Gnocchi-Italy

Whats cooking in Italy – Potato Gnocchi

blank

What’s cooking? World recipes

Potato Gnocchi: Recipe, Tips and Tricks

What’s cooking in Italy – Potato Gnocchi: Recipe, Tips and Tricks

Potato gnocchi are apparently easy to make, but they hide a series of small pitfalls that can determine the outcome of a bad dish.

What are the secrets to make potato gnocchi that do not lose shape when cooked, that maintain a smooth texture, soft and palatable, and that have the slight taste of potato and not the annoying flavor of flour?

In this recipe we’ll show you a series of small tricks and tips necessary for those who are recently approaching potato gnocchi recipe and want a safe and satisfactory result on the first try.

Ingredients

  • 500 g (about 1 lb) of Russet potatoes or Yukon Gold Potatoes
  • 150 g (5,3 oz) of “oo” flour
  • 2 tablespoons of 1 beaten egg (about half egg)
  • fine salt

Directions

Step 1) – Wash the potatoes with their skin under fresh water. Then cook them in a large pot with plenty of water. Occasionally, feel with a fork to check the cooking (from 20 to 40 minutes, depending on the size of the potatoes). When they are cooked, drain and peel them.

Step 2) – Place the flour on your work surface and make a well in the center then put the potatoes in a potato masher and mash-up, slowly at the beginning, to let out the excess water. Repeat this until all the excess water will be output from the holes. This way the potato masher have to release only the puree.

All this operation is worth to prevent the dough to soften too much: if this is your case, don’t make the error of compacting it by adding more flour. The best flavored potato gnocchi are those with less flour as possible. If the dough is still too soft, add a teaspoon of starch, but NOT flour.

Step 3) – In a plate beat the egg with a fork. Then add a pinch of fine salt and 2 tablespoons of the beaten egg (this way yolk and egg white are portioned in equal amounts).

 
Step 4) – Mix the ingredients with your hands, quickly and for a short time. A long process would make the dough sticky. Potato gnocchi dough has to be mixed very little and possibly when the potatoes are still warm because the heat favors the assembly.
 
Step 5) – Quickly make a ball and absolutely do not add flour. If you have followed the instructions on how to boil and then drain the potatoes, you will see that it will not be necessary. You will get a soft ball but compact. Now you can work on a wooden surface, if you like. Cut a piece of dough and place it on the floured surface.
 
Step 6) – With your hand make a long roll of dough as thick as a finger. Slice the roll every 2 cm (about 1 inch), so as to obtain small cylinders.
 
Step 7) – Now you have to use agnocchi board previously floured: slide your little gnocchi over the gnocchi board by pressing lightly with your thumb in the middle. Proceed to make potato gnocchi until all the dough is finished. Let rest gnocchi at room temperature for about 20/30 minutes before cooking.
Why potato gnocchi have to rest before cooking?

Resting time is important for many reasons: they completely cool and slightly dry out on the surface. This step is necessary so that gnocchi can retain their shape even after cooking.

In fact, if you put immediately potato gnocchi into the boiling water, they can glue to each other.

On the contrary, if you leave gnocchi rest more then half an hour, they may dry out and become dark and hard. The ideal resting time is around 20 minutes, maximum 30.

How to cook potato gnocchi

Gnocchi cooking should be made in a large pot with plenty of salted water. Gnocchi are dipped into boiling water after being slightly shaken by the flour. Do not stir too much during cooking and especially do not do it quickly. Potato gnocchi are ready when they come fully to the surface.

So drain them few at a time, with a perforated ladle (not with the colander!). Place them into a bowl with the seasoning you prefer (eg: melted butter, sage and lots of parmesan or pesto alla genovese or bolognese sauce or fresh tomato sauce). Stir slightly and serve.


Interested in cooking classes in Italy to taste this dish?

Travel Talks Platform

More about our Facebook Group

Join our Facebook Group

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

“Colours by Europe, Tastes of excellence.”

blank

What’s cooking? 

“Colours by Europe. tastes of Excellence.”

“Colours by Europe. tastes of excellence.”

BANGKOK, THAILAND – Colours by Europe. Tastes of Excellence campaign, which presents and promotes European Union (EU) agricultural food and beverages products, launched its first in a series of retail activations in Thailand on 15th October, 2021.

The EU is well known for their safe and quality food. The upcoming retail events and promotions will highlight tasty, quality, safe, authentic, and sustainable EU food and beverage products ranging from meat and dairy products, fruits and vegetables to pasta, cereals, oils, sweets, wines, beer, spirits, and more at Central Food Hall.

