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Fine Restaurants

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Chef Dominique Ansel opened the doors to his first Europe-based bakery in London. Bringing some French flair and New York flavour across the pond, the menu features a range of signature pastries from the original New York bakery, such as The Cronut®, DKA (Dominique’s Kouign Amann), The Cookie Shot and Frozen S’mores. More than 30% of the creations at Dominique Ansel Bakery are made exclusively for London. “It’s important for us not just to cut and paste, but showcase the talent of our team and the local inspirations we get for every bakery. We spent over half a year developing our London-only items, and can’t wait to reveal them,” says Dominique. Highlights include the Banoffee Paella, “After The Rain” Mousse Cake, Salted Honey Tart, Eton Mess Lunchbox and Welsh Rarebit Croissant (details below). Dominique Ansel is chef patron of Dominique Ansel Bakery in Soho, NYC (2011), Dominique Ansel Kitchen in…

This sensational tart and accompanying ice cream is a perfect pairing and finish to a weeknight dinner and elegant enough to serve at your next dinner party. The delicate sweetness of the fig and jammy flavors is accented by the spice and cream, a fabulous palate cleanse and satisfying end to a fall meal. To save time, make the ice cream and crème pâtissière ahead of the fig tart. Fig Tart with Cinnamon Ice Cream Ingredients Fig tarte fine 400g of puff pastry 160g of figs icing sugar for dusting cinnamon powder for dusting Crème pâtissière 150ml of milk 1/2 vanilla pod, split and seeds scraped 30g of caster sugar 2 egg yolks 20g of plain flour Cinnamon ice cream 300ml of milk 300ml of double cream 2 vanilla pods, split and scraped, seeds reserved 2 cinnamon sticks 250g of caster sugar 6 egg yolks 1 tsp cinnamon powder Method…

Join Laurel Pine, Living Luxury tour for a unique fifteen-day culinary tour, and experience the passionate Spanish way of living and eating. The activities will include exclusive tours, tastings, and demonstrations, private guides, meals in Michelin-starred restaurants (including three of the top 20 restaurants in the world!) and accommodations in unique four and five star properties. The approach to food and life in Spain is unique! Expansive sustainable and biodynamic farms and vineyards produce signature (DOC) culinary products such as Jamon Iberico, sheep’s milk cheese, olive oil and wines such as Sherry, Alboriño, and Tempranillo. These products cannot be produced anywhere else in the world. The land, the climate, and the knowledge passed on through many generations provide the key factors that contribute to Spain’s emblematic culinary products. Experience World-Famous Cuisine This is your chance to meet and have experiences with some of Spain’s most influential and world-famous chefs and…

Taking its name from the ancient Sanskrit term for “Earth” or “Mother Earth”, Prithvi has gone from strength to strength in the last four years, and is now firmly established as one of Cheltenham’s and the South West’s most popular restaurants. Prithvi was opened by cousins Jay Rahman and Taj Uddin in February 2012, with a view to enhancing and elevating the traditional Indian dining experience. While neither have any professional industry training, Jay and Taj are extremely passionate about striking food and impeccable service, with a firm belief that every meal should be an occasion. The intimate, 28-cover fine dining restaurant Prithvi in the Cotswolds launched a brand new menu introducing seasonal dishes to the restaurant’s signature modern Indian menu. Tour of Prithvi Tasting Menu Dishes include Brown shrimps, radish, Evesham asparagus, Quail egg; Cotswold Chicken, red chilli & Star Anise, wild garlic; Halibut, sea purslane, mustard jus, sprouting…

Château Hochberg, originally named Château Teutsch after the family that had it built, is located on the site of the former Hochberg glassworks, which closed down in 1868. The last owners of the works, Victor and Edouard Teutsch, commissioned the building of this magnificent residence between 1863 and 1866. In keeping with the Second Empire style from the epoch of Napoleon III, Château Hochberg features imposing façades decorated with bands of pink sandstone, large-scale windows and handsome wrought iron balconies. For a number of years, the Hochberg glassworks was the centre of the Teutsch family’s professional commitments but also of their daily life, particularly that of Edouard Teutsch. He was fervent in his opposition to the annexation of Alsace and Lorraine by Germany. Nevertheless, he got himself elected as a member of the German parliament, the Reichstag, for the Saverne constituency. In 1874, he made a blistering speech of protest…

Artichoke and Orange Gazpacho with Roasted Langoustines Servings: 4 Ingredients 8 langoustines 300 g fresh Provençal goat cheese Artichoke gazpacho   2 slices white bread 200 g tomato pulp 300 g steamed artichoke heart 1 cucumber 1 garlic clove 12 cl olive oil 12 cl fresh orange juice 1 tablespoon Xérès vinegar 4 purple artichokes 1 onion, 1 carrot, 1 garlic clove, 1 slice smoked bacon, 15 cl white wine, coriander Method Thinly slice the onion, sauté in olive oil in a pan, add brunoise carrot, a garlic clove cut in half, the smoked bacon slice and coriander. Add equal amounts of white wine and water. Cover for 15 minutes then filter the bouillon. Turn the purple artichokes; keep some of the stem. Sauté in olive oil. Add the bouillon then cook 15 minutes. Mix all the gazpacho ingredients in pieces. Add olive oil, orange juice and Xérès vinegar. Marinate for…

