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Caesar Salad With Parmesean Twill

Featured Recipes


Domaine de Châteauvieux, Peney - Dessus, Switzerland

Philippe Chevrier has created a magical place, just a few kilometres from Geneva, in his estate of Châteauvieux. He recommends a savoury and original cuisine, which awarded him two stars Michelin. In an open cosy atmosphere, he is professionally irreproachable. In the surrounding nature, you can tease the pike in the Geneva Lake at dawn and discover the Swiss vineyards such as the Jazzman-vigneron. Follow Philippe riding his Harley Davidson through the countryside and take a rest in his company in the smoking-room of the hotel, where you can enjoy a cigar, one of his passions among many others, not to mention the famous chocolate and Swiss watches. 
The guest rooms in the Domaine de Châteauvieux, which translates to âold castle,â combine authentic country style with a touch of contemporary aesthetic and modern luxury. All rooms are elegantly decorated and exude a lovely sophistication with stunning views of the Jura Mountains, Rhone river, and the vineyards surrounding the chateau.  
Situated in the heart of Genevaâs vineyards, just a few miles from Geneva and a mere 16-minute drive from the airport, this 15th century stone manor is the place to stay and dine if you want to sample the best wines in the region. The manor also has one of the most impressive cellars in the area with 25,000 bottles stored in the cellar. The wine list has some 800 wines while others are still aging. 
Husband and wife team Magali and Philippe Chevrier created a gastronomic paradise at the Domaine de Châteauvieux, which the most discriminating gourmet and world-weary traveler can delight in. The food is perfectly prepared with the finest ingredients and rare refinement, earning an international reputation and considered to be one of the best in the region with unforgettable Rabelaisian gourmet dishes such as Breton lobster roast with apples, Fattened pullet with vin jaune cream, Jerusalem artichoke emulsion with chestnut and black truffle, and Oxtail braised with boletus mushrooms. You can choose to dine indoors surrounding the vintage well, in the veranda surrounded with fragrant flowers, or on the terrace overlooking the vineyards.
Domaine de Châteauvieux, Peney -...
Kruisheren-Hotel, Maastricht

A former gothic monastery transformed into a four-star luxury establishment, Kruisheren Hotel is a historical place to stay and dine. It is located in the city center of Maastricht in the Netherlands, near shopping facilities, historical landmarks, gastronomic destinations, and the famous Vrijthof Square. The luxury hotel used to be the Kruisheren (Crutched Friar) cloister and dates back to the 15h century. The monastery as well as the gothic church were renovated and changed into a designer hotel that combines medieval antiquity and contemporary aesthetics. The contrast of the past and the present are quite evident in the architecture and interiors of the complex.
The hotel has 60 modern rooms and a mezzanine with a restaurant area where the central church hall used to be. Guests are served breakfast in this area while they can enjoy the stunning views of Maastricht through the chancel windows. The nave of the church also houses the lobby, reception, lounge, coffee bar, modern boardrooms, boutique, a glass elevator that connects the church to the monastery area, a library, and a wine bar, called the âespace vinicole,â with a wine cellar above ground housed in a large glass vault. 
Created by internationally acclaimed interior designer Henk Vos, the interiors of the hotel and the rooms are uniquely designed with a light character that contrasts with the gothic atmosphere. Light installation artworks by the German artist Ingo Maurer are displayed in the hotel. Notable designs by masters Rietveld and Le Corbusier were used throughout the complex. Modern designs from Philippe Starck, Piet Heyn Eeck, marc Newson, and Roderick Vos were used to contrast with the stained glass windows, ceiling paintings, and authentic medieval walls. An artwork in its own right, Kruisheren Hotel offers a synthesis of Gothic exterior and sleek modern interior, of religious expression and stark sobriety.
Kruisheren-Hotel, Maastricht
Montreux, Switzerland

