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Caesar Salad With Parmesean Twill

Featured Recipes

Travel

Les Trois Forts, Dominique Frérard

A gourmet restaurant on the top floor of the plush Sofitel Marseille Vieux Port Hotel, Les Trois Forts is the finest dining spot in the area where guests can enjoy Mediterranean haute cuisine while admiring a stunning panoramic view of the old port where a line of boats are docked. The restaurant is decorated like a fancy boat with shades of navy blue and pearl, blended with contemporary aesthetics and Art Deco tableware. Inspired by the underwater world, the restaurants ambiance is calmingly elegant. 
French Master Chef Dominique Frérard prepares the exquisite cuisine that travelers and food connoisseurs from all over the world come to experience. The award-winning breakfast at Les Trois Forts features fresh local produce and hot food stations. A wide range of dishes is available for lunch and dinner made with seasonal produce and only the freshest, highest quality produces. Star Chef Frérard combines traditional regional culture and refined and delicate flavors with modern haute cuisine creating the best dishes in Marseilles. Signature dishes include Stuffed vegetables with prawns and coriander vinaigrette, Blue lobster with Swiss chard, mushrooms and creamy ravioli, and Marzipan with almond and orange emulsion. 
Bar Le Carré serves tapas, delicate cuisine, appetizers, pastries, and signature cocktails as well as a wide selection of teas. The refined and relaxing atmosphere dedicated to the marine and yachting world creates a special place for guests to hold important meetings or celebrate intimate occasions.      
A native of the Ardeneâs region in France, Dominique Frérard lived in Marseilles for 15 years and has spent 11 years in the kitchen of the Les Trois Forts. His love and passion for the city of Marseilles is quite evident in his cooking, which is influenced by the local terroir as well as spices from North Africa, creating a unique and creative cuisine rich in flavors.
Les Trois Forts, Dominique Frérard
Domaine de Châteauvieux, Genève, Switzerland

One of the best places to wine and dine in Switzerland, Domaine de Châteauvieux is situated on a hilltop in the Swiss countryside just 15 minutes away from Downtown Geneva. Surrounded by vineyards and rolling green hills, the stone manor is a dream made real. The spacious guest rooms are elegantly designed balanced with a country chic vibe and accented with rough-hewn stonewalls. Marble sinks, vibrant calico fabrics, and delicate stenciling give the rooms a bright and cheery feel. 
The famous restaurant fitted with stone and wood beams, is run by one of the most renowned chefs in all of Switzerland, Philippe Chevrier. Breakfast at the chateau includes homemade bread, jams, local honey and pastries. Domaine de Châteauvieux is also known for its first-class personal service where the staff makes you feel as if you are the chateau owner. Take note that the restaurant is closed on Sundays and Mondays. From the chateau, you can easily go to Geneva through the proxibus, which the front desk can arrange for you and provide you with a complimentary metro pass to use the Geneva rail/bus lines. The proxibus will take you to the Satigny train Station and from there Central Geneva is only two stops away at the Geneva Cornavin train station.
Domaine de Châteauvieux is the perfect place to stay if you want a cozy and homey ambiance to âcome homeâ to after a long day doing business in Central Geneva. You can also go here for a romantic dinner or special occasion to sample some of the finest food and wine in the region. The chateau also offers amazing views of the Rhone River, the vineyards and the surrounding hills. Just outside the gates, you can opt to reserve and ride a bicycle in the countryside or go horseback riding.
Domaine de Châteauvieux, Genève,...
Restaurant Helene Darroze, Paris, France

In the heart of Paris, Michelin Chef Helene Darroze brings her native cuisine of Landes and presents it in contemporary haute cuisine style in her acclaimed Restaurant Helene Darroze. After her apprenticeship with the legendary chef Alain Ducasse and working at their family estate, Darroze set up her own restaurant in Paris to share with guests her original cuisine with a menu that changes almost daily depending on what is in season and the dayâs produce. She uses only the freshest and best quality ingredients to produce some of the finest food in the county. 
One of the most celebrated chefs in France and a very hard-working woman, Chef Helene Darroze puts an elegant touch to traditional family recipes and country cooking creating a distinctive culinary style of her own. Her restaurant, decorated by her cousin, is stylishly decorated yet very homey and cozy. The ambiance exudes charm and grace, reflecting the character and style of the founder and owner. 
The restaurant consists of two floors and dining areas. The first floor is a more relaxed and casual ambiance where guests can sit back and munch on appetizers and tapas while sipping wine and other beverages.  The second floor is much more formal and romantic setting where guests can savor the gastronomic creations of Chef Darroze. Foie gras is a prominent feature of the menu and appears in a lot of the dishes. The female sommelier aids guests in selecting wine to pair with the sumptuous dishes.         
Some of the signature dishes in the restaurant include Suckling lamb from the Pyrenees and Roast wild duck stuffed with truffles and foie gras. For starters, guests can pick from a wide selection of sausages and cheeses from southwest France. A ham trolley goes around the restaurant featuring homemade cold cuts and regional specialties.
Restaurant Helene Darroze, Paris, France
Chez Bruno, Toulon, France

Chez Bruno is the only restaurant you need to go to if you are a lover of truffles. You will consume more truffles at Chez Bruno for a three-hour lunch than the amount you are likely to consume otherwise in different restaurants for the rest of your life. Located in the city of Lorgues in Provence, Chez Bruno is a favorite hangout of some of the most renowned chefs in France like Troisgros, Bocuse, Ducasse, Loiseau, and Verge. Famous for its playful and simple menu that is centered on the subterranean fungus, Chez Bruno offers a rare and special dining experience. 
At Chez Bruno, the truffle is the centerpiece of many dishes. Instead of using minute quantities of the precious fungus and treating it as a garnish like most restaurants do, Chef Clement Bruno often creates dishes around whole truffles, found locally. Truffle slices are heaped on the plate and the other ingredients are only accents instead of the other way around.
Known as the âking of trufflesâ among his peers and the culinary world, Chef Clement Bruno uses over a thousand kilograms of truffles every year. Chef Bruno opened Chez Bruno in honor of his grandmother, Mariette, who taught him how to cook in the traditional Provencal-style and instilled in him a passion for truffles, shaping his culinary philosophy as a little boy. 
In the restaurant is a prix fixe menu where guests can choose among various truffle species including the while Alba truffle (Tuber borchi), the French winter truffle (Tuber brumale), or the classic French black truffle (Tuber melanosporum). While the truffles are the star of his restaurant, Chef Bruno also gives emphasis to local and fresh produce and is widely acclaimed in all of France for his innovative menu and excellent service with an ambiance that is warm, graceful, simple and friendly.
Chez Bruno, Toulon, 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.

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