In a luxurious marriage of champagne and gastronomy, Moët & Chandon has teamed up with France’s three-Michelin-starred chef Yannick Alléno for Le &, a “culinary journey” at Moët &…
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If you read Ferran Adrià’s explanation of his origins at elBulli, the renowned chef humbly explains that it was simply chance which determined his career. While destiny may have been the impetus for his place in…
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by Dora Haller Southern France’s Languedoc-Roussillon region is the single biggest wine-producing area in the whole world. Vineyards of all sizes can be found among the region’s 700,000 acres stretching from Provence to the border of Spain, but one standout we recently had…
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Traditional English jelly is apparently enjoying a renaissance across the UK. What a fun medium to work/play with. The company “Bompas & Parr” is increasingly asked by private and corporate clients to create one-off jelly moulds for special events. According to their website:
“Jellies make superb centrepieces. The Victorians used jellies to decorate their tables for dinner parties. As people jogged the table they would wobble entertainingly. There is arguably an erotic quality to the quiver. Once the other courses were finished the jellies were removed to a sideboard and served to the guests.”
via: Bompas & Parr
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