Parisian Restaurant UN DES SENS

Responding to Increasing BUSINESS Demand

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

December 2017

“Un des Sens” – Visit of the Restaurant itself on November 2017

 

 

 

 

Offering FIVE Formulas to Businesses

“Un Des Sens” is a Neo-Bistrot at Boulevard Hausmann (Paris), chic Parisian Business Area. This Restaurant opened in 2016, after the opening of a first one “Le Moderne” in 2013, offering “Semi-Gastronomique” Menus. Georges Abi Aad is the Owner, born in France with Lebanese Origin, he felt in love with the World of Restoration / Hospitality. The Restaurant was entirely refurbished with a Modern Look created by his Mother and financed by his Father. This Young Entrepreneur created his First Company in 2011 and Two Years later, bought “Le Moderne”. In 2016, he created A3 Holding and opened “Un Des Sens” with Business Partners Anne-Sophie Morin & Chef Cyril Boulet. In 2017, he opened, next to “Un Des Sens” , “l’Annexe”, a Fast-Food Restaurant offering also Take Away Food.

All the Qualities describing the French Gastronomic History in this Article, are represented in “Un Des Sens” : Health & Balance, Traceability & Ethics, Quality & Value for Money, Conviviability & Sharing, Collective Ritual & Pleasure, Traditional Gastronomy. This Restaurant offers Gourmet Breakfast, Lunch, After Work.

Anyway, The Owner Georges Abi Aad is trying with a Strategic Marketing to offer Five Formulas through his Three Restaurants :
* Formula 1 : Meals in Restaurant
* Formula 2 : Meals to Go created by the Chef
* Formula 3 : Catering for Office Lunch
* Formula 4 : Gourmet Breakfast
* Formula 5 : After Work

 

 

 

 

 

 

 

 

At Breakfast, Lunch and Supper tens of millions of French People decide to gather round a Table at the same time in order to share a Meal. For Foreigners, it is like something from outer space. French Eating Habits are indeed very singular. Meals play a large part in organising Social Life, this Major Collective Ritual is specific to France. But this is not the only Unusual Feature of Meals in France, People here also spend more Time eating than their Fellow Europeans. Americans take a radically different approach. There is nothing sacred about Meals : Everyone eats at their own speed, depending on their Appetite, Outside Constraints and Timetable. The British are very keen on Snacking too.

In France Meals are one of the Best Bits of the Day. Eating procures almost as much Pleasure as Reading or Listening to Music. Eating alone, at Work or at Home, is often seen as a Trial. Social Practice varies so much from one Community to another because Food is so much more than just a Functional Activity : it is loaded with Cultural Values, Symbols and Identities. French have a Culinary Conception of Food, putting the emphasis on Flavour and Pleasure. In the US Food is regarded as an Individual Concern, it is an individualistic, contract-based Model. In France, on the contrary, Food is a Collective Concern, almost a form of Communion : the idea of sharing is a key Part of the Meal…. What counts most of all is Conviviality.

 

 

 

 

 

 

 

 

Because it requires Guests to conform to a large number of Standards the French Gastronomic Meal, which was added to the Unesco World Heritage list in 2010, seems somewhat out of sync with the Trend towards greater Individualisation. Despite changes, the French Meal still plays a Key Part in People’s Lives and Imagination. Regardless of the spread of fast-food Outlets, the upheaval in the World of Work and the Emergence of a Youth Culture, the French still eat their three Meals a Day at a set Time and attach great importance to Conviviality, Pleasure and Sharing. French Eating Habits have proved sufficiently robust to survive, even at McDonald’s. One of the Reasons for the solidity of these Customs is that they are firmly rooted in the Past.

There are currently four Trends in the French food market : Health and balance, Traceability and Ethics, Quality and Value for Money. For most Tourists passing through Paris, however, the day-to-day Meal falls along the curve of the typical Parisian bistro-brasserie-café-wine bar. But what is the difference ?… Every Frenchman/Frenchwoman has an opinion, and every Opinion is slightly different. Bistros likely developed out of the Basement Kitchens of Parisian Apartments where Tenants paid for both Room and Board. Landlords could supplement their Income by opening their Kitchen to the paying Public. Menus were built around Foods that were simple, could be prepared in quantity and would keep over time. Wine and Coffee were also served…. Today, Bistros are mostly still part of the Hospitality Industry.

 

  • UN DES SENS Restaurant

 

 

  • UN DES SENS Restaurant

 

 

  • UN DES SENS Restaurant

 

 

 

  • UN DES SENS Restaurant

 

 

  • UN DES SENS Restaurant

 

 

  • UN DES SENS Restaurant

 

 

 

  • UN DES SENS Restaurant

 

 

  • UN DES SENS Restaurant

 

 

  • UN DES SENS Restaurant

 

 

 

  • UN DES SENS Restaurant – Smoking room

 

 

  • UN DES SENS Restaurant – Smoking room

 

 

  • UN DES SENS Restaurant – Smoking room

 

 

 

  • UN DES SENS Restaurant

 

  • UN DES SENS Restaurant

 

  • The Starter

 

 

  • The Starter

 

  • The Starter

 

  • The Main course

 

 

  • The Main course

 

 

  • The Main course

 

 

  • The Desert

 

 

 

 

 

 

 

LE BAUDELAIRE Restaurant

Just Enjoy Innovative French Gastronomic Food

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

December 2017

Le BAUDELAIRE Restaurant – Le BURGUNDY Hotel Paris – On October 31, 2017

 

 

 

 

 

 

 

 

 

Contemporary as well as Classic, Le BURGUNDY is a Trendy Hotel as much as Timeless one. Le BAUDELAIRE Restaurant (Michelin Starred Restaurant) is the Best Place to have a Wonderful Lunch Break or to share an Intimate Dinner. The Kitchen is under the Responsibility of Executive Chef Guillaume Goupil who worked in the kitchens of Palaces and 5-Star Hotels such as the Michelin Two-Star Domaine des Hauts de Loire, the Faventia at the Four Seasons Terre Blanche and at the Michelin-starred restaurant La Scène in the prestigious Le Prince de Galles Hotel. He selects the Finest Seasonal Produce and revisits them according to the Latest Trends. He adapts his cooking with precision and seduces the keenest palettes with the great Classics from French Cooking.

The Pastry Chef Pascal Hainigue joins the Burgundy Paris after making the Magic happen in the Two-Star Restaurant le Chambard, where he has been a Pastry Chef, or in the Prestigious Hotel George V. Passionate and a Believer of Back to Basics, the Pastry Chef is committed to reinterpret the Must Have of the Haute Gastronomy, which combines Creativity and Modernity.

 

 

 

 

 

 

Opened On A Quiet Patio

 

The Restaurant BAUDELAIRE is named after extremely Famous Charles Baudelaire, who was a French Poet who also produced notable Work as an Essayist, Art Critic, and Pioneering Translator of Edgar Allan Poe. His most Famous Work, Les Fleurs du mal (The Flowers of Evil), expresses the Changing Nature of Beauty in Modern, Industrializing Paris during the 19th Century. Baudelaire’s Highly Original Style of Prose-Poetry influenced a whole Generation of Poets including Paul Verlaine, Arthur Rimbaud and Stéphane Mallarmé among many others. He is credited with coining the Term “Modernity” (modernité) to designate the Fleeting, Ephemeral Experience of Life in an Urban Metropolis, and the Responsibility Art has to capture that Experience.

At the BAUDELAIRE Restaurant, you can also enjoy Tea Time or a typical Brtitish Afternoon Tea (between 3.00 pm to 6.00 pm), It is, at that time, transformed into a nice cosy Area where are offered several Fine Teas accompanied by delicious Cakes made by Pastry Chef Pascal Hainigue. 

LE BAUDELAIRE Restaurant

 

 

  • Tea Time Space

 

  • Tea Time Space

 

  • Tea Time Space

 

 

  • Chef Guillaume GOUPIL, Pastry Chef Pascal HAINIGUE

 

  • Chef Guillaume GOUPIL, Pastry Chef Pascal HAINIGUE

 

  • LE BAUDELAIRE Restaurant @ Hotel BURGUNDY Paris

 

 

  • LE BAUDELAIRE Restaurant @ Hotel BURGUNDY Paris

 

  • LE BAUDELAIRE Restaurant @ Hotel BURGUNDY Paris

 

  • LE BAUDELAIRE Restaurant @ Hotel BURGUNDY Paris

 

 

  • Appetizers

 

  • Tourteau Breton

 

  • Truffe Blanche

 

 

  • Ris de veau

 

  • Ris de veau

 

  • A Selection of Cheeses

 

 

  • A Selection of Cheeses @ the End of the Lunch

 

  • Chocolat Macaé, meringue cacao, crémeux, feuilles

 

  • Delicious white coffee @ the End of the Lunch

 

 

  • Delicious white coffee

 

  • The Desert

 

  • Yasmina BEDDOU & Ruby BIRD

 

 

 

 

 

STEPHANE VANDERMEERSCH

Is The Pasha Of The Golden Door

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

December 2017

Stéphane Vandermeersch, on October 27, 2017
http://www.boulangerie-patisserie-vandermeersch.com/

 

 

 

 

 

BAKER & PASTRY CHEF

 

Stéphane VANDERMEERSCH is a Baker – Pastry Chef running his Own Business since 1999 and he is located in a Lovely Boutique near by “La Porte Dorée” and the Woodwind of Vincennes. He definitely makes a point in choosing carefully Products and Suppliers in order to satisfy his Customers. Dairy Products, Flour, Chocolate, vanilla, Seasonal fruit… are subject of Constant Attention. In 2001, he won the “Meilleur Galette de Paris” Award by Figaroscope. In 2002, he became the “Patissier de l’Année”. In 2009, he wins “1er Millefeuille de Paris” Award. During the week of November 6-12, 2013, Figaroscope classifies n° 1 the “Kouglof” of Stéphane Vandermeersch . In 2014, he gets the Lauréat 2014 “Cerfificat d’Excellence” from TripAdvisor.

A Log Tatin by Stephane VANDERMEERSCH

 

 

 

 

 

 

A bakery is an Establishment that produces and sells Flour-based Food baked in an Oven such as Bread, Cookies, Cakes, Pastries, and Pies. Some Retail Bakeries are also Cafés, serving Coffee and Tea to Customers who wish to consume the Baked Goods on the Premises. Baked Goods have been around for thousands of years. The Art of Baking was developed early during the Roman Empire. It was a highly famous art as Roman Citizens loved Baked Goods and demanded for them frequently for important Occasions such as Feasts, Weddings….

Some Bakeries provide Services for Special Occasions (such as Weddings, Birthday Parties, Anniversaries, or even bBsiness Events) or for People who have Allergies or Sensitivities to certain Foods. Other Bakeries may specialize in Traditional or Hand Made types of Bread made with Locally Milled Flour, without Flour bBeaching Agents or Flour Treatment Agents, Baking what is sometimes referred to as Artisan Bread. Grocery Stores and Supermarkets, in many Countries, sell prepackaged or pre-sliced Bread, Cakes, and other Pastries. They can also offer in-store Baking and Basic Cake Decoration. Nonetheless, many People still prefer to get their Baked Goods from a small Artisanal Bakery, either out of Tradition, the availability of a greater variety of Baked Goods, or due to the higher quality Products characteristic of the trade of Baking.

 

 

 

 

 

 

 

 

  • A Log Tatin & A Kouglof

 

 

  • A Kouglof by Stephane VANDERMEERSCH

 

 

  • A Log Tatin & Kouglofs

 

 

 

  • Pastries by Stephane VANDERMEERSCH

 

 

  • Pastries by Stephane VANDERMEERSCH

 

 

  • Stephane VANDERMEERSCH

 

 

 

  • Kouglofs

 

  • Pastries by Stephane VANDERMEERSCH

 

  • Pastries by Stephane VANDERMEERSCH

 

 

 

 

 

GREENSTRONOMY And TERRE DE FORTANT

The Right Epicurean Journey

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

December 2017

In PARIS, on October 24, 2017, was held a Press Day to demonstrate the right combination of Greenstronomy with Organic Wines such as Gaïa De Fortant. It was with the Presence of 2-star Michelin Head Chef Jean-Luc RABANEL and Laurent SAUVAGE (Agricultural Engineer and qualified Oenologist) Maison Fortant’s Winemaker. He is the One who identifies the Potential of the Grape Varieties that are most suited to the Different Terroirs.

