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Alain Ducasse's 25th Anniversary
An Anniversary Party for a Man and His Restaurant
RENE REDZEPI said he was managing the economic crisis pretty well.
At his little restaurant in Copenhagen, he said, laughing, he was getting 100,000 reservation requests
a month. Of course, then it clicked: this unassuming young man of 34, lightly bearded, runs the hottest
restaurant in the world, Noma.
And he was here, happily, along with 240 or so other chefs from 27 countries,
to help honor Alain Ducasse, 56, the godfather of French cuisine, who invited confreres and consoeurs
to celebrate his 25th anniversary running the three-star restaurant here, Louis XV.
Culinary cocktails
Among predicted bar trends for 2013
Pairing food and liquor as well as locally sourced and inspired drinks were among
2013 bar trends identified by a survey from the National
Restaurant Association (NRA).
The NRA surveyed nearly 200 professional bartenders – members of the United
States Bartenders' Guild - to find the hottest trends on
restaurant drink menus in 2013.
Play
From the teachers of Pastry Guild School - Barcelona
A macaroon which resembles a yo-yo, candy marbles, a pirate bonbon, marzipan tennis
balls... these are just some examples of what the readers will find in this singular book.
It is not a matter of trivializing the noble trade of pastry,
nor of attacking traditional pastry and petit-fours.
Siete
The Seven Masters of Modern Spanish Patisserie
They are seven of Spain’s champions.
But they are more than that. They are seven grand professionals who, in their careers, have not stopped
evolving and who are the protagonists in Spanish patisserie.
Seven personalities, seven different styles, seven ways of understanding this work.
Seven winners who have worked hard to achieve their success.
Collection of Sugar Pieces
By Paco Torreblanca
This is undoubtedly the most personal and creative book that Paco Torreblanca has ever written.
With this 'Collection of Sugar Pieces', the master chef forges a new path in the
conception of artistic pieces in pastry making.
Torreblanca's hands give sugar some magical and surprising shapes, between architecture and sculpture,
transparency and opacity, lights and shadows.
New treatments, techniques and uses related to the different types of sugar:
pulled, blown, casting, bubble, isomalt, pastillage...
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