SALT RESTAURANT + BAR AT MARINA DEL REY HOTEL LAUNCHES MERRY TIME ON THE MARINA MIXOLOGY CLASSES IN
CELEBRATION OF NEW HOLIDAY COCKTAIL MENU

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

November 22, 2019

 

 

 

 

‘Tis the season! SALT Restaurant + Bar at Marina del Rey Hotel in Los Angeles is sharing good tidings with the launch of a new cocktail menu alongside twice-a-week mixology experiences to get visitors and locals alike in the holiday spirit. From Tuesday, December 3 to Thursday, December 19, SALT will host Merry Time On The Marina classes on Tuesdays and Thursdays from 6:30 p.m. to 8:30 p.m. during which guests can taste, sip and participate in the making of SALT’s newest seasonal concoctions.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Merry Time On The Marina classes will immerse guests into the art creating a selection of the waterfront restaurant’s latest jovial libations, aptly-named Castro’s Nightcap, Santa’s Midnight Snack, Red Ryder and The Leg Lamp to name a few. Developed and led by SALT’s talented mixology team, the events will take place on the outdoor patio overlooking the sparkling marina among firepit lounges, adding a seasonal twist to the restaurant’s quintessential California ambience. In addition to getting a hands-on lesson in crafting delicious drinks, guests will also enjoy bites from SALT’s kitchen and a nightcap of spiked hot coco. The classes will cost $45 per person.

 

 

Marina del Rey Hotel will continue to celebrate the holiday season with a tree lighting ceremony on Saturday, December 7th from 5:30 p.m. to 7:30 p.m., featuring a special singing performance by the Venice Beach High School Choir. The festivities will also include complimentary hot chocolate, hot cider and light bites from SALT with holiday cocktails available for purchase.

Source : Marina del Rey Hotel 

 

 

 

 

 

 

COCA-COLA SIGNATURE MIXERS Soon In FRANCE

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

From November 07 to December 28, 2019 @ BAR EPHEMERE – Paris

Le Signature by Coca-Cola Signature Mixers

© TENDAYS / © Ruby BIRD & Yasmina BEDDOU

 

 

 

 

 COCA-COLA is manufactured by The Coca-Cola Company. Originally marketed as a Temperance Drink and intended as a Patent Medicine, it was invented in the late 19th Century by John Stith Pemberton and was bought out by Businessman Asa Griggs Candler, whose Marketing Tactics led Coca-Cola to its Dominance of the World Soft-Drink Market throughout the 20th Century.

 The Drink’s Name refers to Two of its Original Ingredients: Coca Leaves, and Kola Nuts (a Source of Caffeine). The Current Formula of Coca-Cola remains a Trade Secret, although a variety of reported Recipes and Experimental Recreations have been published.

 The Coca-Cola Company has on occasion introduced other Cola Drinks under the Coke Name. The most common of these is Diet Coke, along with others including Caffeine-Free Coca-Cola, Diet Coke Caffeine-Free, Coca-Cola Zero Sugar, Coca-Cola Cherry, Coca-Cola Vanilla, and special versions with Lemon, Lime, and Coffee. Based on Interbrand’s “Best Global Brand” Study of 2015, Coca-Cola was the World’s third most Valuable Brand, after Apple and Google. In 2013, Coke Products were sold in over 200 Countries Worldwide, with Consumers drinking more than 1.8 billion company Beverage servings each day. Coca-Cola ranked No. 87 in the 2018 Fortune 500 list of the largest United States Corporations by Total Revenue.

By launching a New Line, the Company is looking for a Way to boost its Commercial Strength. And the Cocktail Scene is one of the Playgrounds he wants to invest to regain Perks. So, some Bartenders have had the Opportunity to discover or rediscover the Brand and modify the Formula in order to add their Signature.

 

The Bartenders presenting in Public each Creation during Exclusive Tailor-Made Programs around the Drinks (November 7 – December 28, 2019 in an Ephemere Bar at 21 rue Saint-Sauveur – Paris.):

 

– N° 01 SMOKY NOTES
MIDO YAHI – LE SMOKY MIXER called “Le Métronome”
– N° 02 SPICY NOTES
CLÉMENT FAURE – LE SPICY MIXER, called “La flèche”
– N° 03 HERBAL NOTES
BENJAMIN COUSSEAU – L’HERBAL MIXER called “Le Botaniste”
– N° 04 WOODY NOTES
JENNIFER LE NÉCHET – LA WOODY MIXER, called “La Story Teller”

 

Le Signature by Coca-Cola Signature Mixers

© TENDAYS

 

 

 

 

 

 

The Four Creations are :

– COCA-COLA SIGNATURE SMOKY NOTES by MAX VENNING,THREE SHEETS (LONDRES)
-COCA-COLA SIGNATURE SPICY NOTES by ADRIANA CHÍA, ANTIGUA COMPAÑIA DE LAS INDIAS (BARCELONE) & PIPPA GUY, AMERICAN BAR THE SAVOY (LONDRES)
– COCA-COLA SIGNATURE • HERBAL NOTES by ANTONIO NARANJO, DR STRAVINSKY (BARCELONE)
– COCA-COLA SIGNATURE WOODY NOTES by ALEX LAWRENCE, DANDELYAN (LONDRES)

 

 

 

 

 

 

  • Range Coca-Cola Signature Mixers

 

  • Range Coca-Cola Signature Mixers

 

  • N° 01 SMOKY NOTES

 

 

  • N° 02 SPICY NOTES

 

  • N° 03 HERBAL NOTES

 

  • N° 04 WOODY NOTES

 

 

 

 

 

New Release of A BOOK

“LES ACCORD METS ET VINS A LA PORTEE DE TOUS”

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

October 24, 2019

Book-signing by Laurie MATHESON & Luc DABADIE

 

 

 

 

ARTCURIAL

ARTCURIAL

 

Book Signing @ Artcurial Headquarters (Paris) of The Book “Les Accords Mets et Vins : A la portée de Tous”

by the Authors Luc DABADIE & Laurie MATHESON

 

WINE and FOOD Matching is the Process of Pairing Food Dishes with Wine to enhance the Dining Experience. In many Cultures, wine has had a long History of being a staple at the Dinner Table and in some ways both the Winemaking and Culinary Traditions of a Region will have evolved together over the years. The Modern “Art” of Food Pairings is a relatively recent Phenomenon, fostering an Industry of Books and Media with Guidelines for Pairings of Particular Foods and Wine…

In the Restaurant Industry, Sommeliers are often present to make Food Pairing Recommendations for the Guest. The main Concept behind pairings is that certain Elements (such as Texture and Flavor) in both food and wine interact with each other, and thus finding the Right Combination of these elements will make the entire Dining Experience more enjoyable. However, Taste and Enjoyment are very Subjective.

 In recent years, the Popularity and Interest in Food and Wine pairings have increased and taken on New Connotations. Industries have sprung up with Print Publications and Media dedicated to expounding on the Principles and Ideals of pairing the Perfect Wine with the Perfect Dish. In the Restaurant Industry, there is often a dedicated Individual or Staff of Sommeliers who are trained to recommend wine pairings with the Restaurant’s Fare. The Origins of this Recent Phenomenon can be traced to the United States in the 1980s when the Wine Industry began to advertise Wine-Drinking as a Component of Dining rather than as just an Alcoholic Beverage meant for Consumption and Intoxication. Winemakers started to emphasize the kind of Food Dishes that their wines would go well with, some even printing pairing suggestions on back Wine Labels. Food Magazines began to suggest Particular Wines with Recipes and Restaurants would offer Multi-Course Dinners matched with a Specific Wine for Each Course.

‘Food & Wine Pairing : For Everyone’

 

 

 

 

 

 

 “LES ACCORDS METS ET VINS : A LA PORTEE DE TOUS” ‘Food & Wine Pairing : For Everyone) by LUC DABADIE and LAURIE MATHESON (published by Apogée Editions – France). No other World Cuisine benefits from Food and Wine Pairing as much as French Food. The Heart of French Tradition is rooted in Savoring the Balance and Flavors of Food, both as Individual Ingredients and Complicated Dishes. A perfect French Wine Pairing only enhances the Food…. The Acidity, Body, Aromas, and Flavors of Wine are all Factors to consider when searching for one to match a Specific Dish. These Attributes mean different Thing to different Palates.

Matching the Food to Wine is easier than it sounds. Determine if it is Light, Spicy, Sweet, or Rich, and match it to your Dish. The Rule of Thumb is to pair wine with food that equals its Intensity. if you do not know where to start and you do not have a Method, the Challenge can easily become overwhelming…. It might seem obvious, but a lot of times the “What” is forgotten or not stressed enough. What are we eating? It is important to analyze the Different Components of the Food that we are trying to match with a Wine. What are the Flavors? What are the most prominent ones? What do you like most in the Dish?

This Book could be considered as “A Wine Pairing Guide For Amateurs & Beginners” to allow Everyone to become sort kind of “Expert” in such Activity. At a certain point in one’s Life, there has been in a situation where one had to choose from a long Wine Menu List or select a wine from the Shelves in a Store. How do you pick? Each of France’s Wine Regions has its own Climate, Terroir, Grapes and Local Food – all adding up to amazing Pairing Possibilities… Sometimes when in doubt and it may seem too complicated the simplest way to a Good Pairing is to think about a Flexible Wine. The Book was written by Two Fine Wines & Spirits Experts (for Tasting, Cellaring or Investment) leading the Department at Artcurial (French Leader Auction House).

 

 

 

 

 

 

 

  • Book-signing by Laurie MATHESON & Luc DABADIE

 

  • Book-signing by Laurie MATHESON & Luc DABADIE

 

  • Book-signing by Laurie MATHESON & Luc DABADIE

 

 

  • Book-signing by Laurie MATHESON & Luc DABADIE

 

  • Book-signing by Laurie MATHESON & Luc DABADIE

 

  • Book-signing by Laurie MATHESON & Luc DABADIE

 

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

October 2019

Bourgogne-Franche-Comté is the Official Name of one of the New Regions of France which was formed by merging the Two Former Administrative Regions of Burgundy (Bourgogne), and Franche-Comté, during the restructuring of France’s Regions in January 2016. The Regional Capital is Dijon. The Merger represents a Historic Reunification of the Duchy of Burgundy (Duché de Bourgogne) and the Free County of Burgundy (Franche Comté de Bourgogne), for the First Time since they were divided in 1477…. Bourgogne-Franche-Comté comprises Eight Departments: Côte-d’Or, Doubs, Jura, Nièvre, Haute-Saône, Saône-et-Loire, Yonne, Territoire de Belfort. The Major Communities are : Dijon, Besançon, Belfort, Chalon-Sur-Saône, Nevers, Auxerre, Macôn.

Burgundy (Bourgogne) is a Historical Territory and a Former Administrative Region of East-Central France. It takes its Name from the Burgundians, an East Germanic People who moved Westwards beyond the Rhine during the late Roman period. Historically, “Burgundy” has referred to numerous Political Entities, including Kingdoms and Duchies. Since January 2016, the name Burgundy has referred to a Specific Part of the French Administrative Region of Bourgogne-Franche-Comté, an Entity comprising Four Departments: Côte-d’Or, Saône-et-Loire, Yonne, and Nièvree.

Burgundy is one of France’s main Wine Producing Areas. It is well known for both its Red and White Wines, mostly made from Pinot Noir and Chardonnay Grapes, respectively, although other Grape Varieties can be found, including Gamay, Aligote, Pinot Blanc, and Sauvignon Blanc. The Region is divided into the Côte-d’Or, where the most Expensive and Prized Burgundies are found, and Beaujolais, Chablis, the Côte Chalonnaise and Mâcon. The Reputation and Quality of the Top Wines, together with the fact that they are often produced in Small Quantities, has led to High Demand and High Prices, with some Burgundies ranking among the most Expensive Wines in the World…. With regard to Cuisine, the Region is Famous for the Burgundian Dishes Coq Au Vin, Beef bourguignon, and Epoisses De Bourgogne Cheese.

Burgundy lies astride the main Lines of Communication between Paris and Lyon, and anyone travelling by Train or on the French Motorway Network between Paris or North-East France, and Lyon and the South of France, must pass through it. The Area and Former Region is bordered by the River Loire, in the West, and by the Franche-Comté and Champagne Areas in the East. To the South it is bordered by the Rhone Alpes Region…. The Historic and Modern Capital of the Burgundy Region is Dijon, a Thriving Administrative and Cultural Centre, which is also a Major Communications and Freight-Distribution Hub. The City is just 1hr. 40 mins. from Paris by Direct TGV High-Speed Train Service. Dijon has a Historic City Centre, with Old Narrow Streets, and Houses built in the Local Pale Honey-Coloured Stone; of particular interest to Visitors are the Palace of the Dukes of Burgundy, and the Gothic Cathedral of Saint Bénigne. The Centre of Old Dijon is classed as a UNESCO World Heritage Site.

Franche-Comté is a Cultural and Historical Region of Eastern France. It is composed of the Modern Departments of Doubs, Jura, Haute-Saône and the Territoire de Belfort. From 1956 to 2015, the Franche-Comté was a French Administrative Region. Since 1 January 2016, it has been part of the New Region Bourgogne-Franche-Comté. The Region is named after the Franche Comté de Bourgogne (Free County of Burgundy), definitively separated from the Region of Burgundy Proper in the Fifteenth Century. In 2016, these Two Halves of the Historic Kingdom of Burgundy were reunited, as the Region of Bourgogne-Franche-Comté. It is also the 6th Biggest Region in France. The Principal Cities are the Capital Besançon, Belfort and Montbéliard (the Last Two form the Aire Urbaine Belfort-Montbéliard-Héricourt-Delle). Other Important Cities are Dole (the Capital before the Region was conquered by Louis XIV in the Late Seventeenth Century), Vesoul (Capital of Haute-Saône), Arbois (The “Wine Capital” of The Jura), and Lons-le-Saunier (The Capital of Jura).