 

 

 

 

Jean-Luc RABANEL & GAIA De FORTANT

 

– Jean-Luc RABANEL is known in FRANCE as the Creator of the Word and Concept of “Greenstronomy”. It has benn 15 years that the Head Chef makes a point to sublimate Plant, based on “Green” Properties. He is considered as the True Precursor of the Current Trend of Eating Healthy and he focuses on Emotions and Taste with a Philosophy based on Plant. Vegetables, Roots, Plants, Leaves, Wildflowers and Herbs thus become the main Actors of his Creations. (http://www.rabanel.com/)

– GAÎA De FORTANT : The Fortant Wine Region’s History originates in the Mediterranean South of France. It spans almost 600 million years and covers the Four Geological Eras, from the Primary Era up to the Quaternary Era. In The Fortant Wine Region the Wines are categorized according to their Organoleptic Potential : Aromatic Profile, Texture, Structure and Spice. This potentiality offers endless Blending Possibilities and enables to create a Wide Palette of Choice. FORTANT Company provides a Full Range of Excellent Wines such as : Fortant de France, Couleurs du sud, Tarra Vecchio, Gra,de Nuit and Lux. Recently, they launched Gaïa De Fortant with Two Red Organic Wines and Two White Organic Wines. All their Wines are Organic. (www.fortant.com)

Greenstronomy Lunch w/ Gaïa De Fortant

 

 

 

 

 

 

 

A Sustainable and Healthy Gastronomy Sector would involve to promotes Sustainable Diets, including the High Variety of Native Products in Local Cuisine, enhance Sustainable Consumption and Production, and revitalize the High Variety of Food. The goal is to initiate a New, Healthy and Sustainable Country’s Cuisine as a driver of Agriculture Development and strengthening Production Opportunities, and by doing so, influence the Global Debate about Sustainable Diets…. Here where comes the Concept of GREENSTRONOMY (short for Vegetables & Gastronomy)..

Fruit and vegetables should be an important part of your daily diet. They are naturally good and contain vitamins and minerals that can help to keep you healthy. They can also help protect against some diseases. Most People would benefit from eating more Fruit and Vegetables as part of a well-balanced, regular Diet and a healthy, active Lifestyle. There are many Varieties of Fruit and Vegetables available and many Ways to prepare, cook and serve them.

– Vegetables and Fruit :

* Contain Phytochemicals, or Plant Chemicals. These Biologically Active Substances can help to protect you from some Diseases.
* Are also Low in Fat, Salt and Sugar.
* Are a good Source of Dietary Fibre.
* Contain many vitamins and minerals that are good for your health. These include vitamins A (beta-carotene), C and E, magnesium, zinc, phosphorous and folic acid. Folic acid may reduce blood levels of homocysteine, a substance that may be a risk factor for coronary heart disease.

– Herbs, Vegetables, Edible Flowers, & Fruit :

Mixing Vegetables and Herbs With Flowers performing multiple functions, such as for Food, Flavor and Ornamental Appearance. However, grouping veggies, herbs and flowers together is a great way to add interesting Textures and Colors to the Menu. The method of Preparation and Cooking can improve the Nutrition Quality of Food. These two steps induce several changes and interactions among its Constituents. Therefore, knowing the changes occurring in Food from Preparation to Table is essential not only for Scientific Research, but also for the Consumer, who can make Decisions about how to prepare and cook a selected number of Healthy Vegetables.

 

 

 

 

 

 

 

 

  • Chef Jean-Luc RABANEL – Greenstronomy and Terre De Fortant

 

  • Chef Jean-Luc RABANEL – Greenstronomy and Terre De Fortant

 

  • Laurent SAUVAGE & Chef Jean-Luc RABANEL

 

 

  • Laurent SAUVAGE – Grennstronomy and Terre De Fortant

 

  • Chef Jean-Luc RABANEL & Laurent SAUVAGE

 

  • Chef Jean-Luc RABANEL & Laurent SAUVAGE

 

 

  • Chef Jean-Luc RABANEL

 

  • Chef Jean-Luc RABANEL

 

  • Greenstronomy Lunch

 

 

  • Greenstronomy Lunch

 

  • Gaïa De Fortant Wines

 

  • Gaïa De Fortant Wines

 

 

 

 

 

Opening of CAFE POUCHKINE MADELEINE

in PARIS (France)

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

December 2017

Café Pouchkine Madeleine @ 16 Place de la Madeleine (Paris-France)

 

 

 

 

 

Like A Russian Aristocrat’s Home

 

Andrei Dellos, the Owner of Moscow’s Cafe Pushkin, has taken his Famous Restaurant West, setting up new Flagship Restaurant “Café Pouchkine Madeleine” in the French Capital (with stunning views of the Madeleine church and near by Champs Elysees and Louvre). Restaurateur Andrei Dellos tried on a Variety of Careers before finding the one that made his Name. Born in Moscow to a French Father and Russian Mother, he studied Art and Engineering, completed U.N. Interpreters’ School and tried to make it as an Artist in Paris.

Cafe Pouchkine is not only a Restaurant but also a Patisserie, so Parisians and Tourists will be able to sample Treats. This is the first Port of call for anyone who wants to experience Quality Russian Food. Russian Culture has a long History. Russia can claim a long Tradition of Dividend in many Aspects of the Arts, especially when it comes to Literature and Philosophy, Classical Music and Ballet, Architecture and Painting, Cinema and Animation and Politics, which all had considerable Influence on World Culture.

 

 

 

 

 

 

Russian Cuisine is a Collection of the Different Cooking Traditions of the Russian People. The Cuisine is diverse, with Northern European, Central European, Central Asian, Siberian, East Asian and Middle Eastern influences as Russia is by Area the Largest Country in the world. Russian Cuisine derives its Varied Character from the Vast and Multi-cultural Expanse of Russia. Russia’s Great Expansions of Culture, Influence, and Interest during the 16th–18th Centuries brought more Refined Foods and Culinary Techniques, as well as one of the Most Refined Food Countries in the World.
Kulich or Koulitch is a kind of Easter Bread that is Traditional in the Orthodox Christian Faith and is eaten in Countries like Russia, Belarus, Ukraine, Bulgaria, Romania, Georgia, Macedonia, Moldova and Serbia. Traditionally after the Easter Service, the kulich, which has been put into a Basket and decorated with Colorful Flowers, is blessed by the Priest. Blessed Kulich is eaten before Breakfast each day. Any leftover Kulich that is not blessed is eaten with Paskha for Dessert. Kulich is baked in tall, cylindrical Tins. When cooled, kulich is decorated with White Icing and Colorful Flowers. Historically, it was often served with Cheese Paska bearing the symbol XB (from the traditional Easter greeting of Христос воскресе, “Christ is Risen”). Kulich is only eaten between Easter and Pentecost. The Recipe for kulich is similar to that of Italian Panettone.
Tea is by far the most common Drink in almost all parts of Russia. First introduced from China in the 17th Century, its Popularity has since spread throughout the Country. Black Tea has always been the Dominant Variety, but after the Russian Acquisition of Central Asia, awareness of and interest in Green Tea began to increase slowly. Today Russia remains one of the Largest Tea Consumers in the World. Russian Caravan is perhaps the most well-known type of Russian Tea around the World. Coffee is also popular but has never caught up to Tea in popularity. Peter the Great is credited with introducing Coffee to Russia, with the Drink becoming steadily more pervasive since that Time. Coffee is commonly made either using the Turkish or common European Methods.
Today, Andrei Dellos puts the Skills he honed as an Artist and Interpreter to use at his Legendary Eateries, including Moscow’s Café Pushkin, named on behalf of Russia’s Greatest Poet Alexander Pushkin. In France, it was a completely Different Game. France is a Confectionery Country and it seems that his decision to locate in Paris was a serious Provocation. Café Pouchkine Madeleine is a spin off of the same Name Pastry Shop in Moscow “Pushkin”. It sells Russian Cakes such as “Medovick” (Honey Cake) or French Pastries inspired by Russia such as éclair with vanilla…

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PALEO VINGT ET UN

the First PALEOLITHIC Restaurant in PARIS

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

November 2017

PALEO VINGT ET UN Restaurant : 21 Rue Godefroy Cavaignac 75011 Paris.
Design by Yann BROULET & Pierre et Palettes (made-to-measure furniture)

 

 

 

 

 

PaleoDiet Is The New Trend

PALEO VINGT ET UN Restaurant just Opened in PARIS. Very Trendy, PALEO means in fact PALEOLITHIC (made short) refering to a Time in Human History when Foraging, Hunting, and Fishing were the Primary Means of Obtaining Food. Paleolithic literally means “Old Stone Age”. Its Founder is Eric Darakdjian who recovered from Health issues by using a Paleolithic Diet based on Organic Products (perfectly adapted for Vegetarians and Vegans because Gluten and Lactose Free)…. This Restaurant changes its Menu every Day, so surprise, surprise !

 

 

 

 

 

 

Paleolithic Societies were largely dependent on Foraging and Hunting. While Hominid Species evolved through Natural Selection for millions of years, Cultural Evolution accounts for most of the Significant Changes in the History of Homo Sapiens. Small Bands of Hunter-gatherers lived, worked, and migrated together before the Advent of Agriculture. The Paleolithic Age is a Prehistoric Period of Human History distinguished by the development of the Most Primitive Stone Tools and covers roughly 95% of Human Technological Prehistory.

Since Hunter-gatherers could not rely on Agricultural Methods to produce Food intentionally, their Diets were Dependent on the Fluctuations of Natural Ecosystems. In order to ensure enough Food Production for their Communities, they worked to manipulate those Systems in certain ways, such as Rotational Hunting and Gathering. As Humans began migrating and adapting to New Environments, they began developing Tools and Methods that equipped them to make the best of their Respective Environmental Constraints.

Homo Sapiens has not changed much Anatomically over the last 120,000 Years, but it has undergone a Massive Cultural Evolution. Accordingly, Cultural Creativity became the Central Way Humans coped with the Demands of Nature. Anthropologists were able to draw these Conclusions about Paleolithic People by extrapolating from the Experiences of Modern Hunter-gatherer Communities,… Before the Advent of Agriculture, Paleolithic Humans had little control of the Environment, so they focused on staking out Territory and negotiating Relationships with Nearby Communities.

 

 

 

 

 

 

 

  • PALEO VINGT ET UN Restaurant

 

  • PALEO VINGT ET UN Restaurant

 

  • PALEO VINGT ET UN Restaurant

 

 

  • PALEO VINGT ET UN Restaurant

 

  • PALEO VINGT ET UN Restaurant

 

  • Starter

 

 

  • Starter

 

  • Starter

 

  • Main course

 

 

  • Main course

 

  • Desert

 

  • Desert

 

 

 

 

 

BUCHERER And The HOTEL WESTMINSTER

Combine Their KNOW-HOW

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

November 2017

‘Un temps à croquer, By Bucherer’ @ Duke’s Bar

Invitation to discover “Un temps à croquer, By Bucherer” at the Duke’s Bar of the Hôtel Westminster

Between 4pm and 6pm, from November 6th, 2017 to January 31th, 2018

 

 

 

 

 

With Pastry Chef BRYAN ESPOSITO

 

“Un temps à croquer, By Bucherer” : Inspired by Bucherer’s Passion for Watchmaking, the Pastry chef of the Hôtel Westminster made the codes of the Pocket Watch his own and imagined an English Lord, in a comfortable Chair at the Duke’s Bar, to elaborate this refined Creation. An essential part of Bryan Esposito’s Talent comes from his choice of Ingredients. The Pastry Chef of the Hôtel Westminster wanted to pay tribute to the Swiss Origins of Bucherer : a Chocolate Mousse and a Genepi Jelly meet the textures of an Hazelnut Biscuit and a Creamy Cashew Nut. The chocolate “Esmeralda”, from Costa Rica, is both rare and luxuous, and reflects the prestige of Bucherer and the Hôtel Westminster.

Pastry Chef Bryan ESPOSITO @ Westminster Hotel

 

 

 

 

 

 

 

Black and White Portraits of English Writers hang on the Wall while mahogany Tables and panelling finish the beautiful Library setting of “Duke’s Bar”. A Monumental Fireplace adds an air of History, Tradition and Warmth. According to figures, more than 700 million People across the World speak English, either as their first or second Language. But who made this language famous all over the world ? The “Duke’s Bar” (Hotel Westminster in Paris) takes you to an interesting Trip among the Writers who have had an important Role in spreading the Uniqueness of English Literature.

While it’s name evokes the British Aristocracy, Hôtel Westminster is a real Jewel of a Parisian Hôtel, nestled behind the Hausmann-era Façade of Rue de La Paix. Refined, Chic and Intimate, the Hôtel exudes French Luxury and is the Epitome of Elegance in every detail, from its marble Mantelpieces and drop Beads to its authentic Furniture. Perfectly located amongst the prestigious adresses of High Fashion and Jewellery District, the 4* Hôtel Westminster is a stone’s throw from the Place Vendôme, the Opéra and the Tuileries Gardens. For more than 200 Years, the Hotel has welcomed everyone from Royalty (like the Duke of Westminster, from whom it takes its name) to those wanting to discover the Art of Living. Hôtel Westminster is part of Warwick Hotels and Resorts (Founded in 1980,) which represents a Collection of distinct, upscale Hotels and Resorts known for its Central Locations and Quality throughout the World with over 55 Hotels Worldwide (Warwick International Hotels Collection).