Elegant British dining within the grand, 19th century surrounds of St Pancras Renaissance hotel, The Gilbert Scott opened in May 2011 and is the second restaurant within Marcus Wareing Restaurants. The Gilbert Scott is an elegant British restaurant that provides guests with the ultimate grand dining experience. Located in the striking, 19th century surrounds of St Pancras Renaissance hotel, it is named in honour of the building’s original architect, Sir George Gilbert Scott. In the main dining room the menu is inspired by traditional British cuisine influenced by the wondrous history of the building and showcases the very best in British seasonal produce. The Ornate and Elegant Bar The ornate, Victorian surrounds of the adjoining bar where guests can enjoy an evolving and season cocktail list as well as afternoon tea at weekends, has quickly cemented its reputation as one of London’s best bars. The nature of the room, with…

Off the southern tip of Corsica, on the quiet little island of Cavallo, is the one and only hotel on this quiet island without cars. Hotel des Pecheurs Hotel des Pecheurs, a 4 star luxury hotel, was designed by Roberto Valle and built in 1991. It is only a four-minute walk from the Port of Cavallo, where you can anchor your yacht. The restaurant, with its breathtakingly beautiful panoramic views of the sea, serves an incredible combination of French and Italian cuisine. Of course, there is a fantastic selection of fish and seafood, caught locally, on the menu. The hotel also features a spa and a swimming pool, in case it is somewhere that you wish to spend more time. The Gecko Beach Club, Formentera, Ibiza Near to Ibiza, on the quieter island of Formentera, is this boutique hotel with its lively restaurant in a beautiful, relaxing location. To get…

Despite being only the second smallest country in the world, Monaco certainly compensates with its grandeur and extravagance. Its geographical size is small, but its gastronomic reach is vast. Unsurprisingly then, there is no shortage of fine dining eateries in the world’s glamour capital. At Heli Securite, they regularly transport clients to the finest restaurants on the French Riviera and Monaco, and based on our expertise of the best gastronomic spots in the Principality, here’s their list of the top restaurants in Monaco. Le Louis XV, Monaco Commissioned in 1987 by Prince Rainier II, legendary chef Alain Ducasse was tasked with an apparently unachievable mission – create the world’s first three Michelin starred hotel restaurant in the Principality. The deadline was four years, the achievement accomplished in no more than three. 27 years later, Le Louis XV maintains its respected reputation thanks in no small part to Ducasse’s protégé Franck…

“The rich flavors of Turkey are to be discovered at Raika ” Raika serves a great variety of Anatolia’s regional and ethnic specialties in an innovative and creative style all its own. The restaurant, located at The Marmara Taksim, offering a spectacular panoramic view of the city from its terrace floor, has a seating capacity of 190 diners. For special events, a 40- person capacity meeting room is available. One of the oldest and noblest traditions of the Anatolian table culture, “sharing” is revered at Raika as a serving style. What is unique about Raika’s location? Raika is located in the center of Taksim square which is accepted as the heart of Istanbul, a cosmopolitan city with a very rich historical and cultural texture. The restaurant offering a spectacular panoramic view of Istanbul, presents its’ guests clear vision of both Asian and European continents as well as historical landmarks such…

The 2013 MICHELIN guide Switzerland lists 100 starred restaurants, a record number that reconfirms the country’s high level of gourmet cuisine. The new edition of the guide confirms the three stars awarded to Schauenstein in Fürstenau and Hôtel de Ville in Crissier. The latter establishment was cited by Michelin inspectors for the outstanding accomplishments of Benoît Violier. After serving as Philippe Rochat’s assistant for many years, Mr. Violier took over as head chef in April and maintained Hôtel de Ville’s standing as one of the world’s leading restaurants. A Rare Honor, Woman Chef Earns Stars Another highlight of the 2013 selection was the attribution of a second star to two restaurants offering modern, creative cuisine: Stucki in Basel, where Tanja Grandit, one of the very few “starred” woman chefs in Europe, serves a wide variety of highly aromatic dishes, and Ecco on Snow in St. Moritz. Already awarded a star…

Sourcing locally grown food has been top of mind for chefs since long before their clientele became aware of the benefits of local eating. Consumers with a conscience towards their social, environmental and economic responsibilities are now looking for menus with locally grown food and chefs are becoming more creative in their means of procurement. Owners and chefs are getting their hands dirty and planting their own gardens. Seasonal & Fresh Food With vegetable and herb gardens right outside their kitchen door, chefs can assure customers of quality and seasonal variety while helping to keep produce costs of the restaurant under control. While many urban restaurants have their own rooftop gardens or small plots of land outside of the restaurant, some of the more rural, country establishments can cultivate acres of land. Arrows Restaurant in Maine has earned international acclaim for both their menu and their sustainable garden that spans…