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Trending: Jamie Olivier's pukka tucker...
...takes to the air (port)
Is Jamie Oliver about to change our experience of in-flight food?
He hasn't become an airline caterer, and no, I don't mean that in future your choice of stewed black
beef or hunt-the-flavour chicken will be offered in a chirpy, cockney-geezer voice. But Oliver has just opened a restaurant-cum-bar at Gatwick airport that could make
life happier at 30,000 feet.
Jamie's Italian Bakery, in the North Terminal, offers "Anglo-Californian" breakfasts, pasta lunches
and dinners, together with home-made pizza and charcuterie you can take to eat on the plane.
It's called, in Jamie-speak, "grab'n'graze".
No More Foie Gras in California
It is Now Official
The California foie gras ban that went into effect yesterday has crossed over the boundaries of the Golden State and the Atlantic Ocean.
Once again, here is what California Senate bill No. 1520, signed on September 29, 2004, by then-Governor Arnold Schwarzenegger, says:
Tokyo: Michelin's guide Most Gourmet Capital
Tokyo retained its tasty title for sixth year
This is the sixth consecutive year the capital of food-obsessed Japan has been awarded
top honors by the publishers of a guide book regarded by many as a fine-dining resource.
Tokyo was also lauded for having the most restaurants bearing
three-stars -- the Michelin guide's top honor -- even though the number slipped
to 14 from 16 last year.
"Japanese gourmet cooking is even more creative, inspired and inventive than in the past,"
said Michelin Ellis, international director of the Michelin guides.
The Wine Cellars of the Hotel de Paris, Monaco
A cellar build in 1874, 13 meter under Hotel de Paris
The wine cellars of Monaco’s Hotel de Paris hold a veritable treasure trove:
over 550,000 bottles of the most prestigious wines.
This is a sanctuary reserved for the elite and if you wish to visit it,
it will cost a modest sum of € 4,000.
However MICHELIN gives you a unique glance behind its doors.
Gastronomy Essentials Training - Inspire Your Passion
Three Unique High Gastronomy Seminars
The "Gastronomy Essentials Training" courses in haute gastronomie held in November in Limassol have once again highlighted
the importance of on-going training and information for tourism and catering professionals.
Responding to the needs of professional chefs and cooks, Gastronomy Essentials Ltd. and Mr. Haris Haralambidis provided
them with a further opportunity to follow three unique, top quality and superbly organised gastronomy seminars.
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