 

 

 

 

 

 

 

In 1888, a Businessman and Entrepreneur by the name of Carl-Friedrich Bucherer and his Wife Luise opened Lucerne’s first Watch and Jewellery Store and laid the Cornerstone for a Successful Family Company. In 1924, Ernst Bucherer entered into a particularly fruitful Partnership with Hans Wilsdorf, the Founder of Rolex. He decided to include the then little-known Watch Brand in its range. Today, Rolex is one of the world’s most celebrated Watch Brands and remains the House of Bucherer’s most important Partner.

Despite the Crises of the 1930s and the Second World War, the Company continued to grow and opened Branches in other Swiss Cities and Tourist Destinations. In 1977, the third generation of this Family of Entrepreneurs took on the management of the flourishing Company. Under the direction of Jörg G. Bucherer, the Company expanded into Austria in the 1980s and, 10 years later, into Germany. In Switzerland, Bucherer also acquired the Kurz Group in 1989 and, in 2001, Swiss Lion AG. In 2013, Bucherer celebrated its 125th Jubilee and opened the world’s largest Watch and Jewellery Store in Paris. The northernmost Bucherer Store to date opened in Copenhagen in 2016 : it is the largest Watch and Jewellery Store in Scandinavia. Four more Boutiques in London were added to the Company Portfolio with the acquisition of The Watch Gallery in 2017.

As Specialists for Watches and Jewellery, they are on the one hand Retailers and stock an exclusive range of world-class Brands such as Rolex, Chopard, Piaget, IWC, Audemars Piguet, Girard-Perregaux, TAG Heuer, Tudor, Baume & Mercier, Longines, Rado and Gucci. On the other hand, they design and produce well-known Jewellery Collections in their workshops. These include Lacrima, Vivelle, Variato, Pastello and Dizzler as well as individual pieces made using rare natural-colored Diamonds, unusual colored Gemstones or much-sought-after Pearls.

The Bucherer Brand has 16 exclusive Stores in Switzerland, 10 in Germany, 4 in England and 1 each in Austria, Denmark and France. The Bucherer Store in Paris is the world’s largest Watch and Jewellery Store. Other Group Members include KURZ AG Jewelers with 12 Branches, the three SWISS LION AG Stores and a number of brand-specific Boutiques.

 

  • Duke’s bar @ Westminster Hotel in Paris

 

  • Duke’s bar @ Westminster Hotel in Paris

 

  • Duke’s bar @ Westminster Hotel in Paris

 

 

  • Duke’s bar @ Westminster Hotel in Paris

 

  • Duke’s bar @ Westminster Hotel in Paris

 

  • Duke’s bar @ Westminster Hotel in Paris

 

 

 

  • ‘Un temps à croquer, By Bucherer’ @ Duke’s Bar

 

  • ‘Un temps à croquer, By Bucherer’ @ Duke’s Bar

 

  • ‘Un temps à croquer, By Bucherer’ @ Duke’s Bar

 

 

 

 

 

 

What About TEA

Its Claimed ANTIOXIDANT And SLIMMING Qualities

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

October 2017

MyDetoxTEA & MyCelluTEA

www.cellublue.com

 

 

 

 

 

MyDetoxTEA & MyCelluTEA from CelluBlue

 

– MyDetoxTEA (Tea Bags) is made of a Natural Composition of Different Teas : Removing the Excess of Absorbed Fat, against Overweight, aid Digestion, Energizing and Invigorating Qualities. With a Programme of 14 Days, to drink 30 minutes before and after Meals (so 3 times a Day). You can follow several Programmes, but with a Gap of at least Two Weeks between each one of them. Many Nutritionists agree drinking Tea when you wake up and before Bed can help your System rev up and calm down, depending on which variety you choose. The most important part about your Tea Detox it’s in what else you eat. Tea can only be Medicinal and Detoxifying if your Diet isn’t taxing your System… And then, it will work…. In addition to a Nutritious Meal Plan of Proteins, Whole Grains, Fruits and Vegetables, Detoxification is Key to Reducing the Appearance of Cellulite because it helps Remove Toxins from the Lymph, Liver and Kidneys.
– MyCelluTEA (Loose Tea) is made of a Natural Composition of Differents TEAS : Antioxidant and Slimming Qualities, Burner Effect of Fat and Cellulite, elimination of Fat Cells. With a Programme of 14 Days, can be drunk Any Time of the Day, Once or Twice a Day can be suggested.It is suggested to do it for a Month to see any Real Results. Despite the Many Products and Procedures advertised for Reducing and Eliminating Cellulite, that horrible looking Dimpled Skin that shows up on the Thighs, Backsides, Stomach or Upper Arms, the Sad Truth is there is no “quick fix” to maintaining that Youthful, Smooth-Textured Skin.
Reducing Stress has an impact on Eliminating Cellulite, because when you are stressed, Blood is redirected away from the Skin, which decreases Circulation, Toxin removal and Nutrient Flow to Skin Tissue. Stress can also cause you to eat unhealthy Food, which results in Toxin Buildup and increased Fat Storage. One of the Ingredients of this MyCelluTEA is Green Tea performing an Important Antioxidant, which makes the Fat Oxidation more intense. It is known for its Fat Burning and Detoxifying Properties as it reduces the Storage of Fat with stimulating the Burn of Excess Reserve…. Anyway, as said before, Tea can only be Medicinal if your Diet isn’t taxing your System… And then, it will work…. In addition to a Nutritious Meal Plan of Proteins, Whole Grains, Fruits and Vegetables, TEA can be Key to Reducing the Appearance of Cellulite.

MyDetoxTEA & MyCelluTEA

 

 

 

 

 

 

 

Do you want to Lose Weight, Build Muscle, or Feel More Fit ? Cleansing and Detoxing are getting a Ton of Hype right now. You can choose between A Natural Composition of Different types of TEAS for Removing the Excess of Absorbed Fat or a Natural Composition of Different TEAS for their Antioxidant and Slimming Qualities in order to loose Weight…. Which One to Choose and What For exactly ?

When it comes to Body Weight Loss and Body Detox, the Amount of Info out there is overwhelming. The Approach can affect your Health and Nutrition, so it’s important to Dig Deeper to figure out the Truth behind the Hype. There are Key Differences between those two Diets, but People tend to use the Two Terms interchangeably, which makes things even more confusing.

Toxins are potentially Harmful Substances we come into contact with every day : Pesticides on your Produce, Pollutants in the Air, Ingredients in processed food,…Especially in our Modern World, many of us are constantly bombarded by Toxins in the Air, in Food, in our Cleaning Products, everywhere (and those Toxins can add up). Your Body is equipped to deal with Most Toxins. When you Inhale, Ingest, or Absorb Toxins, your Liver and Kidneys work to Flush many of them out (and they’ve been doing this long before ‘Special TEAS’ came about).

Just about all Women have it, and whether Genetics has blessed you with a little more than you’d like, Cellulite is just one of those Things we have to embrace, causing that Dimply, Orange-Peel-Looking Flesh. As Common as Cellulite is, there’s also an Awful Lot of Misinformation out there about what it is, what causes it, and how to get rid of it. So before placing Blame, Scheduling a Cosmetic Procedure, or Spending a Fortune on Very Expensive Products, read up on the real Story behind Cellulite. Women tend to carry more Fat around their Hips and Thighs. We also have Less Supportive Connective Tissue to keep it all in Place.

 

 

 

 

 

 

  • MyDetoxTEA

 

  • MyCelluTEA

 

  • MyDetoxTEA & MyCelluTEA

 

 

 

 

 

LES COMPAGNONS DU DEVOIR ET DU TOUR DE FRANCE A Garantee of Success

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

October 2017

Seminar On Taste Industry PARIS 2017

Seminar on Taste Industry, @ Maison de la Chimie (Paris) on October 04, 2017

 

 

 

 

Seminar On Taste Industry PARIS 2017

 

The Compagnons du Devoir and The Tour de France have always adapted to the Demands of the Professional World, to Technological Innovations and to the Evolutions of the Different Trades they represent. Over last Ffteen Years, they have set up an Institute for the Professions, the “Devenir des Métiers”. This is a Team of Specialist Researchers who keep abreast with Changes, Innovations and the Future of the Trades at an International Level.

Due to the Mass Retirement of Many Professionals, Certain Sectors will soon be faced with a Shortage of Tradesmen, parcularly Food (Bakers) and Construction (Bricklayers, Carpenters, Roofers, Joiners, Electricians and Plumbers). In addition, Other Professions such as Boiler-making, Panel-beating, Mechanics, Plastering and Landscape Gardening are likely to be impacted in the Years to Come.

Seminar On Taste Industry PARIS 2017

 

 

– The Tour de France : what is it ?

Since its Beginnings in the Middle Ages, Les Compagnons du Devoir and the Tour de France have always had the ambition of putting the mobility of “Tradespeople” at the Service of the Transmission of Knowledge. The Tour de France allows them to Perfect Themselves and, more broadly, to Help One Another. This tradition has never ceased over the Centuries and continues Today ; to obtain the title of Compagnon, the Aspirants must accomplish a Tour de France for Several Years, marked by the Completion of Projects and the Transmission of knowledge, from Place to Place.

– An International Journey : a Guarantee of Success

As The Tour de France goes Beyond European Borders, Journeymen are invited to go Abroad as many Times as they wish, to Master a Second Language and to Enrich Themselves by Broadening their Horizons. The Journeymen acquire New Skills, whilst working in Local Company.

– A “COLLOQUE DES METIERS DU GOUT 2017” was held in Paris at Maison De La CHimie, on October 04, 2017.

* Introduction by Bertrand NAULLEAU, Compagnon Pâtissier at Compagnons Du Devoir

* Session One : The Compagnons Du Devoir in the Training for the Trade of Taste Industry

* Session Two : Trends and Ways of Consuming

* Session Three : Digital and Environmental Transitions

* Session Four : The New Generation and The Relationship To Work

* Session Five : New Training Methods

* Session Six : The Point of View of Guy Krenzer (CEO ‘Création Lenôtre’, Les Compagnons Du Tour De France des Devoirs Unis)

* Session Seven : The Broad Guidelines for The Improvement and Development of Training

* Conclusion of The Seminar by Lucas BEYRIES (Compagnon Pâtissier and in charge of Devenir des Métiers, The Compagnon Du Devoir) & Eugène ABRAHAM (Compagnon Pâtissier and in charge of The Insititut Des Métiers Du Goût, The Compagnons Du Devoir)

 

 

 

 

 

 

The Compagnons du Devoir prides itself on being a School that Caters for the Needs of All. With the Establishment of the “Grande École des Hommes de métiers en Compagnonnage”, The Compagnons are responding to the New Demands of Companies and Apprentices. Specialists in block release Training and Learning through Travel, the Compagnons du Devoir offer Three Training Courses guaranteeing Employment, Remunera on and Diplomas of Higher Educatioon, up to the Professional Degree Level.

– Some Figures

* 3,000 Young People are currently in Higher Eduction, on the Tour de France.
* Among them, 400 Young People are abroad in 60 Countries across the Six Continents.
* 500 Young People currently undergoing a Vocational Training Degree Level Course.

Since the Opening of their Training Centres in the late 1970s, The Compagnons du Devoir have been offering Vocational Courses and they are always adapting to the Evolution of Society. In order to meet the Current Training Needs of Young People and Companies, The Compagnons du Devoir and The Tour de France have recently developed the Project “Grande École des Hommes de Métiers en Compagnonnage”.

 

 

 

 

 

 

  • (L) Bertrand NAULEAU

 

  • Bertrand NAULEAU

 

  • Presenter of the conference

 

 

  • Eugène ABRAHAM 1st Advisor lCompagnons du Devoir

 

  • Guy KRENZER Creative Director of Lenôtre

 

  • Lucas BEYRIES, Eugène ABRAHAM & Guy KRENZER

 

 

  • Session : Trends and patterns of use

 

  • Session : Trends and patterns of use

 

  • Digital and Environmental transitions

 

 

 

  • Session : Digital and Environmental transitions

 

  • Session : Digital and Environmental transitions

 

 

  • Seminar On Taste Industry PARIS 2017@ Maison de la Chimie

 

 

 

 

 

AQUA-VALLEY

French Competitiveness Water Cluster Promoting Partnerships

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

October 2017

@ Restaurant Pomze in Paris. with :
* Jean-Loïc CARRE (CEO)
* Sylvain BOUCHER (President)
* Sébastien PAILHES (Aqua-Valley Member)

 

 

 

 

 

Businesses and Academics Projects

 

AQUA-VALLEY is a French Competitiveness Water Cluster, based in Montpellier and funded by the French Governement and Regional Authorities. Aqua-Valley is promoting Partnerships through Collaborative Projects between Businesses and Academics to support Innovation and International Development in the Water Sector. Other Partners may be part of this Network such as Public Authorities and Firms providing Business Services.

