gastronomy
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The only chef to be thus honored throughout the French West Indies and out of all the islands of the Atlantic and Pacific, Stéphane Mazières earned the coveted Taittinger Relais & Châteaux Grand Chef prize in 2010. A rare distinction in these parts, where major food critics rarely tread, the award
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Glasses: form and content The basic principle is simple: to avoid mixing wines and their flavors or forcing guests to drain their glasses in one gulp in order to change drink, there should be a glass available for each drink served during the meal. A French place setting will have a
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Mastering cutlery On parade Soup spoon, dessert spoons, knife, fish knife, cheese knife, oyster or cake forks ... how do we get our bearings in this jungle of cutlery in a place setting? There are a few simple rules governing this artificially complicated arrangement: one utensil (or pair of utensils) per
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english translation to come
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Emmanuel Motte has been at the helm of the Carl Gustaf restaurant for five years now. For inspiration, he turns to oriental influences, adapting spices and cooking methods to evolve a passionate fusion cuisine, “without the confusion”, he insists. He even introduces “a bit of molecular gastronomy when it makes a
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But how is the best wine in the world made? It all starts with an exceptional vineyard established by the Avignon popes in the fourteenth century on the banks of the Rhône. The estate of Paul Avril, who is the latest in a line of winegrowers going back to 1600, owns
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The Château Maris logo not only looks smart, it actually encapsulates the philosophy of the winemakers at work. It tells us that wine is not just a produce of nature, but that it is also the creation of a universal, open mind, not unlike that of what was once known as
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From Napoleon’s tricorn to John Wayne’s stetson, hats have always played an essential part in the birth of the legend. But none can rival the pedigree, the popularity and the ubiquity of the panama, a guarantee of elegance whatever the circumstance. Review some of the greatest movies since Casablanca and Key
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Beauty on ice, a wonderfully fishy palette. When you look at the fish resplendent on the trays at Olivier Laplace’s fish stall in Lorient, it’s hard to believe that you are actually going to eat them. But if our appreciation for food begins with the pleasure of viewing it, then this
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First surprise : Gustavia, beautifully sleeping, quiet like the territory that it was until 2007. Rue de la République and Rue Oscar II; the stores with prestigious signs have their shutters closed. Quai du Bord de Mer, nearly all bars and restaurants have their doors locked. Fortuitously, just a few steps
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