Warning: include_once(/var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/tynt_script.php): failed to open stream: No such file or directory in /var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/dfp_script.php on line 274 Warning: include_once(): Failed opening '/var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/tynt_script.php' for inclusion (include_path='.:/usr/share/pear:/usr/share/php') in /var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/dfp_script.php on line 274 Warning: include_once(/var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/tynt_script.php): failed to open stream: No such file or directory in /var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/dfp_script.php on line 274 Warning: include_once(): Failed opening '/var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/tynt_script.php' for inclusion (include_path='.:/usr/share/pear:/usr/share/php') in /var/www/vhosts-local/gourmandia.net/httpdocs/advertisement/DFP/dfp_script.php on line 274
Caesar Salad With Parmesean Twill

Featured Recipes

Travel

Hotel 3.14, Cannes, France


A designer boutique hotel in the heart of Cannesâ golden triangle, Hotel 3.14 is a rare and unique experience offering luxury accommodations and themed rooms. Based on the idea of a trip around the world, each floor of the hotel is themed to represent one of the five continents. Designer Karine Ellena-Partouche and her sister, Alexandra, created a unique universe on each floor representing America, Africa, Oceania, Europe and Asia in the use of colors, objects, fragrances, and music. The restaurant-bar serves gourmet Mediterranean cuisine using fresh organic produce.     
The American floor, which is the first floor, is homage to creative and luminous spirit. Sharp colors, Pop-art décor, Pacific blue tinted walls, rough iron furniture, bright curtains, the fragrance of cedar trees and sequoias, a cross between Latino and U.S. culture, all of which emphasize the eclecticism and diversity of the New World.     
Up the African-themed second floor, the gateway to the desert, Moorish windows are covered with curtains decorated with beads evoking sensuality and belly dancing. Chiseled brass light fixtures, cushions trimmed with pendants, and scents of cinnamon, nutmeg, and damask roses create an atmosphere like Arabian nights.   
The third floor rooms are themed after the distant islands of Oceania and are reminiscent of a tropical paradise with its raffia shades, soft fabrics, and sweet fragrance of newly dried copra.      
The fourth floor is designed like Paris in the Belle Epoque era with its pink wall drapes, carmine red curtains, soft wall lights, sparkling chandeliers, earthy aroma of cedar wood and powdery scent of roses suggesting a romantic and feminine atmosphere. 
The fifth floor represents Asia and impressions of the rising sun. Inspired by Japanese Zen traditions, the rooms are furnished minimally with dark furniture, light fabrics, geometric lines, as well as Chinese silk and a Buddha statue. A light mix of Jasmine and Patchouli incense is in the air.
Hotel 3.14 Cannes
Menton, Côte d'Azur, France


Located on the French-Italian border, between Monaco and the Italian Riviera, Menton is âthe pearl of Franceâ and is blessed with 316 days of sunshine every year. Its microclimate makes it ideal for growing a wide array of vegetables and fruits, especially its world-famous lemons. This upscale resort town also has a fabulous restaurant scene of mostly home-style Italian, country French, and Mediterranean, as well as Greek and Moroccan cuisine. 
Menton is best known for its spectacular gardens many of which were created in the 19th century by the English nobility. In the mid-19th century, Menton was the top vacation resort for the British upper classes during wintertime. During this time, wealthy British residents built mansions and planted tropical gardens. In Menton, oranges and lemons bloomed even in winter.             
Compressed between two bays with the Alpes Mountains behind and the Mediterranean in front, you can go skiing in the mountains and take a swim in the beach on the same day. Founded by pirates in the medieval ages, the old town of Menton became the property of Monaco for six centuries until 1848 when Menton established a republic and united with Louis Napoleonâs France in 1860. One of the best places to have lunch at Menton is at the Quai Bonaparte, which was built by the emperor on 16 giant arches and is now filled with seaside restaurants.  
Compared to its upscale neighbors along the French Riviera, Menton is more serene and less crowded. Fresh air, bright sun, lemon groves, palm trees, and some of the finest gardens in the world make this a place for true relaxation and meditation.             
Some of the most beautiful gardens in Menton are Val Rahmeh, created by Sir Percy Radcliffe in 1905 and named after his wife. Serra de la Madone by landscape gardener Lawrence Johnstone created between the two world wars is also breathtaking. The Fontana Rose garden, which belonged to the Spanish writer Vicente Blasco Ibanez is an homage to his favorite writers including Shakespeare, Dickens, and Cervantes.
Menton, Côte d'Azur, France
Le Noirmont, Switzerland