Since 2013, Aqua-Valley has been focusing on the Development of an International Partnership named “France Water Team”. Along with other International Water Clusters, Aqua-Valley is building a Worlwide Network with Water Actors to help French Companies to improve their Economic Performances through Partnerships in a dynamic and growing International Environment.

– AQUA-VALLEY Main Missions are :

* Support, Advise and Endorse Innovative Collaboration Projects
* Support the Economic Development of Small Companies
* Support the International Economic Development of French Companies

– AQUA-VALLEY Strategic Priorities are :

* Identification and Moilization of Water Resources
* Concerted Management of Water Resources and Usage
* Re-Use of Water from All Sources
* Cross-Functional Priority : Stakeholders, Decision-making, and Relations with Institutions ans Societies

Sébastien PAILHES (Aqua-Valley Member), Jean-Loïc CARRE (CEO)

& Sylvain BOUCHER (President)

 

 

– What About FRANCE WATER TEAM ?

This is a Network gathering around 450 French Water Companies and Research Institutions offering an International Development

* Identifying Potential Partners and Projects
* Setting-up Collaboration on Specific Project
* Finding the Relevant Product and Service for A Specific Project

– Develpment on International Level with opportunities in Africa, Asia and Latin America, considered as New Markets.

– Current Network and Partnerships : USA, United Kingdom, Germany, China, Singapore, South Korea, Kingdom of Netherlands, Spain, Mexico.

 

 

 

 

 

 

WATER (H2O) is the Third most ommon Molecule in the Universe (after H2 and CO), the most abundant Substance on Earth and the only Naturally Occurring Inorganic Liquid, a Billion Cubic Kilometers of which reside in our Oceans and 50 Tons of which pass through our Bodies in our Lifetimes. It has been very well studied with a number of Model Structures having been proposed and refined. In Chemistry a Water Cluster is a Discrete Hydrogen Bonded Assembly or Cluster of Molecules of Water. These Clusters have been found experimentally or predicted in silico in various forms of Water; in Ice, in Crystal Lattices and in Bulk Liquid Water, the simplest one being the water dimer (H2O)2.

Technology Innovation Clusters are Geographic Concentrations of Interconnected Companies, Universities, and other Organizations with a Specific Industry Focus. These Dense Networks have as Goal to leverage a Region’s Assets to create Economic Opportunity and catalyze Innovation.
* Clusters spur Innovation
* Clusters accelerate the development of New Technologies
* Clusters streamline the adoption of New Technologies

These functions make Clusters Valuable Agents for bringing cost-effective New Solutions to bear on Environmental Problems such as the One of WATER Supply.

 

 

 

 

 

 

 

  • Jean-Loïc CARRE (CEO) Sylvain BOUCHER (President)

 

  • Jean-Loïc CARRE (CEO) Sylvain BOUCHER (President)

 

  • Sylvain BOUCHER (President) & Jean-Loïc CARRE (CEO)

 

 

 

 

 

OKTOBERFEST PARIS 2017

The Largest Beer Festival is coming to FRANCE

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

October 2017

Arrival of Hitch – Beer Tasting, Solidarity Dinner

Oktoberfest Paris 2017 (October 05-14, 2017) – Paulaner München

Two Previews were organized before :

* “Solidarity Dinner” with Beer Tasting, on October 03, 2017 at Restaurant Baltard Au Louvre (with Arrival of Hitch)
* Arrival of Hitch with Beer Tasting, on October 04, 2017 at Brasserie Mon Paris

 

 

 

 

 

From October 05 to October 14, 2017

 

Every year, the Official Prelude to Oktoberfest is the Grand Entry of the Tent Operators’ Families and the Munich Breweries. The Tent Operators, along with their Families and Guests, cheer to the Spectators from their beautifully decorated Horse Carriages. Magnificent Horse drawn Drays from the Breweries, Marching Bands and the Traditional Costume and Riflemen’s Procession, form the Imposing Triumphal Procession, led by the Münchner Kindl (Munich Child) and the Mayor of Munich. First held in 1835 to commemorate the Silver Anniversary of Ludwig I and Therese of Bavaria, the Costume and Rifleman Procession has become the most important Event at the Wiesn since 1950.

Paulaner’s Deep Ties to Munich can be seen in its Strong Presence at the Oktoberfest. The Monk’s Head Logo can be seen wherever you look, and the Famous Paulaner Tower with the Oversized Beer Mug spinning at the Top is one of the Icons of the Festival. The popularity of Paulaner beer extends far beyond the City Limits of Munich. Its great tasting Beer, Highly Skilled Brewmasters, and the Love for Bavarian Tradition has made Paulaner a Hit around the World. More than 2 million Hectoliters leave the breweries each year, traveling from Munich-Langwied to over 80 Countries. Paulaner’s unfiltered Hefe-Weizen is Germany’s Most Popular Beer and a Favorite of Beer Drinkers Worldwide seeking an Authentic Hefe-Weizen. Today, Paulaner is every bit a part of Munich Life as it was in 1634. Every year Paulaner is one of only 6 Breweries pouring Beer at the Oktoberfest in Munich, and the Annual Salvator Tasting and Politiker Derblecken, where local Politicians are roasted, remains a Beloved Munich Tradition.

“Solidarity Dinner” with Beer Tasting

This Year, following the successful Oktoberfest Paris 2015 & 2016, gathering 10,000 and 12,000 Participants, this Year’s Oktoberfest Paris 2017 hopes to bring in over 12,000 Visitors. From October 5 to 14 2017, Paris Event Center in La Villette will look like a Bavarian wonderland. After this Event in PARIS, will be given a Special Edition in MARSEILLE, from October 26, 2017 to November 04, 2017 at Parc Chanot, at the Heart of “La Cité Phocéenne”.

 

 

 

 

 

 

 

Oktoberfest is the World’s Largest Volksfest (Beer Festival and Travelling Funfair). Held annually in Munich, Bavaria (Germany), an average of almost 7 Million People from around the World attend the Event every yearv during 16 Days. During the Event, large quantities of Oktoberfest Beer are consumed, Visitors also enjoy Numerous Attractions, such as Amusement Rides, Sidestalls and Games. There is also a Wide Variety of Traditional Foods available…. This Major Beer Festival is an Important Date in the Bavarian Calendar. It is highly awaited by Beer Lovers who look forward to discovering all the Different Beers from Munich and their Flavours.

In October 1810, Franz Baumgartner, an Officer of the National Guard, proposed a Horse Race to honor the Wedding of Bavaria’s Crown Prince Ludwig to Princess Therese of Sachsen-Hildburghausen. The Idea was inspired by the Scarlet Races, held during the Middle Ages with the Winner taking Home a Valuable Scarlet Scarf. King Max I. Joseph loved the Idea and arranged for the Races to be held on the Meadow in front of the City’s Gates. It was such a Success that the Races were repeated and the Field became known as Theresienwiese (Theresa’s Field), where the Oktoberfest takes place.

So, in 1818 the First Innkeepers and Fairground Attractions began to emerge around the Royal Tent. Next, larger Tents and the First Rotisserie Chicken booth arrived. Little by little, the Festival grew to what it has become today, with New Traditions developing along the way.

 

 

 

 

 

 

  • “Solidarity Dinner” @ Restaurant Baltard au louvre

 

  • Arrival of Hitch with Beer Tasting- Okteberfest

 

  • Arrival of Hitch with Beer Tasting- Oktoberfest

 

 

  • “Solidarity Dinner” with Beer Tasting

 

  • “Solidarity Dinner” with Beer Tasting

 

  • “Solidarity Dinner” with Beer Tasting

 

 

  • “Solidarity Dinner” with Beer Tasting

 

  • “Solidarity Dinner” with Beer Tasting

 

  • “Solidarity Dinner” with Beer Tasting

 

 

  • Restaurant Baltard Au Louvre

 

  • Restaurant Baltard Au Louvre

 

  • Restaurant Baltard Au Louvre

 

 

 

 

 

By AirBnB

Enjoy FRENCH-ASIAN FUSION GASTRONOMIC DINNER in PARIS With A Chef

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

August 2017

FUSION GASTRONOMIC DINNER w/ Chef Jean-Yves VUONG

 

 

 

 

 

 

 

 

 

What is it all about ? Simple ! Chef Jean-Yves VUONG (AirBnB Experiences Platform) is offering You The Elegance of French-Asian Fusion Cuisine during a Wonderful Evening of Exquisite Food and Delicious Wine. All this in the heart of PARIS. The Chef describes himself as born in Saigon (South Vietnam) and raised in France. Since his teens, he loved cooking, creating new recipes, elaborating new menus and organizing refined and inventive parties for his Family and his Friends. Having travelled all over Southeast Asia for more than 25 years, Jean-Yves brought back along with him the Deep Knowledge and Practice of Vietnamese, Thai, Cambodian and Lao Culinary Traditions. Now, he is proud to offer to Travellers and Food Lovers what he considers as HIS BRAND : A Unique Fusion Cuisine combining French Gastronomy and Southeast Asian Culinary Traditions…. Also, he has won the Masterchef Web 2012 Edition.

 

 

 

 

 

 

With Chef Jean-Yves VUONG

Under the Theme & AirBnB Experience ‘Enjoy a Fusion Gastronomic Dinner’, Jean-Yves VUOND declares ‘Tonight I will be your Private MasterChef. My Challenge is to make you discover some New Flavors. Yours, will be to guess the Tastes and just appreciate. You will share this Experience with Other Guests from all Around the World. A fusion between flavors, Cultures and Generations. So fun but so good !’

Fusion Cuisine is Cuisine that combines Elements of Different Culinary Traditions. Cuisines of this Type are not categorized according to any one particular Cuisine Style and have played a part in Innovations of many Contemporary Restaurant Cuisines since the 1970s. Foods based on one Culture, but prepared using Ingredients and Flavors inherent to another Culture, are also considered forms of Fusion Cuisine…. Fusion is in. Fusion fashion, Fusion Décor, Fusion Art, and….Fusion Food ! And the latter is Popular all over the World, regardless of Geography or Culture.

Fusion Food is also interestingly called ‘New World Cuisine’. The Pioneer of Fusion Cooking was Wolfgang Johannes Puck, an Austrian Celebrity Chef, Restauranteur and Businessman based in Los Angeles, USA. As Consumers become more concerned about Eating Healthy, the Idea of mixing the Healthiest Ingredients from Various Cuisines becomes appealing…. So, do Experiment with Fusion Food either as a Chef, Culinary Critic, or then simply as a Gourmand/Food Lover. The rewards are Great and the Culinary Journey, interesting to say the Least.

 

 

 

  • Chef Jean-Yves VUONG

 

  • FUSION GASTRONOMIC DINNER

 

  • The Starter

 

 

  • The Starter N° 2

 

  • The Starter N° 2

 

  • The Main Course

 

 

  • The Main Course

 

  • The Desert

 

  • The Desert

 

 

 

 

 

AUBERGE DU MOULIN VERT

A Moment of Relaxation And Tranquility

in PARIS

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

August 2017

AUBERGE DU MOULIN VERT

 

 

 

 

 

Green Walls, large windows…

 

Noise Pollution causes considerable Stress and Scientific Research confirms that this increases the Risk of Heart Attacks. So, Quietness is also Good for our Health. If you walk though any City on a warm Sunny Day, you’ll find People sitting on Benches in Parks reading a Book or Holding Hands with someone they like…. There is a Restaurant well situated in PARIS giving you this Great Impression of PEACE & QUIET : l’Auberge Du Moulin Vert, in the 14th Arrondissement. next to Montparnasse.

* Haven of tranquility
* Bright rooms
* Stylish and warm decor
* Green Walls
* Large windows
* Ideal setting for a relaxing and quiet away from the City Bustle
* Restaurant of Traditional Cuisine with Affordable Prices…

 

 

 

 

 

 

 

 

 

Paris is one of the World’s most Beautiful Cities, with Astounding Architecture, Richly Endowed Museums, Chic Boutiques and a Huge Variety of Gastronomic and Visual Delights. Walking around, you can wonder whether we are now less familiar with losing our way and coming across Places by benign accident, rather than Preordained Design, especially with the emergence of Roaming Technology….

