28 avril 2013

Connaissez-vous Christian Millau ?


On ne parle pas la bouche pleine !

Syndiquer le contenupar Alain Kruger, France Oberkampf et Bruno VerjusLe site de l'émission
le dimanche de 12h à 12h30
Ecoutez l'émission29 minutes

Le hussard sur le plat 0

28.04.2013 - 12:00 Ajouter à ma liste de lectureRecevoir l'émission sur mon mobile
Cette semaine, nous sommes à table avec un hussard gourmand : Christian Millau, co-fondateur du guide Gault & Millau et auteur d’un Dictionnaire d'un peu tout et n'importe quoi, aux Editions du Rocher.

Christian Millau © RADIO FRANCE

Invité(s) :
Christian Millau

21 avril 2013

Connaissez-vous la sagesse des herbes folles ?


On ne parle pas la bouche pleine !

Syndiquer le contenupar Alain Kruger, France Oberkampf et Bruno VerjusLe site de l'émission

le dimanche de 12h à 12h30

La sagesse des herbes folles 0

21.04.2013 - 12:00

Avec George Oxley et Diana Ubarrechena, auteurs du Manifeste gourmand des herbes folles, éd. Du Toucan



George Oxley et Diana Ubarrechena ©

La recette de Bruno Verjus : Tempura sauvage

130 g d'eau
2 jaunes d'œuf
95 g de farine de riz
5 g de farine de kuzu

Utiliser une eau minérale très froide. La fouetter avec les jaunes d'œufs puis l'incorporer toujours au fouet aux farines. Réserver cette préparation dans un bol déposé sur un lit de glace et d'eau.

Tailler les légumes en bouchées : courge, betterave, navet, chou-fleur, crosne, poire de terre, héliantis.
Préparer les feuilles cultivées et sauvages : oseille, persil plat, nombril de venus, lichen fruticuleux, sedums. 

Les tremper dans la pâte et les frire dans une huile de pépins de raisins à 180°C.

11 avril 2013

Connaissez-vous la boucherie Polmard.com ?




Voici une boucherie en ligne pas commune www.polmard-shop.com . Vous pourez désormais acheter une viande  figée au stade optimal de sa maturation.une viande à consommer immédiatement au top de sa maturation ou à conserver pendant des années...

Alexandre Polmard a réussi à donner une identité à sa viande. Elle se fonde sur 4 des 5 grands points pour réaliser une viande d'excellence : la sélection génétique , l'équilibre alimentaire , le stress au moment de l'abattage , la maturation. Le dernier vous revient : la cuisson.

07 avril 2013

Connaissez-vous Pierre Giannetti ?


On ne parle pas la bouche pleine !

On ne parle pas la bouche pleine !

Syndiquer le contenupar Alain KrugerLe site de l'émission
Emission On ne parle pas la bouche pleine !
le dimanche de 12h à 12h30

Un petit pois chiche dans la tête 0

07.04.2013 - 12:00
Pierre et Fatima Orsatelli, Pierre Giannetti à Marseille © RADIO FRANCE

Cette semaine nous sommes à table à Marseille pour évoquer pois chiche, poutargues et autres pieds paquets avec Pierre Giannetti, chef du restaurant « Le Grain de sel », Fatima et Pierre Orsatelli, du Conservatoire International des Cuisines de la Méditerranée.

Lien(s)

La Villa MéditerranéeCentre international pour le dialogue et les échanges en Méditerranéehttp://www.villa-mediterranee.org/

0 commentaire

01 avril 2013

Connaissez-vous le Foodie's Top 100 Restaurants ?


