Tag Archives: French
Haute Cuisine : an interview with Daniele Delpeuch

April 01 2013 0 Comments

The best solution payday loans

Haute Cuisine : an interview with Daniele Delpeuch

Pork cutlets with creamy mustard sauce : Chef Manu Feildel
Pork stuffed with apple and sage : Chef Manu Feildel
Bistro Rivage Palm Beach
Annabel Langbein’s Duck Confit
Ananas Bar & Brasserie
Absolutely Ananas

January 19 2013 0 Comments

Absolutely Ananas

Bistro Gitan South Yarra
Monopole Potts Point

December 12 2012 2 Comments

Monopole Potts Point

Coq au Vin : Diane Holuigue The French Kitchen
Thibaut Le Mailloux on Champagne
2012 Vin de Champagne Awards
A Champagne Rendez-Vous
Champagne Blanc De Blancs Mumm de Cramant luncheon
Iconic Ladurée Sydney store
Cafe Opera InterContinental Chef Julien Pouteau
5 TOP NEW food products
Banana skewer with mushrooms and gingerbread : Chef Jacques Marcon
a Relais & Châteaux luncheon with Grand Chef Jacques Marcon
3 Michelin star Chef Jacques Marcon @ Jonah’s Whale Beach
The Chandon Macaron by Quarter 21 Sydney
Veuve Clicquot Vintage Lunch ~ Icebergs Dining Room and Bar
L’Assiette du Cagou : Noumea
La Creperie Bretonne : Noumea
Les Amis Singapore French degustation
Raffles Hotel afternoon tea Writers Bar
De Dietrich @ La Brasserie
a chat with Maeve O’Mara about the new series French Food Safari SBS
Taste Le Tour with Chef Gabriel Gaté
Verrine de Myrtilles et Cerises : Chef Gabriel Gaté
Baroque Bistro Patisserie new winter menu
Marco Pierre White Sydney masterclass
Tony Bilson’s Royal Exchange Club
Moët & Chandon Grand Vintage 2002
Red star Michelin : Serge Vieira visits Sydney

January 21 2011 Comments Off

Red star Michelin : Serge Vieira visits Sydney

Felix Bar & Bistro

January 14 2011 0 Comments

Felix Bar & Bistro

A tribute to Julia Child : Boeuf Bourguignon
2010 Melbourne Cup : lunch at Bécasse
Bathers’ Pavilion Balmoral : a birthday degustation
Raspberry + yoghurt cheesecake : Chef Serge Dansereau
Respect and Monsieur Roux
Reine Sammut’s Aubergines a la Parmesan facon Crumble
The chef, her camera and her blog
7 Chefs 7 Wonders of the World
150% Red Tomato – Chef Nicolas Le Bec
La Mousse Légère au Chocolate Chaud from Nicolas Le Bec
a chat with Nicolas Le Bec
Year of the EGG

December 31 2009 1 Comment

Year of the EGG

Cuisine NOW culinary celebration
Signature Series: Opera Slice
Becasse Regional Degustation: Languedoc-Roussillon