas
11 Rue Duffour Dubergier
33000 BORDEAUX - France
Phone : +33 5 56 51 63 98
Website : http://www.patisseriesannicolas.fr/
Opening hours : Monday to Saturday, from 8am till 1pm, then from 2pm till 7.30pm / Sunday from 8am till 1pm


To participate in Coralie Savary crowfunding, find the project on www.leetchi.com website.

"Le Relais du Parc " By  Stéphane Duchiron

What a pleasure to find Stéphane Duchiron we had so enjoyed in his restaurant "Les Fougères" in the 17th arrondissement of Paris, now the ""Relais du Parc", the restaurant at Hotel Renaissance Trocadero. Obviously the place is more conventional but its kitchen, although more expensive system framed by the Marriott group, is still as tasty and close to the reality of French cuisine .The new card is full of beautiful innovations .. The fresh foie gras home and sweetbreads costs of a beautiful thickness , Octopuss Salad , is a marvel in the palace with a fitted cooking. All desserts are delicious but do not miss the millefeuille with light cream with vanilla from Tahiti. The service is diligent at the height of the facility and a tasteful modern décor. A terrace for sunny weather and a location in the heart of the 16th makes this the ideal appointment for lunch with a formula of attractive day on all fronts with a 2-course menus at 29 €. A nice place for the spring coming ...

 

Quel plaisir de retrouver Stéphane Duchiron que nous avions tant apprécié dans son restaurant Les fougères dans le 17 ème arrondissement de Paris,  maintenant au Relais du Parc , le restaurant de l'Hôtel Renaissance Trocadéro. Evidemment le lieu est plus conventionnel mais sa cuisine , bien que plus encadrée par le système cher au groupe Marriott , est toujours aussi gouteuse et proche de la réalité de la cuisine française .La nouvelle carte est pleine de belles innovations .. Le Foie gras frais maison et le Ris de Veau frais d'une belle épaisseur , La salade de Poulpe , sont une pure merveille dans le palais avec une cuisson ajustée. Tous les desserts sont délicieux mais ne manquez pas le Millefeuille à la crème légère a la vanille de Tahiti. Le service est diligent à la hauteur de l'établissement et une décoration moderne de bon goût. Une belle terrasse pour les beaux jours et un emplacement au coeur du 16ème font de cet endroit le rendez vous idéal pour les déjeuners avec une formule du jour attrayante sur tous les plans avec un menus 2 plats à 29 €. Une bien belle adresse pour le printemps qui arrive ...

 

Le Relais du Parc

57 avenue Raymond Poincaré 75016 Paris

Tél +33 (0) 144056610

 

France Liqueurs, brand manufacturer on French territory

 

"Our professionalism has enabled us to become a major new actor in the premium alcohol distribution and ultra-premium market in France."

                                                                                                           By Audrey Roit

 

Success story of thirty self-taughts

A story of three good living friends creating the merge of quality companies. All enthusiasts, those great lovers of champagnes, wines and spirits were brought together by their lifestyle. Interested longstanding about mixology and cocktails, Ramzi Chaker and Adrien Risler reunited their distribution company in 2014 with Rudy Carre, one of their former customer with whom they already get along famously.

As a human-sized structure, France Liquors was able to develop a more and more important customer base in the “CHRC” (cafes, hotels, restaurants, clubs) ;  we are talking about more than 1,000 customers in France, one hundred establishments in Paris. 3 associates 5 employees and 5 independent agents, France Liquors plans to continue to expand and employ 3 new staff this year to deal with individuals as much as business committees, small wine shops or purchases centrals. "The contact with our employees and customers is especially important to us."

 

A complementary and intelligent range

They have come a long way after starting with Crystal Head Vodka. The range is naturally extended by introducing various products such as champagne and rum according to the growing demands of their clients. Now the fine team also distributes brands like Armand de Brignac, Silent Pool, Hedonist including a cognac liquor infused with ginger and vanilla, Cavoda and Hee Joy, or personal cuvee wines of François Louis Vuitton. Then 7 ranges that complement each other where some innovations may appear shortly. Adrien Risler and his associates’ choice is to select quality products that can be presented both to a cocktail bar and " Relais et Châteaux " restaurants.


