Dubbed “Bancs d’Hiver,” the temporary winter menu at the Hotel Plaza Athénée will serve a multi-course meal themed around seasonal winter ingredients.
The menu includes dishes like cream of chestnut soup, roasted pears, with cream and Savoie biscuits, and raclette, a traditional, hearty French dish that involves melting cheese over boiled potatoes, ham and pickles.
The wintry dining experience is to be served in the hotel’s courtyard which is frozen over every year to serve as a miniature skating rink for guests.
Eater.com has just released a list of the 10 hardest restaurant reservations to get in the world — and also offers tips on how to defy the odds and squeak one in.
Not surprisingly, Danish chef Rene Redzepi’s restaurant Noma topped food blog Eater.com’s list, as it receives 20,000 reservation requests a day.
The Copenhagen restaurant has quickly filled the vacuum left behind by the closure of legendary Spanish restaurant el Bulli last year.
Celebrity chef Gordon Ramsay will be opening his first Las Vegas restaurant this year with a menu that’s supposed to bridge Parisian culture and Ramsay’s British roots with steakhouse fare and fish and chips.
Gordon Ramsay Steak will open this spring at the Paris Las Vegas casino and seat 274 diners in a modern steakhouse atmosphere styled after the City of Light.
Before becoming a Michelin-starred chef, Ramsay trained in Paris under the likes of Guy Savoy and Joel Robuchon.
Online reservation site OpenTable.com has announced the Diners’ Choice Awards for the top 100 best restaurants in the United States.
The list of winners is derived from more than 10 million reviews submitted by OpenTable diners for more than 12,000 restaurants across the US.
The honorees span 35 states and include Canlis in Seattle, Barbara Lynch’s Menton in Boston andJohn Besh’s Restaurant August in New Orleans.
In 2012, chefs will rescue forgotten food ingredients from the brink of extinction and obscurity, invite guests to pull up a chair to their kitchen table, and shrink portion sizes to bite-sized morsels.
At least those are some of the new dining predictions being made at the James Beard Foundation in the US.
In its food trendspotting report for 2012, observers at the culinary foundation in New York foresee chefs and historians redefining the term ‘locavorism’ by going one step further and digging through their region’s culinary history for inspiration.
Copenhagen restaurant Noma, widely regarded as among the world’s top gastronomic establishments, has launched a city guide.
The restaurant has created a guidebook to the Danish capital in a tie-up with travel booking site Momondo, which is also based in the city.
The guide is written by Noma’s international staff and features reviews of their favorite places in the city, with the restaurant’s manager Peter Kreiner saying that the book contains “angles that may even surprise a native.”