 

 

 

 

 

 

 

  • AUBERGE DU MOULIN VERT

 

 

  • AUBERGE DU MOULIN VERT

 

 

  • AUBERGE DU MOULIN VERT

 

 

 

  • Starter : CEVICHE DE THON ALBACORE ET SAUMON AU QUINOA coriandre thaï, sauce sésame soja

 

 

  • Starter :
  • BARIGOULE D’ARTICHAUTS POIVRADE, ŒUF BIO ET SAUMON FUMÉ

 

 

  • Main Course : FILET DE BŒUF CHÂTEAU GRILLÉ sauce Saint-Estèphe, gratin dauphinois

 

 

 

  • Main Course : CARRÉ D’AGNEAU RÔTI AUX HERBES DU MAQUIS gratin dauphinois tradition

 

  • Desert :
  • TARTE FINE CARAMÉLISÉE AUX POMMES TIÈDES glace au lait d’amandes

 

 

  • Desert :
  • SABLÉ AUX FRAISES chantilly maison – AUBERGE DU MOULIN VERT

 

 

 

 

 

 

By AirBnB

Discover TASTY GLUTEN-FREE BAKED GOODS

in PARIS with a Local Blogger

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

August 2017

Guided Tour with Chiara on Go gluten-free

 

 

 

 

 

 

 

 

 

 

Is it GLUTEN FREE ? Is any Basic Diet Guide for Celiacs and Others Who Have to Avoid Gluten ?… Getting the Basic Gluten-free Diet right is easy when you know the Ground Rules. A Gluten-free Diet (GFD) is a Diet that strictly excludes Gluten, a mixture of Proteins found in Wheat and related Grains, including Barley, Rye, Oat, and all their Species and Hybrids. Gluten causes health problems for those with gluten-related disorders, including celiac disease (CD), non-celiac gluten sensitivity (NCGS), gluten ataxia, dermatitis herpetiformis (DH) and wheat allergy… Gluten Proteins have Low Mutritional and Biological Value, and the Grains that contain Gluten are not essential in the Human Diet. However, an unbalanced selection of Food and an incorrect choice of Gluten-free replacement Products may lead to Nutritional Deficiencies.

Many commercially available Products are labeled ‘gluten-free,’ but there will be some that are not ; this is why Proper Label Reading is important. It is also important to remember that ‘wheat-free’ does not necessarily mean ‘gluten-free.’ Be wary, as many Products may appear to be Gluten-free, but are not. As a rule, Traditional Wheat Products such as Pastas, Breads, Crackers, and other Baked Goods are not Gluten-free. However, there are many Gluten-free Options available that use Alternative Flours and Grains

Soups and Sauces are one of the Biggest Sources of Hidden Gluten, as many Companies use Wheat as a Thickener. It is always a good idea to read the Label of any pre-prepared or Canned Soups and Sauces, paying special attention to those that are Cream-based. Fresh and Frozen Fruits and Vegetables are naturally Gluten-free. However, it is important to read Labels on any Processed Fruits and Veggies, as well as Dried Fruit and Pre-prepared Smoothies. Most Beverages are Gluten-free, including Juices, Sodas, and Sports Drinks. Alcoholic Beverages, including Wines and Hard Liquor/Distilled Liquors/Hard Ciders are also Gluten-free….

 

 

 

 

 

 

With Blogger MARIA CHIARA RUSSO

 

Maria Chiara RUSSO is a Blogger living in PARIS since a while now and the Founder of Baci di Dama. Living gluten free…. ‘Go Gluten-free’ is the AirBnB Experience she offers you. She claims ‘When I was diagnosed with Celiac Disease, I decided to turn my Diagnosis into one of the most beautiful things in my Life. Now I spread the word and delicious ideas through Blogs, Brands, and Tours.’ First you meet with her at Café Pinson to have a Healthy Breakfast to start the PARIS’ Tour, discussing and her helping you to figure out all the Best Places in Paris to Shop, Eat and enjoy Typical French Gluten-free Foods.

Chiara is proud to declare ‘I am always on the Hunt for the Latest Restaurants, Bakeries and Pastry Shops where we can enjoy fantastic Gluten Free Food. Whether you’re looking for that up-beat busy Cafe to enjoy a spot of lunch or an intimate Restaurant I have a growing list of GF Hotspots for you to relax and taste the most delicious Food around.’
For many People, avoiding Gluten has become a Cultural, a Dietary Choice, and an Entry Ramp to a New Kind of Life…. ‘No matter what kind of Sickness has taken hold of you, let’s blame Gluten,’… Try the Experience with Chiara and her Journey !

 

Beguining of the Breakfast @ Le Pinson

 

 

  • @ Le Pinson in Pari

 

  • @ Le Pinson in Paris

 

  • @ Le Pinson in Paris

 

 

  • @ The Paris New York

 

  • @ Maison Bon

 

  • @ La Maison du Sans Gluten

 

 

  • Wild and the Moon

 

  • @ Republique of Coffee

 

  • @ Kapunka

 

 

 

 

 

PARISIAN CASA CORONA

Ephemeral Bar in the Heart of an Artists House

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

July 2017

Opening Evening CASA CORONA on July 04, 2017

 

 

 

 

 

Fom July 05 to July 23, 2017

 

From July 05 to July 23, 2017, CASA CORONA is openning its Door inside an Ephemeral Bar in the Heart of an Artists House in a Plant Bubble hidden right in the Center of PARIS and equipped with a Large Terrace and Hammocks. This New Place has a Strong Contemporary Cultural Mexican Programm through Several Prisms (Food, Music, Drinks, Street-Art…).

CORONA Extra is a Pale Lager produced by Cervecería Modelo in Mexico for Domestic Distribution and Export to all other Countries besides the United States. The Corona Brand is one of the Top-selling Beers Worldwide. Outside Mexico, Corona is commonly served with a Wedge of Lime or Lemon in the Neck of the Bottle to add Tartness and Flavor. Corona Beer is available in a Variety of Bottled Presentations.

 

 

 

 

 

 

 

 

Beer in Mexico has a Long History. While Mesoamerican Cultures knew of Fermented Alcoholic Beverages, including a Corn Beer, long before the Spanish Conquest, European Style Beer brewed with Barley was introduced with the Spanish soon after Hernán Cortés’s arrival…. Globally, one of the best known Mexican beers is Corona, which is the Flagship Beer of Grupo Modelo. Corona is the Best-selling beer produced by Mexico and the Best-selling Non-domestic Beer in both the U.S. and U.K. Unlike most Beers, Corona is bottled in a Clear Bottle, increasing the opportunity for Spoilage from Sunlight, which can affect the Hop Oils in the Beer. A Draught Version also exists, as does Canned Corona in some Markets.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

L’ETOILE DES GOURMETS

Gourmet Meals Delivered At Home

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

July 2017

Pascal LEBLANC Mathieu ROBBE Chef Olivier DELAFONT –  Presentation on Site on July 06, 2017

 

 

 

 

 

 

 

 

 

 

Healthy Food is the top choice of Families, Couples, Singles, Busy Professionals, New and Expecting Moms, Dieters, Seniors, and numerous Professional Athletes, Celebrities, Trainers and Nutrition Experts. The concept of Home Food Delivery is getting more organized, and well accepted by our Society. The Growing Trend has got further stimulation owing to the Changing Lifestyles of the People. If there is anything valuable Next to Life in our Modern World, it is Time. And, if you can save some Time from Home Food Delivery, you could be doing some Valuable Savings. Especially for People who keep running against the Clock at Break Neck Speed to accomplish their seemingly ‘mission impossible’.

Another Great Advantage of Home Food Delivery is that the Food Quality is not compromised. The Home Food Delivery Guys have done their Homework well, and sure have Business Sense. In the Industry which is Blooming more than ever, to outshine in Business the Quality of the Food can make all the Difference between Profits and Losses. Though you cannot stamp out dining in Restaurants all together, they have their Own Attractions, and Benefits.

 

 

 

 

 

 

 

Concept of Home Food Delivery Expanded

 

L’ETOILE DES GOURMETS is a Young Company with a Simple Concept : To provide Healthy, Great-tasting Meals, Make people to Order and Be delivered in Vacuo Fresh Meals everywhere in FRANCE at Affordable Prices. The Company was Founded by Mathieu ROBBE (President) and Pascal LEBLANC (CEO). The Head Chelf is Olivier DELAFONT (25 Years Experience in Various Starred Restaurants, Trained 280 Starred Chefs on New Culinary Technologies). The Company Won ‘Formidable Espoir du E-Commerce’ Award in 2015 and was selected among 20 Companies to be part of the Incubator ‘Smart Food Paris’.

Why you’ll love the Experience :
* Rediscover the Kitchen with New Recipes to choose from Every Month Different Menu
* No more Food Waste wtith Pre-portioned Ingredients send, being only what is Really Needed
* Spend Time where it Matters with Simple Recipes (Manual added) Ready in less than 30 minutes, so you can Spend more Time Eating with your Friends and Family. Plus, no more Unplanned Trips to the Grocery Store !

So, from Pre-packed Dinner Boxes delivered to your Front Door by Chronopost (Partner of L’Etoile des Gourmets), to perfectly portioned and cut ingredient Boxes that minimize Prep Time, there’s something here to make Healthy Dining Easier for Everyone. It takes :
* Paris & 20 kms Around = Orders before 7.00 pm are delivered the same Evening
* France = Orders before 3.00 pm delivered the Following Morning

 

Pascal LEBLANC & Chef Olivier DELAFONT

 

 

  • Presentation of l’ETOILE DES GOURNMETS

 

  • Explainations of Chef Olivier DELAFONT- L’ETOILE DES GOURMETS

 

  • Final preparations for the cession – L’ETOILE DES GOURMETS

 

 

  • Chef Olivier DELAFONT w/ his second

 

  • Tapas

 

  • Prep. Foie Gras Poêlé Asperges Vertes

 

 

  • Foie Gras Poêlé – Presentation L’ETOILE DES GOURMETS

 

  • Foie Gras Poêlé Asperges Vertes- L’ETOILE DES GOURMETS

 

  • Prep. Bouille de Cabillaud en Bisque d’Ecrevisse

 

 

  • Bouille de Cabillaud en Bisque d’Ecrevisse

 

  • Tarte au Fraise Grand Chef – L’ETOILE DES GOURMETS

 

  • Crème Brûlé Minute à la Fève Tonka – L’ETOILE DES GOURMETS

 

 

 

 

 

 

LE GRAND BISTRO

Parisian Bistro Since 1975

With Four Great Locations in PARIS

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2017

Le Grand Bistro Breteuil in Paris

 

 

 

 

 

 

 

 

 

 

Since 1975, The Grand Bistro Dorr Paris offers its famous Signature all-inclusive Menu accross its Four Parisian Adresses : Place De Breteuil, La Muette, Maillot Saint-Ferdinand and the 17th Arrondissement. Celebrities like François Hollande, Nicolas Sarkozy, Rachida Dati, Ségolène Royal… count among loyal Patrons.

About the SIGNATURE Products, it is possible thanks to the privileged relationships with the suppliers enabling to source the best fresh ingredients, local produce and organic products, directly and without intermediaries to then prepare them 100% in House…. an at very accessible prices. Can be proposed an all-inclusive Menu at 44 Euros that takes you from the Aperitif through to the Coffee, passing by the Starter, the Main Course, the Desert and the Wine. Otherwise, a very rich A La Carte Menu is available.

 

 

 

 

 

 

 

Haute-Coutre Restaurants by DOOR Paris

 

The GRAND BISTRO BRETEUIL : located near the Invalides and the Eiffel Tower, it is a chic and cosy restaurant offering you a magnificent Seafood Selection from its Raw Bar providing Seafood Platters also for Take away. Open 7 days/week in the heart of the 7th Arrondissement with an illuminated Large Terrace.

Founder of the Signature d o r r PARIS in 2010, Garry DORR runs 11 Independent Restaurants in Paris, including ‘Le Bar à Huîtres’ and ‘Le Grand Bistro’. Son of a Restaurateur, he went through the kitchen of Alain Ducasse, Joël Robuchon, Jean-François Piège, Louis Gondart and today designs his menus with Jean-Jacques Jouteux. His philosophy :
* Signature products
* Experience custom tailor
* Haute-couture Restaurants

LE GRAND BISTRO

 

 

 

  • The Starter

 

  • The Starter

 

  • The Starter

 

 

  • The Main Course

 

  • The Main Course

 

  • The Main Course

 

 

  • The Desert

 

  • The Desert

 

  • The Tea

 

 

  • LE GRAND BISTRO

 

  • LE GRAND BISTRO

 

  • LE GRAND BISTRO

 

 

 

 

 

THE SAFRAN RESTAURANT

Its Confidential TERRASSE DU PONT

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2017

THE SAFRAN RESTAURANT

The Hôtel du Collectionneur Arc de Triomphe Paris – The Revival Of An Art Deco Legend…

 

 

 

 

 

Warm And Completely Art Deco

 

LUNCH Around A CAJUN BARBECUE at ‘Terrasse Du Pont’ : Since last May, an A la Carte Menu made of Spicy Meat and Marinated Fish is proposed to the Guests composing the CAJUN Cuisine. This is a great opportunity to enjoy the Sun while enjoying Grilled Food…The Ideal Combination for a Summer Lunch.

 

Regarding THE PURPLE BAR :The chic and retro Setting gives the Purple Bar an inimitable Atmosphere. Its Unique Decor, comprising gold-leaf fluting, intimate Alcoves, crystal Chandeliers and precious Wood, is reminiscent of the splendors of the Parisian parties in the 30s.