"We are trademarks manufacturers ; we like to develop them and ensure that they are seen and reviewed". France Liqueurs then much prefers the implementation of products in CHRC and events. "We are approached by brands to take care of their distribution on French territory ; it is the complementary to the other brands represented and the potential of their image that differentiates them."

 

Naturally and with the enjoyment of effective work, France Liqueurs distributes exclusively certain references or at least is the largest importer / distributor ; which provides these professionals a bright future without forgetting to ensure satisfaction and quality service.

 

Useful information:

 

FRANCE LIQUEURS DISTRIBUTION

10 RUE DE Penthièvre 75008 Paris France

Phone : +33 7 82 43 53 46

Email : contact@franceliqueurs.com

website : www.france-liqueurs.FR

 

Copyrights : William Romano

The pastry chefs present their yule logs 2015!

To see the article click on the picture. 

Jérôme Faure, Corporate Sommelier du Groupe Constance Hotels and Resorts élu « Maître Sommelier ».

This passionate native from Drôme , has just received the distinction of " Master Sommelier " from Michel Hermé , President of the French Sommelier .

 

The prize, awarded by the Union of French Sommellerie , distinguishes the French profiles that engage in promoting the sommelier .

 

Jérôme Faure was made Master Sommelier through his career, his professionalism and commitment to the transmission of knowledge. "It's an honor to have been recognized by my peers ," says proudly Jérôme Faure .

 

One for whom "everybody can learn about wine " is involved in the promotion of art of the sommelier by training its teams at Constance Hotels and Resorts everyday

 

The sommelier is part of the gastronomic experience at Constance Hotels and Resorts. The Group has 54 sommeliers spread over the 7 establishments in Mauritius , Maldives, Seychelles and Madagascar . 

 

All hotels offer the expertise and advice of a head sommelier diners , but also unprecedented gastronomic experiences . The cellar of Constance Le Prince Maurice is, for example , open to clients for tasting workshops that attract hundreds of people all months.

Nouvelle boutique François Pralus : Villefranche-sur-Saône

A new current events for the famous Roanne master confectioner, Français Pralus : a new shop. 

 

A new shop in Villefranche-sur-Saône. In the heart of the city center, in 758 National street. On November 2015, the amateurs of chocolate can find stars products of François Pralus : pyramid of tropic, praluline ... 

BELLINI ON FIFTH AVENUE … Italian Story

If you happen to find yourself in Naples, Florida, be sure to book a table at Bellini, which might just be one of the best Italian restaurants in the area. Don't be fooled by the unspectacular interior: it's what's on the plate that counts.

 

Here you can find an authentic taste of the different regions of Italy thanks to Head Chef Maria, who's a real Italian mamma.

After attracting anyone who's anyone to her Italian restaurant in New York, Maria moved here with her family more than fifteen years ago. Since then, the success has continued year after year.

 

Even her old New Yorker customers step off their private jet and into her restaurant to enjoy lasagna, antipasti, every kind of pasta, osso buco Milanese or fresh salmon sautéed with tomato. The menu is big, just like the exceptional wine list, which features some outstanding Barolo and Brunello di Montalcino.

 

Maria is a strong, lovable character and if she stops at your table to tell you her life story, you'll never forget your visit to Bellini, a family-run restaurant that puts the emphasis on enjoyment. Gracie Maria...

 

By Marc Rougemond

 

Bellini on Fifth Avenue

445 5th Avenue S, Naples FL 34102, USA

239 261 1117

www.bellinionfifth.com

By Marc Rougemond

 

Bellini on Fifth Avenue

445 5th Avenue S, Naples FL 34102 Etats Unis

239 261 1117

www.bellinionfifth.com

RESTAURANT ANTOINE, A SHOWCASE OF SEAFOOD

Just a short walk from Paris' Golden Triangle and the prestigious boutiques on Avenue Montaigne, Restaurant Antoine is a gourmet highlight in the French capital with a well-deserved Michelin star.

The spotlight is on fish and seafood with langoustine roasted in the shell, delicate ravioli poached in flavored stock and "boucané" blue lobster, baby girolle mushrooms and potatoes with verbena foam. The desserts include warm prune soufflé and fermented milk sorbet. And let's not forget the best bouillabaisse in Paris.

