Word: chefs
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...aromatic Burgundy beef stew, of course--unless they're in the mood for chicken Tetrazzini or black-bean soup with ham. "Mmmm. It smells great," announces Sarah to no one in particular, as she savors the steaming stew. The sumptuous dinner was the creation of the family's personal chef, Anne Hayward, 55, who left hours ago. The only evidence of her efforts is the tantalizing aromas lingering in the kitchen and the three weeks' worth of meals freshly stocked in the refrigerator and freezer...
...pumpkin chili cakes in the store's Premier restaurant, which has a nice view over bustling Oxford Street. At Harrods, the clientele in the Georgian Restaurant is tucking into terrine of foie gras with cèpes, fillet of red mullet and wild game pudding whipped up by a chef who used to work at one of London's most popular restaurants, the Ivy. Even the most discerning Parisian diners have been reserving tables at Le Chênevert, Galeries Lafayette's chic venue that opened in September to rave reviews...
...business; how's the food? For the most part, it is both ambitious and good. But restaurant critics have pretty much ignored this in-store phenomenon - Le Chênevert, which has been awarded high marks by reviewers, and Harvey Nichols' Fifth Floor being the exceptions. Harrods chef Chris Allen, who learned his trade in some of London's most prestigious eateries, can't get anyone to review his Georgian Restaurant. "We are doing an incredibly high level of food," he says, as he gently stirs a lobster sauce for a salmon en croute dish. "I think critics just...
Still, for Harrods executive chef Stephen Wheeler, who oversees a culinary team of 155 from the basement kitchens and prepares 4,000 meals, 174 breads and 300 different desserts each day, it can be frustrating not to be better-known in the world of cuisine. He is resigned: "What is most important is that we know we are preparing the highest quality of food." And making a certain fashion statement at the same time...
...Sated by the sun and rocked by the wakes of slow-moving night barges, I don't even remember falling asleep, but I woke soon enough to the sound of Ton, our chef and captain, preparing breakfast on deck?above my head. Before eating, the guests offered alms to the monks at the nearby temple, who sent us on our way with a prayer and an exhortation to return...