Word: chef
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...year-old Japanese brewery last year to begin offering up bottles of sake in what might be considered enemy territory. At the Wa-Bi Salon in Paris, customers can sample Fukumitsuya sake, including several varieties that will stand up well to the rich sauces of celebrity chef Dominique Bouchet, who owns the eatery. In the U.S., where imports of the rice-based spirit have doubled over the past five years, premium sakes now appear alongside wine on drinks menus at high-end restaurants like New York City's wd-50. "Over the past five years, foreigners have really begun...
...forefront is Jean-Christophe Ansanay-Alex ("J.C. A.A." to his habitués), who likes to take an English staple like fish and chips with mushy peas and turn it into Dover sole with vegetable root chips, sauce Paloise and green-pea puree. The onetime personal chef to Christina Onassis, Ansanay-Alex gives British ingredients the Gallic once-over - think beef stuffed with oysters and served with Guinness sauce - at his South Kensington restaurant, Ambassade de L'Ile, www.ambassadedelile.com...
...other French arrival to have really piqued the curiosity of London's gourmands is former Alain Ducasse protégé Hélène Darroze, whose two-Michelin-star restaurant on Paris' Left Bank has a formidable following. Darroze has taken up the pivotal role of executive chef of the reborn Connaught, www.the-connaught.co.uk, coming up with a menu that offers elegant reworkings of rustic dishes from the Landes region of her upbringing. Don't miss her caviar in black jelly and oyster tartare with a velouté of haricot beans...
First it was a chef; now it's a waiter. Restaurant workers just can't help spilling the beans. Anthony Bourdain's tell-all Kitchen Confidential was a breakthrough best seller, and Pete Jordan's Dishwasher book and blog developed a cult following. Now Steve Dublanica has penned Waiter Rant: Thanks for the Tip - Confessions of a Cynical Waiter to expose the curmudgeonly inner life of restaurant servers. The book, based on Dublanica's witty blog, hit the New York Times best-seller list this week. Dublanica, 40, who recently retired after nine years of waitering in New York, spoke...
...order fish on Sundays. Bourdain said not to eat fish on Monday, but I'm wary of it on Sunday. The freshest fish comes in on Thursdays. The best nights to eat out are Tuesdays and Thursdays. It's a more leisurely meal. You can relax, and the chef can relax...