The Name Franche Comté de Bourgogne (Free County of Burgundy) did not appear Officially until 1366. It had been a Territory of the County of Burgundy from 888, the Province becoming Subject to the Holy Roman Empire in 1034. It was definitively separated from the Neighboring Duchy of Burgundy upon the Latter’s Incorporation into the Kingdom of France in 1477… The Franche-Comté was one of the Last Parts of France to have Serfdom…. Around 40% of the Region’s GDP is dependent on Manufacturing Activities, and most of its Production is exported. Construction of Automobiles and their Parts is one of the most Buoyant Industries there. Forestry Exploitation is Steadily Growing, and a Good part of the Agriculture is Dairy and Cattle Farming. The Region has a Large and Lucrative Cheese-Making Industry, with 40 million Tonnes of Cheese produced here Each Year, much of which is made by Fruitières (Traditional Cheese Dairies of Franche-Comté); for instance, Comté Cheese comes from this Region.

This Region borders Switzerland and shares much of its Architecture, Cuisine, and Culture with its Neighbour. Between the Vosges range of Mountains to the North and the Jura range to the South, the Landscape consists of rolling Cultivated Fields, Dense Pine Forest, and Rampart-Like Mountains. Not so majestic as the Alps, the Jura Mountains are more accessible and are France’s First Cross-Country Skiing Area. It is also a Superb Place to Hike, and there are some Fine Nature Trails on the more Gentle Slopes. The Doubs and Loue Valleys, with their Timbered Houses perched on Stilts in the River, and the High Valley of Ain, are Popular Visitor Areas. The Région des Lacs is a Land of Gorges and Waterfalls dotted with Tiny Villages, each with a Domed Belfry Decorated with Mosaic of Tiles or Slates or Beaten from Metal. The Lakes are perfect for Swimming in the Warmer Months. The Summits of Haut Jura have Wonderful Views across Lac Léman (Lake Geneva) and toward the Alps.

What To VISIT & Where To GO in The REGION BOURGOGNE-FRANCHE-COMTE :

* Le Plateau Des 1 000 Etangs in Haute-Saône, The Seven Waterfalls of Hérisson in Jura, Le Mont Beuvray, Le Mont d’Or, La Roche De Solutré, Le Saut Du Doubs, Lakes of Chalain, Vouglans, Saint-Point, Du Malsaucy, Des Settons, De Pannecière, De Chaumeçon…

* Well-Being Destinations : The SPAS of : Luxeuil-les-Bains (70), Bourbon-Lancy (71), Salins-les-Bains, Lons-le-Saunier (39) et Saint-Honoré-les-Bains (58).

* An Architectural Heritage To Visit : Hospices De Beaune, Châteaux De Guédelon, Du Clos De Vougeot, De Châteauneuf-En-Auxois, Château De Joux, Palais Des Ducs Et Des Etats at Dijon, Vestiges d’Alésia, Oppidum De Bibracte, Temple De Janus at Autun, Abbayes De Cîteaux Et Cluny¸ Chapelle Notre-Dame-Du-Haut at Ronchamp, Lion De Bartholdi at Belfort, Villages of Vézelay, Baume-les-Messieurs, Château-Chalon,….An Heritage classified by l’UNESCO : Abbaye Cistercienne De Fontenay, Basilique De Vézelay, Prieuré De La Charité-Sur-Loire, Citadelle De Besançon, Chapelle De Ronchamp, Saline Royale d’Arc-Et-Senans, Grande Saline De Salins-les-Bains,….

* A GASTRONOMY To Taste : Le Jambon Persillé, La Saucisse De Montbéliard, La Saucisse De Morteau, Le Comté, Le Morbier, Le Vacherin Mont d’Or, La Cancoillotte, L’Epoisses, Le Bleu De Gex, Snails, Mustard, Le Pain d’Epices, L’Anis de Flavigny, Les griottines, La truffe, Les morilles, Le cassis, L’absinthe… The Land of Great Wines from Chablis to Saint-Véran, from Beaun to Gevrey-Chambertin, passing by Mercurey, the Burgundy Area has an International Wine Reputation (33 Classified Grand Cru). 100 Appellations d’Origine Contrôlée (AOC) The Jura Vineyards extend on around 1,850 Hectares with 4 AOC Areas (Arbois, Côtes Du Jura, Château-Chalon, L’Etoile), 2 AOC Products (Macvin Du Jura, Crémant du Jura), 2 Traditional Distinctions (Le Vin Jaune & Le Vin De Paille) & 5 Cépages, Chardonnay & Pinot, but also Savagnin, Poulsard & Trousseau….

 

The Merge of 3 ADMINISTRATIVE REGIONS

 

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

September 2019

 

SOMMET EDUCATION (6,000 Students from 100 Countries), a Major International Player in Hospitality Training takes 51% of the Shares of DUCASSE EDUCATION, next to DUCASSE DEVELOPPEMENT. Benoît-Etienne Domenget (CEO of Sommet Education & President of Ducasse Education) and Alain Ducasse (Founder of Ducasse Education & President of Ducasse Développement) were announcing their Commonn Roadmap to become The Internaional Model in matter of Training in Culinary Arts and Pastry Arts…. All this, involving the Creation of a New Logo (New brand), a Rich Programme (« Essentiels » , « Bachelors» , « Diplômes », « Signature », and Courses for Amateurs) proposed to all kinds of People (Students, Professionals, Amateurs, Passionates, Professional Retraining….), a New Campus in Meudon (opening in September 2020 for International Students and offering Classes in French & English) and finishing by the Nomination of Elise Masurel to the Position of General Manager of Ecole Ducasse. She will be focussing mainly on the International Expansion. They expect between 300 & 400 International Registrations for the First Year.

ALAIN DUCASSE is a French-Born Monégasque Chef. He operates a number of Restaurants. He became the first Chef to own Restaurants carrying Three Michelin Stars in Three Cities. A Press Conference was given in Paris (Ecole Ducasse on September 26, 2019) to present the New partnership between SOMMET EDUCATION (Glion & Les Roches) and DUCASSE EDUCATION becomming ECOLE DUCASSE.This New Logo was chosen to provide Greater Clarity to the Large Programme answering to an International Demand.

 

Accordig to the World Travel & Tourism Council “As one of the World’s Largest Economic Sectors, Travel & Tourism creates Jobs, drives Exports, and generates Prosperity across the World. The Sector, comprised of a wide range of Industries, aims to serve and support Domestic, International, Business and Leisure Visitors. Companies, large and small, in Industries ranging from Accommodation and Transportation to Food & Beverage, Retail and Culture and Sports & Recreation, all strive to create Products and Services that bring People Together and support Communities.”

“The Sector accounted for 10.4% of global GDP and 319 million Jobs, or10% of Total Employment in 2018. The division of overall spend is firmly weighted towards the Leisure Market, which represented 78.5% of the total compared with 21.5% for Business spend, and the sector accounted for 6.5% of total global exports and 27.2% of total Global Service Exports. Domestic Tourism, which represented 71.2% of all Tourism spending in 2018 and had the strongest growth in Developing Nations, continues to support opportunities by spreading development and Regional Economic Benefits and building National pride”.

Regarding the Opening of the CAMPUS (of 5,000 sq meters in Meudon), ARTE ARCHITECTS Company was chosen and at the Press Conference were attending two of its Members to explain the Project on the Architectural Level : Jérôme Le Gall (Associate Architect & Deputy GM) and Godefroy Saint-Georges (Architect HMONP).
Also, we will have Two Restaurants open to the Public and a Vegetable Garden ‘Potager’ where will be growing vegetables and plants for a Locavore Cooking “Cuisine Locavore”.

 

GLION & LES ROCHES

51% of DUCASSE EDUCATION

Press Conference @ Ecole Duscasse in Paris, on September 26, 2019.
With :
– Alain Ducasse (Founder of Ducasse Education @ President of Ducasse Developement)
– Benoît-Etienne Domenget (CEO of Sommet Education & President of Ducasse Education)
– Elise de Masurel (GM of Ducasse Education)
– Jérôme Le Gall (Associate Architect & Deputy GM)
– Godefroy Saint-Georges (Architect HMONP).

 

 

 

U.S. Top 10 Most Intimate Fast Food Brands

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

August 2019

 

Chick-Fil-A also ranked 10th in the overall industry. In addition to performing well in MBLM’s study, the brand increased its revenue at a 15% annual rate from 2010 to 2018, while the industry as a whole only grew by 3.4%.1 In 2018, Chick-fil-A also reported more than $10 billion in revenue, its 51st consecutive year of sales growth.2 This correlates to the study findings, which revealed that top intimate brands in the U.S. significantly outperformed the top brands in the Fortune 500 and S&P indices in both revenue and profit over the past 10 years.
– Additional noteworthy fast food findings include:

* Fast food had an average Brand Intimacy Quotient of 33.2, which was above the cross-industry average of 31.0
* The industry retained its 2018 sixth spot ranking
* Indulgence, which is related to moments of pampering and gratification, was the most prominent archetype (a pattern that is consistently present among intimate brands) in the category, and Chick-fil-A was the top-performing fast food brand for indulgence
* Chick-fil-A was the top brand among both men and women
* It was also the leading brand for users under and over 35 and those with incomes under $100,000, whereas higher-income consumers preferred McDonald’s
* Dunkin’ and McDonald’s rose in the rankings since last year, while Starbucks and Chipotle fell in rankings
* 22% of the industry’s customers are in one of the three stage of intimacy: sharing, bonding and fusing

The fast food industry ranked sixth out of the 15 industries studied in MBLM’s Brand Intimacy 2019 Study, which is the largest study of brands based on emotion. Brand Intimacy is defined as the emotional science that measures the bonds we form with the brands we use and love. Chick-fil-A rose to the #1 spot in fast food followed by Dunkin’. Starbucks dropped to third after ranking first for the previous two years. The top 10 for the industry was rounded out by: McDonald’s, Taco Bell, Subway, Wendy’s, Burger King, Chipotle and KFC.

 

 

 

 

In conjunction with the industry findings, MBLM also analyzed the top ranking fast food brand in an article entitled, “Chick-fil-A: Climbing the Brand Intimacy Rankings.” Chick-fil-A improved across all six Brand Intimacy archetypes, showing the breadth and range of its ability to build emotional bonds with users in a variety of compelling ways. The brand also improved its performance in the fusing stage of Brand Intimacy, which is the most advanced stage of intimacy and occurs when a person and a brand are inexorably linked and co-identified. Chick-fil-A also has a wide appeal. Additionally, among intimate users, it has greatly improved its price resilience metrics, 26.7 percent of Chick-fil-A users said they would be willing to pay 20 percent more for the brand’s products.

 

This is the third-highest price resilience score in the 2019 study. The brand has weathered some controversy on its support of certain issues; however, it appears to continue to grow and connect with consumers. Notwithstanding the divisive nature of some of the brand’s associations, it is clearly becoming a major player in its ability to build emotional bonds. If Chick-fil-A increases its base of intimate users, MBLM expects it to continue to be a leader in the industry and rank highly in the overall study as well.

 

Source : MBLM

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

August 2019

 

As an international mobility company, Michelin published its first “Red Guide” in the U.S. in 2005 with the New York City edition. The four MICHELIN Guides for the U.S. highlight several of the largest and most-visited U.S. cities – New York, D.C., and Chicago – and the first ever statewide MICHELIN Guide, MICHELIN Guide California, released in June 2019.
Recognized globally for excellence and quality, the MICHELIN Guide offers a selection of the best restaurants in each category of comfort and price. The famous one, two and three stars identify establishments serving exceptional cuisine rich in flavor and infused with the personality of a talented chef. Bib Gourmands, announced one week prior to the starred selections, feature designations given to select restaurants that offer good quality food for good value, often known as personal favorites among the inspectors when dining on their own time. Introduced in 2017, the newest symbol, L’Assiette Michelin or the Michelin Plate, recognizes establishments that provide a good meal that is capably prepared with fresh ingredients.

Michelin recently announced the release dates for the newest editions of its annual restaurant selections in the United States. Full listings for the new restaurant selections will be published on www.michelinmedia.com. The 2020 U.S. editions of the MICHELIN Guide will go on sale at local retailers following the announcements, as well as Amazon.com and Barnes & Noble.

 

 

 

 

 

 

 

The MICHELIN Guide remains a reliable companion for any traveler seeking a great meal. The guides were first published in France at the turn of the 20th century to encourage tire sales by giving practical advice to French motorists. Michelin’s inspectors still use the same criteria and manner of selection that were used by inspectors in the very beginning, now applied to guides in more than 30 countries around the world.

Source : Michelin

 

With The

2019 MOD ICON AWARD

CHEF DOMINIQUE CRENN, The First FEMALE RECIPIENT Of THREE MICHELIN STARS In USA

 

Photo: Chef Dominique Crenn 1st female 3 Michelin stars

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

August 2019

 

March of Dimes will present world-renowned chef Dominique Crenn with the 2019 MOD ICON Award for her culinary excellence and her relentless push for innovation, sustainability and equality at the Signature Chefs Auction, L.A.’s premier charity tasting event. The philanthropic evening will take place on Thursday, October 17, 2019 at the SLS Hotel in Beverly Hills. Culinary celebrities Brooke Williamson, Timothy Hollingsworth, Aarti Sequeira and Nancy Silverton, the 2018 March of Dimes ICON Award honoree, are joining forces with more than 12 local master chefs to raise critical funds to benefit the March of Dimes’ mission to lead the fight for the health of all moms and babies. Tony Hale, Emmy-award winning actor who plays “Forky” in Toy Story 4, will host the evening.
Mark Owens, CEO of Rogers & Cowan and chair of this year’s event, says, “We are thrilled to be able to recognize one of the world’s greatest chefs! We are so grateful to Dominique for her support; it makes a huge difference and helps us raise much-needed funds to address the health crisis moms and babies are facing in our country. The United States is the most dangerous developed nation in which to give birth. Pregnancy-related death has more than doubled over the past 25 years.”