THE SAFRAN RESTAURANT

 

 

 

 

 

 

Warm and completely Art deco, ‘Le Safran Restaurant’ provides modern and elegant French Cuisine guided by the seasonal availability of the ingredients and the inspiration of the Chef. It is a large Room with Bay Windows opening on beautifully Landscaped Terraces such as ‘Terrasse Du Pont’ and ‘Terrasse du Purple Bar’. Another Jewel of the Hotel the third Terrace opens out in the Heart of the ‘Andalusian Patio’ as the weather warms. Its wide, peaceful extent can accommodate up to 80 Guests.

 

 

 

 

 

 

 

 

  • THE SAFRAN RESTAURANT

 

  • THE SAFRAN RESTAURANT

 

  • THE SAFRAN RESTAURANT

 

 

  • THE SAFRAN RESTAURANT

 

  • The Starter

 

  • The Starter

 

 

  • The Starter

 

  • The Starter

 

 

  • The Main Course

 

 

  • The Main Course 

 

  • The Main Course

 

  • The Café Gourmand

 

 

  • THE SAFRAN RESTAURANT

 

  • THE SAFRAN RESTAURANT

 

  • THE PURPLE BAR

 

 

CARTE BLANCHE Restaurant

Its New Concept

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2017

Chef Jean-Philippe PEROL @ Hôtel Baltimore Paris

 

 

 

 

Sofitel Paris Baltimore Tour Eiffel

 

 

The CARTE BLANCHE Restaurant is the newly-renovated and renamed Restaurant of Sofitel Paris Baltimore Tour Eiffel Hôtel***** which is ideally situated between The Champs-Elysées and The Eiffel Tower. Chef Jean-Philippe PEROL serves Guest Menus built around Seasonnal Ingredients at the peak of their flavour : fruits, vegetables, wild and sustainably-caught fish, AOC-labelled meats… The Idea behind this is to enable to order from one of the Chef’s seasonal meal suggestions or to opt for ‘Carte Blanche’ which means to design your own meal with (of course!) the Chef’s help.

 

The chef Jean-Philippe PEROL is the Hotel’s Head Chef having upon a quarter century of stoveside experience and culinary creativity. His career took off in 1989 when he arrived at Hôtel Meurice, working under starred Chef Marc MARCHAND, a Master of Haute Cuisine. After Five years, he left his side for Le Pré Catalan, where he became sous-chel under Roland DURAND, a veritable ace of spices. and worked with Frederic ANTON, a faithful disciple of Joël ROBUCHON, and himself a future three-star Chef.

 

Soon after, the Prestigious Lenôtre Culinary School exceptionally appointed him to the position of Cookery Lecturer for a periode of 18 months. In 2001, Jean-Philippe PEROL took over the Kitchens at the Sofitel Paris Baltimore Tour Eiffel and a Michelin Star soon followed (2003-2012).

 

Around your Meals, you have the option of choosing your wine, with the help of the Master Sommelier Jean-Luc JAMROZIK. The Wine Cellar is located at the entrance of the Restaurant presenting a montlhly selection specifically designed to suit the menu of the moment : 5 Whites, 10 Reds and One Champagne House. A long-time Pillar of the Association des Sommeliers de Paris Île-de-France, he is its current and highly-esteemed President.

 

After Hotel School, he refined his Oenological Art at The Relais & Châteaux Hotel Chain, then in Great Britain. In 1983, his Management of the Wine Cellar and his Mastery of English Tableside Hospitality at Estournel earned him a reputation as an ardent Ambassador of Portos and Whiskies. His expertise led him to compete in the famous World’s Best Sommelier Competition in Rio De Janeiro….

 

The White-stone Haussmannian structure of the Hôtel was originally a private Home built in 1892 by Architect Paul LORIN with the help of Gustave EIFFEL (his famous Tower can be seen from the Sixth Floor). The Home was converted into a Hotel around 1920, in the wake of the first World War, Paris being transformed into a dizzying Hub of Fashion, Peace and Celebration….Following the rxample of Lord BROUGHAM, so-called Inventor of the Riviera Resort Lifestyle, 20th Century British Gentry adopted the City of Light as their own. Lord BALTIMORE, a Traveller, Art-Lover and Gastronome, was the first distinguished figure to settle at the Hôtel… That’s why his name now graces the Hôtel. Its attractiveness comes also from its location : between the Arc de Triomphe and the Trocadero, just minutes from the Bois de Boulogne and the Longchamps Racecourse.

 

 

 

Chef Jean-Philippe PEROL

Demo. w/ Alexia AFONSO – Interactive welcome wall

Sofitel Paris Baltimore Tour Eiffel

Wine Cellar

 

 

 

 

 

 

 

 

 

  • The CARTE BLANCHE Restaurant

 

  • The CARTE BLANCHE Restaurant

 

  • The CARTE BLANCHE Restaurant

 

 

  • The CARTE BLANCHE Restaurant

 

  • The CARTE BLANCHE Restaurant

 

  • The CARTE BLANCHE Restaurant

 

 

  • The CARTE BLANCHE Restaurant

 

  • The CARTE BLANCHE Restaurant

 

  • The CARTE BLANCHE Restaurant

 

 

  • Sofitel Paris Baltimore Tour Eiffel – Center of Paris

 

  • Lobby @ Sofitel Paris Baltimore Tour Eiffel

 

  • Lobby @ Sofitel Paris Baltimore Tour Eiffel

 

 

  • Informative and interactive welcome wall

 

  • Informative and interactive welcome wall

 

  • Sofitel Paris Baltimore Tour Eiffel

 

 

  • Sofitel Paris Baltimore Tour Eiffel

 

  • Luxury Room

 

  • Luxury Room

 

 

TASTEMADE

is Opening A New STUDIO in JUNE in PARIS

With Co-Founder STEVEN KYDD

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

June 2017

*Photo  : Steven KYDD, Nathalie NGUYEN, Kevin D’ANDREA & Margaux GROSMAN

 

 

 

 

Community of Food Lovers & Travellers

 

 

TASTEMADE a Video Network that offers Food and Travel Related Programming for Online Audiences. Their Motto is : ‘The way we watch video has changed, and quality entertainment that inspires people should be available to everyone, everywhere.’ They claim to have ‘set the standard for Mobile Entertainment. In just a few years our Community has grown to over 200 million People watching our Videos across a huge range of Channels, Devices and Apps, from the Web to Apple TV, Facebook, and Snapchat.’

They have Studios in Los Angeles, São Paulo, Buenos Aires, London, Tokyo…. And Now in PARIS since June 2017.

* 8 Languages
* 200 million+ Monthly Viewers
* 2 000 Yrs Monthly Watch Time
* 2 billion Monthly Views
* 300 million Monthly User Engagements
* Contents are available on Facebook, Instagram, Snapchat, AppleTV, Pinterest, Roku
* In early 2015, Apple added the Tastemade Channel to its Apple TV Device.
* In 2015, Tastemade was named one of the World’s Top 10 Most Innovative Companies by Fast Company
* As with much of the Web Video Industry, Tastemade is seeing huge audience growth on Facebook
* The growth is due to a Content strategy that’s customized to how People are watching and Sharing videos on Facebook
* Continuing with its platform-specific approach to Distribution, Tastemade typically puts Full Episodes of its Originals on YouTube
(…)

– THE FOUNDERS :

* Larry FITZGIBBON
Co-founder and CEO Larry Fitzgibbon is an Entrepreneur, Advisor, and Media Technology Executive focused on Building Internet Media Companies.
* Joe PEREZ
Co-founder Joe Perez is an Entrepreneur, Edvisor, and Product Executive with over 20 years of experience in Technology, Media and Digital Health.
* Steven KYDD
Co-founder Steven Kydd is an Entrepreneur, Advisor, and Digital Media Executive with 20 years of experience in Video, Technology and International Business Expansion.

 

 

 

  

 

 

 

  • Steven KYDD Co-founder TASTEMADE – Opening New Studio in Paris

 

  • Nathalie NGUYEN culinary consultant / food stylist

 

  • Chef Kevin D’ANDREA (Top Chef 2015 in France)

 

 

  • Margaux GROSMAN Founder Amasauce

 

  • Opening Studio Tastemade in PARIS

 

  • Opening Studio Tastemade in PARIS

 

 

  • Opening Studio Tastemade in PARIS

 

  • Opening Studio Tastemade in PARIS

 

  • Opening Studio Tastemade in PARIS

 

 

 

 

 

MORAND Distillery

Since 1889 Producing EAUX-DE-VIE

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

May 2017

Guided Tour with Julien MORAND, CEO at MORAND Distillery (Martigny) on Monday May 8, 2017

 

 

 

 

 

 

 

 

 

 

Martigny is famous for its Gastronomy which is celebrated at many outstanding Restaurants and Guesthouses. And in the past famous figures, such as Rousseau, Goethe, Stendhal and Liszt, already succumbed to the delights of the region’s culinary delights…. This is where the MORAND Distillery is located. Since 1889, Four generations in succession have carried on the know-how that ensures the quality that distinguishes the Morand Eaux-de-vie and products including the Brandies made from Valais William Pears AOP and Valais Abricotine AOP, as well as Liqueurs and Syrups. cus.

What makes this specific Distillery interesting is the Two Secrets claimed to be the Drive of a so long Family History :

* The incomparable flavour that the soil and climate of the Rhône Upper Valley infuses to the Williams Pears and Luizet Apricots.
* The meticulous care taken in working with these outstanding raw materials. In the choice of fruits, which are harvested ripe and sorted by hand. The care taken in a highly precise distillation process that is controlled down to the degree.

 

 

 

 

 

 

 

JULIEN MORAND Marketing & Brand s Rep.

 

All started with Louis MORAND founding the Morand Distillery and creating the Grand-St-Bernard, a Liqueur made from the plants and honey of the Alps. So, he starts to distil an Absinthe that quickly wins him acclaim; also creating Syrups and Lemonades…. André MORAND, Louis’ son, takes over the Family business in 1921 and drawing from the extraordinary quality of the Valais Williams Pears, he creates an Eau-de-vie giving it its own brand ‘The Williamine’. Louis MORAND succeeds his father André. Under his leadership, the Williamine becomes the gold standard for Pear Eau-de-vie worldwide….

 

Nowadays, the Fourth Generation of Morands continue to be heavily involved in the business. Olivier Vocat and Jean-Pierre Morand are Chairman of the Board and Managing Director. Bruno Vocat oversees the fruit production and orchards, while Julien Morand heads the company’s marketing and brand representation…. The Company modernized the production and created new products : ‘DOUCE de’ and ‘CŒUR’, and new-look plant-based spirits : ‘HIERBA’ and ‘CERVIN’.
The ‘Swiss cocktails’ and ‘sWiss rock’ Brands express the ways in which Eaux-de-vie are consumed today (cocktails and products related to coffee). The range of ‘Bons Sirops Morand’ is heavily expanded and becomes a cornerstone of the Brand. The Saint Bernard Aromatic Herbs and Infusions are opening the business up to new product categories while remaining firmly rooted in the terroir of the Valais and the Alps.

Visit w/ Julien MORAND at MORAND Distillery

 

 

 

  • Visit w/ Julien MORAND at MORAND Distillery

 

  • Visit w/ Julien MORAND at MORAND Distillery

 

  • Visit w/ Julien MORAND at MORAND Distillery

 

 

  • Product tasting room

 

  • Product tasting room

 

  • Product tasting w/ Julien MORAND CEO

 

 

 

 

 

VALAIS (SWITZERLAND)

Producing Wines & Delights

For Generations by Tradition

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

May 2017

GLACIER WINE CHEESE OF THE DEAD & FARINET WINEYARD

* Guided Tour Farinet Vineyard + Walking Route in memory of Farinet.
* Tasting of Glacier Wine + Cheese of The Dead (Cheese made in honor of a Family Member and eaten when the person dies. A long time tradition.

 

 

 

 

 

Engraved On My Heart

 

FARINET VINEYARD : the smallest vineyard of the world with its three wine stocks dedicated to the bandit and ‘Robin Hood of the Alps’, Joseph-Samuel Farinet. Situated on 1.6 square metres of land, it is owned by the Dalai Lama and tended by prominent figures such as Claudia Cardinale, Roger Moore, Zinédine Zidane, Caroline de Monaco, Barbara Hendricks … The Farinet path, through the village of Saillon, takes visitors on a spiritual journey that leads to a better understanding of human values. Joseph-Samuel Farinet spent many of his 35 years on the run, wanted by the authorities for producing counterfeit coins, which he distributed among the poor.

In 1980, in occasion of Farinet’s hundredth birthday a group which called themselves ‘Farinet’s Friends’ acquired a vineyard lot nearby Saillon where their hero is buried, measuring some 1.6 square metres making it thus the arguably smallest vine yard in the world. The wine is stretched out as a cuvée with other wines up to the quantity sufficient for 1,000 bottles. These bottles are sold at high price donating the proceeds to charity. The first honorary owner of the Farinet vineyard was one of the founders of ‘Farinet’s Friends’, Jean-Louis Barrault, the very actor who represented the forger in the 1938 movie. When he died in 1994, this honour was awarded to the famous Pierre Abbé, in 1999 the Dalai Lama succeeded him.