The âPearl of the Swiss Riviera,â Montreaux is located on the shore of Lake Geneva and is known for being a town of music, primarily because of the Montreux Jazz festival held for a stretch of 20 days every July and attracts some 250,000 visitors. Not only jazz musicians are invited to play but also popular musicians like Beck or David Bowie.   
Montreux is also home to the most extraordinary and most visited castle in Switzerland, the Château de Chillon, an island castle that dates back to the 12th century made popular by the Lord Byron in his poem âThe Prisoner of Chillonâ written in 1816. The castle is also one of the settings in Henry Jamesâs novella Daisy Miller written in 1878. Three major periods influenced the history of Chillon, including the Savoy Period, the Bernese Period, and the Vaudois Period.    
Montreux has long been an inspiration to artists, writers, and musicians throughout the centuries and until the present. Ernest Hemingway, Lord Byron, and the Shelleys were one-time residents. In 1971, while Frank Zappa was playing in the Montreux casino, the building caught fire and cast a pall of smoke over Lake Geneva, inspiring Deep Purpleâs classic rock single, âSmoke on the Water.â Freddie Mercury and Igor Stravinsky are also frequent visitors.       
Montreux has a breathtaking landscape composed of palm trees, Lake Geneva, the Alps, vineyards, and a glacier within a short distance. The favorable Mediterranean microclimate and easy access from the Geneva International Airport also makes it a favorite getaway at every time of the year.
Besides the famous Chillon castle, there is also an Alpine garden, an animal park called Marmottes Paradis, and Mongolian yurts for spending the night in. The Christmas market is also a huge event, held a month before Christmas, and features a wide array of culinary tastings, gifts, and chalets. For the best hiking experience, head off to Hauts de Montreux.
Montreux, Switzerland
Chez Georges Blanc, Vonnas, France

In a large property that includes luxury inns and fine dining establishments owned by the Blanc family, Chez Georges Blanc serves the best chicken in the world, the âPoulet Bresse,â at Chez Georges Blanc. Situated next to the Veyle River and close to Lyon, Chez Georges Blanc is one of the best places for enjoying traditional and modern French cuisine in Vonnas, France. Some of the signature dishes in the gourmet restaurant are the Fattened- pullet fricassee, Chartreuse asparagus with crab and caviar, and the Crepes Vonnassiennes with salmon and caviar.      
Vonnas is a small town near the village Bresse, which is world-famous for its lobster, truffles, and poultry, all of which are a main feature in the menu at Chez Georges Blanc. The passion for cooking runs in the blood of the Blanc family and Chef Georges Blanc belongs to the fourth generation of Blancs that settled in Vinnas. From a small family business beginning with a 19th century inn built before the revolution, the Blanc family expanded their enterprise and transformed their large property into a premiere gastronomic destination. 
The Blanc family owns about 20 buildings in the town of Vonnas and Chef Georges Blanc is well known in the region, becoming a town legend in his own right. Chez Blanc also houses some of the finest wines and extensive cellars in the world with about 135,000 bottles included in the inventory as well as approximately 3,000 appellations. 
The inn is elegantly renovated and offers a luxurious but cozy place for guests to stay. One of the finest gourmet restaurants in France, Chez Georges Blanc offers exciting and creative dishes inspired by the local cuisine. The restaurant is fitted with a fireplace, genuine Bressan woodwork, antique furniture, Louis XIII chairs, and floral tapestries. Within the property, there is also a luxury spa, swimming pool, bar and lounge, ponds, landscaped parks, tableware shops, and gourmet stores.
Chez Georges Blanc, Vonnas, France

Napkin Folding

Hosts and restaurant owners take into consideration not just the food and the taste. Even the table setting becomes an art form on its own. The table napkin has not only served its purpose of wiping excess food on the lips. It has now become a small piece of art welcoming a crowd of diners as you sit down for dinner. These table napkins are folded in various ways, usually in attractive shapes, flowers, animals, and other amusing shapes with just a fold and tuck. It’s actually very interesting to see the table linen shaped like a flower or swan welcoming you for dinner.

Folded napkins also serve the purpose of storing silverware in a prettier way. Not only do they serve as keeping utensils, but the utensils also help in preventing the napkins from flying off when a strong gust of wind approaches. Remember, napkins are usually made of light material, such as paper and cloth. If the event is outdoors, say a garden wedding, lunch, or afternoon barbecue, a little weight from silverware may help keep them in place and prevent unnecessary chasing of that cloth swan folded in place.

Napkins also come in paper or cloth. Both have their own advantages and disadvantages. Cloth does not tear as easily as paper, and may be used throughout the entire meal and absorbs liquid better. Paper of course, is more convenient for picnics and fast foods. They also prove to be more cost-efficient in some diners as there’s no need for additional laundry costs. There is also the option of being stiffer than paper so they can be folded into a lot more shapes.

Cloth and paper napkins come in a lot of swatches or colors. Even basic white has variants like ecru, ivory, cream, and bone. Red, pink, or blue, and other colored and printed napkins may be used for themed parties or may be matched with the restaurant’s interior. Attractive napkin rings may be purchased to keep them in place, and in weddings and parties, they may also be used as giveaways. The shape of the napkin when folded may also be themed according to the occasion, such as flowers and hearts for Valentine’s Day, animals for a children’s party, and so on.

