La Ferme de la Ruchotte
Luxeat
by Evelina
5d ago
With its iconic wines, Burgundy and more specifically Côte d’Or, holds quite a few surprises. One of which, La Ferme de la Ruchotte, we stumbled upon last Sunday, in the form of a nine-course, vol-au-vent centred lunch, based on organic local fare including rare species of home-raised fowl. Garden to plate has been taken a step further by this 13th century farmhouse and its nonconformist chef to go on to reinterpret bourgeois haute cuisine, in a unique ingredient-first approach. Owner and chef… market gardener and breeder… Frédéric Ménager, humorously calls his farm and restaurant “paradise on ..read more
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The beauty of imperfection by Japanese glass artist Yukito Nishinaka
Luxeat
by Evelina
5d ago
Repair is rebirth for Japanese glass artist Yukito Nishinaka, who highlights the beauty of imperfection. Offering a unique interpretation of the Japanese mending technique developed in the 17th century for tea bowls : Yobitsugi, Nishinaka san is dedicated to glass and the art of repairing broken objects. The Yobitsugi technique traditionally used lacquer mixed very visibly with powdered gold, silver or platinum as glue to join the broken parts together and gold leaf finishing, poetically enhancing the imperfections. Nishinaka’s distinctive take involves, either using urushi lacquer and molten ..read more
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My 20 Best Dishes in 2022
Luxeat
by Evelina
3w ago
My very belated annual 20 best dishes list in 2022. Happy, healthy and successful 23 to all of you! You can see my previous lists here.  Cod with vin jaune, truffle and caviar at Restaurant Jordnaer, Copenhagen Mandu of Fjord shrimps, spicy Korean peppers at Koan in Copenhagen, which is reopening this year at a new location. (I really admire what Kristian Baumann does!) Bread pancake “Bianchetto” with buttermilk, wild onions & smoked aged cheese at Geranium, Copenhagen. Geranium would also be a clear winner for the intricate presentation of the dishes. Mantis shrimp crudo at All’Arc ..read more
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What is a perfect croissant?
Luxeat
by Evelina
2M ago
According to Jean-Michel Carton, the owner of Artisan Boulanger-Pâtissier Carton Paris ( 6 Boulevard De Denain, 75010) and the winner of this year’s “best croissant in Paris”, a perfect croissant has to have… A perfectly browned shell, with the central leaf “la couleurette” slightly darker than the rest, each “feuilletage” pastry layer striped darker or lighter: showing the butter or pastry levels, right to the corners. And when cut or pulled open, the very central chamber is hollow with the light pastry all around… and an exquisitely buttery aroma, not overwhelming, but fully present ..read more
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Kaiseki at Kitcho
Luxeat
by Evelina
2M ago
“Originating from the tea ceremony, kaiseki is a multi-course meal in Japan that highlights the skills of the chef and the finest seasonal ingredients. The kanji characters to write “kaiseki” (懐石) literally mean “breast-pocket stone” and are thought to have been incorporated by Sen no Rikyū , to indicate the frugal meal served in the austere style of chanoyu (Japanese tea ceremony).” – Wikipedia. Nowadays, the intricate kaiseki is anything but frugal and has evolved into a fine dining meal served in beautiful plates and vessels that reflect the season and the fine taste of the chef. Kitcho in ..read more
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Saffron harvesting
Luxeat
by Evelina
4M ago
There is one ingredient that stands out more than any other in our search for the top ingredients in the world. Saffron. The most majestic of all spices has a four thousand-year history that spans numerous cultures, countries, and civilizations and is valuable as gold. Saffron originated from the flower of Crocus sativus, sometimes referred to as the “saffron crocus.” The vivid red stigma and styles, which are also referred to as “threads,” are picked and dried principally for use as food flavoring and coloring. Iran is thought to be the origin of saffron, however the precise location is ..read more
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Mexico’s Chocolate Revolution: Xocao Chocolate by Victoria Espinosa
Luxeat
by Evelina
4M ago
We sit down with Victoria Espinosa, founder and owner of Xocao Chocolate, one of our favourite and stunning products from around the world.  The chocolate company has gone from strength to strength, transforming artisanal and bean-to-bar chocolate in the country and showcasing the quality of their native beans. Now, they celebrate their eleventh anniversary and look forward to a future where we come to appreciate the immense effort that goes into creating such a product.  The Fruit Seller (1951) by Olga Costa Tell us about your chocolate and how you started. I’m Mexican and I love m ..read more
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Wine women from Piedmont in ten questions
Luxeat
by Evelina
4M ago
Luxeat talks with Silvia Altare from Elio Altare and Chiara Boschis from Pira & Figli about their favourite wines, influences and how they see the future.  Silvia Altare and Chiara Boscjis Silvia has been fully involved in Elio Altare, her family’s winery since early 2000. She is present at every step from looking after the vineyards from pruning to harvest, to working in the cellar from winemaking to sales, logistics, office work and marketing, she is the pillar of the winery allowing her father to focus on other projects. Chiara Boschis on the other hand is linked to the Pira family ..read more
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Harvesting saffron
Luxeat
by Evelina
4M ago
The post Harvesting saffron appeared first on Luxeat ..read more
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Bruno Cayron and his Vegetable Kingdom
Luxeat
by Evelina
4M ago
Bruno Cayron has vegetables in his veins.  As a young graphic designer in Paris, it was his ecological convictions that saw him return to his birthplace to create one of the most diverse market gardens in France, completely organic and in harmony with the clay-soil and climate of the region best-known for wine production.   His passion for nature, fruits and vegetables, led him to settle in Tourves in the Var, his birth department, to take on a challenge of cultivating the atypical terroir, a hard, stony ground, not usually though suitable for market gardening. Yet over time thi ..read more
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