Young chef Thibault Sombardier has all the makings of a leading man. It's not surprising that he's been featured on cookery shows on TV. He's worked with Marc Meneau, Alain Dutournier and Yannick Alléno no less, which shows his pedigree... Although the prices are a little high, the €42 set lunch is a fantastic taster, making you want to come back in the evening with your special someone.

 

The modern interior is very much in the spirit of the times and fantastic views of the Eiffel Tower create a romantic atmosphere if you can take your eyes off your plate. Thibault is sure to pick up a second Michelin star soon. But patience is a virtue in this business and at least we don't have to pay the prices of a two-starred restaurant. So book now for what is sure to be an unforgettable experience.

Pierre Orsi restaurant

Pierre Orsi is one of those extraordinary restaurants that every gastronome should have in their address book. Our incredible hosts, husband and wife team Pierre and Geneviève, have hospitality in their blood and are the latest in a long line of restaurateurs.

The legendary restaurant that Pierre's father ran in Poleymieux is long gone but lives on in the memory. That was the time that Pierre learnt his craft from the master Paul Bocuse, worked with chef friends to put Lyon on the map and travelled the world to hone his skills alongside Lucas Carton: Maxim's in Paris and then Chicago, London and Los Angeles.

 

And now Pierre, Meilleur Ouvrier de France in 1972, Toque d'Argent and Chef of the Year in the US, is back in Lyon at this fantastic location on Place Kléber.

Without ever neglecting his own work, he's opened up his kitchens to young apprentices, training them in the culinary traditions for which he's renowned: quality produce, perfectionism, hard work, discipline and always trying to improve. Pierre keeps a watchful eye over every plate that leaves the kitchen — he's as sharp as a cleaver! The dishes are like works of art that are constantly being retouched… and he still has the best suppliers in the region.

 

The flavors don't disappoint: the duck foie gras ravioli with port and truffle jus are perfectly cooked to melt in the mouth and the lobster tronçon in artichoke barigoule is a revelation. The traditional sweetbread is rich in taste, delicious, firm, exceptional. And the selection of desserts with headings like "a symphony for the palate and exquisite delicacies" is a pure joy.

 

What can I say about the well-trained (mostly female) serving team and maître d'hôtel Eric? He has over twenty-two years experience in righting the smallest wrong and making the moment perfect, always with a kind word for his clients.

 

But what would this wonderful place be without the indomitable Geneviève Orsi front of house? Not quite as wonderful perhaps as her warm welcome, friendly manner, ready smile and boundless energy take diners to a happier place. You could almost forget that you're in a restaurant! This is a very sophisticated family-run establishment that remains a gourmet highlight of any trip to Lyon.

 

And it's about to celebrate its fortieth anniversary with special guests, clients, friends and fellow chefs, giving an evening of emotion and excellence.

Thank you Geneviève and Pierre for these unforgettable experiences.

 

By Marc Rougemond

 

PIERRE ORSI

3 Place Kléber 69006 Lyon, France

€45 and €60 set lunch, €100 and €110 

Tel: +33 (0)478 895768

www.pierreorsi.com

Le Safran : Hôtel du Collectionneur

Hotel restaurants can be soulless and dull, but Le Safran isn't one of those. The Hôtel du Collectionneur restaurant has all the ingredients for a wonderful lunch or dinner: a stunning Art Deco interior with plush velvet chairs, a quiet and sunny terrace for use in the summer and a new chef François Gagnaire, who's full of promise!

And he doesn't disappoint: his combination of traditional and world cuisine has a touch of inventiveness that makes the dishes unique. And they're always perfectly cooked too, which only enhances the produce.

 

The menu showcases fish and seafood. This is your chance to enjoy crayfish in jelly with French caviar, scallops pan-fried with coarse sea salt from Guérande, line-caught sea bass rouelle or sole filet with a Noilly Prat reduction, "bouchon" potatoes and fresh chanterelle mushrooms.

 

A fabulous experience is guaranteed at Le Safran, which is sure to take its place amongst Paris's top restaurants.

 

By Marc Rougemond

 

LE SAFRAN

HÔTEL DU COLLECTIONNEUR

51 rue de Courcelles 75008 Paris

Tél 0158366700

A Taste of the Orient

 

Called the “Prince of Palaces” in the world of gastronomy, Chef Yannick Alléno is the creative mind behind some of the world’s best kitchens, gaining three Michelin stars in the process. After the worldwide release of his book, he now takes on the challenge of bringing Parisians the dining experience of the Orient Express.

