Word: alaine
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...Alain Passard's decision in 2001 to transform his three-star Paris restaurant l'Arpège - famous for its slow-cooked T-bones, lamb and duck - into a temple to the vegetable raised many an eyebrow in the world of haute cuisine. For the erstwhile master rôtisseur, however, it constituted a culinary rebirth. "Vegetables were a resurrection for me," Passard says. In seeking to define "the first vegetable haute cuisine," Passard has since created such signature dishes as beetroot in croûte de sel and onion flambé with pears and praline sauce. But perhaps...
...sign of the changing times was the recent high-class produce market chef Alain Ducasse organized at the Plaza Athénée Hôtel, where guests met the producers of the otherworldly fruits and vegetables Ducasse serves at his eponymous three-star restaurant, www.alain-ducasse.com: from Buddha's hand citron to rare Ligurian purple asparagus. Ducasse says his love of rare and impeccable ingredients grew from an early exposure to Mediterranean produce. But when he left for the capital in 1996, a multi-course homage to the vegetable like the Jardins de Provence menu he'd served since...
...Jarre had been commuting between French films and Hollywood-financed ones for a few years before Lawrence. He graduated from short films (for Alain Resnais and Jacques Demy as well as Franju) to international employment with the 1960 doppleganger mystery The Crack in the Mirror; perhaps writer-producer Darryl F. Zanuck had been impressed by Jarre's scores for the early Franju features. Zanuck used him for two other Fox films, The Big Gamble and his D-Day superproduction The Longest Day. But it was not this work that led Jarre to Lawrence; it was his music for Serge Bourguignon...
...Alain le Roy, head of the U.N. Peacekeeping Department, acknowledged some fear of upheaval. "What we don't know is the level of violence," he said. "We hope the government of Sudan will act responsibly to make sure that all beginnings of violence will be stopped in due time...
Adoration. Over at the St. Regis in New York, chef Alain Ducasse is offering a three-course tasting menu at Adour for $145 per person, and a five-course truffle menu for $290 per person. At his Washington, D.C., outpost, the menu is slightly less dear, with a four appetizers and four entrees to choose from for $95 per person. And you get cotton candy to top it off. Who knew that was an aphrodisiac? New York: 2 East 55th Street, 212-710-2277; Washington: 923 16th Street at K Street...