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Gout de France project in Pentelikon
A Unique menu from Cretan Chef George Stylianoudakis at La Terrasse - Pentelikon
"La Terrasse" restaurant of Hotel "Pentelikon"
and Cretan Chef George Stylianoudakis,
are participating with a modern menu in the big world festival
which aims to promote French gastronomy.
15 Most Influencial Chefs Of The Next Decade
By Elite Traveler
The team over at Elite Traveler have compiled a list of the the people
they believe will be the 15 most influential chefs of the next decade.
Working with their food critic Andy Hayler the team have tried to compile
a list of young chefs who are set to make a large impact on the culinary scene.
Chefs like Eneko Atxa and his sustainable Azurmendi restaurant in Bilbao.
The Brazilian chef Alex Atala makes the list for his contribution to the
rise of Amazonian ingredients and Brazilian cuisine.
All About Chocolate - 3-day "High-level" Training
By Pastry Chef Dimitris Chronopoulos at 3rd Premier Gastronomy Festival
26-28 NOVEMBER 2014
PASTRY CHEF DIMITRIS CHRONOPOULOS
"GASTRONOMY ESSENTIALS TRAINING"
B' SEMESTER 2014
Gastronomy Essentials Ltd. and Premier Luxury Mountain Resort Hotel in
Bansko, Bulgaria, organize a 3-day "High-level" training
for professional Pastry Chefs, Pastry Shop Owners and Chefs on
26-28 November 2014 with theme: "ALL ABOUT CHOCOLATE".
"CHAMPAGNE vs TSIPOURO"
By "OREXIS" in Santorini
The 4th Gastromolecular Party was presented by "OREXIS" team on
23rd July 2014, in a marvelous Hotel, at Oia, in Santorini,
named "KATIKIES" Hotel.
Degustation Menu was served for 40 lucky clients of
Hotel Brain where "KATIKIES" Hotel belongs and the unique
concept presented was "CHAMPAGNE vs TSIPOURO".
Stay tuned to find out more of the upcoming events of "OREXIS" team.
LE MEURICE - Alain Ducasse
New French Haute Cuisine for the 21st century
With its lavish ormolu moldings and grand crystal chandeliers, Le Meurice is one of the most
beautiful dining rooms in Paris.
For all of its rococo splendor, however, the special affection I have for this space runs back to a
soft Indian summer morning fourteen years ago when I came to have a tour
of the hotel while it was undergoing renovations.
I entered through a side door in the construction hoardings, and looking for the woman
with whom I had an appointment, I found myself on the edge of the dining room, where
a team of men in dusty blue overalls was arguing in Italian.
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