“Arka” is a trendy bar & grill restaurant, elegantly inscribed in the real arch space of a St. Petersburg house.
The fashionable St. Petersburg restaurant “Arka” is a truly unusual place, elegantly inscribed by the architect in the space of the arch and courtyard of a historic building in the…

Continue reading →

Professional Psychology research and Practice
The most delicious and expensive dinners in 5-star restaurants
Food culture has now become an exciting activity for many people, especially among the rich and famous, and tasting expensive dishes in trendy high-end restaurants is a kind of hobby…

...

14 "special" restaurants, not everyone can afford to go to
Perhaps, good food and decent service in catering establishments are popular with everyone. Therefore, many periodically go out of the walls of their own home to have lunch or dinner…

Continue reading →

The eclectic interior of the gourmet cafe Bite & Go. Deli Cafe in Kiev
Studio Yaroslav Galant innovative design has completed work on the interior of a gourmet cafe located in the very center of Kiev with exquisite street food Bite & Go. Deli…

Continue reading →

“It’s too early for the French to write off”

What does French cuisine smell like? Incredibly difficult question. We have 22 regions, and each of them has its own unique specialties and smells. But if it is nevertheless necessary to single out one thing – then, probably, this is beef in Burgundy. The smell of this dish is not confused with what.

Checking products personally is the sacred duty of any chef who respects his profession.

No dish passes by me. None We are always surrounded by VIPs: someone has already arrived, someone may appear at any time. So we have no margin for error.

I like going out to the restaurant hall and chatting with guests. How else to understand what a person likes, what does not like? Sometimes the eyes can say much more than any entry in the book of thanks.

Around the French cuisine a lot of noise and a lot of different opinions. I will also express my own: the most important, basic value of French chefs is respect for the product. Without high-quality local ingredients, we could hardly claim to be the first positions in world cooking. And our task is to preserve the tradition of using only the best available.

I was lucky to get unique rewards. I am proud that I won at Bocuse d’Or, Auguste Escoffier and Taittinger, was awarded the title of Un des Meilleurs Ouvriers de France, the medal of Antoine Karem and the title of holder of the Legion of Honor. This is not only prestige. First of all, this is responsibility – for what you cook, for your country.

Scandinavian cooks in recent years have occupied the pedestal of Bocuse d’Or. I understand why. They are super-organized and trained, perfectly prepared professionally and physically. They represent the “right” dishes – very fresh and from products of the highest quality. And I must admit, the Scandinavians are excellent fighters. It is very hard to compete with them.

Almost every day I finish work at midnight, or even later. I was ordered to the road to the stove at home – my wife is hosting it. I love her kitchen, despite my professional tastes. Every day I try a lot of various gastronomic delights, and it is very important for me to eat something simple at home.

I can cook any dishes from any products. The only thing that I can’t stand as a cook is andyuyet, blood sausage with pork giblets. I can not help myself: this dish for me simply does not exist.

Culinary art in France, in the historic homeland of all gastronomy, today is in a dangerous position. We must support the youth in their desire to stand at the stove and prepare food with love.

Two or three times a year, I conduct a series of classes for young children at Ecole Ritz Escoffier to show them the way in which they can carry the flag of French gastronomy. This is my personal contribution to the development of cooking art. We, the French, are still too early to write off.

A network of Italian restaurants Vapiano comes into Ukraine
The first restaurant of the German chain Vapiano will appear in Kiev in the first half of 2014 in the Arena City shopping center. “There will be a pilot project…

...

10 most shocking challenges that restaurants offer to pass to their customers
Contests that organize restaurants for their customers are considered a marketing ploy and attract visitors. Their essence lies in the fact that the client is offered to purchase a huge…

...