Dominique Crenn is the co-owner and chef of the three-Michelin-starred restaurant Atelier Crenn in San Francisco. Crenn was featured on the second season of the popular Netflix series “Chef’s Table,” and is one of the most acclaimed chefs in the United States; she was awarded the James Beard Foundation Award for Best Chef: West in 2018 and Best Female Chef in 2016 by World’s 50 Best Restaurant Awards. “I am so happy to support March of Dimes – an organization which drives innovation and works for equality to improve the health of moms and babies for more than 80 years,” says Ms. Crenn.

The United States is in the midst of a maternal and child health crisis with more than more than 50,000 women experiencing life-threatening complications as a result of pregnancy and childbirth and 380,000 babies born prematurely each year. Chronic inequities and unequal access to quality health care have a negative impact on these rates. For example, these are among the factors that contribute to the reality that women of color are up to 50 percent more likely to deliver prematurely and their children can face a 130 percent higher infant death rate compared to children of white women. March of Dimes is working in communities across the country to reduce the rising rates of premature birth, as well as maternal mortality and morbidity.

 

Twelve of Los Angeles’s most innovative chefs are bringing their passion to this year’s Signature Chefs Auction: Chef Holly Jivin of Bazaar by Jose Andres; Chef Travis Strickland of Baltaire; Chef Nyesha Arrington — new restaurant opening soon; Chef Evan Funke — Felix Trattoria; Chef Curtis Stone — Gwen; Chef Timothy Hollingsworth — Otium; Chef Nancy Silverton — Mozza,chi Spacca; Chef Sang Yoon — Lukshon; Chef Sushi Nozawa — Kazunori by Sushi Nozawa; Chef Kuniko Yagi — Pikunico; Chef Phillip Frankland Lee — Scratch Bar and Kitchen; Chef Jason Neroni — The Rose Venice; Chef Raphael Francois — Tesse; Chef Brian Dunsmoor — Hatchell Hall; Chef Jonathan Aviles — Salazar.
Honest stories of pregnancy, parenting and loss are too often left unshared. To fill this void, March of Dimes launched #UnspokenStories, a supportive community that gives voice to all experiences around these topics. This initiative aims to provide women, men and families a platform to connect and speak honestly.

 

Source : March of Dimes

 

PHILIPPINES BABY FOOD MARKET Is Expected To Reach Around PHP 56.7 Billion

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

August 2019

 

– SHIFTING FOCUS TOWARDS PRODUCT INNOVATION: The prime reason behind receptiveness of buyers towards innovative baby food products is that along with increasing variety and changing trends, parents have begun preferring tasty and healthy baby food alternatives in comparison to the conventional infant formula and dried baby food products. The Philippines prepared baby food market is presenting itself with unique business opportunities for both existing as well as new players.
– ORGANIC BABY FOOD: The particular food segment is usually grown or processed without synthetic fertilizer or pesticide. As a result, choosing organic over inorganic products reduces exposure of infants to these harmful substances which are unfit for human consumption. In addition to that, organic products are generally priced at a premium. So, with rising personal disposable income of consumers, they will be able to easily afford such products in the near future. Apart from that, companies are also likely to explore different marketing strategies for sustaining consumer demand for their brands, especially since the Department of Health partnered with World Vision Philippines in the year 2017 to better monitor compliance with the Milk Code and further promote breastfeeding in the country.
– EXPECTED RISE IN INTERNET RETAILING: Among all channels of distribution selling baby food products in the Philippines, major online portals were observed to introduce multiple baby food variants. This trend is further anticipated to increase as online channels of distribution help in saving time, effort and in most cases, money as well for working parents. Some of the leading websites for groceries in the Philippines include Lazada, Shopee, MummyBuddy and others that offer a broad range of products, from baby diapers to baby foods. They offer a variety of international brand names in the baby food market such as Lactum (Reckitt Benckiser Group), Nido (Nestlé SA), Enfamil (Reckitt Benckiser Group), Promil (Nestlé SA) and others.

– KEY TRENDS

* The positive growth indicators such as GDP & per capita income and increasing number of baby food brands in the market are collectively indicating a positive future outlook for the Philippines baby food market.
* Increasing focus of baby food manufacturers towards improving the food taste along with high receptiveness by concerned parents will lead to new product innovation in the near future.
* Stiff competition among two major players which holds majority of the market share coupled with aggressive marketing strategies implied by these two major companies is escalating the awareness for infant nutrition in the country.


– Analysts at Ken Research in their latest publication “Philippines Baby Food Market Outlook to 2023 – By Food Category (Infant Milk Formula, Dried Baby Food, Prepared Baby Food and Other Baby Food), By Nature (Inorganic and Organic Foods), By Age Group (0-6 months, 6-12 months and 12+ months) and By Distribution Channel (Health and Wellness Retailers, Supermarkets, Small Grocery Stores, Hypermarkets, E-commerce Portals and Convenience Stores” believe that with adopting internet retailing, emphasizing on organic baby food, tie-ups with authorized distributors, developing innovative baby food product variants and developing small packaging will create a positive impact on the sale of the baby food within the Philippines. The market is expected to register a positive CAGR of 6.4% in terms of the revenue generated during the forecasted period 2019-2023.

– Key Topics Covered in the Report

* Executive Summary
* Research Methodology
* Stakeholders in the Philippines Baby Food Market
* Philippines Baby Food Market Overview and Genesis
* Value Chain Analysis in the Philippines Baby Food Market
* Philippines Baby Food Market Size, 2013-2018
* Philippines Baby Food Market Segmentation, 2014-2018
* Snapshot on Emerging Baby Foods in the Philippines Baby Food Market
* Trends and Developments in the Philippines Baby Food Market
* Issues and Challenges in the Philippines Baby Food Market
* Decision Making Criteria for Customers While Purchasing a Baby Food Product in the Philippines
* Regulatory Framework in the Philippines Baby Food Market
* SWOT Analysis of the Philippines Baby Food Market
* Comparative Landscape in the Philippines Baby Food Market
* Philippines Baby Food Market Future Outlook and Projections, 2019-2023
* Analyst Recommendations in the Philippines Baby Food Market

Source : Ken Research

 

Photo Air Canada Partners with Award-Winning Canadian Chef Antonio Park to Expand Meal Options on Asian and South American Flights

Selected by The Editorial Team 🙂

GASTRONOMY – BOLD BLUEBERRY AND CHERRY MAGAZINE

August 2019

BARRIERE is a Brand under which the Establishments of Two Distinct Groups are marketed : Groupe Lucien Barrière (GLB) and Société Fermière du Casino Municipal de Cannes (SFCMC). Hotel Le Fouquet’s, completely renovated, represents absolute luxury. Delicate fabrics and precious leathers, vast dressing rooms and spacious bathrooms characterise these small Parisian apartments and spectacular suites on the Champs-Elysées. Unwind in the intimacy of a charming garden. Sample flavours at legendary tables. Experience a dazzling experience in the City of Lights.

 

ARC DE TRIOMPHE SIGNATURE SUITE (15,000 Euros / Night)
A sumptuous 135 sqm apartment located on the fourth floor, the Arc de Triomphe Suite features pure haussmannian style : herringbone parquet flouring, majestic marble fireplaces, authentic moulding, precious fabrics and offers an unequalled view over the Champs-Élysées, the Arc de Triomphe and the Eiffel Tower. Intimacy of the bedroom, its kingsize bed with the looks of a four-posted bed. Spacious white marble bathroom. One living room and one dining room. One elegant balcony spinning, the Champs-Élysées unveil new views every hour of the day and night, with the Arc de Triomphe as a backdrop. A control panel operates lights, air-conditioning and television. Prolong your sweet parenthesis with complimentary access to the Spa Diane Barrière.

Located on the Champs-Elysées, Hotel Le Fouquet’s boasts a dream location. The hotel promises an astonishing and unforgettable stay in the heart of the Golden Triangle, between the Arc de Triomphe and the luxury boutiques on Avenue Montaigne. The Hotel recently renovated, designed by Jacques Garcia as Parisian apartments, the Exception Suites are an ode to the French way of living.

HARCOURT PARIS SUITE (20,000 Euros / Night)
The Harcourt Suite sits beneath the rooftops and offers the most beautiful view of the Arc de Triomphe from a prominent bull’s-eye window. This stunning 200m² suite decorated in grey and gold tones combines the charm of a Parisian apartment with the prestige of Studio Harcourt. The lounge turns into a pop-up studio, transforming the Suite into a real photography studio for an unforgettable shoot. Suite styled to resemble a Parisian apartment, offering generously sized spaces and a double aspect. Luxuriate in the intimacy of its bedroom, bathroom and private gym. Sumptuous living rooms adorned with Harcourt portraits: lounge/studio, dining room, office. A panel controls the lights, air-conditioning and television. Complimentary access to the Spa Diane Barrière.

 

Also designed by Jacques Garcia as Parisian apartments, Three other the Exception Suites :
– PARIS SUITE (10,000 Euros / Night)
– CHAMPS-ÉLYSÉES SIGNATURE SUITE (12,000 Euros / Night)
– GEORGE V SIGNATURE SUITE (12,000 Euros / Night)

A true cocoon of serenity on the Champs-Elysées, Spa Diane Barrière offers absolute relaxation. Extend the moment on the terrace, in the intimate garden, or in a comfortable armchair in the hotel bar.

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE– BOLD BLUEBERRY AND CHERRY MAGAZINE

“As the only network carrier to offer non-stop transatlantic service to Bordeaux, the addition of a fifth destination in France further enhances Air Canada’s competitive position in the French market. Our three weekly flights to Bordeaux provide travellers unique access to the famed wine growing region and the popular Nouvelle-Aquitaine market. In addition to playing a special role in connecting Canada with many French-speaking communities around the world, our Montreal hub is increasingly popular among U.S. travellers who appreciate seamless connections to international destinations on Air Canada,” said Mark Galardo, Vice President, Network Planning at Air Canada.

With flight AC1908 landing today in Bordeaux, Air Canada marks the launch of new non-stop seasonal service from Montreal to its fifth destination in France. The service to the popular wine region runs between July 3 and September 8, 2019 three days a week.

“We are very pleased that Air Canada, our major partner, is further enhancing air services from Montréal by offering this route to a destination that is very popular with Quebecers,” said Philippe Rainville, President and CEO of Aéroports de Montréal. “The Montreal-Bordeaux link will provide added direct access to this beautiful region of southwestern France, where discoveries and gourmet delights will be on the itinerary for travellers.”

Flights are timed to optimize connectivity to Air Canada’s extensive North American network, including major cities along the U.S. east coast including New York, Boston, Philadelphia, also allowing easy connections from Los Angeles, San Francisco and Dallas. The introduction of the Montreal to Bordeaux service adds to an already extensive schedule of 40 weekly flights between Canada and France. During the summer season from Montreal, Air Canada flies twice daily to Paris, as well as five times a week to Lyon on our mainline aircraft, as well as four flights a week to Nice and three per week to Marseille on Air Canada Rouge. Air Canada also flies from Toronto to Paris once a day and from Vancouver to Paris four times a week.

Source : Air Canada

 

Photo: At the Casa APEAM groundbreaking event

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

July 2019

 

Since 1997, Avocados from the Michoacán region have been the only ones certified by the USDA to be exported to the United States. “The objective of Casa APEAM is to provide a Central Location to improve the Development and Sustainability of Mexican Avocado Exports,” said Gabriel Villaseñor, President of APEAM. In partnership with the Mexican Hass Avocado Importers Association (MHAIA), APEAM has greatly contributed to increasing Mexican Avocado Consumption in the U.S., as well as promoting the Wellbeing of Michoacán Producers and Packers, through the Brand Avocados From Mexico (AFM), its Marketing Arm in the U.S.

To celebrate the groundbreaking construction of Casa APEAM, avocado growers and packers gathered prominent local, state, federal and international figures, including the Governor of Michoacán, Silvano Aureoles Conejo, the Municipal President of Uruapan, Manuel Manríquez González and Mike Browne, president of MHAIA in the U.S.

“I am proud of our industry and offer thanks to all the producers and packers who work together day-by-day,” said Villaseñor, who recognized the effort of those who helped form APEAM and carry out the arduous work to benefit more than 370,000 workers throughout Mexico.

A New Joint Venture between Mexican and U.S. Avocado Growers and Importers has broken ground on Casa APEAM. The Producers and Packers/Exporters of Avocado of Mexico (APEAM) are investing $12 million for the Project, which will house the Corporate Offices of APEAM, the Local Offices of the Mexican Department of Agriculture and Agrarian Development (Sader), the Offices in Mexico of the Department of Agriculture of the United States (USDA), as well as a special Research-And-Development Avocado Orchard, which will be used to improve Production through Technology.

“During the 1960s and 1970s, people in my native U.S. state, New York, didn’t know about the existence of avocados or what to do with them, but all that’s changed thanks to the work of APEAM, MHAIA and AFM – everyone, everywhere knows and loves avocados now,” said Mike Browne, president of the Board of MHAIA.
In 2013, MHAIA and APEAM joined forces to create Avocados From Mexico with the Sole Objective to promote the Consumption of Mexican Avocados in the U.S. Currently, nearly 80 percent of the more than 2 billion pounds of avocados in the US are Mexican avocados. In 2017, U.S. Imports of Mexican Avocados generated $5.5 billion in Economic Output, $3.4 billion for the U.S. GDP, $1.9 billion in Labor Income, $932 million in Taxes and 28,251 Jobs for American Workers (Mexican Hass Avocado Importers Association (MHAIA), n.d.).

As a Brand, Avocados From Mexico’s sole objective is to promote the consumption of Mexican Avocados in the U.S., and with over 50% of US Households regularly consuming Avocados, AFM supplies nearly 80% of the U.S. Market. Even at full production levels, the U.S. cannot fully supply the Demand, creating a Complimentary Relationship between U.S. and Mexican Avocado Farmers. Avocados From Mexico are imported from Michoacán, Mexico where the Microclimate to grow delicious Avocados is ideal due to the Nutrient-Rich Volcanic Soil and Timely Rainfall, which allows the Fruit to have a Natural Supply of Water in 75 % of the Avocado Orchards (Mexican Hass Avocado Importers Association (MHAIA), n.d.).

