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nazaninlankarani · 5 years

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Van Cleef & Arpels Revisits Le Pont des Amoureux

The French jewelry house adds six new versions of its Poetic Complications collection.

Six new styles were introduced to the French jewelry house’s charming Poetic Complications collection.

An ambiance image of the event for Lady Arpels Le Pont des Amoureux. © courtesy Anne Charlotte BN.

Jewelers tell great stories. And when Van Cleef & Arpels is the storyteller, chances are, it is a great love story.

For the Place Vendôme jeweler, Paris and its cobbled streets, zinc rooftops, and lit-up bridges have long provided the basic elements of a romantic narrative that was revived last week when Van Cleef & Arpels launched new versions of a jewelry watch known as Lady Arpels Le Pont des Amoureux (or the “Bridge of Lovers”).

The evening organised by Van Cleef & Arpels was more about reviving an old flame than igniting a new passion, given that the timepiece has been part of Van Cleef & Arpels’s “poetic complications” collection for women for about a decade. The timepieces are called “complications” because they feature a function that allows them to do more than just tell the time. In the case of Le Pont, a retrograde module in the movement allows a scene on the dial to come to life: it shows a couple meeting on a bridge, with the girl marking the hours and the boy, the minutes. They slide toward one another for precisely 12 hours before leaning into a kiss, which happens with perfect regularity at noon or midnight, all the while set against a backdrop of silvery Parisian rooftops. When it was first launched in 2010, the model was widely acknowledged for its poetry and technicity, winning the top prize in the “Ladies’ Watch” category at the Grand Prix d’Horlogerie de Genève.

The entrance for the Lady Arpels Le Pont Des Amoureux soirée. © courtesy Anne Charlotte BN.

“This evening is a celebration of romance, of love stories, and of the history of Paris,” announced Nicolas Bos, chief executive and creative director of Van Cleef & Arpels, at the start of a gala soirée organized to present six new versions of Le Pont des Amoureux.

Before dinner, some 200 guests were invited to join in on a sunset cruise along the Seine that also took them under some of the city’s most breathtaking bridges. There are, in all, 37 bridges that connect the opposite banks of the Seine. Some of their fascinating stories were relayed to the guests, including those that have inspired artists like Pissarro and Renoir, or the filmmaker Woody Allen in Midnight in Paris.

“Le Pont des Arts, also known as ‘Bridge of Lovers,’ is said to be the most romantic bridge in Paris,” a spokesperson for Van Cleef & Arpels explained. The famous bridge connects the Louvre Museum on the right bank to the Quai de Conti, just opposite. It is a pedestrian walkway on which couples hang padlocks, “locking in” their love on the wrought-iron guardrails before throwing the keys into the river. The practice is now disallowed by the City of Paris.

The setting for the dinner at La Garde Républicaine. © courtesy of Van Cleef & Arpels.

After disembarking at the foot of the Henri IV bridge, black-tie-clad guests were whisked away to the arenas of the “Garde Républicaine,” the prestigious cavalry regiment that is a part of the French National Guard. One of its horse-training arenas had been transformed to look like the décor inside the dial of the Pont des Amoureux, a charming setting for a three-course sit-down dinner prepared by the Michelin-starred chef, Eric Frechon.

Still, Le Pont des Amoureux is much more than a tribute to the poetry of love. It is a showcase for the know-how of Van Cleef & Arpels, first in goldsmithing and gem-setting, but also in all of the métiers d’art crafts that have a hand in making the delicate dials in colored grisaille enamel, each of which is sculpted in gold and set in a diamond-studded case, some with details in miniature painting. “Grisaille enamel was developed in France starting in the 16th century,” explained Van Cleef & Arpels, in the product’s technical sheet. “Here, we have applied ‘colored’ grisaille enamel for the first time, using pink and blue enamels against a white background, which takes 30-40 hours of work and requires firing each dial 10 times.”

The Lady Arpels Le Pont des Amoureux By Day version. © courtesy Clement Rousset.