GLACIER WINE CHEESE OF THE DEAD & FARINET WINEYARD

 

 

The smallest vineyard of the world is also the last station of a walking route in memory of Farinet. The route starts at Place Farinet meandering up over three kilometres to the vineyard in Saillon. Twenty-one glass-stained panels on vertical steel beams speak of aspects of Farinet’s life which, at the same time, address everybody with the universality of the topics : invitation, love, silence, friendship, death, immortality. The panels are made of glass, that is why the route took the name ‘Route of the glass sculptures’. They weigh between a couple of hundreds of kilo and a whole ton!
GLACIER WINE : originated in the Val d´Anniviers, a valley south of Sierre/Siders. Grimentz glacier wine is a legend that can only be tasted in Grimentz village wine cellars. The story behind glacier wine is extremely simple: the casks are never completely emptied and each year new wine is added. The oldest drops can be over 125 years old… The ‘Glacier Wine’ cannot be bought, it is only savoured in the cellars of the Anniviers, drawn directly from the barrel. Unless you know a resident of the Val d’Anniviers who is prepared to share a glass from their personal reserves.

The famous Bishop’s Barrel concerns a wine in larch-wood barrel dating from 1886. Once destined exclusively for the Bishop, it is now also served to VIP guests on special occasions…. So, nowadays, wine is not just another way of attracting visitors, it’s an art in itself, one of the pleasures of daily life. So it’s natural that the region has, over time, developed a considerable number of offers related to wine and wine-tasting.

 

 

 

 

 

 

The remarkable feature of Valais is in its extraordinary mix of soil types, sun exposure and micro-climates : in short, its terroirs. Tourists can enjoy walking tours through vineyards perched on towering dry stone walls, wine tastings, visits of museums or wine cellars, creating for you the ideal experience on the theme of the wine…. You have the chance to meet men and women who have a passion for wine and local diversity.

 

 

 

 

 

 

 

 

  • Walking Route in memory of FARINET

 

  • Walking Route in memory of FARINET

 

  • Walking Route in memory of FARINET

 

 

  • Guided Tour FARINET VINEYARD

 

  • Guided Tour FARINET VINEYARD

 

  • Guided Tour FARINET VINEYARD

 

 

  • Tasting Of GLACIER WINE & CHEESE OF THE DEAD

 

  • Tasting Of GLACIER WINE & CHEESE OF THE DEAD

 

  • Tasting Of GLACIER WINE & CHEESE OF THE DEAD

 

 

  • CHEESE OF THE DEAD

 

  • CHEESE OF THE DEAD

 

  • GLACIER WINE & CHEESE OF THE DEAD

 

 

 

 

 

CAVE DES AMANDIERS

By ALEXANDRE DELETRAZ

VITICOLTURA EROICA

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

May 2017

CAVE DES AMANDIERS

Alexandre DELETRAZ Founder & CEO of La Cave des Amandiers. Guided Tour & Wine Tasting

 

 

 

 

CAVE DES AMANDIERS

 

Wine tasting course w/ ALEXANDRE DELETRAZ

 

 

Winegrower at FULLY

 

La Cave des Amandiers was created in the City of Saillon in 2008 to become one of the youngest wineries in the Valais. All started with the wish of Alexandre DELETRAZ to make great wines out of exceptional Terroirs, to reveal the best qualities of local grapes in an authentic environment and to allow the wine the time to grow in the cool, darkness and quiet of the cellar. The vines are

maintained manually because of the complicated topography of steep slopes (52 ha) consisting of small terraces ranging from 450 to 900 m. altitude. The production is low and adapted to the strength of each parcel to ensure good concentration of flavors and grape polyphenols.

Traditional grape varieties are grown in many parts of the world, but in Valais their special identity contributes to their attractiveness. Twenty years ago the Valais Government put in place a very interesting programme designed to encourage and preserve the diversity of the grape varieties in the canton….

 

CAVE DES AMANDIERS

 

 

 

 

 

 

 

The vineyards of Valais account for a third of the total wine-production in Switzerland. They extend over a hundred kilometers along the river Rhône. The favourable, sunny and dry climate, as well as the diversity of soils, account for the amazing richness of unique wines that the Valais produces from a wide range of grape varieties. The canton of Valais is a Paradise for the wine-lovers. Protected by the barrier of the Alps, the Canton of Valais has by far the driest climate of all of the Swiss wine-producing regions.

The Foehn, a warm wind that accelerates the grapes’ maturation, is also an important climatic factor. The great diversity of soils in Valais is due to the combination of geological upheavals, receding glaciers and alluvial deposits of the Rhône and the Alps torrents. Dry-stone walls have supported the terraced vineyards for Centuries. Over the decades, however, the old native varieties such as Amigne, Cornalin, Humagne, Petite Arvine and Rèze gave way to others that were more fashionable at the time…. Here comes Alexandre DELETRAZ a Local Winemaker, originally coming from Geneva with a real passion for Wines, proposing four types of Wines : White Red, Patchy, AOC Valais.

 

 

 

 

 

 

 

 

 

 

 

 

AUBERGE RAVOUX (Ravoux Inn)

called “the House of VAN GOGH”

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

Avril 2017

@ Auvers-Sur-Oise on March 23, 2017
* Testimony of Dominique Charles JANSSENS

 

 

 

 

 

The INN & The BEDROOM

 

* The RAVOUX INN

The Ravoux Inn was at first a wine merchant’s business as well as a restaurant when it opened in 1876, and it has kept its décor and typical late Nineteenth Century Atmosphere. Soon, the Café attracted customers and became a good gathering place for Artists. This was the time when young Painters travelled to Auvers-Sur-Oise by train to seek advice and guidance from the Masters of Impressionism: Camille Pissarro lived nearby in Pontoise and Honoré Daumier was in the neighboring village of Valmondois. Charles-François Daubigny was in Auvers-Sur-Oise itself, and Paul Cézanne had worked here for two years.

There were four rooms on the first floor and three on the second, alongside the attic. The rooms were furnished in only a rudimentary way : a bed, a chair, a little bedside cabinet, or a cupboard for keeping one’s things in. in 1890, a Dutch painter called Vincent Van Gogh intended to stay in Auvers for a while, and to visit a Doctor by the name of Gachet who had been recommended to Theo van Gogh by Camille Pissarro….

* VINCENT VAN GOGH BEDROOM

Ravoux had a little room on the second-floor landing available, lit by a skylight let into the roof. It cost only 1 franc per day, and meals would be 2.50 francs on top. The Inn was only one of ten or so in Auvers-Sur-Oise at the time. That very same springtime another Dutch Painter, Anton Hirschig, moved into an adjacent room on the second floor. It was possibly Theo van Gogh who had given him Vincent’s address. In 1890, Vincent Van Gogh shot himself in the wheatfields behind the park of the Château of Léry and staggered back to the Inn.

Theo Van Gogh received a message from Dr. Gachet let for him by Anton Hirschig at the Boussod & Valadon gallery. He left immediately and arrived at the Inn around midday. The two brothers spent their last, long evening together deep in conversation. Theo hoped against hope that his brother would pull through. But Vincent’s view was : ‘Sadness goes on forever’ and died at the age of 37. In the morning, Arthur Ravoux went with Theo to the Mairie to deal with the official registration of the death. After the burial, Theo suggested to Vincent’s friends that they could keep a painting or two to remember him by.

* From the RAVOUX’s Ownership to Dominique Charles JANSSENS (Belgian Businessman)

After the Liberation of France in 1945 the Ravoux Inn changed hands several times in a few years. The building was in a poor state of repair and the establishment’s reputation suffered. in 1952, Roger and Micheline Tagliana took over. Adeline Ravoux came back to visit her former home in 1954, and it was with her help that Vincent’s room was put back together as it had been. It was soon getting regular visits from his devotees. Intellectuals like André Malraux also began to enjoy the lively atmosphere that prevailed in the ‘House of Van Gogh’, as did artists such as Zadkine, Poliakoff and Pignon. Exhibitions were organized…

When the widowed Madame Tagliana decided to take her retirement, she began looking for a buyer for her Inn, which had been listed as a Historical Monument since 1985. Local authorities were not interested, but several other offers came in from businessmen, collectors and large companies. They all wanted to own the House of Van Gogh. She put her trust in the Restoration Project and Cultural Activities proposed by D.C. Janssens. These were based on maintaining the dual role of the Inn as an Artists’ Café and Cultural Center.
The building was more than 100 years old and in need of complete restoration. It took several years of planning before work at last began in January 1992. The whole building, from the cellar to the rooftops, every part of the structure including the walls, floors and ceilings had to be scanned, tested and reinforced. After more than a year of building work, the Ravoux Inn has been opening its doors since 17 September 1993 to all devotees of Vincent van Gogh.

 

After he discharged himself and moved to the Auberge Ravoux in Auvers-sur-Oise near Paris, he came under the care of the homeopathic doctor Paul Gachet. His depression continued and on 27 July 1890, Van Gogh shot himself in the chest with a revolver. He died from his injuries two days later. Vincent Van Gogh was unsuccessful during his lifetime, and was considered a madman and a failure. He became famous after his suicide, and exists in the public imagination as the quintessential misunderstood genius.
The most comprehensive primary source on Vincent Van Gogh is the correspondence between him and his younger brother, Theo Van Gogh (an art dealer providing his brother with financial and emotional support, and access to influential people on the contemporary art scene). Their lifelong friendship, and most of what is known of Vincent’s thoughts and theories of art, are recorded in the hundreds of letters they exchanged.
Ill from drink and suffering from smoker’s cough, in February 1888 Van Gogh sought refuge in Arles. The time in Arles became one of Vincent Van Gogh’s more prolific periods: he completed 200 paintings, and more than 100 drawings and watercolours. He was enchanted by the local landscape and light ; his works from this period are rich in yellow, ultramarine and mauve. In May 1890, Vincent Van Gogh left the Clinic in Saint-Rémy to move nearer to both Dr Paul Gachet in Auvers-sur-Oise and to his brother Theo. Dr Paul Gachet was an Amateur Painter and had treated several other Artists.
The painter Charles-François Daubigny moved to Auvers in 1861, and in turn drew other aAtists there, including Camille Corot, Honoré Daumier, Oudinot… In July 1890, Vincent Van Gogh completed two Paintings of Daubigny’s Garden, one of which is likely his final work. On 27 July 1890, aged 37, he shot himself in the chest with a revolver. There were no witnesses and he was able to walk back to the Auberge Ravoux where he died 30 hours after the incident.
The doctors tended to him as best they could, the following morning Theo rushed to his brother’s side. Van Gogh was buried on 30 July, in the municipal cemetery of Auvers-sur-Oise. The funeral was attended by Theo van Gogh, Andries Bonger, Charles Laval, Lucien Pissarro, Émile Bernard, Julien Tanguy and Paul Gachet, among twenty family, friends and locals. Theo Van Gogh had been ill, and his health began to decline further after his brother’s death. Weak and unable to come to terms with Vincent’s absence, he died on 25 January 1891 at Den Dolder, and was buried in Utrecht. In 1914, Johanna van Gogh-Bonger had Theo’s body exhumed and moved from Utrecht to be re-buried alongside Vincent’s at Auvers-sur-Oise.
Vincent Van Gogh’s works are among the world’s most expensive Paintings. Those sold for over US$100 million (today’s equivalent) include ‘Portrait of Dr Gachet’, ‘Portrait of Joseph Roulin’ and ‘Irises’. The Van Gogh Museum opened in the Museumplein in Amsterdam in 1973. It became the second most popular Museum in the Netherlands (85 % of the visitors come from other countries).

 

 

 

 

 

 

Vincent Van Gogh was a Dutch Post-Impressionist painter who is among the most famous & influential figures in the History of Western art. In just over a decade he created about 2,100 artworks, including around 860 Oil Paintings, most of them in the last two years of his life in France, where he died. They include landscapes, still lifes, portraits and self-portraits, and are characterised by bold colours and dramatic, impulsive and expressive brushwork that contributed to the foundations of Modern Art. His suicide at 37 followed years of mental illness and poverty.

He drifted in ill health and solitude before taking up painting in 1881, having moved back home with his parents. His younger brother Theo Van Gogh supported him financially, and the two kept up a long correspondence by letter. In 1886 he moved to Paris, where he met members of the avant-garde, including Émile Bernard & Paul Gauguin, who were reacting against the Impressionist sensibility. Vincent Van Gogh suffered from psychotic episodes and delusions and though he worried about his mental stability, he often neglected his physical health, did not eat properly and drank heavily. His friendship with Gauguin ended after a confrontation with a razor, when in a rage, he severed part of his own left ear. He spent time in psychiatric hospitals.

