Word: nevert
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...Georgian Restaurant is nibbling terrine of foie gras with cèpes, fillet of red mullet and wild game pudding whipped up by a chef who used to work at London's The Ivy. Even the most discerning Parisian diners have been reserving tables at Le Chênevert, Galeries Lafayette's chic venue that opened last September to rave reviews...
...Paris, Galeries Lafayette has refurbished its food department, Lafayette Gourmet, to include not just Le Chênevert, but also Le Bar Rouge, a bistro with stainless steel communal tables and a blackboard menu offering grilled fish, sausages, salads and hearty soups. Not to be outdone, rival Le Printemps has introduced several new restaurants, including The World Bar, decorated by designer Paul Smith. "If there is a good restaurant, customers will stay and eat rather than leave the store," says Tim Zagat of Zagat Survey, which publishes a series of restaurant guidebooks...
Bruno Quenioux, a manager at Galeries Lafayette's Le Chênevert, says the wine and food departments have already benefited from the 11-month-old restaurant. "We have a six-page wine list, so I make a point of encouraging clients to try a new wine. Usually they buy it before leaving the store," he says. "The menu is seasonal with only the freshest ingredients from our Food Hall, so people want to take the ingredients home and try to make it themselves...
That's the business; how's the food? For the most part, 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're doing an incredibly high level of food," he says, as he gently stirs a lobster sauce for a salmon en croute dish. "Critics just...
That's the 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...