This year, an option is available for a gem-set bracelet on each of the six, numbered editions, which consist of a daytime version in rose gold, a nightfall version in white gold, and a different version for each of the four seasons. All the dials are distinctly different: each features a different bridge, and the lovers are dressed according to the season.

Technically speaking, this year’s models also showcase an unprecedented innovation: the couple on the dial will now kiss at any hour of the day or night, instead of just twice a day. A new “on demand” module triggered at the push of a button has been developed to lessen the “wait” time in between kisses.

The Lady Arpels Le Pont des Amoureux By Night version. © courtesy Clement Rousset.

“For us, watchmaking is defined as the art and technique of telling time, but we bring to it our own sense of poetry and magic,” Bos said.

For Van Cleef & Arpels, this was the first major product launch since the jeweler opted out of the Salon International de la Haute Horlogerie (SIHH) in Geneva last year. For decades, the Richemont-owned house had been a pillar of the watch-industry trade show, which was founded in 1991. Last January, it bowed out of the SIHH, announcing that, going forward, it would present its novelties independently and on its own timetable.

The Lady Arpels Le Pont des Amoureux Springtime version. © courtesy Clement Rousset.

“I had always dreamed of making a speech in front of the Arc de Triomphe,” Bos said in his closing statement at the launch, as he stood before an image of the solemn Parisian monument usually reserved, in real life, for speeches by heads of state. But on that night, the Arc de Triomphe became more than an element of décor, but a symbol of Van Cleef & Arpels’s Parisian heritage, and of the jeweler writing its own story.

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#nazanin lankarani #watche #van cleef & arpels

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blogoliviermercierblr · 6 years

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Jaïs – Paris 7.

J’ai déjà évoqué ici le restaurant de Marie-José Mimoun : « le Tagine ». Au tour de ses fils : derrière la vitre, Jaïs en cuisine ouverte, et Yanice en salle.

Le restaurant est implanté dans le quartier chic du Gros-Cailloux (Invalides) pas bien loin des quais de la Seine.

Le chef a effectué son apprentissage chez Eric Frechon (« le Bristol ») et Rodolphe Paquin (« le Repaire de…

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lsdmaglsd-blog · 7 years

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Dinde étoilée

Le jeudi 23 novembre, le restaurant Le Drugstore célèbre l’une des fêtes les plus importantes aux États-Unis : Thanksgiving. La carte, réalisée par le Chef Eric Frechon, ne déroge pas à la tradition tout en revisitant les classiques américains. Adresse mythique des Champs-Élysées, connue pour son ADN très américain, le Drugstore fait honneur à la tradition. À la carte le 23 novembre prochain, quelques beignets de maïs pour ouvrir l’appétit des convives, suivis d’une gourmande soupe de potimarron aux éclats de châtaignes et noisettes torréfiées. On déguste comme il se doit l’incontournable dinde fermière farcie, et rôtie en cocotte, accompagnée d’une généreuse purée de patates douces au foie gras, le tout arrosé du jus du rôti. Pour le dessert, impossible de passer à côté de la fameuse Pecan Pie, pour terminer le repas sur une note sucrée. Pour l’ambiance, une playlist « Tribute to US Music » apportera une touche d’American Way of life. Le jeudi 23 novembre, sur réservation – 60 euros (hors boisson) Le Drugstore 133 avenue des Champs-Elysées 75 008 Paris Read the full article

#ambiance #americain #beignet #champs-elysees #chic #dinde #drugstore #eric #etoile #feter #frechon #mais #menu #paris #pecan #pie #restaurant #thanksgiving

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elaineache · 5 years

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gabrielsantosazevedo · 5 years

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Restaurante Diverxo: realização de um sonho, por Fabiola Lopes

Fabiola Lopes conta sua experiência visitando o restaurante Diverxo, um dos mais estrelados de Madri.

Na verdade, para mim, ir ao Diverxo sempre foi um sonho. Tinha muita expectativa, muita vontade. Para quem nunca ouviu falar, trata-se do restaurante com 3 estrelas Michelin, do chef-celebridade Dabiz Muñoz, atualmente considerado um dos melhores do mundo.