Source : Avocados From Mexico

 

 

NEARLY 60% OF ALL FOOD IN CANADA

IS WASTED 

FOODRESCUE.CA EXPANDS TO BC TO HELP

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

July 2019

FREE ONLINE PLATFORM

On June 11, Loblaw Companies Limited (Loblaw) and Second Harvest further solidified their commitment to tackle food waste in Canada with the expansion of FoodRescue.ca to British Columbia. Made possible by a donation of $415,000 from Loblaw to Second Harvest, this free online platform connects food businesses directly with social services and non-profit organizations who feed people in need.

First launched in Ontario in 2018, FoodRescue.ca is a platform that leverages Second Harvest’s 34 years of food rescue experience, helping to limit avoidable food waste while enabling businesses to reduce their environmental footprint and provide healthy, nutritious food to people in need. Businesses simply register and outline how much and what type of food they have available, and registered social service organizations will then get email or text alerts about new donations in the area. The innovative tool can be used in any market by both food producers and non-profit organizations.

“Expanding our service is something we have been working towards since our launch in Ontario in 2018, and we want to thank Loblaw for making this a reality,” said Second Harvest CEO Lori Nikkel. “All across Canada, there’s so much great food being thrown away and we wanted to bring our solution to BC where there is such a natural alignment of values to help both communities and the environment. We’re delighted to be able to help the people of BC work towards a more sustainable future. By changing the way we think about food and food waste, we can make a huge difference to the planet, starting in our own neighbourhoods.”

Working together for more than 30 years, Loblaw and Second Harvest are proud to expand this innovative solution to Western Canada and foster connections in Lower Mainland and Vancouver Island.

As a recipient of generous donations from Loblaw, via FoodRescue.ca, the Surrey Food Bank is delighted with this new solution. “Serving over 14,000 people per month in Surrey and North Delta, we are always looking for new and innovative ways to acquire healthy and nutritious food to help our low-income neighbours. The Surrey Food Bank is excited about opportunities like FoodRescue.ca that allow us access to local high-quality items, and help to build partnerships with local suppliers. This new tool will be a great additional way to aid in our client programming and serve those most vulnerable in our community,” said Feezah Jaffer, Executive Director of Surrey Food Bank.

The issue of food waste is reaching critical levels in Canada. Findings from Second Harvest’s 2019 report, The Avoidable Crisis of Food Waste conclude:

* Nearly 60 per cent of all food produced in Canada is lost and wasted annually, 11.2M metric tonnes of which is good, edible food that could be rescued and redirected to support people in our communities.
* 56.5M metric tonnes of CO2 equivalent emissions are created by food waste in Canada every year.

Source : Second Harvest

FIRST GIN IN THE WORLD INSPIRED BY PERFUMERY

 

 

1st Gin in the World inspired by Perfumery 44°N

Degustation of Cocktails made with Gin 44° N, @ Yacht Club in Paris, on June 6, 2019

Presence of :
* Joanne Birkitt : Co-Founder of the Brand
* Marie-Anne Contamin Scientific & Innovation Department Manager

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2019

Born of a Crazy Desire to create Sustainable Luxury Spirits by redefining the Process, COMTE DE GRASSE is a Melting Pot of Vision, Extreme Passion and a Hard-Headed Insistence on Sustainability. Our aim is to make Ripples in Reality. “We fell in love with the South of France because….well, it’s the South of France. “La Côte d’Azur” has inspired so many People before us and keeps fascinating many. Multitudes of Artists have felt the same Pull…. They came to paint the Provençal Light, to capture the Vibrancy of the Mediterranean Blue Sea, impassioned by the Fragrant Breeze. We were deeply moved. And then we discovered Grasse…”

Comte De Grasse settled down in an Old Perfumery laying empty, the Brick Chimney in repose. The Ancestral Home of Roure-Bertrand & Fils, Creators of Raw Materials for Perfumers since 1820, it had been uninhabited for a long time. The Twin Buildings date back to the 17th Century. Traditional on the Outside, Modernity reigns on the inside with an Iconic Earth-Red Chimney overlooking the Provençal landscape, like a Symbol of both Heritage and the Future. The Company, with its Founder Bhagath Reddy (a Passionate about the Luxury Industry) wanted to start with creating Flavours rather than with Raw Ingredients; to create on the Palate an Evolving Taste, building in Waves to finally linger in the Nose.

Master Scientist and Innovator is a Local of Grasse, Maris-Anne Contamin (Master Distiller), an Expert in layering Flavours with the perfect ‘Nez’ to develop Liquids. She has spent Months refining the Science and Innovation behind how are make the Liquids…. The creation of the Company’s First Spiritueux “Gin 44° N” came from a Specific Will “We wanted you to feel like you have the Côte D’Azur on the Tip of your Tongue every time you sip 44°N. We set out to capture the Luminous Depth of the Sea, the Windswept Aroma of the Mediterranean, in every Drop. Named for the Geographic Coordinates of Grasse, 44°N’s Tasting Notes read like a who’s who of Local Botanicals set to the Full-Spectrum Dreamscape of the South of France.”

– The Tasting Notes :
* Base (Fond) : The tangy warm Spicy Notes of Alexanders, underlying all along, allude to the undergrowth where the cade grows freely. Orris and Honey ensure a sweet yet musky Long-Lasting Effect on the Tongue, holding their end as Floral and Citrus Notes mingle nicely together.
* Body (Coeur) : A blooming Floral Body with hints of Grasse’s Rose Centifolia and Jasmine. Jammy facets of Bitter Orange are countered by the Herbaceous Punch of Angelica. Hints of Warm Pepper here and there round out the middle notes.
* Top (Tête) : The first thing that hits your Nose is Fresh Zingy Lemon Peel and Grapefruit. The Aroma of a Marine Breeze, Samphire, is punctuated by touches of Mimosa. Cade adds woody, piny facets.

 

 – Botanicals used in each Process:
* Macerated and Distilled : Cade (juniper oxycedrus), Bitter Orange (citrus aurantium), Verbena (aloysia citrodora), Everlasting (herichrysm italicum), Rose (rosa centifolia), Alexanders (smyrnium olustrum), Samphire (crithmum maritimum), Honey (apis melifera), Juniper (juniper communis), Angelica (angelica archangelica), Coriander (coriandrum sativum), Lemon (citrus limon), Orris (iris pallida).
* CO2 Extraction from Essences : Everlasting (herichrysm italicum), Lavender (lavandula augustifola), Mimosa (acacia dealbata), Rose (both rosa centifolia and rosa damascena), Grapefruit (citrus paradise), Jasmine (jasmin grandiflorum), Patchouli (pogostemon cablin), Pepper Sichuan (zanthoxylum schinifolium)

 

– Ideas of Cocktails :
* French 44 : 3cl Gin 44° N – 1 cl SSimple Sirup – 2cl Lemon Juice – Top au Champagne
* Gimlet : 6cl Gin 44° N – 2cl Simple Sirup – 1,5cl Lemon Juice – Basilic
* Gin Tonic : 5cl Gin 44° N – Tonic Fever Tree – Mediterraneen
* Negroni : 3cl Gin 44° N – 2cl Campari – 2cl Vermouth

 

Created By BHAGATH REDDY

 

 

FOUR Beverly Hills Restaurants Receive Michelin Awards

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June 4, 2019

Caption: Wolfgang Puck at CUT
Photo credit: Beverly Wilshire, A Four Seasons Hotel

 

“A blockquote highlights important information, which may or may not be an actual quote. It uses distinct styling to set it apart from other content on the page.”

 

Last night, four Beverly Hills restaurants were recognized in the newly revealed 2019 MICHELIN Guide California, the first ever statewide MICHELIN Guide in the U.S. Beverly Hills’ exclusive sushi restaurant,  Urasawa , by famed chef Hiroyuki Urasawa, received the highly-coveted two-star award while Wolfgang Puck’s  CUT , Curtis Stone’s  Maude  and  Nozawa Bar  by Kazunori Nozawa, were all awarded a one-star accolade.

“We are honored to have four restaurants in our city be part of this year’s Guide,” says Julie Wagner, CEO of Beverly Hills Conference & Visitors Bureau. “Beverly Hills continues to cultivate a diverse and innovative culinary scene, recognized around the globe for its strong celebrity chef presence and dedication to deliver the highest quality cuisine.”

 

 

 

 

While the MICHELIN Guide has evolved since its introduction in the 20th century, the criteria used to determine the star selection by inspectors have remained the same.

Urasawa offers an intimate atmosphere that often comes with a high price tag; however, Urasawa himself hand-selects each fish and morsel that is presented to guests with world-class skill. Tucked discreetly on  Two Rodeo Drive , the restaurant only takes reservations and menus can include up to 29 courses.

The original location of CUT by Wolfgang Puck is at  Beverly Wilshire, A Four Seasons Hotel  and consistently ranks as one of the most sought-after steak restaurants in the U.S. Offering a contemporary twist on the classic steakhouse, the menu highlights various cuts of the finest beef from regions across the globe, as well as shellfish, seafood and an extensive international wine list. The best of culinary, architecture and art are on full display at CUT, where Wolfgang’s world-famous cuisine is served in a sleek and serenely modern environment, designed by internationally acclaimed architect Richard Meier.

Since opening Maude in 2014, Curtis Stone has garnered numerous accolades from the James Beard Foundation to making it on  Travel & Leisure’s list  as one of the best restaurants in the world. Located on South Beverly Drive, the restaurant offers a tasting menu that changes quarterly based on a single wine region. Ahead of each menu debut, the Maude team travels to each territory to conduct research and experience firsthand the culture, history and cuisine in which they bring back to dining guests in Beverly Hills.

Nozawa Bar, is known as the “secret” sushi bar hidden in the back of  SUGARFISH  in Beverly Hills. Known for their omakase sushi meal, the multi-course menu — primarily nigiri sushi as well as sashimi and hand rolls—features many of the more adventurous sushi items that dedicated sushi eaters have come to appreciate.

Earlier in the month, Michelin also revealed its selection of B ib Gourmand restaurants , which highlights recognized establishments that serve high-quality meals which includes two courses and a glass of wine or dessert for $40 or less. On the list, Beverly Hills’  Il Pastaio  was named, a favorite among locals and celebrities for its mouthwatering pasta and risotto.

Source : Beverly Hills


 

 

DIAGEO WORLD CLASS CANADA Announces JEFF SAVAGE As BARTENDER OF THE YEAR 2019

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June, 2019

 

 

HEADING TO THE NETHERLANDS AND SCOTLAND

WORLD CLASS CANADA showcases top bartenders from across the country who compete for the opportunity to represent Canada at the WORLD CLASS Global Finals that begin in Amsterdam, Netherlands on September 21st, 2019 before moving on to Scotland’s Isle of Skye and finally Glasgow for the final events, including the announcement of WORLD CLASS Global Bartender of the Year 2019 on September 26th, 2019.

 

 

 

 

After a series of competitive regional challenges from across the country, 10 immensely talented bartenders were shortlisted to battle it out for the winning title in the WORLD CLASS CANADA National Finals from June 2nd-4th, 2019 in Whistler, British Columbia. All candidates were judged on their bartending and hosting techniques by previous WORLD CLASS CANADA winners, including Chris Enns, Kaitlyn Stewart, Shane Mulvany, Lauren Mote and Grant Sceney.

After the final round of fierce competition, WORLD CLASS CANADA crowned Jeff Savage from Vancouver, British Columbia as its Bartender of the Year 2019. Originally from Calgary, Alberta, Jeff is currently the Head Bartender at Botanist Bar in Vancouver.

Jeff Savage will compete against top bartenders from across the globe from September 21-26, 2019 at the WORLD CLASS Global Finals in Amsterdam, Netherlands before moving on to Scotland’s Isle of Skye and finally Glasgow where he will create cocktails with luxury spirits, such as Johnnie Walker Blended Scotch Whisky, Tanqueray No. Ten Gin, Bulleit Bourbon, Don Julio Tequila, Ketel One Vodka and more. Jeff will be contending for the highly regarded title of WORLD CLASS Global Bartender of the Year 2019.

Since 2009, over 325,000 bartenders across 60 countries have brought their passion, culture, flavour and personal stories to the world through the World Class program.

“Year after year, we continue to witness an impressive degree of creativity and innovation from talented bartenders across the country who are transforming fine drinking and cocktail culture in Canada,” said Michael Armistead, WORLD CLASS CANADA lead with Diageo Canada. “As one of the most prestigious bartending contests in the world, WORLD CLASS continues its mission to inspire people to drink better and create unforgettable experiences in the process. We’re excited for Jeff Savage as he prepares for the Global Final in the Netherlands and Scotland and represents Canada.”

When experimenting with your own mixology skills or enjoying award-winning cocktails from your favourite local bartender, WORLD CLASS CANADA reminds you to drink responsibly.

Source : Diageo Canada

 

JAMESON IRISH WHISKEY

LAUNCHES HIS BBQ OFFER AT THE MARCHE POP IN PARIS

 

 

JAMESON IRISH WHISKEY LAUNCHES HIS BBQ

Inauguration “Jameson Irish Whiskey BBQ” @ Marché Pop in Paris 12th Arrondissement on June 06, 2019

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2019

This summer, Paris 12th Arrondissement welcomes a New Spot, “Marché Pop”. The Huge Temporary Spot devoted to Healthy Diet and Wellbeing, Marché Pop expects People from June 6 to October 15, 2019 to unveil its incredible 5000sqm area, its 9 Counters, 3 Bars, its Open BBQ and its Playful Entertainments…. Picnic, Lunch or Dinner with Friends and family… Marché Pop will feature a 100% Irish Area with Jameson BBQ. On the menu ? 500sqm devoted to Meat Lovers and Jameson Irish Whiskey with three Experiences focusing on BBQ :

* BBQ Alambic (From June 7) : you’ll find a selection of Irish meats, macerating in Jameson and cooked in the first still-shaped barbecue in France.
* Shed (June 13 to June 30) : a selection of Irish chefs will follow one another and offer you a food and cocktail pairing menu entirely cooked over a BBQ + Cooking Classes, Masterclasses.
* Open BBQ (From June 7) : for BBQ fans, go for the participative BBQ.
+++ Jameson Bar with on display all the Jameson Irish Whiskey and offering a selectiion of Cocktail Signatures.

