Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

22

Sep

  • pinitbutton Right Under the Space Shuttle Endeavour

 

They were very emotional seconds this morning on the beach in Santa Monica, when the space shuttle Endeavour made her graceful entrance at 11.51 a.m. for its last voyage. Just listen to the crowd on the video I filmed with my left hand while I was taking photos with my right.

Continue reading “Right Under the Space Shuttle Endeavour” »



21

Sep

  • pinitbutton At Wolfgang Puck at Hotel Bel Air
stephane lacroix sophie gayot 450x268 At Wolfgang Puck at Hotel Bel Air
Executive chef Sonny Sweetman, Director of Food & Beverage Stephane Lacroix with Sophie Gayot

 

The Original Nancy Reagan “Chopped” Salad is back at the Hotel Bel-Air! Introduced in the 80s as the “Spa Salad”, it became Mrs. Reagan’s favorite lunch item, and was named after her circa 2000. The former first lady still comes once a month.

 

But the classic dish disappeared from the menu when the renovated hotel reopened in November 2011. It has been revisited by Wolfgang Puck’s team, and tastes better than ever. Composed of finely chopped romaine, baby gem lettuce, diced tomato, grilled Jidori chicken, diced turkey bacon, avocado and Point Reyes blue cheese tossed in homemade lemon vinaigrette dressing, it is a full meal by itself. It’s not just for ladies who lunch; even businessmen order it!

 

More lunch menu news: the return of Thai style chicken salad and the Japanese BBQ salmon salad, and the arrival of signature pizza and sandwiches.



With Caviar Petrossian

on September 13th, 2012
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13

Sep

  • pinitbutton With Caviar Petrossian
sophie gayot caviar petrossian 450x388 With Caviar Petrossian

A box of caviar from Petrossian

 

There are many and various ways to indulge yourself with caviar at Petrossian Boutique & Restaurant in West Hollywood, CA:
caviar from six species of farm-raised sturgeon are offered from different origins like the U.S., Bulgaria, Israel, and even China. Caviar from Russia and Iran is now history. It starts at $59 for 30g of classic transmontanus to $1,185 for 125g of top-of-the-line kaluga;
caviar powder, made from 100% transmontanus. Itwill definitively add a chic taste to your scrambled eggs;
caviar Papierusse ® which are caviar sheets also made from 100%transmontanus;
caviar classes, starting at $35 to $125(excluding tax and gratuity), where you will learn the difference between transmontanus, ossetra, shassetra, kaluga…;
– dining at the restaurant where I will be heading next week. More to come!



06

Sep

  • pinitbutton Une Soirée Toujours Parfaite
sophie gayot helene segara 450x450 Une Soirée Toujours Parfaite

Hélène Segara avec Sophie Gayot

 

Pour avoir passé plusieurs soirées avec la chanteuse Hélène Segara, où elle a même fait la cuisine, j’envie les candidats de l’émission diffusée sur M6 à 20h45 qui auront passé cinq jours avec elle pendant le tournage de “Un Dîner Presque Parfait”.

 

Pendant toute cette semaine, nous les voyons dînant les uns chez les autres, où chacun à son tour est l’hôte, en charge du menu, de sa préparation, de son execution et de la décoration de la table. Tout est noté par des invités. L’animation de la soirée est aussi très importante dans l’attribution des points. On peut penser que pour cela Hélène doit avoir un peu d’avance…

Continue reading “Une Soirée Toujours Parfaite” »


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With Chef Daniel Roberts

on September 06th, 2012
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06

Sep

  • pinitbutton With Chef Daniel Roberts
sophie gayot daniel roberts 450x263 With Chef Daniel Roberts

Executive chef Daniel Roberts with Sophie Gayot

 

Café del Rey in Marina del Rey, CA, may be a classic (it has been here since July 1991), but some desserts served there certainly are not. Have you tried pastry chef Charles Yoder’s bacon ice cream?

 

This sweet item caught my attention and my taste buds. That’s why I wanted to feature it in the photo with executive chef Daniel Roberts. It is actually quite good. Could the red sugar twist, coming from the bread pudding plate that I am holding in my right hand, be the tail of the pig?

 

See photos of the dishes served at the restaurant at Café del Rey photo gallery

minilogo With Chef Daniel Roberts