O Restaurante Diverxo

Tenho claro que não é um restaurante para qualquer pessoa. Não somente pelo preço, que obviamente é a primeira barreira, mas também porque os sabores estão longe de ser convencionais. O resultado disso é que saí de lá com a certeza de ter sido surpreendida, de ter feito realmente uma viagem pelo mundo durante as quase 3 horas e meia em que estivemos lá.

Para começar, tenho que dizer que me surpreendeu muito o sorriso e a simpatia de toda a equipe, desde a chapelaria até o sommelier.

Quando chegamos, nos perguntaram se queríamos fazer um tour pela cozinha e pela adega ( com mais de 1000 rótulos). Infelizmente, não pudemos ver o famoso Chef.

Depois, nos levaram até a mesa, e nos sentamos em uma poltrona superconfortável com uma fina cortina envolvendo cada mesa e permitindo uma certa intimidade entre os comensais e onde nos preparamos para fazer essa excursão por tantos países.

Então, nos trouxeram a carta de vinhos. Com certeza, a maior que vi na vida!

Era um livro de mais de 60 paginas, com vinhos nacionais e internacionais, mas onde não se encontrará nada por menos de 57€, e a maior parte deles custando mais de 100€. Achamos que seria uma boa ideia pedir por taças, mas ledo engano: cada uma saía por 14€. Nós optamos por um Terroir At Limit 2016(Priorat) de 78€.

E começamos a provar os 25 bocados, todos contados com o máximo detalhe pela nossa garçonete adorável, Clarissa. Cada “pase” é composto por 2 ou 3 bocados que, normalmente, são divididos ou influenciados por um país ou região.

O Menú

É verdade que algumas das porções não me chamavam tanta atenção, mas muitas delas eram verdadeiras explosões de sabores. Mais ou menos na metade do “espetáculo”, emprataram um ouriço com uma capa de caviar cítrico nas nossas próprias mãos. Tenho que dizer que foi um dos pratos que menos gostei, mas a sensação que nos produziu foi de verdadeiro assombro.

Canapé crocante de pele de porco com sorvete de coentro e lima.

Ouriço com caviar cítrico

Wagyu de Kagos

Os pratos que especialmente me chamaram a atenção foram todos da Índia. A lentilha com soro de ovelha e clorofila é incrível! Depois, fomos ao México, onde comemos um gazpacho de jalapeño e um sanduíche de rabo de toro com mole inesquecíveis. Finalizaram com um Wagyu de Kagos, que derretia na boca de tão macio.

Lentilha com soro de leite de ovelha e rã ao estilo “frango masala”

Gazpacho de Jalapeños: não é tão picante como se poderia imaginar.

Sanduíche crocante de rabada com “mole

Passamos às sobremesas que, na minha opinião, eram pequenas doses de prazer absoluto. Foram 3 pratos e depois 2 minis. Um deles, inclusive, tivemos que comer com a boca sem usar as mãos.

Sopa gelado com goiaba e keffir

Flocos de milho, lulo (uma fruta bem conhecida na Colômbia) e o leite do fundo da tigela de cereais

Para resumir, minha experiência foi muito positiva e foi o que eu esperava, mas para “poner un pero”, acho que deveriam ter uma opção de menu mais curto e vinhos um pouco mais acessíveis. No final, tomando uma garrafa de vinho e uma taça a mais para cada um, a noite saiu por 616€ o casal. É uma experiência única, foi incrível, mas não sei se o preço compensa.

Sobre o chef

Dabiz Muñoz, cujo verdadeiro nome é David Muñoz, é um cozinheiro espanhol especializado em cozinha vanguardista, escolhido o 3o me lhor cozinheiro do mundo, segundo “The Best Chef Awads 2019”.

Dabiz nasceu em 1980 e é conhecido não só por sua brilhante gastronomia, mas também por sua arrogância e excentricidade.

Depois de passar por famosos restaurantes como Viridiana, Catamarán e Chatarella, Dabiz trabalhou em restaurantes especializados de comida asiática em Londres.

Em 2007, inaugurou o Diverxo, na época, um restaurante humilde de cozinha fusion, onde dizem, inclusive, que muitas vezes tinha que dormir no mesmo local devido à quantidade de trabalho.

