Category: Holiday - Page 380

Initiation des Goûts, Textures et Températures – A new haute-pâtissèrie dessert from the Café Dior by Pierre Hermé

January 23, 2016January 22, 2016 by Editorial Team

Take a mouth-watering peek: Initiation into taste, texture and temperature.

Invited to create morsels of gourmet deliciousness for visitors to the new House of Dior flagship in Seoul, pastry chef extraordinaire Pierre Hermé has developed an exclusive offering for the luxury House. The Café Dior by Pierre Hermé, located on the top floor of the Dior store in Seoul, expanded its menu of wintertime delights. After introducing two haute couture creations, Délire Délice – Infiniment Praliné Noisette, in November, and Plaisir Sucré, a Christmas 2015 special edition in December, Pierre Hermé created a new dessert, Initiation des Goûts, Textures et Températures centered on chuao, a Venezuelan chocolate. For this dessert, the famous French pastry chef played on the bitterness of blackcurrant and the bitterness of chocolate. The powerful, tannic side of blackcurrant goes very well with the chocolate. And so it’s a whole interplay of textures and temperatures based on chocolate and blackcurrant.

“The idea for this dessert “Initiation into taste, texture and temperature” is precisely a play of flavors, a play of sensations and temperatures. It’s a dessert that is made up of three large quenelles of rich chocolate cream, chocolate mousse, and an incredibly chocolately Chuao sorbet, with a chocolate sauce around it,” explained Pierre Hermé, the French pastry chef most famous for his macarons, many of which have unusual flavor combinations.

“My inspiration was really to express something very different and to offer a taste discovery to the person with the plate before them, to offer a variety of emotions, a variety of sensations.” added “The Picasso of Pastry.”

“I write and draw the recipes, and afterwards it is the pastry chefs who work in the creative atelier who train the pastry chefs in Seoul or elsewhere. We are very, very, very demanding when it comes to the raw materials, very precise in terms of the indredients, in terms of the quality of these ingredients. It’s certainly something in common with what one would call haute couture. It’s the attention to detail and know-how, and the passing on of this know-how from the person to person that makes our profession so rich.” concluded Hermé.

Pierre Hermé was the youngest person ever to be named France’s Pastry Chef of the Year, and is also the only pastry chef to have been decorated as a Chevalier of Arts and Letters.

The Most Unique Dining Experiences for Superyacht Charter’s

April 6, 2016January 21, 2016 by Editorial Team

Travel prises opens the possibility of the world like a pearl in your hand. From mesmerizing sights to moments you won’t forget, all of your senses can spark to life and one of these senses has to be taste. With amazing journeys comes amazing tastes and for megayacht adventurers, there can be nothing more rewarding … Read more

“You buy a Lamborghini when you are somebody.” Ferruccio Lamborghini Museum Centenary Anniversary

January 20, 2016 by Editorial Team

“You buy a Ferrari when you want to be somebody. You buy a Lamborghini when you are somebody.” – Frank Sinatra. 2016 is Ferruccio Lamborghini‘s year. 100 years ago the famous genius of mechanics and Italian entrepreneur, Ferruccio, was born in Renazzo di Cento, in the Ferrara province. Ever since the Lamborghini name has been … Read more

10 of the best adventure holidays in Europe

December 25, 2019January 19, 2016 by Editorial Team

Walk, cycle, kayak or horse ride around some of the continent’s most stunning and remote corners

10 of the best long-haul adventure holidays

December 25, 2019January 19, 2016 by Editorial Team

Get out of your comfort zone with these trips to less-visited parts of the world, from driving down Jordan’s desert highway to tackling high peaks in Mongolia

Age of Discovery barrel aged, limited edition cocktail

January 13, 2016 by Editorial Team

The Savoy London joined forces with CUNARD and Jack Daniel’s UK to launch a unique collaboration on board the Queen Mary 2. This January (2016), Cunard, The Savoy and Jack Daniel’s produced Age of Discovery – a specially created, barrel aged, limited edition cocktail. The cocktail itself will mature in a hand chosen 300 litre, Jack Daniel’s barrel taken on board Cunard’s flagship Queen Mary 2 during her 41,000 nautical mile, four-month World Voyage (January 10, 2016 – May 10, 2016).

Age of Discovery has been formulated by the team at the world-famous Savoy Beaufort Bar, named Best International Hotel Bar 2015.

Inspired and influenced by the tastes and aromas of the continents Queen Mary 2 will visit, from Europe to Asia, Africa, the Americas and Oceania, the Jack Daniel’s cocktail will be mixed at The Savoy before the barrel is sealed and bonded for its World Voyage.

The Age Of Discovery cocktail features a blend of Savoy Select Jack Daniel’s Single Barrel, Jack Daniel’s Old No.7 and Bacardi 8, with Spice Trail Madeira, Dubonnet, Martini Riserva Rubino and Earl Grey and Cocoa nib bitters.

The cocktail itself has been crafted to reflect both Cunard‘s 175-year ocean-going heritage and the decades of history and patronage associated with The Savoy’s famous cocktail bars. Its home for the voyage, a Jack Daniel’s first fill American oak barrel, was carefully chosen by The Savoy’s Assistant Food and Beverage Director, Daniel Baernreuther.

Daniel travelled to the Jack Daniel distillery in Lynchburg, Tennessee and personally chose the Jack Daniel’s Single Barrel to be used in Age of Discovery. Daniel then had the barrel itself transported whole to The Savoy in London. This is the very same barrel that will play host to Age of Discovery for its global journey.

During her four-month circumnavigation, Queen Mary 2 will visit 39 ports of call in 27 countries. The barrel will be secured in open deck space for the duration of the voyage to expose it to the varied elements and climates that will influence the final result. Prevailing temperatures, humidity and sunlight – as well as more inclement conditions – will combine to produce this truly unique barrel-aged cocktail.

The progress of Age of Discovery will be charted via social media throughout the passage, across the oceans, and will appear in the world’s most iconic ports and cities. The barrel will also have its own unique Log Book.

When Queen Mary 2 returns to Southampton on May 10, 2016, the barrel will be ceremoniously unloaded and will travel to the specially-commissioned Houston Bottling & Co Pack plant in West Dunbartonshire.

It is estimated that the unique barrel will yield a minimum of 250 litres of Age of Discovery, which will become the latest in The Savoy Collection; one of the world’s most prestigious and unique collections of one-of-a-kind spirits and liquids. Launched in 2013, The Savoy Collection was created with the support of esteemed cocktail experts, Speciality Drinks, to celebrate the rare and the beautiful from the world of drinks.