 

By Michealle Torres

 

 

You have 14 restaurants all over the world, how is each country different when it comes to appreciating French cuisine?

 

In each restaurant, I want to offer guests a place where people could taste French cuisine. All the dishes on the menu in our restaurants are created especially in relation to the country. I love to create. I love experimenting with new things and using new ingredients. In my restaurants, I use local products. I really want to use the richness of each country where I have restaurants.

 

Three Michelin stars is a great achievement, what does this personally mean to you? Is a Michelin star the goal of every chef?

 

My most memorable year was 2007, when I received the third Michelin star for my work at Le Meurice. I started to work there in 2003. In 2004, I received my second Michelin star and in 2007, it has been the consecration. The third star was my dream! It is the result of 22 years of work, passion, and desire to be the most accurate at every moment. Yet it also marks the beginning of a new life. This third star is a tremendous responsibility and it is up to me to make it shine. More than ever, I want to progress and perfect my work in order to offer the clients real conspiracy and true gastronomic signature. I want to affirm this wish trough a cuisine that is forever more rigorous, finer, and more to pass on this quest for excellence in order to promote French gastronomy.

 

You started cooking at the age of 15, what was the biggest and most important influence in your life that made you decide to become a chef?

 

My parents were managing brasseries near Paris. That started to give me the passion of cooking. I used to cook a lot with my grandmother and my mum. I have always known I wanted to cook. At 15 my dad wanted to verify I was born for this job and asked Gabriel Biscay to find me an internship. He found me one at Relais Louis XIII with Manuel Martinez. I loved it immediately. Gabriel Biscay was my first chance and he opened the doors of this world to me, I knew that is what I wanted to do.

FLOTTES RESTAURANT

A short walk from the Louvre, opposite the Tuileries Gardens and 100 yards from Rue du Faubourg Saint-Honoré, FLOTTES is one of those restaurants that put you at ease as soon as you go in. The welcome is warm and the atmosphere is lively but you can choose between the buzzing ground floor and the quieter, cozier upstairs area. The interior is in the "family home" style with ornaments dotted here, there and everywhere.

 

 

The long list of dishes on the menu and various set meals will leave you spoilt for choice, although this is the season for seafood. With his oysters, whelks and clams, the restaurant's very own fishmonger can prepare a wonderful seafood platter that will have you breaking with tradition.

FLOTTES is a real family-run restaurant with a varied menu and fantastic wine list, both reasonably priced.

What more do you need to make it your favorite haunt in Paris...

 

This brasserie-style restaurant still puts the emphasis on gastronomy. Traditional dishes like the excellent eggs mayonnaise or crêpes suzette with Grand Marnier are among its hallmarks, but the homemade poached foie gras and truffle risotto shouldn't be missed. And the profiteroles with vanilla ice cream and hot chocolate sauce are first rate.

 

The long list of dishes on the menu and various set meals will leave you spoilt for choice, although this is the season for seafood. With his oysters, whelks and clams, the restaurant's very own fishmonger can prepare a wonderful seafood platter that will have you breaking with tradition.

FLOTTES is a real family-run restaurant with a varied menu and fantastic wine list, both reasonably priced.

What more do you need to make it your favorite haunt in Paris...

 

By

Marc Rougemond

MATHIAS DANDINE, THE LOCAL LAD... 

Talent won't wait for years," said Corneille.

He could have been talking about Mathias Dandine, who's often described as the French Riviera's star chef. He was born in Bormes-les-Mimosas, trained with his dad and grandma at L'Escoundudo, where he earned his first Michelin star, and grew up beside the Provence scrubland and the Mediterranean.

Mathias's reputation often took him abroad but this local lad always felt the call of home, i.e. Aix-en-Provence!

And so his new restaurant, Saint-Estève within the four-star Les Lodges Hotel in Le Tholonet (Bouches-du-Rhône), is back in his old stomping ground, just a few miles from Aix, on Route de Cézanne, which should inspire his artistry in the kitchen...