Em 2010, recebeu a primeira estrela Michelin. Dois anos depois, recebeu a segunda estrela e, em 2013, passou a ser o 8º restaurante da Espanha com 3 estrelas Michelin.

Atualmente, a essência do Diverxo é de um espaço inovador, onde tudo surpreende. O restaurante possui somente um menu degustação e uma cozinha irreverente e divertida. Sobre a autora: Fabiola Lopes é uma amante da gastronomia e das estrelas Michelin. Formada em turismo, se mudou para a Espaha há quase 20 anos para seguir estudando e adotou o país como sua casa.

foto David Muñoz capa: lavanguardia.com

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Restaurante Diverxo: realização de um sonho, por Fabiola Lopes publicado primeiro em https://www.eucomosim.com

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businessliveme · 5 years

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The 19 Dishes You Should Have Eaten in 2019

(Bloomberg) –Did anyone eat anything besides fried chicken sandwiches and fake meat this year?

The dishes that dominated the headlines in 2019 were the ones that, invariably, led to a fast-food counter. But no matter what the gourmands in the Popeye’s sandwich corner think, there was a lot else going on in the culinary world: next-level Japanese hand rolls, a Sicilian slice from cooks who have been obsessed since childhood, oysters from “oysteropolis” in England.

This year, my job as food editor took me around the U.S. from Chicago to Omaha to Brooklyn, N.Y., as well as to Mexico, Europe, and the U.K. These were the 19 dishes that proved impossible for me to stop thinking about. Put them on your bucket list now.

Anchovies | Table, Paris

Before he started preparing Michelin-starred food at Table, Bruno Verjus was a blogger. He’s also an excellent ingredient sourcer. These fatty, firm anchovies from the Loire are available only a few months a year. Verjus lightly cures them, then adds a splash of bright green fig leaf oil, along with chile-infused vinegar. They taste like they swam out of the sea, took a bath in a garden, and then arrived, dramatically arranged, on your plate.

Grilled Citrus-Marinated Chicken with Hot Sauce | Crown Shy, New York

The chicken at the Financial District’s new Crown Shy first captured my attention because the attached claw hung off the plate. (Chef James Kent will remove it for squeamish customers.) Equally compelling is the flavor that comes from marinating the bird in a mix that includes a lot of citrus and habanero-packed, house-made hot sauce, which infuses and tenderizes the meat. A dollop of the exhilarating, fruity hot sauce is served with the grilled bird, as is a salad that features sliced raw chiles for those who want to pile on additional heat.

Read: First, Burger King. Now Fancy Tasting Menus Are Ditching Meat

Cheeseburger | Red Hook Tavern, Brooklyn, N.Y.

Billy Durney, who lures smoked meat fanatics to Red Hook’s Hometown BBQ, highlights a different protein dish at his new spot. He and chef Allison Plumer have created New York’s most obsessed-over dish: a simple, impeccable cheeseburger. It’s made with a half-pound of beef—50% of which is funky, dry-aged N.Y. strip. A layer of white onion slices protects the bottom half of the sturdy, twice-baked bun from absorbing all the juices from its griddled patty. On top, a slice of American cheese melts over the side, doing its job perfectly.

Pescado a la Talla | Contramar, Mexico City

Chef and activist Gabriela Camara’s red and green fish, a nod to the Mexican flag, is her signature. I’d admired it on social media for years. Still, I was unprepared for how delightful the dish is. Half the red snapper is slathered with a bright parsley-garlic sauce, the other half with a multi-chile salsa that has a slow burn. As the fish cooks, the sauces form a crusty glaze. It also comes with bowls of beans, limes, house hot sauce, and tortillas. It’s the kind of dish you can linger over as you watch everyone from politicians to power shoppers walk into the restaurant.