Located in the district of Franches-Montagnes in the canton of Jura in Switzerland, Le Noirmont is surrounded with natural beauty and is rich in flora and fauna. You donât need to go deep into the woods to enjoy nature because it is everywhere the moment you step out of the doorstep. There are plenty of footpaths for taking easy morning strolls as well as challenging routes for hiking and exploring the natural wonders around and near the vicinity. 
There are streams, springs, and marshy zones to discover in Le Noirmont. The cliffs at les Rochers des Sommêtres, the slopes down to the Doubs River, and the splendid la Goule are some of the sights that should not be missed. There is also an âemposieux,â which are circular geological depressions that are linked to an underground network of fissures. Near Saignelégier is the beautiful la Gruère Lake, a nature reserve. 
Saignelégier et les Franches-Montagnes is about thirty minutes from Bienne or La Chaux-de-Fonds. It is a High-Plateau with an altitude of 1000 meters and lots of wide-open spaces for horses to roam around. Cows and sheep also graze freely. There are plenty of outdoors and leisure activities in the area including cross-country skiing, water-skiing, bicycling. Indoor tennis, horse riding, swimming and ice-skating are also popular activities.  
First mentioned in 1454 as Noirmont, Le Noirmont was formerly known as Schwarzenberg, which is a German name that is no longer used.  The idyllic village has about 1,600 residents and is the second largest village in the Franches-Montagnes region after Saignelégier, which has about 2,000 residents. Most of the region is agricultural but watch making is also an important economic activity. Le Noirmont is situated on the axis of the âWatch Valley,â which runs across Jura and is known as a land of high precision since the 18th century.
Le Noirmont, Switzerland
Traube Tonbach, Schwarzwald Stube, Germany

 hotel and restaurant with three Michelin stars, Traube Tonbach is located at the heart of the Black Forest hunting region of Germany, not far from the Baden Baden, and only an hourâs drive from Strasbourg. One of Europeâs most comfortable and beautiful hotels with one of the finest restaurants, Traube Tonbach is a rare place of true luxury, kind service and good manners. 
The history of the Traube Tonbach can be traced back to 1789, when Tobias Finkbeiner opened an inn for forest workers in the Baiersbronn village. Since then, the Finkbeiner family has been providing courteous service and warm hospitality to guests. Today, the establishment includes 175 rooms and employs over 200 people to welcome and care for guests, overseen by the current patron of the hotel, Heiner Finkbeiner.
The hotel has three restaurants including the famous Schwarzwaldstube, which earned three Michelin stars, for its gastronomic French cuisine and Mediterranean inspired dishes. Chef Harald Wohlfahrt serves some of the most sought after gastronomic dishes in the region including Medallion of roebuck with red cabbage and cepes mushrooms, Grilled spiny lobster with saffron risotto and pistou sauce, Wild salmon and scallops carpaccio with ginger-lime sauce, Saddle of venison with red currant, juniper berry, and pear, Garlic spaghettini with grilled vegetables and thyme sauce, and a traditional specialty of the restaurant, Calfâs head.          
The spacious bedrooms and apartments at Traube Tonbach are spotlessly clean and flooded with lights. Many have terraces and huge picture windows looking out to a grand view of the garden, valley, pine trees, and forest. Vibrant fabrics and wooden furniture brighten up the room and make it a joy to wake up in the morning.
The hotel has its own daily paper, which announces the latest news and the activities of the day including cooking demonstrations, walks, wine tasting, restaurant specialties, music, spa offerings, and other events. There are three swimming pools and a little chapel in the premises.
Traube Tonbach, Schwarzwald Stube,...

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.

Read more...