December 2010
8 posts
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Wines of the Times - Sparkling Wines From the Rest... →
As with any type of wine you have to seek out dedicated producers. Even though we very much liked the three Vouvrays in our tasting, for example, a fair amount of sparkling Vouvray is made as sort of a dumping ground for grapes less than ripe or otherwise imperfect. It may be a big bubbly world, but you have to choose carefully out there.
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Michelin pride: Tokyo trumps Paris as the home of... →
“The latest edition of the restaurant guide, launched yesterday, cements the city’s position over Paris as the global centre of gourmet dining.”
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“In theory, the lowliest grand cru or even village wine should always be better...”
– Alluring Burgundies in Low Places by Eric Asimov in The New York Times
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French Cuisine Honored on Unesco Cultural Listing →
Unesco officials have enshrined the “gastronomic meal of the French” as part of the ”intangible cultural heritage of humanity”.
'Foie gras burger' on the menu for Quick in France →
A Belgian fast food firm says it will be offering customers in France a burger containing a slice of foie gras.