Poularde de Bresse en Vessie | Epicure, Paris

On the other end of the spectrum from a fried chicken sandwich is poularde en vessie, or chicken braised in a bladder. At the grand, three-Michelin-starred dining room at le Bristol hotel, chef Eric Frechon recreates the forgotten classic. Part of the fun of this dish is the presentation: The bird arrives at the table in what looks like a balloon, and then is carved and plated in under a minute. There’s also the Bresse chicken itself, the gold standard of poultry. Silky and sumptuous with a gamey bite, the breast is embellished with a creamy sauce enriched with yellow wine, crayfish, and chanterelles.

Cinnamon Cayenne Pinwheels | Farine +Four, Omaha

Ellie Pegler baked at such notable New York spots as Aquavit before taking her skills home to Omaha to open a destination bakery. She uses clever flourishes to jump off classics such as the cinnamon roll. Her version is made with flaky, laminated croissant dough that’s sprinkled with a cayenne-cinnamon sugar blend, then finished with a swash of nutty, brown-butter frosting to cool it down.

Scallops With Butter Pudding | Café Cancale, Chicago

The most important thing about this starter is the butter pudding in the title, loosely based on a recipe from the side of a cornstarch box. It’s an airy mousse that’s a masterpiece of texture: The dish is irresistible, even if—like myself—you’re not a fan of scallops. Chef AJ Walker sprinkles fennel pollen on top, which adds a hit of anise to the sweetness of the pudding and the seafood.

Sicilian Slice | F&F Pizzeria, Brooklyn, N.Y.

This remarkable slice was engineered by a team of experts: Frank Falcinelli and Frank Castronova, who started the Frankie’s empire; their pizzaiolo Tyler Black; Chris Bianco of Pizzeria Bianco; and Chad Robertson of Tartine Bakery. There’s only a handful of options. Front of center are the thick, eye-grabbing Sicilian squares. The focaccia-styled, chewy crust has been generously brushed with olive oil, ensuring amazing crunchiness and char in the oven. It’s also coated with a layer of concentrated tomato sauce and enough cheese to provide a salty, melty contrast. The Franks source exceptional products from Southern Italy; I recommend adding a drizzle of their olive oil to the Sicilian slice, even if it doesn’t need it.

Tomato & Egg Hand-Pulled Noodles | Shang Artisan Noodle, Las Vegas

Off the Strip, this minimal storefront features the kind of noodles that people obsessively watch videos about—cooks whipping around yards-long lengths of dough like an Olympic sport until they evolve into masses of noodles, ready for a quick splash in hot water. Shang has a concise list of dishes that showcase its irregularly thick, chewy strands, but the bowl that stands out is the one with stir-fried tomatoes, adding a tangy sauce that coats the chewy noodles, and scrambled eggs that add a further dimension to the comfort-food staple.

Read: London Readies for Hot New Restaurants

Condensed Goat Milk Tart | Meroma, Mexico City

Set on a quiet, plant-filled street in Roma, Meroma acts as the neighborhood version of the bar in Cheers, a convivial neighborhood spot where a local might drop in with a new mezcal for everyone to sample. (At least, that’s what happened while I was there.) Mercedes Bernal and Rodney Cusic serve modern Mexican dishes straight through to dessert. Their knockout tart is like the ultimate version of dulce de leche: a delicately crusted round filled with cateja made from condensed goats milk and sweetened with honey. The oozy custard filling, as soft as caramel, is hidden by whipped cream and dusted with soothing chamomile pollen. It went great with that mezcal.

Steak Sandwich | Pastis, New York

Downtown Manhattan’s reincarnated Pastis has a section of steak frites on the menu, but the best meat in the house is the steak sandwich, a holdover from the original location. The steak in question is a pile of sliced griddled hangar that delivers a great, beefy chew. Plus, there’s the unstoppable combination of sautéed onions, Gruyère, and mustard-y frisee (ostensibly to cut the richness), all packed into a toasted roll. It’s a next-level Philly cheesesteak but with the crispy, skinny Pastis fries. To go even farther over the top, add a side of béarnaise sauce.

Salmon Temaki | Nami Nori, New York

In an energetic, white-walled space, Taka Sakaeda and Jihan Lee craft temaki, or Japanese hand rolls, so that they’re U-shaped, like a hardshell taco. They’re more visually fun than a closed roll; the chefs, who both worked at Masa, say the open shape also helps keep the ingredients evenly distributed. One of their inspirations is to pile salt- and sugar-cured Atlantic salmon, onion cream, tomatoes, and chives on top of the warm rice inside the crisp nori shell to create an uncanny riff on the New York bagel that inspired it.