 

 

 

 

 

 

 

  • The RAVOUX INN –  Dominique Charles JANSSENS

 

 

  • The RAVOUX INN – Dominique Charles JANSSENS

 

 

  • The RAVOUX INN – Dominique Charles JANSSENS

 

 

 

Chef PIERRE CREPAUD & His Magical Cuisine

gives the Rythm of CRANS-MONTANA

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

Avril 2017

Chef Pierre CREPAUD @ LEMONBLANC Restaurant  (Crans-Montana – Switzerland).

 

The Modern Restaurant has its origins in French Culture. Prior to the late 18th Century, diners who wished to ‘dine out’ would visit their local guild member’s kitchen and have their meal prepared for them. The first steps toward the Modern Restaurant were locations that offered Restorative Bouillons, or Restaurants (these words being the origin of the name ‘restaurant’)…

 

 

 

 

PIERRE CREPAUD, with his personal style offers generously all his knowledge learned during his long term professional experience (he is a self made man learning only from working when others had already a career behind them). He claims to be guided by his smell, Palate and discoveries. Always on the move, in perpetual quest for associations of new and complex flavors.

 

 

Restaurant LEMONTBLANC, Crans-Montana

 

PIERRE CREPAUD is a French (born in LYON) 1* Michelin Chef running the Restaurant ‘LEMONTBLANC’ at LECRANS Hôtel & Spa ***** at CRANS-MONTANA (Switzerland). He offers to customers an astonishing and magical cuisine, combining tradition and the avant-garde with plenty of emphasis on local produce. The dishes are accompanied by forty-eight of the best white and red wines from the region and across the World.

The Cuisine of PIERRE CREPAUD fits perfectly with the wonderful surrounding Panorama of the VALAIS Alps (Five Lakes for idyllic Swimmings, Mountain Forests with spicy Scents, and an extensive network of Hiking Trails and Ski Slopes). He offers his creative masterpieces to customes enjoying from the Restaurant’s Terrace, a stunning view of the Alps. A panorama with over 40 peaks culminating at over 4000m, from the Matterhorn to Mont Blanc… A Haven of Peace, with the Accent on Luxury and Exclusivity.

 

 

 

 

 

Knowledge of French Cooking has contributed significantly to Western Cuisines. Its criteria are used widely in Western Cookery School Boards and Culinary Education. In November 2010, French Gastronomy was added by the UNESCO to its lists of the World’s ‘Intangible Cultural Heritage’. French Regional Cuisine is characterized by its extreme diversity and style. Traditionally, each Region of France has its own distinctive cuisine… Fruit and young vegetables are popular in the Cuisine from the RHÔNE Valley. Lyon and Savoy supply high quality sausages while the Alpine Regions supply their specialty cheeses.

 

 

 

 

 

 

 

The VALRHONA CITE DU CHOCOLAT

A Truly Exceptional Project

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

Avril 2017

VALRHONA CITE DU CHOCOLAT w/ Franck VIDAL CEO

Originated in 2006, Expanding in 2016

 

The idea behing the Cité du Chocolat started in 2006 following several educational Events introduced by Valrhona, inluding the ‘Destination Chocolat’ Exhibition in 1992. This Touring Exhibition generated more than 500,000 visitors. Valrhona realized that it would be a good idea to open its doors to the widest audience possible and decided to set up a tour around chocolate. La Cité du Chocolat Valrhona opened its doors to the general public in Train l’ Hermitage (in the Rhône Region – France) in 2013.

In 2016, Valrhona unveiled a new Exhibition Site on the first floor, covering more than 700 m2. The ambition is to take the visitors to a full journey, from cocoa beans to the creations of pâtissiers, chocolate making factory, chocolate coating production line… A reak immersion into the world of chocolate designed for chocolate lovers and enthusiasts of all ages.

In 2016, Valrhona unveiled a new Exhibition Site on the first floor, covering more than 700 m2. The ambition is to take the visitors to a full journey, from cocoa beans to the creations of pâtissiers, chocolate making factory, chocolate coating production line… A reak immersion into the world of chocolate designed for chocolate lovers and enthusiasts of all ages.

From the beginning of the project, the scenography was based on research into the way visitors interact with each other, the five senses and the different activities on offer. The common theme is : taste, movement and subject matter. The Cité du Chocolat was designed as a continuation to the historical chocolate making building.

 

Having been located in the Train l’Hermitage town center for 90 years, Valrhona decided to move its chocolate making production out to the edge of town… These days, Valrhona is an international business, but is one which attaches great importance to its Drôme and Rhône-Alpes Region roots. This increasing renowned tourist spot was designed as a means of making the Region more dynamic and now features among the network of ‘must-sees’ in the local and regional area.

Valrhona also invests in the region’s large-scale projects such as the creation of the Cité de la Gastronomie in Lyon and Valence planned for the coming year. These locations will speak for themselves in terms of gastronomy and French Art de Vivre having the main aim to promote transition, exchange anc creation…

 

– The Ground Floor :

* The Recipe Bar, with here the visitors playing around with an immense range of chocolate flavours.

* The Chocolate Factory where visitors can understand how the master roasters, conchers and assemblers transform the raw material into a product with well-balanced and fine aromas…. The look behind the scene.

* The Sensory Studio where you can find out about the raw material called chocolate and to reacquaint yourself with all five senses… Whether it is white, dark, blond or milk, chocolate contains infinite variations in flavour, shape, colour and texture that never cease to amaze.

* The Chocolat Farms (new activity) giving the sensation of a real journey back to the origins of chocolate. Secrets are revealed one by one (know-how, repeating age-old processes…)

– The New Floor :

* Signature Valrhona : telling its story by way of an Exhibition and Signature Film… Developed using cult objects and previously unreleased stories told by those who have been part of and are still part of the company.

* L’Ile O Petits which is a recreational area especially for young visitors, where they can read, draw, play on touch pads, interact with each others…

* The Dulcey Lab which is totally dedicated to pâtisserie and boast the latest equipment, enabling to share receipes, skills and passion for chocolate with a chef from Valrhona.

* The Chef’s Kitchen Lab which provides the opportunity to come and meet those who enhance chocolate on a daily basis (pâtissiers, chocolate makers, bakers and restaurant chefs).

* Chocolate Immersion Room with a brand new Film ‘Le chocolat Vivant’ (the living chocolate).

– Workshops :

* Discovering Workshops : Tasting session with comments, cacao pod opening, introduction to tasting…

* Pastry Workshops : 1 h 30 min. ‘Skills’ Workshops and 30 min. ‘Express’ Workshops offered in the Dulcey Lab.

* Free activities are also on offer at different times of the day.

(…)

 

 

 

 

 

 

 

 

 

DAVID PASQUIET & JORGE CARDOSO

Two STARS in CRANS-MONTANA

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

February 2017

David PASQUIET & Jorge CARDOSO

 

 

 

 

 

Worthy Representative Swiss Know-How

 

DAVID PASQUIET is a French Pastry Chef often taken as a Magician.offering surprising, seductive and sometimes improbable chocolate combinations. His difference from others is his artistry and creativity. At ‘L’Instant-Chocolat’, David PASQUIET astonishes you with his masterpieces… In January 2013, David participated to the Swiss Chocolate Masters where he won the first place àt the Competition which opened him the doors of the World Chanmpionship in PARIS (where he was n° 10).
JORGE CARDOSO is a Portuguese Pastry Chef living in Switzerland and working with David PASQUIET. He was part of the Team representing the Country at the ‘Pastry World Cup 2017’ held January 22-23 in LYON (France).
*GOLD MEDAL : Etienne LEROY, Bastien GIRARD, Jean-Thomas SCHNEIDER representing FRANCE
* SILVER MEDAL : Takahiro KOMAI, Yoshiaki UEZAKI, Takao YAMAMOTO representing JAPAN
* BRONZE MEDAL : Cédric PILLOUD, Jorge CARDOSO, Jean-Baptiste JOLLIET representing SWITZERLAND

David PASQUIET & Jorge CARDOSO

 

Every two years, the World Cup Shampionship brings together the very best young pastry talents in the world. After a selection process involving more than fifty national rounds and four continental selection events in Africa, Asia, Latin America and Europe, 22 teams have qualified for the final. The final is typically structured into three major tests involving Sugar, Chocolate and Ice-cream. For the sugar test, the regulations of the final introduces an additional requirement : a flower made of sugar to be integrated in the artistic creation, this can be a Rose, Carnation or Orchid. The participants have to place extra emphasis on aesthetics for their presentation, as this is one of the aspects particularly appreciated by the pubic.
Also, the Chocolate Masters required to use Hollow Casting and no longer Solid Chocolate for their Sculptures, which significantly increases the risk of breakage right up until the last minute. For the 2017 edition, true to its commitment in favour of sustainable development the ‘World Cup Pastry Chamionship’ has decided to significantly diminish the quantity of material used to create the artistic piece made of chocolate…. JORGE CARDOSO won with his ‘Dracula’ Artistic Confection made of chocolate…. He is currently working as Chocolatier at DAVID – L’Instant Chocolat.

 

 

 

 

 

 

SWITZERLAND, as a Country, is definitely represented by the Original Fine Chocolate that gives pride to this Country. Switzerland’s chocolates have earned an international reputation for high quality with many famous international brands. The Culinary Heritage of Switzerland is German, French, Italian as well as Romansh.

As a Country where diverse Traditions and Cultures meet and interact, Switzerland has been a melting-pot in the Heart of Europe since time immemorial. This is why cultural life in Cosmopolitan Switzerland displays such Enormous Variety. Chocolate came to Europe in the course of the 16th century, by the 17th century at the very latest it became known and was produced in Switzerland as well.

In the second half of the 19th century Swiss chocolate started to gain a reputation abroad. The invention of milk chocolate by Daniel Peter as well as the development of conching (fondant chocolate) by Rodolphe Lindt were closely connected with the rise of Swiss chocolate’s renown. But Switzerland not only exported chocolate, its chocolatiers went abroad as well and their names remain well-known to this day. Even Belgian chocolate has Swiss roots : Jean NEUHAUS opened a confectionary shop in Brussels and his son Frédéric in 1912 invented the praline chocolate….

 

 

 

 

 

 

 

 

 

 

 

 

 

SALON DU VIN & TERROIR

LE TIR BOUCHON (Wine Bar)

TWO Symbols of CRANS-MONTANA

Selected by The Editorial Team 🙂

GASTRONOMY / FOOD & DRINKS – BOLD BLUEBERRY AND CHERRY MAGAZINE

February 2017

LE TIR BOUCHON – WINE AND LOCAL PRODUCE FAIR

* Le Tir Bouchon
* Salon des Vins & Terroir

 

 

 

 

 

CRANS-MONTANA February 3-4-5, 2017

 

In the VALAIS, along the winding banks of the Rhône, you will find Vineyards stretching for over one hundred kilometers. Often steep and exposed, the vineyards of VALAIS cover more than 5,200 hectares, making it the principal wine area of Switzerland. This Region counts for nearly 40% of the total wine production, and boasts more than 50 varieties. A dry and sunny climate, supplemented by a hot wind called the ‘Föhn’ that accelerates ripening, gives the wines of VALAIS an original and robust character.

The tradition of wine and viticulture in Switzerland is very old, at minimum from the Roman Era. The first bottle, made in ceramic, was found near Sembrancher (Valais), in a Celtic Tomb of a Lady of 2nd Century BC. An inscription on the bottle indicates that it contained wine. Around the 150s BC, in the Celtic Era, the people in VALAIS offered wine to the dead, and probably they also drank the same wine. After a century, the Roman Amphorae also appeared.

Salon des Vins & Terroir Poducers’ list : Cave La Romaine, Cave La Rayettaz, Jules Duc & Fils, Vins Bruchez, Eric & Gaston Bonvin, Cave Sinclair, Cave Feuille morte, Cordonier & Lamon, Cave Le Tambourin, Cave Les Sentes, La P’tite Cave, Nouveau St-Clément, Cave St-Michel

Bruno HUGGLER – CEO Crans-Montana Tourisme & Congrès

 

 

 

 

 

 

 

Rich in high-quality Vineyards and Producers of many Local Products, CRANS-MONTANA is delighted to offer an unique experience dedicated to the pleasures of the palate. Two different venues will answer everyone needs :

* The First Wine and Local Produce Fair from 3 to 5 February 2017 at ‘Centre de Congrès Le Régent) and presented by L’Association des Encaveurs du Haut-Plateau & Crans-Montana Absolutely.
* A Wine Bar pratically totally dedicated to Local Wines. We still can find some International Wines

 

 

 

 

 

 

  • LE TIR BOUCHON

 

  • LE TIR BOUCHON

 

  • LE TIR BOUCHON

 

 

  • WINE AND LOCAL PRODUCE FAIR

 

  • WINE AND LOCAL PRODUCE FAIR

 

 

  • WINE AND LOCAL PRODUCE FAIR

 

 

HIGHLIGHT GASTRONOMY / FOOD & BEV. 2017