Jameson is a Blended Irish Whiskey produced by the Irish Distillers subsidiary of Pernod Ricard. Originally one of the six main Dublin Whiskeys, Jameson is now distilled at the New Midleton Distillery in County Cork. Jameson is by far the best selling Irish Whiskey in the World. It has been sold internationally since the early 19th century. It is now available in over 130 Markets. Jameson is produced from a blend of Grain Whiskey and single pot Still Whiskey, which uses a mixture of malted and unmalted or “green” Irish Barley, all sourced from within a fifty-mile radius around the Distillery in Cork. The Barley is dried in a closed kiln fired by natural gas (formerly anthracite coal). This is in contrast to the traditional method used in some Scotch Whisky Distilleries, which fire the kiln with peat, adding a distinctive peat flavour.

Barbecue sauce (BBQ Sauce) is used as a Flavoring Sauce, a marinade, basting, condiment, or topping for Meat cooked in the Barbecue Cooking Style, including Pork or Beef Ribs and Chicken. It is a Ubiquitous Condiment in the Southern United States and is used on many other Foods as well. The Ingredients vary widely even within Individual Countries, but most include some variation on vinegar, tomato paste, or mayonnaise as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses. In the United States, Barbecue refers to a technique of cooking Meat outdoors over a Fire; often this is called Pit Barbecue, and the facility for cooking it is the Barbecue Pit. This form of cooking adds a distinctive Smoky Taste to the Meat; Barbecue Sauce, while a common accompaniment, is not required for many styles. Often the proprietors of Southern-style Barbecue Establishments in other areas originate from the South. In the South, Barbecue is more than just a style of cooking, but a Subculture with wide variation between Regions, and fierce Rivalry for Titles at Barbecue Competitions.

 

TO MEAT LOVERS & JAMESON IRISH WHISKEY

 

 

MOONSHADOW COGNAC

INSPIRED BY THE LEGEND OF THE LUNAR RABBIT

 

 

Presentation of MOONSHADOW COGNAC

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2019

COGNAC is a Variety of Brandy named after the Town of Cognac, France. It is produced in the Surrounding Wine-Growing Region in the Departments of Charente and Charente-Maritime. Cognac Production falls under French Appellation d’ Origine Contrôlée Designation, with Production Methods and Naming required to meet certain Legal Requirements. Among the Specified Grapes, Ugni blanc, known locally as Saint-Emilion, is most widely used. The Brandy must be twice distilled in Copper Pot Stills and aged at least Two Years in French Oak Barrels from Limousin or Tronçais. Cognac matures in the same way as Whiskies and Wines Barrel age, and most Cognacs spend considerably longer “on the Wood” than the minimum Legal Requirement.

Producing Regions : Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois Ordinaires, Bois à Terroirs… The Cognac-Producing Regions called Champagne should not be confused with the Northeastern Region of Champagne, a Wine Region that produces Sparkling Wine by that name, although they do share a Common Etymology.

On May 28, 2019 was held the Presentation of The VSOP Cognac Moonshadow @ Masha (Paris) by the Company Tigre Blanc Paris already producing Spiritueux (Tigre Blanc,Tigre Blanc Alambic Edition, Bartolomeo). This is a Combination of several eaux-De-Vie with the youngest One having 4 Years Old, offering all the Flexibility and Aromatic Richness needed in Mixology. Also a Combination of Crues Fins Bois, Petite Champagne & Grande Champagne

Two Cocktails were specially made with it by Kevin Compère from the Gloster Bar.

– MOONWALK : Cocktail Signature.
Ingredients : 4 cl of Cognac Moonshadow, 8 cl of Pear Nectar, 2 Tea Spoons of Bitter Orange Marmelade, Ice
– ECLIPSE : Cocktail Signature.
Ingredients : 4 cl of Cognac Moonshadow, 3 cl of Blackcurrent Juice, 2 cl of Yellow Lemon Juice, Tonic, Ice.

Source : Presentation of VSOP Cognac Monshadow @ Masha (Paris), offering Different Activities aroud the Event.

 

 

LA FACE CACHEE DU COGNAC

 

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2019

 

This year, the Monde Selection’s jury was composed of 80 Michelin stared chefs, world renowned oenologists, university professors and nutritionists. The evaluation was carried out in an overall way from organoleptic, chemical and bacteriological qualities of a product to the intrinsic qualities and communication with the consumer as well as the philosophy of the European Law on food safety. The final result of the evaluation is calculated on the basis of the average points awarded by each jury member in a totally independent manner before awarding a product a bronze, silver, gold quality award.
The results were unveiled after 175 evaluations of 2,948 products from 90 countries. Among the 23 snack products from BESTORE, 4 products were granted with Gold Quality Award, 13 products Silver and 6 products Bronze. It is clear that BESTORE, as a representative of China’s snack industry, has gained recognition from the international food industry.

 

“BESTORE, won four golds!” On the afternoon of June 3rd in Rome, BESTORE’s Vice President Zhao Gang took over the certificate from Patrick de Halleux, chairman of the Monde Selection. It is the first time that a Chinese snack brand has appeared in a high profile way on the international stage.

Founded in 1961, Monde Selection is a historical European organization which tests and rates consumer products to officially recognize quality-conscious producers. Its Gold Quality Award is dubbed as the Nobel Prize for Food and represents the highest industry standards in Europe and the world.

“It’s crispy and delicious,” said Dimitri Delloye who was impressed by the taste of the Crisp Date. As a product of Gold Quality Award, the Crisp Date was especially enjoyed by judges as it is crispy and has a delicious taste. Its raw materials come from the hometown of winter jujubes and it is made by unique low-temperature oiling process. Apart from the Crisp Date, the Integrated Nuts, Dried Mango and Peeled Chestnut have also won Gold Quality Awards.

In the display area of the Monde Selection, the Classic Gift Box of Assorted Snacks, the package design of which has been granted the iF Design Award 2019, with Hand Peeled Pine Nuts, Stewed Lotus Roots, Yesso Scallop, Pork Slice and 23 other products, drew much attention form the judges and guests.

Established in 2006, BESTORE has become one of the leading snack brands in China. It has developed not only more than 1,200 kinds of snacks but also 2,100 stores in 95 cities across China, which can be seen with its strength in product research & development. It now boasts 74 million VIPs. It focuses on the high-end snack market segments and has been in a leading position in terms of sales in China for three consecutive years.

 

Source : BESTORE

 

AGRO MERCHANTS GROUP ACQUIRES

IBERIAN OPERATIONS OF FRIOPUERTO

 

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS 

BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2019

AGRO Merchants Group, a global leader in temperature-controlled storage and logistics solutions, today announced the acquisition of the three Iberia-based cold stores from Friopuerto. This transaction substantially expands AGRO’s footprint and service capabilities within the Iberian region and reinforces the company’s global leadership position in the import/export arena to support international trade. The three new facilities will be quickly transitioned to operate under the AGRO brand, while Friopuerto will retain its cold storage facilities in Mexico, Morocco and Uruguay.

 

 

The largest of these three newly acquired facilities is a 10,000 square meter cold store located in the Port of Valencia, which is one of the largest container ports in Europe. This is the only cold storage facility located directly at the port, which offers time and cost benefits to the food industry. The site has several rooms comprising chilled, frozen and dual-temperature with a total capacity of 12,000 pallet spaces, along with on-site food inspection services and deep commodity expertise that includes meat, fish, fresh produce and other commodities.

The two other cold stores are located in Portugal at the Ports of Sines and Leixões. Sines was built in 2016 primarily to focus on fresh produce trade flows. Leixões is also a new site constructed in 2017, currently handling a wide range of frozen, chilled and ambient products with a diverse client portfolio. This facility is close to AGRO’s existing inland warehouse in Porto, which adds capacity and allows AGRO to better serve this growing import/export market.

 

This strategic acquisition adds to AGRO’s already significant footprint in Iberia, with existing cold stores in Barcelona, Algeciras, Lisbon and Porto. AGRO’s expanded operations in this region pave the way for more efficient trade flows management, which facilitates a more comprehensive storage and logistics solution for customers.

“AGRO’s latest acquisition complements perfectly our existing operations throughout Iberia and allows us to better support food trade flows through this important gateway to Europe,” said Carlos Rodriguez, CEO of AGRO Merchants Group. “Our capital investment strategy includes both strategic purchases — such as today’s announcement and last month’s acquisition of Cool Pak Solutions in the Port of Long Beach, California — and expansions of existing facilities that are currently underway in both Urk, The Netherlands and New Jersey, USA. AGRO will continue to opportunistically grow our network with the goal of enhancing our service offerings and capabilities for the global perishable food industry.”

Source : AGRO Merchants Group

 

 

MEAT,POULTRY & SEAFOOD REMAINS LEADING FOOD MARKET, CONVERTED FLEXIBLE PACKAGING

THE LARGEST FOOD MARKET IN 2018

 

 

 

 

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS 

BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2019

 

 

 

According to the study Converted Flexible Packaging, “Meat, poultry, and seafood was the largest food market for converted flexible packaging in 2018, accounted for 15% of demand. Among other major markets are baked goods, snack food, produce, candy and confections, pet food, dairy products, frozen food, beverages, and grain mill products.”

Demand for converted flexible packaging in food applications is projected to increase 3.3% annually to $17 billion in 2023. Meat, poultry, and seafood will remain the leading market, supported by ongoing consumer demand for case-ready fresh meat, preseasoned meats, and individually wrapped portions.

Pouches and bags used in the meat, poultry, and seafood markets are typically high-barrier products that help extend the shelf life of these products, which tend to be highly perishable. Additionally, a wide range of value-added features is used in this market to add convenience or marketability. Value-added products for flexible packaging used in this market include :
* easy-peel films
* cook-in bags and films
* improved leak and puncture resistance
* odor control and freshness extending components
* films that allow for high-quality printing
* resealable bags and pouches (though the use of zippers as well as peel and reseal films).
Demand for converted flexible packaging in all markets is forecast to increase 2.9% annually to $22.8 billion in 2023. The ongoing conversion from rigid to flexible formats and consumer interest in products packaged for single servings or uses will continue to drive gains.
Source : The Freedonia Group

 

 

 

GLUTEN-FREE PASTA MARKET To Reach $1.28 Billion, Globally, By 2025 at 4.5% CAGR

 

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS 

BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2019

Allied Market Research published a report, titled, “Gluten-Free Pasta Market by Product Type (Brown Rice Pasta, Quinoa Pasta, Chickpea Pasta, and Multigrain Pasta) and Distribution Channel (Retail Shops, Supermarkets/Hypermarkets, and E-commerce): Global Opportunity Analysis and Industry Forecast, 2018 – 2025.” The report offers an in-depth analysis of drivers & opportunities, market size & estimation, segmentation, evolving market dynamics, top investment pockets, and technology trends that win out the industry. As per the report, the global gluten-free pasta market was estimated at $909.8 million in 2017 and is expected to reach $1.28 billion in 2025, growing at a CAGR of 4.5% from 2018 to 2025.

Rise in number of celiac disease patients in North America, surge in rate of pasta consumption, rise in demand for free-from products, and increase in number of health-conscious as well as beauty conscious consumers have fueled the growth in the global gluten-free pasta market. On the other hand, high price of gluten-free products and unappealing taste as well as texture of the same have hampered the growth to some extent. However, private labelling of gluten-free products, lower pricing, and introduction of new trends in Asia-Pacific market have created multiple opportunities in the segment.

– Brown-rice pasta segment to remain dominant till 2025

By product type, the brown-rice pasta segment accounted for nearly one-third of the total market and is expected to be dominant during the forecast period. This product is one of the most popular gluten-free food products among consumers providing various types of health benefits which, in turn, has led to an increase in demand from consumers suffering from celiac diseases as well as people adopting healthy lifestyle. On the other hand, the chickpea pasta segment is expected to grow at the highest CAGR of 5.2% throughout the study period. The fact that chickpea contains 13 grams of protein and 7 grams of fiber in each two-ounce servings has appeased the demand of health-conscious consumers, which has driven the growth.

– Europe to maintain its dominance during the study period

Based on region, Europe held nearly half of the total market share and is anticipated to dominate during the forecast period, 2018–2025. Increase in the number of celiac diseases in the region has spurred the growth. Simultaneously, Asia-Pacific is projected to grow at the highest CAGR of 6.3% throughout the period. Growing pursuit for food products that requires minimal time to cook has driven the growth.

– Key market players

Leading market players analyzed in the research include Quinoa Corporation, H.J. Heinz Company L.P., RPs Pasta Company, Bionaturae LLC, Doves Farm Foods Ltd, Barilla G.E R. F. LLI S.P.A., AMI Operating Inc., DR. SCHR AG/SPA, Jovial Foods Inc., and Pastificio Lucio Garofalo S.p.A. They have adopted several top-end strategies including new product expansion, agreements, mergers & acquisitions, geographical expansion, and collaborations to heighten their market presence and gain a strong hold in the market.

Source : Allied Market Research

 

 

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS

BOLD BLUEBERRY AND CHERRY MAGAZINE

May 2019

A Bartender (also known as a Barkeep, Barman, Barmaid, Bar Chef, Tapster, Mixologist, Alcohol Server, Flairman or an Alcohol Chef) is a Person who formulates and serves Alcoholic or Soft Drink Beverages behind the Bar, usually in a Licensed Establishment. Bartenders also usually maintain the Supplies and Inventory for the Bar. Bartenders are also usually Responsible for confirming that Customers meet the Legal Drinking Age Requirements before serving them Alcoholic Beverages. In certain Countries, such as Canada, the United Kingdom, and Sweden, Bartenders are legally required to refuse more Alcohol to Drunk Customers.
 

Historically, Bartending was a Profession with a Low Reputation. It was perceived through the Lens of Ethical Issues and Various Legal Constraints related to the Serving of Alcohol. The Pioneers of Bartending as a Serious Profession appeared in the 19th Century. “Professor” Jerry Thomas established the Image of the Bartender as a Creative Professional. Harry Johnson wrote a Bartending Manual and established the First Bar Management Consulting Agency. At the turn of the 20th Century, slightly less than Half the Bartenders in London were Women, such as Ada Coleman. “Barmaids”, as they were called, were usually the Daughters of Tradesmen or Mechanics or, occasionally, Young Women from the “Better-Born” Classes who had been “thrown upon their Own Resources” and needed an Income.