Foodie’s First Annual Top 100 Restaurants List and Guidebook

The World’s Best Restaurants Selected by Foodie’s Editors and Top Food Critics, Including Patricia Wells, Gael Greene, Masuhiro Yamamoto and Ruth Reichl
“I am delighted to be a food critic for the Foodie Top 100 Restaurants lists”
Foodie Top 100 Restaurants guide winners are the most exceptional restaurants from around the world, including: L’AmbroisieEpicurePierre GagnaireKitcho ArashiyamaKyo AjiLe BernardinThe French Laundry and Iggy's. The full list of global winners is included below and also available to explore at www.foodie.com/foodie100. There will be invite-only awards presentations and events in: NYC on April 3, London on April 4, Paris on April 5, Tokyo on April 11, San Francisco on April 24 and Los Angeles on April 25.
The Foodie Top 100 Restaurants were carefully selected by food critics: Patricia Wells (France), Gael Greene (USA), Masuhiro Yamamoto (Japan), Ruth Reichl (USA), Jonathan Gold (USA), Bruno Verjus (France), Alexander Lobrano (France), Charles Campion (United Kingdom), Vir Sanghvi (India), Aun Koh (Singapore/China) Susumu Ohta (Japan),Kundo Koyama (Japan), Glam Media’s Samir Arora (Publisher & Editor), Yuki Yamamura (Japan), with Erika Lenkert (Managing Executive Editor). Foodie’s goal was to select only the most knowledgeable and respected food critics, and create a small, transparent panel of judges. Each critic nominated restaurants from their region, as well as their favorites from other corners of the world. Critics and editors were required to have visited their nominations recently, pay for their meals, and no one could nominate a restaurant they are professionally tied to in any way.
“I am delighted to be a food critic for the Foodie Top 100 Restaurants lists,” said Patricia Wells. “I was impressed to learn my peers voted modern French cuisine to be the dominant style the world over, reflecting a global palate that appreciates a classic, visually rich experience combined with a clean, modern sensibility.”
“I’ve made no secret of my long time disappointment with the whimsies of restaurant guides,” said Gael Greene. “How do you lose a star one year and gain another the next? So what if there’s a limited wine list if the food is exceptional and demands sake or beer? I’m reviewing restaurants not wine bars, after all. Foodie Top 100 Restaurants is a well-reasoned, no-holds-barred critique for impassioned food lovers and adventurers the world over.”
The Foodie Top 100 Restaurants spotlights restaurants that provide an exemplary dining experience as determined by Foodie’s editors and food critics. Restaurants are nominated based on whether their food is exceptional first, and whether the décor, service, and drinks program complement the dining experience within the context of the food. This format paves the way for recognition of superb restaurants that may not fit into the narrower, more traditional definition of “world class” or star ratings.
“We are thrilled to release The Foodie Top 100 Restaurants list and our first print guidebook as the ultimate references for all foodies, carefully selected by the world’s most knowledgeable food critics along with our Foodie editors,” said Samir Arora, Glam Media Chairman and CEO. “Our nomination criteria is ‘food first,’ with the goal to make the Foodie Top 100 Restaurants the definitive standard for recognizing the best dining experiences in the world.”
Today, Glam Media is also launching Top Restaurants France, Top Restaurants Japan, Top Restaurants US, and Top Restaurants EuropeUK and Asia lists (see links below). Unique to these lists is recognition of the world’s top ten general managers and maître d’s, as well as the list of the world’s top ten sommeliers. Foodie Top 100 Restaurants provides the ultimate answers to questions such as “where is a great sushi restaurant in Tokyo or New York?” by offering recommendations from the experts who actually know about sushi.
The print edition of the Foodie Top 100 Restaurants Worldwide will be available this summer. Food lovers can visit www.foodie.com/foodie100 to explore all of the award-winning restaurants and join the conversation with foodies worldwide on all things food.
Glam Media launched its Foodie vertical in February 2012, and in the short time since then has become #2 among food publishers online, reaching 19.7 million unique users a month (as measured by comScore, Feb. 2013). With the Top 100 Guides, Glam Media is bringing social discovery of the best- curated content on recipes and restaurants online withFoodie.com, and on the Foodie iPad app.
Foodie Top Restaurants Links:

Foodie Top 100 Restaurants Worldwide List:
FRANCE
PARIS
Alain Ducasse au Plaza Athénée
L’Ambroisie
L’Arpège
L’Astrance
L’Atelier de Joël Robuchon Saint Germain
Carré des Feuillants
Le Coq Rico
La Dame de Pic
Epicure
Laurent
Pierre Gagnaire
Le Pré Catelan
Restaurant Guy Savoy
Restaurant Jean-François Piège
Rino
Saturne
Shang Palace at the Shangri-La Hotel
Le Table d’Aki
Taillevent
yam’Tcha
Ze Kitchen Galerie

NORTH
La Grenouillère, La Madelaine-Sous-Montreuil

EST
Flocons de Sel, Megève

SOUTH
Maison Troisgros, Roanne
Régis et Jacques Marcon, Saint-Bonnet-le-Froid
Auberge du Vieux Puits, Fontjoncouse
Bras, Laguiole

PROVENCE-ALPES-COTE-D’AZUR
Mirazur, Menton

MONACO
Le Louis XV, Monaco

JAPAN
TOKYO
Akasaka Kikunoi
Apicius
Banraien
Baron Okura
Chugoku Hanten Fureika
Ebisu Kuroiwa
Edo-Soba Hosokawa
L’Effervescence
Esquisse
Fukurinmon
Gentoushi Nakada
Halekai’s
Horikane
Ishikawa
Iyuki
Kadowaki
Kanda
Kanesada
Kawamura
Kitcho Tokyo
Kohaku
Kozasa
Kun
Kurogi
Kyo Aji
Lauburu
Makino
Mikawa Zezankyo
Musashi
Nodaiwa
Ogino
Okina
Ozaki
Raisan
Rakutei
Restaurant Quintessence
Ristorante ASO
RyuGin
Ryutenmon
Sawada
Shigeyoshi
Sukiyabashi Jiro
Sushi Nakamura
Sushi Saito
Sushi Shin
Sushi Sho
Sushi Tsubaki
Sushiso Masa
Takazawa
Tarantella da Luigi
Il Teatrino Da Salone
Tomura
Wakiya Ichiemicharou
Yamashita
Yukimura