Various tutorials online as well as books are available for those who would like to learn a few shapes to do in the next dinner party. You don’t have to own a five-star restaurant to be able to make a table setting just a little more special.

Frozen Cream

Everyone’s heard of ice cream, sherbets, sorbets, frozen yoghurt–popular icy dessert confections made with varying amounts of milk (or none at all) flavored with chocolate, fruits and many other ingredients. But what is frozen cream? Is it a kind of food or an ingredient?

To the ordinary layman and maybe even novice chefs unfamiliar with dairy or dessert terminology, frozen cream could be taken for ordinary cream that is frozen. A quick online search for the exact words will not yield much formal explanation on this exact product and direct the searcher to lots of information about ice cream.

There’s one site that describes frozen sweet cream as an additive-free product made from pasteurizing then freezing cream that is separated from fresh whole milk. The resulting product is a white creamy homogenous liquid that is free from any visible fat. This is probable not produced in large quantities in most countries as cream is a dairy product doesn’t hold well to freezing temperature. Another possible reason is that plain cream not that difficult to produce, store and use. In fact, there’s so many different kinds available with vary amounts of fat and some do not even need refrigeration–as in the case of canned cream.

Pasteurization is a process of subjecting foods to high temperature for a prescribed amount of time to kill off potentially harmful microorganisms and extend shelf life. Unpasteurized products, usually juices and dairy products, just stay fresh for a few hours if not kept in the refrigerator or freezer. Unfortunately, for raw foodists, the high temperature compromises health benefits such as heat sensitive phytonutrients and enzymes. An alternative treatment done by some companies and homemakers, particularly for raw milk is to ferment it with different cultures of beneficial microorganisms that increase the good bacteria and kill off the bad.

Sour cream, a high-fat product made from the fermentation of regular cream by some strains of Lactobacillus bacteria, can be frozen to extend its shelf life but this will affect the texture of the product after thawing–it will separate and not have the same creamy texture as the original. It still has the beneficial bacteria and health benefits but should be used in recipes wherein the texture is not important.

Ice cream and other frozen confections are a different story as the dairy ingredients, namely milk and cream with varying amounts of fat, are usually combined with other ingredients that act as emulsifiers and stabilizers which, as their names suggest, act to keep the resulting product smooth and creamy despite being frozen.

Cooking Recipe Videos

There are many ways to improve your cooking skills: reading great cookbooks, taking cooking classes, and good old fashioned practice in the kitchen are traditional methods. But these days, online cooking recipe videos are another excellent resource for aspiring chefs. Here's how to get the most from the cooking videos you encounter.

Find Them

There are lots of cooking recipe videos out there, but not all are created equal. Before you spend time watching any, consider the source. If you want to widen your cooking horizons, videos featuring famous chefs are a must. Such chefs might include television personalities (who may or may not have formal cooking backgrounds), cooking legends (like Julia Child, Graham Kerr, and Wolfgang Puck), or Michelin star-awarded chefs who've impressed the cooking world with their expertise and talent.

Live Demos

Once you find cooking recipe videos by esteemed chefs, you will probably discover you learn the most if you watch the videos more than once. In the first viewing, you'll likely only get the overall picture of what the chef is doing. If you watch the video once or twice more, you may notice and remember details you didn't before.

Bear in mind that you're not just learning how to make a particular recipe. You're also hoping to learn cooking techniques you can rely upon for other dishes. For example, you might see a Michelin chef chop up food in a faster, simpler way than you've ever seen before. Or you might see how a meal is flambéed. Or you might learn a new way to cook meat so it's crisp on the outside and tender and juice on the inside. There is nothing quite like a live demo, to make those techniques stick in your brain and come to life next time you are in the kitchen.

Share it

Although cooking recipe videos are helpful and educational, they're also fun. You can make them even more entertaining by sharing them with friends. What does your best friend think about trying to make a flambéed meal with you? Does she have a funny story to tell about attempting this on her own? Does your work mate drool over gourmet desserts as much as you do? Are you and your friends inspired by a certain video to try a pot luck gourmet party? Let cooking videos be part of you and your friends online entertainment, and you'll have fun while you improve your cooking skills.

Try it Out

After watching cooking recipe videos, it's a great idea to make the recipes in your own kitchen. The best cooking video websites also have printed recipes to go along with their videos. Print one out and give the recipe your best go.

Or, you could just try out one or two techniques you learned by watching a great chef. For example, maybe you've never tried blanching vegetables before. After watching a chef demonstrate this on a video, you can try the technique almost any time you're preparing veggies.