Today’s review is of Alain Ducasse’s (French chef with the most Michelin stars in the world) Italian restaurant in Monaco: La Trattoria at the Sporting Monte Carlo Club.
The photo above is of the view from the terrace sitting area.
This restaurant is not as fancy as Alain Ducasse’s other restaurant in Monaco (Le Louis XV), so it’s a good choice if you want somewhere nice but not too stuffy, not to mention the views are amazing!
Here’s what happened:
Helene Darroze at the Connaught Hotel in London is a restaurant offering equal parts elegance and whimsy.
Case in point: The restaurant has 2 Michelin stars (and is working towards a third) and the little game board in the photo above is the menu/game you play as soon as you are seated.
It’s sophisticated without being too stuffy.
I love places like this.
This is how it went:
So, I’m London right now which means I’m going to be posting some restaurant reviews in the coming days.
Today’s review is for Dinner by Heston Blumenthal.
Heston’s a British food icon, he is the man behind the famous 3 Michelin-starred Fat Duck, located outside of London.
Dinner is his London restaurant, it has 2 Michelin stars as of 2015 and is on the 50 World’s Best Restaurants List by Pellegrino.
Basically, he’s a big fucking deal.
This is what happened when we went:
BBQ season is here!
Time to ruin the beach body that you worked so hard for with this Ultimate BBQ Burger.
This is also the Ultimate Cheat Day Recipe.
Just love yourself and take a bite.
Everything will be fine.
Shhh…
So, I decided to make 5 more Game of Thrones cocktails for some of the newer characters and for some that I missed last time.
With only two more episodes left this season, we are gonna need as many Game of Thrones cocktails as we can get .
I feel a big kill coming on and I’m really nervous about it.
This salad is a celebration of one of summer’s most abundant veggies.
It’s inspired by the farmer’s market and I hope it gives you ideas for some of the more unusual things you find.
You know how sometimes you see something cool (or strange) at the farmer’s market (or even at the grocery store) and you’re like, “What the hell can I do with this?”
The answer is nothing.
Just give up.
Jk. Jk.
Just hit me up in the comments section and I’ll try to come up with something for you.
Photo Credit: PR WatchSo, yesterday I fulfilled a desire I’ve had ever since I moved to the Bay Area, I got to go to Chez Panisse.
If you don’t know, Chez Panisse is a restaurant and cafe in Berkeley, CA by acclaimed Chef Alice Waters, who is the pioneer of what is known today as “California cuisine.” California cuisine is usually low in fat and high in flavor with an emphasis on letting the local, seasonal and sustainable fruits and vegetables shine through, as well as utilizing high quality meats and seafood from California’s own coast .
I went with some of the homies and this is how it all went down:
With Memorial Day around the corner, I had to break out the grill.
I have a grill.
Pan.
I have a grill pan.
If you don’t have one, don’t let it stop you, you can use a skillet or even a griddle.
This risotto is a celebration of the best of spring’s bounty, hence the name: Spring Garden Risotto.
I was inspired by a spring garden and the contrast between all the vibrant colors of the blooming flowers and the rich greens beneath them.
This risotto has my two favorite spring ingredients: ramps and morels.
Ramps are a wild leek that have a mild oniony/garlicky flavor and an aroma that is intoxicating.
Morels are my second favorite mushroom after porcini and you can find them fresh during the spring (although I use dried morels in this recipe).
This recipe is perfect for entertaining because you can make a big batch in one pot and it is a very impressive show-stopper. You can also cook it partially in advance cool it on a baking sheet and finish it to order so you’re not slaving over it when guests are over.
Also, the flowers are edible and oh-so-pretty.
This is how my spring garden risotto feels:
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I’m sure we’ve all heard how good fish is for you.
Instead of just throwing some seasoning on the fish and tossing it in the oven, get your fish with the skin on.
Make it crispy!
Nothing more satisfying than cracking into a crispy fish skin to reveal the succulent tender fish inside, squeeze some lemon juice on it to wake it up and omg, it actually feels decadent.
This method is a fool-proof way that teaches you how to cook fish with crispy skin.
Every time.
Without fail.
Especially now, during this season of light and bright fresh foods, fish seems to be perfectly satisfying without being too heavy.