KYOTO
Chihana
Gion Maruyama
Gion Sasaki
Hamasaku
Hayashi
Ichihan
Kappo Masuda
Kichisen
Kikunoi Honten
Kinmata
Kitcho Arashiyama
Kodaiji Wakuden
Mishimatei
Misoguigawa
Miyamasou
Mizai
Nishimura Kyoto (Kyo-Ryori Nishimura)
Sakurada
Shingo
Shuhaku
Sojiki Nakahigashi
Tawaraya Ryokan
Uozuya

HOKKAIDO/SAPPORO
Sushi Tanabe

NAGANO
Fogliolina della Porta Fortuna
Yukawatan

KANAGAWA/HAKONE
Gôra Kadan

SHIZUOKA
Asaba

ISHIKAWA/KANAZAWA
Ryokan Asadaya

FUKUI
Etizen Mikuni Kawaki

GIFU
Kaikatei

OSAKA
Hajime
Kahala
Kakoiyama
Kigawa Asai

HYOGO/KOBE
Kobe Aragawa

NARA
Akordu

SHIGA
Shofukurou

MIE
Wadakin

TOTTORI
Kaniyoshi

TOKUSHIMA
Kokin Aoyagi

FUKUOKA
Ebisudo
Sushi Asou Hirao Sansou

OITA
Yufuin Tamanoyu

MIYAZAKI
Issin Sushi Koyo

UNITED STATES
NEW YORK METROPOLITAN AREA
Le Bernardin
Blanca, Brooklyn
Blue Hill at Stone Barns, Pocantico Hills
Brushstroke
Chef’s Table at Brooklyn Fare, Brooklyn
Daniel
Degustation
Jean-Georges
Kurumazushi
Marea
Masa
Momofuko Ko
Per Se
Soto

CENTRAL
Alinea, Chicago
L20, Chicago

SAN FRANCISCO BAY AREA
Benu, San Francisco
Chez Panisse, Berkeley
The French Laundry, Yountville
The Restaurant at Meadowood, St. Helena

EUROPE/UK
UNITED KINGDOM
Alain Ducasse at the Dorchester, London
The Fat Duck, Bray
Le Manoir aux Quat’Saisons, Oxford
The Waterside Inn, Bray

DENMARK
Noma, Copenhagen

GERMANY
Aqua, Wolfsburg

AUSTRIA
Steirereck, Vienna

ITALY
Il Luogo di Aimo e Nadia, Milan
Le Calandre, Rubano
Osteria Alle Testiere, Venice
Osteria Francescana, Modena

SPAIN
Mugaritz, Errenteria
Asador Etxebarri, Atxondo
El Celler de Can Roca, Girona

ASIA PACIFIC
CHINA
Family Li Imperial Cuisine, Beijing
Fook Lam Moon, Hong Kong
Sun Tung Lok, Hong Kong

INDIA
Bukhara, New Delhi
Indian Accent, New Delhi
Karavalli, Bangalore

SINGAPORE
Iggy’s, Singapore

AUSTRALIA
Tetsuya’s, Sydney

About Glam Media
Glam Media was founded in Silicon Valley in 2004 with a simple, yet powerful idea—that people are the most influential filters for discovering and sharing each other’s most passionate interests. We had a pioneering vision that professional digital content could be both as engaging for consumers and as important to brand advertisers as traditional media—and with the right platform, we could create a next generation media company that could bring the emotion of print magazines and the vivid engagement of television to digital consumers. Our mission is to help people create, discover and share content that they love. At our core, we are an innovative technology company that develops products to enrich the lives of hundreds of millions of people worldwide.
Today, Glam Media is #1 in Lifestyle globally and a Top 10 Media Property—reaching more than 297 million global monthly unique users, as measured by comScore (Dec’12). Glam Media is headquartered in Silicon Valley, California with offices in New York, Chicago, Los Angeles, Detroit, Tokyo, Munich, London, Paris, Toronto, Mumbai, Pune and Seoul.
For additional information regarding Glam Media, visit: www.glammedia.com.

Contacts

The Door for Foodie.com
Jesse Gerstein, 646-340-1731
or
Glam Media
Lane Buschel, 650-270-2351