Read: Cadbury candy maker sees ‘no stopping of growth’ in demand

Japanese Milk Bread With Truffles | Kumiko, Chicago

Milk bread, the ubiquitous fluffy Japanese loaf, gets to live its best in this fanciful dessert. The brainchild of chefs Noah Sandoval and Mariya Russell, the thick, toasted bread slice is topped with a scoop or two of fermented honey ice cream and shavings of the truffles of the season. The result is creamy and funky, with the crackle of the bread’s caramelized sugar crust slowly melting with the ice cream.

Scarlet Prawns with Yuzu Kosho | Flor, London

“It’s not revolutionary to say, but the best part of prawns are the heads,” says James Lowe. In an effort to get guests to eat them, the chef sources striking red prawns from the Atlantic, and then serves those heads separately from the tails. The glistening bodies are presented raw, with a sauce made from the roasted shells, and then splashed with piquant, yet floral, yuzu kosho, a Japanese chile sauce. Still, the heads are the stars. Lowe quickly grills them, leaving a bit of the body’s meat attached to retain the creamy, briny juices—but also to tempt diners who might leave the heads untouched.

Seared Wagyu | Yoshitomo, Omaha

It’s patently ridiculous to think a sushi place in landlocked Omaha would be home to a fireworks dish. Chef Dave Utterback is a disciple of elite Japanese sushi spots and imports a lot of his fish from Asia. Still, because he’s in Nebraska, Utterback found it hard not to add beef to his 17-course omakase. He rubs local wagyu with koji, a Japanese rice starter that has the effect of hacking the dry-aging process, then sears it quickly and finishes the supple beef with sea urchin butter to add a lingering bite.

Stracciatella | Rezdora, New York

The creamy center of burrata cheese, stracciatella shows up a thousand different ways on menus now, but never like this. Chef Stefano Secchi, a veteran of the world’s best restaurant, Osteria Francescana in Modena, Italy, lays a blanket of sautéed king trumpet mushrooms under the soft cheese; on top is a sprinkling of porcini powder that adds a powerful, woodsy element. It’s even better with the house bread: griddled, oil-doused fett’unnata. “Dipping the fett’unta in the stracciatella is 100% the best move, and we actually make ‘stracci snacks’ later in service for the whole crew,” says Secchi.

Poached Rock Oysters | The Sportsman, Whitstable, England

Whistable, in Kent, on England’s southeast coast, has such good-quality, juicy bivalves, it has earned the nickname “oysteropolis.” The best place to eat them is at the Sportsman, a pub-turned-world-class restaurant near the ocean. Chef and owner Stephen Harris offers them in multiple guises, but the most attention-getting are the ones that are poached and doused with a luxurious, tangy butter he makes in-house. He adds diced pickled cucumber and a pungent avruga caviar that looks like lush fish roe but is actually from local herring.

Butter and Za’atar Bagel | K’Far, Philadelphia

As a New Yorker, I pledge allegiance to my city’s classic bagel. But Jerusalem bagels—long, lean ovals with less doughy filling than their Big Apple counterparts—have been gaining traction. Camille Cogswell’s phenomenal examples at the new bakery K’Far are a formidable 10 inches long with a surfeit of crusty, seed-crusted surface area. Though there’s a variety of fillings, the simplest one is the best: Za’atar spiced butter that soaks into the toasty dough.

Read: Give Up Meat (for a Day, at Least)

Mapo Tofu | Momotaro, Chicago

Mapo tofu is a dish most cooks leave alone. Gene Kato saw opportunity and tweaked the Sichuan classic. His stew-like dish cuts out a lot of oil and features a sauce made with 30-plus components, including XO sauce, to accent the overall umami-ness. Chunks of notably tender tofu, Chinese roasted pork, and chili sesame oil are also present. It’s served in a cast-iron skillet with a lid that, when removed, unleashes aroma.

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