Although in new premises, it's clear that he's back with a bang. In just a few months, his Mediterranean restaurant has become "the place to be" and he's picked up his first Michelin star in under a year! That's a rare achievement that tells you a lot about his talent...

 

MEDITERRANEAN CUISINE

 

We've run out of superlatives to describe his cooking! This is inventive, sometimes fusional cuisine. Mathias prepares fish better than anyone and just the right amount of cooking gives unbelievably tasty dishes, such as Thai-style langoustine, mange tout peas, salad onion, ginger and coriander, cooked in sesame oil that's poured hot from a teapot, for which he spent a long time trying to create the flavors he enjoyed in Thailand.

Mathias’s hallmark is the constant search for exotic tastes and flavors to enhance the Mediterranean cuisine that he loves. And us too because we get to feast on pan-fried veal filet mignon and sweetbread, vegetables steamed with black truffle or roasted gingerbread, caramelized apples and vanilla ice cream! It's an experience to be enjoyed time and time again.

 

We'll never grow tired of this light but gourmet cuisine. Whether at his family's restaurant L'Escoundudo in Bormes-les-Mimosas, Les Roches or Le Lavandou, Mathias never fails to amaze. Of course, when you've learnt your trade from top French chefs, that's bound to have an effect! We're not complaining...

DENIS FETISSON in MOUGINS, the return of the prodigal son

Denis Fétisson needs no introduction: this is a guy who learnt his craft alongside Yannick Alléno and has been one of the stars of French cuisine ever since! But even the big guns have to start from scratch when they dream of opening their own restaurant near their childhood home…

 

Denis Fétisson needs no introduction: this is a guy who learnt his craft alongside Yannick Alléno and has been one of the stars of French cuisine ever since! But even the big guns have to start from scratch when they dream of opening their own restaurant near their childhood home... Denis doesn't disappoint. He's embarked on a new adventure and taken over L'Amandier de Mougins and La Place de Mougins, working alone at the helm with the help of his unassuming wife. He serves his innovative but authentic cuisine in a chic and sophisticated interior. The two stars he earned in two years at Le Cheval Blanc in Courchevel make themselves felt in the precision of his cooking. His truffle in puff pastry and Wagyu sirloin steak are taste sensations, not forgetting the steamed gamberoni di Ventimiglia and Verzeni pigeon marinated in blackcurrant. I won't even go into the desserts, which are extraordinary. Denis is an ambitious chef who's well versed in the intricacies of gastronomy and the biggest sign of his success is the smile on diners' faces when they leave. And with set meals costing €27, €37, €60, €75 or €130, you don't have to break the bank!

 

What more is there to say without being OTT other than to recommend that you hurry to book? This local boy done good still has plenty of surprises up his sleeve...

 

La Place de Mougins

Place du Commandant Lamy 06 Mougins 

Tel: +33 (0)493 901578

www.laplacedemougins.com

 

IDAM, Ducasse Story à Doha..

Alain Ducasse's IDAM restaurant, which is located within the Museum of Islamic Art in Doha, is hugely impressive with an extraordinary, all-white interior. Modern design and fine dining combine with Chef Fréderic Larquemin, who shared his talents with the world's finest restaurants before joining Alain permanently in 2004.

His move to IDAM Doha has been delighting its clients ever since.

 

Diners are starting to flock to this incredible restaurant. Every dish is prepared in the Ducasse tradition but includes the best possible combinations with local produce: tender octopus with saffron potatoes; marinated bonito fish from the Arabian Gulf with lemon and gold caviar; local fish with soft and crunchy Egyptian rice cooked in Chamba pots; roasted blue lobster with stuffed "zaalouk" zucchini; tender camel with foie gras, truffle and puffed potatoes; milk pastilla and tea/mint granita.

These are just some of the dishes showcasing the French–Middle Eastern fusion designed by the chef, who spent several months putting together the new menu. The front of house, meanwhile, is expertly managed by Mehdi Ouidane.

Philippe Starck oversaw the spectacular interior design, which dazzles with its luxury and sophistication. You don't need to be a visionary to see that IDAM is about to become one of the must-visit addresses in Doha.

 

By Marc Rougemond

 

IDAM restaurant

Museum of Islamic Art

 

Doha Qatar

 

Tel +944 442 24488

www.alain-ducasse.com/fr/restaurant/idam

A la table de Daniel Boulud ou la success-story d’un d’un chef français étoilé au pays de l’oncle Sam.