The Bartending Profession was generally a Second Occupation, used as Transitional Work for Students to gain Customer Experience or to save Money for University Fees. The Reason for this is because Bartenders in Tipping Countries such as Canada and the United States, can make Significant Money from their Tips. This View of Bartending as a Career is changing around the World, however, and Bartending has become a Profession by Choice rather than Necessity.

 

Winning Cocktail Competitions is one of the Fastest Ways to become well known as a Skilled Bartender / Mixologist. It can open the Door to Tons of Career and Consulting Opportunities – from Private Consulting Gigs to Jobs as Prestigious as Brand Ambassadorships. Like all Human History, that of American Drink-Mixing if full of Change. We often speak of Drinks having been changed or dated-up by Innovative Bar-Tenders. But, the Big Changes have often been Broad and Cultural ― and sometimes Technological. These Changes or Shifts have often affected how we think and talk about Drinks more than they have changed the Constituent Nature of the Drinks, themselves.

For this 4th Edition, “The Bartenders Society” organized in Paris the First International Cocktails & Soft Cocktails Contest, with the Announce of a New Member on the Team, Johanna Le Pape (Experte in “Pâtisserie Bien-Etre”). The Theme to be respected is “When the World of Pastry meets Mixology” for either the Cocktail or the Soft Cocktail.

– From March 1 to 30, 2019 : Pre-Selection of International Finalists
– From April 25 to 30, 2019 : Pre-Selection of 25 French Finalists
– From May 20 to 21, 2019 : International Final in PARIS with 30 French & International Finalists
– On the May 21, 2019 : the Winner of “The Bartenders Society 2019” is SUMMER CHEN from Singapore with “Bloody Summer” (Soft Cocktail) and “Spices Up” (Cocktail). The Second Position is for CESAR DEBUS (N° 1 French Winner).

During this Event, Masterclasses were presented to Finalists :

– Masterclass Chef vs Chef – Inspiration Mixologie / Pâtisserie by Caraïbos (Johanna et Matthias)
– Workshop Tiki Time St James / Caraïbos ( Scotty Shudder, Stephen Martin & Ian Burrell)
– Masterclass Low Alcohol New Generation (Diego Ferrari et Frankie Solarik)

 

 

The Jury was made of :

* Matthias GIROUD, WM Signature & Buddha Bar Group
* Ian BURRELL, Ambassadeur Rhum Monde
* René DELVINCOURT, Prssident ABF
* Stephen MARTIN, Ambassadeur Saint James
* Johanna LE PAPE, Championne du Monde des Arts Sucrés 2014
* Thomas FERNANDEZ, Winner “The Bartenders Society 2018”
* Scotty SHUDDER, Dirty Dick in Paris
* Frankie SOLARIK, Co-founder BarChef Cocktail Bar
* Diego FERRARI, Founder Facebook page Cocktails Art
* Thanos PRUNARUS, Baba au Rhum inAthens

 

Source : International Mixology Final Contest @ Ecole De Cuisine Jean Ducasse (Paris – France) held on May 21, 2019.
Eight Participating Countries : France, Italy, Benelux, Canada, Singapore, Israel, Greece et Czech Republic with 27 Finalist Contestants selected for the Final Award “the Golden Shaker”. The Award was a Combination of Votes from the Jury & Public.
The Finalists on May 21, were :
* Mutis Cathy (France) with “Relai Des Gones” (Cocktail) & “Passionnément” (Soft Cocktail)
* Bodin Clément (France) with “Au Coeur De l’Exotisme” (Cocktail) & “La Madeleine Japonaise” (Soft Cocktail)
* Debus César (France) with “Nathalie & César” (Cocktail) & “L’Agrume De Mon Enfance” (Soft Cocktail)
* Summer Chen (Singapore) with “Spice Up” (Cocktail) & “Bloody Summer” (Soft Cocktail)

 

 

 

 

  • International Mixology Final Contest

 

 

 

  • (L) Cathy MUTIS – France

 

 

 

  • (L) Clément BODIN – France

 

 

 

 

  • (R) Summer CHEN – Singapor 

 

 

 

  • (L) César DEBUS – France

 

 

 

  • International Mixology Final Contest

 

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS

BOLD BLUEBERRY AND CHERRY MAGAZINE

From new technology to sustainable solutions that create more efficient and comfortable buildings, Sodexo’s Vice President of Facilities Management, Eric Jouane, names the top trends in facilities management to watch for in 2019. All are aimed at improving living experiences, which are key to helping achieve better personal and professional fulfillment. His selections cover a variety of topics, including technology, recruiting and retaining employees, data aggregation, and sustainability.
 

Sodexo’s trends in facilities management include :

 

* Technology

– Augmented Reality glasses are taking facilities management to a new level. Engineers and technicians can use the augmented reality glasses to communicate in real time with experts, share instant live video, and get the guidance they need to solve a problem.

– Chatbot Programs are the newest way to ask and receive information. This version of artificial intelligence offers an alternative to live customer support by continually learning from the questions asked by users. Students at schools using the technology can reach out to the campus chatbot for information on anything from the weather to menus at the dining hall to facilities management issues with campus buildings.

– Ultra Violet Lights are the latest innovation in the fight against super bugs, viruses, mold, pathogens and bacteria. New research has shown that shorter wave UV lights can be a safe and effective way to slow viruses, pathogens, mold, and bacteria in public places like hospitals, schools and nursing homes.

 

* Engaging Millennials and Gen Z In Trade Careers

– Attracting talent in FM trade careers is one of the most pressing issues in FM today. The workforce is getting smaller as fewer young adults are choosing blue collar jobs and older workers are retiring. This has left a significant shortage of skilled talent in FM. Providing apprenticeships for high school students through partnerships with schools and giving access to the latest technology are two options to engage younger hires.

– Retaining talent is another challenge in a tight labor market. Providing a path for career growth and leadership opportunities are key to keeping top talent. One example includes creating a think tank within companies to allow employees, both front line and management, to innovate. Employees who feel they are making a difference in their companies are more engaged and happier at work.

* Using Data to Create Smarter Buildings

 

– Integrated Facility Services takes advantage of new technologies and the Internet of Things (IoT) while eliminating redundancies that often result when you have multiple service providers. A single service provider can inventory and aggregate data from the client’s facility and equipment allowing the facilities management team to view the client’s needs holistically. The data produced by this predictive technology gives FM professionals the information needed to predict how their equipment is maintained, repaired and/or replaced.

 

 

– Building Analytics is one of the fastest growing trends in Facilities Management. The most popular systems are fully customizable and can monitor and measure all major manufacturers’ building controls equipment. They have the capability to analyze data from a variety of systems allowing data collection on benchmark performance, output and energy savings.

– Remote monitoring of commonly installed critical assets, such as mechanical, life safety, or lighting equipment, provides a 24/7/365 presence for clients. These call centers can identify failures, respond to alarms, and resolve the issues remotely, providing support to the on-site teams. Having the ability to remotely resolve system failures often eliminates the need to dispatch a service technician, saving clients a tremendous amount of time and money.

* Green Buildings

– The Living Building is becoming an affordable reality. In the coming months and years, buildings will make their own energy, whether through solar panels, which are smaller and easier to install; wind energy in areas where air flow can be harnessed for the buildings’ benefit; or other types of renewable energy.

– Taking the Living Building a step further are Waste-free Buildings, which not only produce their own electricity but create minimal waste. This includes paper, food, and trash. The building, its occupants and FM teams recycle and reuse the building’s system components to achieve their sustainable goal.

– Wellbeing (WELL) Buildings that are good for the body are one of the hottest trends in facilities management. These “Well Buildings” utilize low VOC paints; furnishings and carpeting made from natural, non-toxic materials; whole-building air and water filtration systems; the maximum amount natural light; and spaces that are ergonomically designed. Well Buildings can be new-builds or retrofits.
Source : Sodexo

 

 

 

 

 

SUSTAINABLE BRANDS PARIS 2019 Redesigning The Good Life

 

 

AT LE CARROUSEL DU LOUVRE – PARIS

Was held during Three Days (April 23-24-25, 2019 @ The Carrousel Du Louvre in Paris – FRANCE) the “Sustainable Brands Paris 2019 – Redesigning the Good Life”. Master of Ceremony Kristen DAVIS (Photo cover)

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

Sustainable Brands Paris 2019 is Europe’s Largest Event on Sustainability and Innovation because Sustainability is an Opportunity to innovate, a Trigger to change the Way we conduct Marketing, Management, Business…Sustainability drives Performance. There’s never been a Greater Push for Sustainable Products and Technologies than there is today. We’ve reached a Critical Point with regards to Climate Change, and many Innovators and Businesses are stepping up to the Plate to build a Green Future… Technological, Institutional and Social Innovation promotes Economic Development and International Competitiveness, and can do much to reduce Environmental Burdens. Thus, Innovation is an Essential Factor in the Realisation of the Principles of Sustainable Development.

In the 1990s, New Technology was the Catalyst for Business Innovation. Today, Sustainability is seen as a New Way to innovate and gain or maintain Competitive Advantage. Some Companies such as Patagonia and Toyota figured out a while back that Sustainability and Innovation go hand in hand. In the last few years, more and more Companies are doing the same. Sustainability-Driven Innovation can include finding New Applications for Current Services and Products, changing existing Business Processes, developing New Products and Services, using or creating New Technologies, and changing Management Techniques, all the while ensuring that these result in Environmental and Social Benefits as well as Financial ones.
The process doesn’t have to be daunting, one Crucial Ingredient would be in communicating the business Case for Change and Action. Innovation means thinking Differently, and most People are not Comfortable with Change. Having a Clear Vision of how this Change will benefit those participating and those potentially being Impacted in the Future by the Change goes a Long Way to gaining buy-in. So does involving the Individuals that will be impacted. Decisions have to get support from the Top. It is not enough for Executives to state that this is a Priority; they must act upon it. It must be Part of the Strategic Plan and woven into the Roles of the Different Departments.
Another Ingredient should be taken into account, collaborating and obtaining input from External Stakeholders. This can include Customers, Nonprofit Organizations, Suppliers, the Community and even Competitors…. Sustainability-Focused Innovation does not have to mean an Overhaul of the Entire Organization. Even the Small Ideas can save big and have a big impact. Many Examples exist where a Small Change led to Bigger Changes and Bigger Savings, for the Company as well as for the Planet.
Sustainability is the New Mantra for Strategic Differentiation. The Global Brand and Marketing Industry is abuzz with Brands implementing New Sustainability Initiatives. Becoming recognised as a “Sustainable” Organisation can enhance Brand Equity, unlock Opportunities to create New Markets and launch Sub-Brands, Line Extensions and Packaging Innovations. Becoming a Sustainable Brand requires Organisations to put Processes in place at Every Level of the Organisation, ensuring they all work in Harmony to achieve the Sustainable Goals. To be effective, Communication needs to be Holistic, addressing Investors, Internal Stakeholders and Consumers. Organisations need to engage in Advertising Campaigns and PR Initiatives; gain Recognition from Industry Bodies; and obtain Impactful Certifications and any form of Unpaid Visibility they can achieve. To avoid being accused of Green Washing, Organisations should aim for the Widest Implementation of Sustainability Initiatives.
As Human Beings grow increasingly more aware of the Damage our Lifestyles are having on the World around us; we’re beginning to search for Effective Ways to protect our Environment. Part of that Transformation means teaming up with Socially-Conscious Brands who put the Needs of the Planet before their Profit Margin. Corporate Social Responsibility or “CSR” is more than just a Way for Brands to stand out. Sustainable Branding is starting to become an Expectation for today’s Consumers…The Future of Branding is Emotional, Responsible, and driven by the Quest for a Healthier World.
We’ve reached an Important Pivot in Sustainability, one that puts a bit more Pressure on Businesses and Brands to step up and fuel Change. As the World sees the Negative Effects of Climate Change, Water Scarcity, Species Extinction, etc. play out in Real Time, Brands have the Opportunity to play a Huge Role in actively championing Better Policies, transforming Markets, and changing Consumer Behavior at Scale.
What we can learn from the Top Transformative, Sustainable Brands of Today : Brand Partnerships – A Shift in Mindset: Negative to Positive Impact – To Be Bold and Take a Stand, Profits Aside. We can use as definition “Sustainability is a Balance between the Financial, Human, and Environmental. It is about living your Values and acting with Integrity, Responsibility and Generosity. It is about being in a Community of Discussion, Dialogue and Action, because no Person or Company is an Island and Everything is Interconnected.”
— Tuesday, April 23, 2019
** Welcoming Adress by Koann Vikoren Skrzyniarz (CEO Founder Sustainable Brands & Guillaume de Vesvrotte (CO Global Sustainable Inovation – Pixelis)
** Master of Ceremony was Kristen Davis
** General Opening “Become a sustainable brand, be bold !
** Plenary To Inspire : NEW SPACES
1) – The City is the best playground to engage citizens / Consumers
2) – The magic of retail, a tangible way to pollinate
3) – The space superpower
** Plenary To Inspire : FEEL GOOD
4) – Empower the people
5) – My rreason to engage
6) – Thank God it’s Monday
7) – Who leads innovation : consumers or brands ?
8) – Beyond the product, make them feel good for good
9) – Tell them the right story and I shall change the world
10) – Oui to sustainable cuisine
— Wednesday, April 24, 2019
** Plenary To Inspire : FAIR & INCLUSIVE
1) – Enlighten the Planet
2) – Is sustainable Capitalism an Opportunity or a Potential Faud ?
3) – A Good Life for everyone please
4) – The More you adress Differences, the Better you innovate
5) – CSR : what have we done wrong and why are we on the Right Track now ?
6) – How do we give the Next generation better assets to succeed (where we’ve failed) ?
** Plenary To Inspire : VIRTUOUS VALUE CHAIN
7) – Embrace our Humanity
8) – Don’t stay out of the Loop
9) – The war on waste is a Story of Love
10) – Collapse or / and Resilience ?
11) – Planet Heroes : guess who’s next ?
12) – Virtuous Value Chain : how to value there Virtuous ?
— Thursday, April 25, 2019
** Plenary To Inspire : TECH SCIENCE & ETHICS
1) – Engage the Future
2) – Artificial Intelligence : for the best or the worst
3) – Fresh Forward in Africa
4) – Innovation : is Open Scienc at risk ?
5) – Act Good and become Rich
6) – When we we in 2040
** Plenary To Inspire : MANIFESTO –
8) – We are the Future, let’s talk by the “Youth Hacktivators”
** Plenary To Inspire : Blue Revolution is the only way

