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"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.
Alain Ducasse and Alex Atala
Open Restaurant in Brazil
Next year, Brazil will not only host the World Cup but it will also welcome
a new French fusion restaurant manned by two of the world's
best chefs: Alain Ducasse and Alex Atala.
In an interview with Vogue Brazil, Ducasse revealed he and Atala,
Brazil's most famous chef, have already begun collaborating on the
restaurant that will open in Rio de Janeiro next January.
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.
Evolution - Pastry Chef Jordi Puigvert
Modern Techniques on Pastry and Bakery for high volume production
Spanish Pastry Chef Jordi Puigvert will present a unique Training Program
on "Modern Techniques on Pastry, Confectionery and Bakery for high volume
production" in 18 & 19 March, in Athens.
The training program will focus on New Modern, quick and easy techniques,
giving longer shelf life to the final product and better textures.
Sugar as 'Toxin'
... and other 2013 Food Culture Trends
"Sugar’s vilification as "toxic" is one of the food-culture trends shaping
up to have significant implications for food makers/marketers and retailers
in 2013, according to a new report from The Hartman Group".
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