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Tokyo has a tremendous number of restaurants – and yet, you could starve to death walking around searching for one.
So my friend and blogger Lisa kindly invited me to celebrate my birthday at this newly opened Chinese restaurant: Hunan Slurp. At first glance, it was a great choice as Pete Wells, famous restaurant critic at the New York Times, wrote highly about it. And at second glance, it was still a great choice!
I previously mentioned chef Thibault Sombardier in a couple of my blog posts. He’s no stranger to worldfooddina! Apparently, it’s not enough to be the chef at the one Michelin-starred restaurant Antoine; he’s also the owner of Mensae (table in Latin) and now Sellae (chair in Latin) in the 13th arrondisssement.
Fulgurances is a springboard for ambitious and talented sous-chefs attempting to cut their teeth on shrewd patrons ready to play the game before hopefully one day opening their own restaurant.
I don’t need to introduce you anymore to Enrique Olvera, the chef-owner of Pujol in Mexico City, who partnered with chef Daniela Soto-Innes at Cosme and Atla. He is the world-renowned chef who is redefining Mexican cuisine!
So many famous figures in the worlds of art and literature have stepped onto the floor of La Maison Rose and most of us have no idea! Some of these people have been immortalized in paintings and others contributed to one of the turning points in art.
What an unexpected and crazy weekend! The wind was blowing with rage last Friday; the trees were falling like dominoes, spewing electrical cables and producing huge damages in Westchester, NY. We were out of power from Friday at 1 pm to Monday at around 5 pm.
The Korean-born Chef Hooni Kim was at some point in his life destined to be Dr. Hooni Kim! He indeed went to medical school when he realized that the title “Chef” was a better fit for him. He came back to New York City where he had grown up and studied at the French Culinary Institute, now called the International Culinary Center.
Before living in Japan, I used to be impressed by people saying “Oh I do my sushi at home, it’s so easy”! Now that I know more about Japanese culture and cuisine, it makes me smile.
Traditionally, it takes ten years to become a sushi chef. Yes, you heard me, ten years!
Pimientos de Padrón, Tortilla Española, Croquetas Cremosas, Paella de Mariscos, Jamón Serrano, Chorizo Ibérico, Aged Manchego … a bit of Spanish inspiration in your plate?