— During the Three Days : Hubs To Connect with Panel Discussions, Keynotes, Overviews, Workshops, Case Studies, Consumer Insights Exploration, Collective Diagnosis…

** LIFESTYLE Hub
** NUTRITION Hub
** CITIES Hub
** SPORTS Hub
** SCIENCE & TECH Hub
** HOME Hub
** FINANCE Hub

HARD ROCK INTERNATIONAL Recognized As One Of AMERICA S BEST EMPLOYERS In 2019

Recognized By FORBES MAGAZINE

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

April 2019

Hard Rock International has been recognized as Part of Forbes Magazine’s 2019 list of America’s Best Employers within the Travel and Leisure Category, marking the Fourth Time since 2015 the Company has earned such Honors. To determine the List of Best Employers, Forbes, in Partnership with Statista, conducted an Independent Survey of more than 50,000 U.S. Employees working for Companies employing a Minimum of 1,000 People in their U.S. Operations

In addition to its Corporate Headquarters, Hard Rock employs more than 45,000 Team Members among its Corporate-Owned Cafe, Hotel and Casino Locations globally. Hard Rock International works to improve Lives, help Communities and sustain the Earth, infusing the Power of Music into all they do in nearly 250 Communities around the World. With Venues in 75 Countries, including 185 Cafes, 27 Hotels and 11 cCsinos, Hard Rock International (HRI) is one of the most globally recognized Companies. Beginning with an Eric Clapton Guitar, Hard Rock owns the World’s most valuable Collection of Music Memorabilia, which is displayed at its Locations around the Globe. Hard Rock is also known for its Collectible Fashion and Music-Related Merchandise available in Rock Shops and Online.

Source : Hard Rock International

 

 

 

5th EDITION

GOUT DE FRANCE GOOD FRANCE

(21 March 2019)

 

 

Photo Cover: Minister of Europe & Foreign Affairs Jean-Yves LE DRIAN, Chef Alain DUCASSE, Secretary of State Jean-Baptiste LEMOYNE & Danielle MILON Rep. Bouches-du-Rhône,

Photo Testimonies : Alexandra COUSTEAU Fondation No More Plastic – Sang-Hoon DEGEIMBRE, Chef** of L’air du temps (Liernu – Belgium) / Member of the committee for the constitution of the Livre Blanc Responsible Gastronomy – Nadia SAMMUT, Chef* of l’Auberge de la Fenière (Cadenet – France) / Member of the committee for the constitution of the Livre Blanc Responsible Gastronomy – Pierrick CIZERON, Executive Chef of Hôtels Barrière (Cannes – France).

Official Launch & Press Conference given @ Ministry of Europe @ Foreign Affairs (Quai d’Orsay -Paris) – On February 21, 2019 with the Presence of Yves Le Drian (Minister of Europe & Foreign Affairs) and Alain Ducasse (Famous Chef also at the Initiative of “Gout De France / Good France”.

Gout De France / Good France – March 21 – 24, 2019 in France and Abroad

 

AT Ministry For Europe And Foreign Affairs

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS  – BOLD BLUEBERRY AND CHERRY MAGAZINE

Goût de France / Good France is a Unique Global Event held on 5 Continents in over 150 Countries which, for this Fifth Consecutive Year, will involve French Embassies Abroad and Chefs from Around the World. A Gourmet Festival to celebrate French Gastronomy held across the Globe ! Thousands of Dinners “à la Française” on the Five Continents and Nation-Wide Gourmet Initiatives. This Year’s Focus is on Socially and Environmentally Responsible Cuisine.

Good France, a True Link between Chefs from around the World, will celebrate the Vitality of French Cuisine. Organized on the Initiative of the Ministry of Europe and Foreign Affairs, this Event contributes to the Influence of French Cuisine on Five Continents. On March 21, in 150 Countries, 5,000 Chefs from around the World will be offering “A French Dinner” that will be under the Sign of Responsible Cooking. Goût de France / Good France is the Demonstration of a Cuisine rooted in its Time that takes into account the Need of the Moment : Respect for the Planet and Well-Being. All will be able to discover a Festive Gastronomy which values ​​not only the Artisans and the Products of the Soil, but also a Responsible Cooking, concerned with the Preservation of the Environment.

In 2019, The Gastronomic Destination will be Provence, a Region that will be honored in France, as well as Abroad during Goût de France / Good France. Indeed, for the First time, the Department of Bouches-du-Rhone (Marseille) and Provence Tourism launched the year “MPG 2019”, the Year of Gastronomy in Provence, in collaboration with the Chef Gérald Passédat (Three Michelin Stars). This is a Year of Celebration, Meetings with Chefs, Markets, Gourmet Products, Picnics, Urban Vegetable Gardens … A True Gastronomic Journey in Provence. The Chefs participating in this Event will be able to offer a French or Specifically Provencal-Inspired Menu in their Restaurant.
The First Edition of this International Event took place in 2015, following the Inscription of French Gastronomy on the Intangible Heritage of UNESCO. Taking up the Idea of ​​Auguste Escoffier’s “Epicure’s Dinners”, in 1912, Goût de France / Good France encourages Chefs from around the World and Embassies to serve, on the Same Day, “French Dinners” in the Cities. From the Four Corners of the globe. March 21st, the Kitchen will be French ! For Alain Ducasse (Famous Chef and Businessman, also at the Initiative), “talking about Cuisine – French Cuisine – it’s about Joy of Life, Lightness, Optimism and Pleasure”. After the Paris Agreement on Climate, France must be at the Forefront of Global Environmental Mobilization.

– 2019 Best Represented Countries

Poland, Greece, Brazil, Danemark, Vietnam, UK, China, India, South Africa, Mexico, Portugal, Indonesia, Nowway, Turkey, Russia, Ecuador, Ghana, Morocco, Ukrainia, South Korea, Germany

– The Partipation of Chefs increased in Several Countries, such as :

* Danemark, Bangadesh, Vanuatu, Zambia — + 50%
* Togo, Armenia, Monaco — + 30%
* South Africa, Ghana, Lituania— + 15%

– Typography of 2019 Participating Restaurants :

* Contemporary — 36%
* Bistrot — 29%
* Haute Gastronomie — 29%
* School — 6%

– New Coming Participating Countries

* Papua New Guinea, malawi, Brunai, Irak, Barbados

– Special Initiatives will be organized in Different Countries in Collaboration with the French Consulates, such as in Canada, Nigeria, Portugal, Vietnam, Greenland, Guatemala, Greece, Austria, Kazakhstan… Also, some Famous Foreign Chefs will be contributing in Countries such as Peru, Spain, Iceland, Indonesia, Liabanon, Mexico, Ireland, Ghana, Luxemburg, Netherlands.

– LA PROVENCE will be celebrated in United States, South Korea and Belgium.

– For the First Time, Four Ministries will be collaborating Together in order to Celebrate this Special Event putting Ahead the Combination between Tourism and Gastronomy :

* Ministry of Agriculture and Food
* Ministry of Economy and Finance
* Ministry of of Economic and solidarity transition
* Ministry of National Education & Youth

 

 

 

EIFFEL TOWER – Complete Refurbishment & New Offers From The Restaurants

WITH FREDERIC ANTON & THIERRY MARX

 

 

Press Conference given on March 12, 2019 at “Salon Gustave eiffel”, First Floor Eiffel Tower.
Presence of :
– Frédéric Anton, Three-Star Chef*
– Thierry Marx, Two-Star Chef*
– Aline Asmar d’Amman, Architect
– Nicola Delon & Ramy Fischler, Architects
– Bernard Gaudillère, President SETE
– Patrick Bruno Ruivo, CEO SETE
– Nathalie Bellon-Szabo, President SODEXO Sports & Leisure Worldwide, President of Umanis
– Franck Chavenas, CEO SODEXO Sports & Leisure France & Spain, CEO Umanis

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS  – BOLD BLUEBERRY AND CHERRY MAGAZINE

It was at the 1889 Exposition Universelle, the Date that marked the 100th Anniversary of the French Revolution, that a Great Competition was launched in the Journal Officiel. The First Digging Work started on the 28th January 1887. On the 31st March 1889, the Tower had been finished in Record Time – 2 years, 2 months and 5 days – and was established as a Veritable Technical Feat. The Plan to build a Tower 300 metres high was conceived as Part of Preparations for the World’s Fair of 1889.

The Wager was to “study the Possibility of erecting an Iron Tower on the Champ-de-Mars with a Square Base, 125 metres across and 300 metres tall”. Selected from among 107 Projects, it was that of Gustave Eiffel, an Entrepreneur, Maurice Koechlin and Emile Nouguier, both Engineers, and Stephen Sauvestre, an Architect, that was accepted. Emile Nouguier and Maurice Koechlin, the two Chief Engineers in Eiffel’s Company, had the Idea for a Very Tall Tower in June 1884. It was to be designed like a Large Pylon with four Columns of Lattice Work Girders, separated at the Base and coming together at the Top, and joined to each other by more Metal Girders at Regular Intervals…. Even before the End of its Construction, the Tower was already at the Heart of much Debate. Enveloped in Criticism from the Biggest Names in the World of Art and Literature, the Tower managed to stand its ground and achieve the Success it deserved.

By 1983, the Construction of the “Jules Verne Restaurant” on the Second Floor was finished, an Homage to the Famous Novelist and Spokesperson for Literary, Scientific, and Industrial Progress. Customers enjoy Privileged Access via the South Pillar Elevator, reserved exclusively for use by the Restaurant. The Restaurant earned a Michelin-Star with its Successive Chefs, Alain Reix, and Alain Ducasse. In Autumn 2018, it is time for the Mythical Spot to get a Facelift and reopens to the Public in Spring 2019 once Renovation Work is completed. For 1st October 2018, Triple Michelin-starred chef Frédéric Anton is taking the Helm of this Legendary Restaurant where the View is always Unique, both Day and Night.
After starting his Career with some of the Greatest Masters of French Cuisine, such as Robert Bardot and Joël Robuchon, Frédéric Anton took up the Reins of Le “Pré Catelan” in 1997. Devoting all of his Heart and Passion, he earned Two Michelin Stars in 1999, with a Third in 2007. Selected “Meilleur Ouvrier de France” in 2000, Frédéric Anton is one of the most Brilliant Figures in the New Generation of French Chefs. To offer Exceptional Cuisine, Frédéric Anton has chosen to rely on the Best Talents. From the Pastry Chef to the Head Sommelier… At 410 Feet, Jules Verne unveils its Grandeur and offers a Stunning View over the City of Paris… For its Reopening in May 2019, Jules Verne is facing some Significant Challenges. Architect Aline Asmar d’Amman, esteemed among others for her Renovation of the “Hôtel de Crillon”, has surrounded herself with the Best Artisans and Designers in order to enhance the Eiffel Tower’s Industrial Aesthetic while bringing the Restaurant the Timeless Elegance of French Style.
The “58 Tour Eiffel” welcomes you in a Unique Setting : Ultra-Contemporary Décor designed by Patrick Jouin, an Open Kitchen to admire the Chefs at work and Large Windows to offer the Best Views of Paris. The Eiffel Tower’s Iconic Metal is everywhere to be seen. With its Wall-To-Wall Glass, the Restaurant offers a Breathtaking View over the Trocadéro, Palais de Chaillot and the Beauty of the Eiffel Tower’s Structure… Why the Name 58 Tour Eiffel ? Count 57 metres up from the Ground, add a metre, for the Height of the Kitchen Range and there you have it… Thierry Marx (Two Michelin Stars) has created the Menu for Restaurant 58. A Man committed to his Craft and passing on his Knowledge, Thierry Marx is an Explorer of Gastronomy.
His Cuisine is inspired by the History of French Gastronomy, his Own Scientific Research and a Passion for Asia. Trained as a Compagnon du Devoir Pastry chef, Thierry Marx was a Member of the ‘Casques Bleus’ Blue Helmet-Wearing UN Peacekeeping Force during the Lebanese Civil War, before making a Definitive Turn towards Gastronomy and exploring Food and all its Aspects. In 2012, his Restaurant “Sur Mesure” by Thierry Marx was awarded Two Stars by the Michelin Guide. Today, he combines his Role as a Two-Michelin Star chef with his Commitment to Society and his Entrepreneurial Activity. Thierry Marx heads up ‘Cuisine Mode d’Emploi(s)’, a French Network of Centres for Social Reintegration and Training in Catering Professions which he founded in Paris, in 2012. In 2017, Thierry Marx worked on creating Waste-Free Recipes for Space for French Astronaut Thomas Pesquet.
“58 Tour Eiffel” extends an Incredible View over the Trocadéro, Palais de Chaillot and the Eiffel Tower’s Metal Structure. In its Contemporary décor, the restaurant offers a Family Atmosphere for a Refined Picnic Lunch and transforms into a Chic Bistro in the Evening. From January 2019, one of the Evening Menus will be a Signature Creation by chef Thierry Marx who will also be working on the 58 Tour Eiffel’s New Concept for 2020.
Led by Ramy Fischler, 2018 Designer of the Year, founder of RF Studio and Nicola Delon, Co-Founder of the Encore Heureux Collective, the Two-Level Architectural Project of the Future Brasserie will restore Value to the Spaces, divided into Islands, offering more Views to Guests and highlighting the Tower’s Original Structure. In the Brasserie’s Dishes, Thierry Marx wants to make the Place “Universal.” He will offer a Parisian Bistro Cuisine, whose Ambition is “to accentuate Simple Products.” The Brasserie will also be “a Restaurant that is Deeply Respectful of the Environment and with a Social Responsibility”, using Products mainly from a Radius of less than 200 km from Paris and generating Very Little Waste.
At the Top of the Eiffel Tower, the “Champagne Bar” gives you the Chance to enjoy a Glass of Champagne while taking in Incredible Views of Paris, seen from an Altitude of 276m… Open Daily Without Interruption from 10.15am to 10.15pm…. The Eiffel Tower Buffets offer Light Meals that you can enjoy on the Spot or take away at any time of Day… A “Macaroon Bar has opened its Doors on the Second Floor of the Eiffel Tower.

