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Sani Gourmet - Rising Stars Part 2
An internationally renowned annual gastronomic festival 23 - 27 June 2107
Young Michelin starred and up-and-coming chefs,
whose talents are set to take the culinary world by storm,
will take the spotlight at this year's Sani Gourmet in
Greece,
taking place from 23rd to 27th June 2017.
Following the successful first edition of Rising Stars
- a Taste of Future at last year's Sani Gourmet, the cosmopolitan restaurants
at luxury five-star Sani Resort will once again host talented
chefs from Greece and around the world,
this time for the 12th Sani Gourmet,
an internationally-renowned annual gastronomic festival.
Gout de France project in Pentelikon
A Unique menu from Cretan Chef George Stylianoudakis at La Terrasse - Pentelikon
"La Terrasse" restaurant of Hotel "Pentelikon"
and Cretan Chef George Stylianoudakis,
are participating with a modern menu in the big world festival
which aims to promote French gastronomy.
Anne Sophie Pic
Meet the Chef named 'the world's best female chef in 2011'
With a masterful ability to combine flavours and unmatched determination, it's
no surprise that Anne-Sophie Pic was named "the world's best female chef' in 2011."
The name Maison Pic carries a great weight with any native French person.
The famed restaurant of Jacques Pic, in the south-east of France, is now under the watchful
eye and wisdom of his daughter.
But now Anne-Sophie has her sights set on Maison Pic’s new Parisian outpost: La Dame de Pic.
LE MEURICE - Alain Ducasse
New French Haute Cuisine for the 21st century
With its lavish ormolu moldings and grand crystal chandeliers, Le Meurice is one of the most
beautiful dining rooms in Paris.
For all of its rococo splendor, however, the special affection I have for this space runs back to a
soft Indian summer morning fourteen years ago when I came to have a tour
of the hotel while it was undergoing renovations.
I entered through a side door in the construction hoardings, and looking for the woman
with whom I had an appointment, I found myself on the edge of the dining room, where
a team of men in dusty blue overalls was arguing in Italian.
Alain Ducasse
La Manufacture de chocolat
I don’t think there’s anyone happier than I am now that we now have our very own bean-to-bar
chocolate maker in Paris.
I remember when the movement started in America, and small chocolate manufacturers started popping up
in the most unlikeliest of places by people curious about roasting and sourcing their own beans,
then grinding them into smooth tablets of chocolate.
I was impressed, but skeptical when it all started.
But am thrilled the movement has taken off in so many ways and directions.
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