Le Nid d’aigle perché au-dessus de ses cuisines, il l’appelle la skybox ! On y accède par une échelle de meunier. Gentleman, Daniel Boulud me précède et me décharge de mon sac. En traversant rapidement l’antre effervescent d’où sont préparés les plats luxueux de établissement de l’Upper East Side, j’ai pu avoir un petit aperçu de l’ambiance trépidante. Me voici installé dans le bureau de celui qui se considère comme le plus américain des chefs français. De là, je peux continuer de contempler les toques blanches d’agiter. Son repère est comme un petit nuage ou plutôt une bulle de verre où il reçoit ses rendez-vous : un moyen de prendre de la hauteur, tout en gardant un oeil sur ce qui fait toute sa vie, la cuisine. Encore peu connu du grand public Français, les médias suivent de près son parcours et ici, il fait figure de star. le New Yorker du 29 Juillet dernier lui a d’ailleurs accordé sa une. 

Si les succes stories cille celle de Daniel Boulud se font rares, au pays de l’oncle Sam, la french gastronomy a une renommée toujours intacte. Et les Américains ont une exigence de connaisseurs bien plus importante que on ne peut l’imaginer. Apres avoir fait ses armes chez les chefs français les plus renommés - Michel Guérard, Roger Vergé ou George Blanc -, Daniel Boulud tente l’aventure outre-atlantique, d’abord à Washington DC puis à New York, avec l’opportunité de travailler pour Le Cirque. Son talent n’est pas passé inaperçu, et six ans après, il ouvre son restaurant gastronomique. Apres les succès du Daniel, il enchaîne avec le Café Boulud, la Maison Boulud, Boulud Sud, le Bar Boulud, Epicerie Boulud, et DBGB, des livres … Il se retrouve aujourd’hui à la tête d’une équipe de 1300 collaborateurs et de quinze dix restaurent aux États-Unis - dont 8 à New york - et à l’étranger (Chine, Canada, Singapour, Angleterre)/ Pourtant le Frenchi n’a pas pris la grosse tête ! Malgré ses 3 étoiles au Guide Michelin, il reste fidéle au terroir Lyonnais dont il est natif. Dans les cuisines du Daniel, on peut apercevoir un reproduction du café Boulud que tenaient ses grands-parents en 1910, et qui fut vendu dans les années 60. Un clin d’oeil à ses origines. Il évoque avec passion la richesse de la région Rhône Alpe, ses arbres fruitiers, ses vignobles, et aussi le Bourgogne voisine. « La Nationale 7 était un cordon gastronomique, je vous parle d’un temps où la descente traditionelle vers le sud de la France impliquait pour les Parisiens les haltes gourmandes…  Véritable entonnoir, Lyon était une étape obligatoire, d’ou la concentration sur ce tronçon routier des meilleures tables de la Mère Brazier, de Bocuse, de Point …» La simplicité et l’authenticité émanent de lui sont à à l’image de sa cuisine, à la fois généreuse et traditionnelle. 

P. 233-235.

Casa Belucci, Viva Italia …

In the angle of the avenue Villiers and the street of Tocqueville in the 17th, Casa Belucci is the real Italian-style Trattoria, led in a masterly fashion tastefully and simplicity grace(favor) has the welcome(reception) of Vicky and François which(who) made the weapons in the beautiful houses. It raises(brings up) the level of this unpretentious Italian bar oû everything is made "house", has to begin with the bread and the magnificent "Grissini" or the mini cake which accompanies the coffee(café) … It lets expect(herald) besides obviously! Seriousness, efficiency and pleasure are the recipes(receipts) of this card(map) and the menu of noon(south) at 16 € is a real present has this quality level.. Do not trust the facade, discreet. Once brought in it is all the heat of Italy that welcomes you in red and beige. And to taste all these wonderful dishes "home-made" with the portaits of the ddivas like Sophia, Claudia, Monica Hung on walls, it is also the Italian Glamour. Not to be lacking, on no account, careful to reserve if you want take advantage of the sunny terrace.

 

Casa Belucci 

12 Avenue Villiers 75017 Paris

Tél 01 40 53 01 77

vicky@lacasabelucci.com

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