 

Stars of Gastronomy Turn Out for the WORLD RESTAURANT AWARDS X ZACAPA RUM

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS  – BOLD BLUEBERRY AND CHERRY MAGAZINE

The Judging Panel, with a 50/50 Gender Split, consists of some of the Leading Lights of the Culinary World, including some of the most Established and Rising Chefs, Food Writers and Professionals. Chefs on the Panel include Luminaries such as Elena Arzak, Alex Atala, Massimo Bottura, David Chang, Helene Darroze, Daniel Humm, Dan Barber, Rene Redzepi, Ana Ros, Yotam Ottolenghi and Clare Smyth.

Amanda Cohen, Mauro Colagreco, Kylie Kwong and Virgilio Martinez were among the Gastronomy Stars in Attendance last night at the Official Ron Zacapa Rum Opening Event for The World Restaurant Awards 2019.

A New Entry in the World of Awards for Culinary Excellence, The World Restaurant Awards is celebrating the Excellence, Integrity, Diversity and Rich Culture of the Restaurant World, rather than awarding for the Pinnacle of Achievement. The Awards were created by IMG, in Partnership with Restaurant Journalist Joe Warwick working alongside Gastronomic Writer and Broadcaster Andrea Petrini.

 

 

* Photo cover : Attendees The official Ron Zacapa rum opening event of The World Restaurant Awards 2019 at Malro on February 17th, 2019 in Paris, France. 1 – Virgilo Martinez, Pia Leon & Milena Martinez. 2 – Denny Imbroisi & Mauro Colagreco. 3 – Laura Lazzaroni, Marco Bolasco & Kylie Kwong. 4 – Amanda Cohen & Joe Warwick
** Copyright Photo cover : Photo by David M. Benett/Dave Benett/Getty Images for Zacapa Rum

 

 

The Judging Panel, with a 50/50 Gender Split, consists of some of the Leading Lights of the Culinary World, including some of the most Established and Rising Chefs, Food Writers and Professionals. Chefs on the Panel include Luminaries such as Elena Arzak, Alex Atala, Massimo Bottura, David Chang, Helene Darroze, Daniel Humm, Dan Barber, Rene Redzepi, Ana Ros, Yotam Ottolenghi and Clare Smyth.

Guests at the Zacapa Rum welcome Event in Malro, Paris savoured exquisite Zacapa Old Fashioned Cocktails and Small Plates curated by Malro Head Chef, Denny Imbroisi.

Zacapa Master Blender Lorena Vasquez said: “We are so pleased to be able to welcome the Very Best of the Industry here Tonight ahead of the First Edition of the Awards.”

 

 

 

WOMEN S FOODSERVICE FORUM S 2019 ANNUAL LEADERSHIP DEVELOPMENT CONFERENCE

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GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

February 2019

Brené Brown will kick off the Women’s Foodservice Forum’s 2019 Annual Leadership Development Conference (ALDC) in Dallas with the Opening General Session Keynote Address, as well as lead a Conversational Session designed for Audience Interaction with the Leadership Luminary. The conference is March 10-13 in Dallas (USA).

A Research Professor at the University of Houston, Author of five #1 New York Times Best-Selling Books and TED Talk Viral Speaker (with more than 35 Million Views), Brown’s Keynote, Dare To Lead, is slated for the Conference Opening Session on the Evening of March 10, in which she will share her Latest Research andAactionable Tools on how to cultivate Braver, more Daring Leaders.

Based on Twenty Years of Research, including the Past Seven Studying Leadership, Brown has identified that Daring Leadership is a Collection of Skills and Practices that are Teachable, Observable, and Measurable.

“WFF both leads and leverages Research to advance Women and drive Gender Equity, so it is fitting and exciting to welcome noted researcher, Brené Brown, as she demonstrates the Power of Sound Data and Action that drive Big Results,” said Hattie Hill, WFF President & CEO.

A powerful prelude to conference kick off, Brown will also lead a signature pre-conference Human Resources and Diversity & Inclusion Session, the afternoon of March 10. Attendees get the opportunity to ask their most pressing questions during the session, Conversation with Brené Brown.

Three Decades of Advancing Women

The 2019 Conference will mark WFF’s 30th Year helping Women advance in the Food Industry. It is an Immersive Leadership Development Experience where nearly 3,000 Women connect with and learn from Industry Influencers, Experts and each other. Most notably, the Conference provides a Unique oOportunity for Companies, who are Competitors, to collaborate to accelerate Gender Equity and make the Food Industry the Employer of Choice.

Source : Women’s Foodservice Forum

 

 

Book Launch in PARIS – LES DEUX MAGOTS, L ESPRIT RIVE GAUCHE

Published by CHERCHE-MIDI Editions

 

 

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

The Name of the Café “LES DEUX MAGOTS” (“Two Chinese Figurines”) comes from a Novelty Shop that once occupied the Same Premises. Founded in 1812 at 23 Rue de Buci, it was transferred to Place St-Germain-des-Prés to expand in 1873. The Two Statues that adorn the Café now stand as Witnesses to that Era. In 1885, the Shop gave way to an Alcohol-Serving Café that kept the same name. Verlaine, Rimbaud and Mallarmé, to name a few, were Regulars at the Café. The Café began to play an Important Role in Parisian Cultural Life before asserting its Literary Vocation in 1933 with the Creation of the “Prix des Deux Magots Award”.

Frequented by Numerous Famed Artists including Elsa Triolet, Louis Aragon, André Gide, Jean Giraudoux, Picasso, Fernand Léger, Prévert, Hemingway and others, the Café hosted Surrealists under the Aegis of André Breton, and Existentialists around Sartre and Beauvoir. Today, as Popular as Ever, one of the Oldest Cafés in Paris attracts Personalities from the World of the Arts and Literature, Fashion and Politics, and Tourists from around the World.
Created in 1933 as an Alternative to the “Prix Goncourt”, considered Too Academic, the “Prix des Deux Magots” was First Awarded to a Unknown Young Author… Raymond Queneau for his Book “Le Chiendent” (“The Bark Tree”). Ever since, the “Prix des Deux Magots” kicks off the Literary Year in the Month of January. It draws Attention to Quality Writers, presenting a Selection of Diversified and Unconventional Writers such as Antoine Blondin, Marc Dugain, Michel Crépu, Jean-Claude Pirotte, Daniel Rondeau, Eve de Castro, Olivier Séchan, Fernand Pouillon and more.
The Last Winner (January 2019) was Emmanuel de Waresquiel for his Book ” Le Temps de s’en Apercevoir”.
Other Types of Artistic Expression are also honoured at “Les Deux Magots” : “The Pelléas Prize” recognises a Music-Themed Literary Work ; “The Saint Germain Prize”, in Partnership with the “Brasserie Lipp”, “The Flore Café” and Sonia Rykiel, has celebrated an Artist in Various Disciplines for many years (Architecture, Cinema, Theatre, Art, Fashion…).

On January 21, 2019 was held at “Les Deux Magots”, the Book Launch “LES DEUX MAGOTS – L’ESPRIT RIVE GAUCHE”, written by Arnaud Hofmarcher & Adrien Ponter, prefaced by the Famous Actor Pierre Arditi. Published by Cherche-Midi Editions…. The Book was presented by The Owner of “Les Deux Magots”, Catherine Mathivat of the Mathivat Family “The Establishment known to all for many years has benn reborn. Its Transformation aims to preserve its Authenticity and History while embracing the Future with Innovative Little Touches : Embellishments, Personalization, Changes to the Menus, a Year-Round Programme of Events….”

Anyway, it ranks among the Most Famous Cafes in Paris. “Les Deux Magots”, in a Beautiful Location on Place Saint Germain des Pres, has a Rich Cultural and Historical Background.
Many Parisian Brasseries content themselves with serving Re-Heated Industrial Dishes, often of Mediocre Quality. Here, Deep-Frozen Dishes are banished from the Menu, with the Mathivat Family, Owners of the Establishement for a Century, it offers Traditional French Cuisine, Self-Evidently “Homemade”, Fresh and Tasty. (prepared Right in the Restaurant’s Kitchen, with Fresh Ingredients, Short Supply Chain, and Yotal Tracebility).
New Literary Rendez-Vous “Les Lundis des Ecrivains”. One Monday a Month, an Author Meets the Public for a Questions-And-Answers Rendez-Vous. It will be held in the Terrace’s New Lounge/Literary, on the Boulevard Side, specially reserved for the Occasion. In Partnership with L’Ecume des Pages, the Famous Bookshop on Boulevard Saint-Germain, this is a New Chapter in the Love-Story between Literature and “Les Deux Magots”…. Since 2016, “Les Deux Magots” have partnered Sud Radio for Various Cultural Broadcasts. In 2017-2018, it has hosted Interviews every other Tuesday. Based on Key Dates in their Lives, Musicians, Actors or Authors reveal Facets of their Personality often Little-Known to the Public….

 

 

SALON DE LA GASTRONOMIE DES OUTRE-MER ET DE LA FRANCOPHONIE

By SAGASDOM, Paris, 1-3 February

A Press Conference was held at The City Hall of Paris, on January 9, 2019 given by :
* Babette de Rozières : Celebrated Guadeloupean chef and Culinary Ambassador for the Guadeloupe Islands (worked in Luxury Hotels, has written many Books and has won Various Prizes).
* Patrick Ollier : President of “Grand Paris” (Great Paris)
* Stéphane Layani (2019 Ambassador) : President of “Marché de Rungis” (Rungis Market – The Greatest in Europe)
* Michel Roth (2019 Sponsor) : French Chef, Two Stars at the Guide Michelin. He has also received Famous Titles like the Bocuse d’Or and Meilleur Ouvrier de France.
* Yann Queffélec: French Famous Author who won the Prix Goncourt in 1985 for his Novel “Les Noces barbares” (The Wedding). He wrote Several Books.

 

Will be held from February 1st To February 3rd, 2019 at Paris Porte de Versailles, the Fourth Edition Salon dedicated to the French West Indies Cuisine & from French-Speaking Countries. This Unique Event was created thanks to the persistence of Famous Guadeloupean Chef Babette De Rozières. This is the Only Salon entirely dedicated to this Type of Gastronomy.

Exhibition of Gastronomy Overseas & Francophonie

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

Press Conference at City Hall of Paris – Wednesday 9 January, 2019

Caribbean Cuisine is a Fusion of African, Creole, Cajun, Amerindian, European, Latin American, East/North Indian and Chinese. These Traditions were brought from many different Countries when they came to the Caribbean. In addition, the Population has created Styles that are Unique to the Region. Traditional Flavours from France are infused with Unique Local Resources, such as Fish, Vegetables, Condiments and Spices. Peyi Saffron, White and Black Pepper, Cumin and all the Varieties of Peppers combine to make Creole Cuisine Truly Sensational.

Colorful Markets are the Perfect Place to discover the Local Vegetables and Fruits (Christophines, Yams, Passion Fruits, Carambola Sweet Potato, Cassava, Breadfruit, Martinique’s Yellow Banana…), Creole Specialities (Black Pudding, Accras, Cod, Lobster, Conch Patés…) as well as Caribbean Coffee and Cocoa. The Aperitif of Choice is a Glass of Punch made with Agricultural Rum, distilled in Four French Departments. Rum, made from Sugar Cane, is an Integral Part of West Indian Culture. Sugar Cane made its First Appearance around 1635 on Mardinica, the Island of Flowers, the Former Name of Martinique. In the French West Indies, Rum is an Institution. Martinique’s Rum is considered the World’s Best, and is also the First Rum to be awarded France’s Prestigious PDO Label (Protected Designation of Origin).

The French West Indies include the Caribbean Islands of Guadeloupe, Martinique, St. Barthélemy (St. Barts, St. Barth), St. Martin, Les Saintes and Marie-Galante. Each of these Sensational Destinations offers its Own Unique Character and Attractions for Travelers. Breathtaking Tropical Beauty, Friendly People, Delicious Cuisine, and French Style have combined to make these Islands the Ultimate Caribbean Destinations.

This Fourth Edition of “Salon de la Gastronomie des Outre-mer et de la Francophonie”, is under the Patronage of the Ministre de l’Agriculture et de l’Alimentation Didier GUILLAUME and Monsieur TAJANI, President of the European Parliament, with the Support of Mme Anne HIDALGO Mayor of Paris and the Ministry of Outre-Mer. For 2019, the Guest of Honor is LA LOUISIANE (Louisiana).
Louisiana sits at a Crossroads for a Large Variety of Immigrant Influences. It is widely known that Louisiana was founded by the French, thus in Louisiana Creole is placed in a French Aesthetic, with an Emphasis on Complex Sauces and Slow-Cooking. Later, Immigrants came to New Orleans from the French and Haitian Revolutions and added further Elegance and Gallic Influences to the Cuisine. Creole Cuisine revolves around Influences found in Louisiana from Populations present in Louisiana before the Sale of Louisiana to the United States in the Louisiana Purchase of 1803. Louisiana Creole Cuisine is a Style of Cooking originating in Louisiana, United States, which Blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as Influences from the General Cuisine of the Southern United States.

In addition, certain elements will be centered on mobile devices and tablets and aligned to the left or right on a desktop display. You can adjust the layout for each Block at three different device widths – desktop, tablet, and mobile.

GASTRONOMY / FOOD & DRINKS 2019