You can buy and enjoy them with peace of mind because stringent production standards and quality controls are guaranteed for the products through the whole production chain, from farm to fork and at the same time to ensure environmental, social and economic sustainability.

Discover the 300 EU food products on promotion starting this October at Central Food Hall! with exclusive promotions on the featured products. Consumer will receive a limited-edition cotton shopping bag with a minimum spending of 500 Baht and above on the featured EU products on promotion. Consumers can also participate to our lucky draw and stand a chance to win EU food prizes.

You can also visit the campaign’s online sales channel to access all the featured delicious and high-quality EU food products in our exclusive promotions during the campaign period at LINK, Grab application, and Personal Shopper service on LINE @TopsThailand. The series of 4 retail activations will be promoted via in-store displays and promotions, social media, PR and KOLs. Explore the tastes of excellence by visiting our physical booth, or spot our food truck, or visit our online sales channel from now till January 2022. 

Source

Travel to Thailand

 

Travel Talks Platform

More about our Facebook Group

Join our Facebook Group

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

'Home' cooking at Martha Stewart's first restaurant

‘Home’ cooking at Martha Stewart’s first restaurant

blank

What’s cooking? 

blank

‘Home’ cooking a key ingredient at Martha Stewart’s first restaurant

For her first restaurant, set to open at Paris Las Vegas this spring, lifestyle maven Martha Stewart will evoke her own country farmhouse.

The Bedford by Martha Stewart, with 194 seats, will be designed with the aesthetic of the brand she has cultivated for decades in broadcasting, publishing and merchandising.

Seasonal, farm-to-table ingredients will be emphasized on dinner, weekend brunch and holiday menus. Purveyors will include Las Vegas Farmers Market, D’Artagnan Foods, Urbani Truffles, Roe Caviar, Frog Hollow Farm, Jasper Hill Farm and Vermont Creamery.

“Our menu will be delicious, depicting the very same kinds of foods I serve my friends and family,” Stewart said. “The architecture and decoration of the spaces cleverly exemplify the beauty and atmosphere you might find at my beautiful farm in Bedford, N.Y. Dining at the Bedford will be immersive, fun, unexpected and utterly delectable.”

Stewart’s well-known functional and practical lifestyle will be found in the decor with a bring-nature-indoors concept. A neutral palette will act as a backdrop to seasonal colors.

“Martha Stewart is one of the most celebrated voices in hospitality, and we are truly honored that she’s chosen Paris Las Vegas as the home for her very first restaurant,” said Jason Gregorec, senior vice president and general manager of Paris Las Vegas. “When we open the doors, the Bedford by Martha Stewart will be a dining experience you simply can’t get elsewhere.”

Paris Las Vegas is also the home of Chef Joho’s Eiffel Tower Restaurant, French-bistro Mon Ami Gabi and Gordon Ramsay Steak. It includes quick-service options such as Brioche by Guy Savoy and, soon, Bobby’s Burgers by Bobby Flay. Lisa Vanderpump’s second Las Vegas venue, Vanderpump a Paris, and a new Nobu restaurant and lounge are also planned.

Source

Travel to Las Vegas

 

Travel Talks Platform

More about our Facebook Group

Join our Facebook Group

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

pasteis-de-belem

What’s cooking in Portugal – Pastéis de Nata – Portuguese Custard Tarts

blank

What’s cooking? World recipes

what is cooking - recipe Israel Shakshuka

 

This pastéis de nata recipe makes as-close-to-authentic Portuguese custard tarts with a rich egg custard nestled in shatteringly crisp pastry. Tastes like home, even if you’re not from Portugal.

These Portuguese custard tarts are facsimiles of the true pastéis de Belém pastries from the Antiga Confeitaria de Belém (below), where they churn out more than 22,000 pastries each day. When you make that many a day, you get damn good at it. There are all kinds of reasons why the original pastéis de nata from this pastry shop are so freaking good. Secret recipes, teams of folks who do nothing but make the pastry dough or whip up the filling.

In order to translate the pastéis to the home kitchen and to ovens that that hit 500°F if you’re lucky, these pastéis are smaller than the original. and the tops may not brown quite as much as the authentic pastéis in the picture, which are from the confeitaria. Still, that hasn’t stopped the flood of rave reviews below. The secrets to making spectacular authentic Portuguese custard tarts at home are few and simple.

When making the pastry, make sure the butter is evenly layered, all excess flour is removed, and the dough is rolled very thin and folded neatly. As for the custard, you’ll need a thermometer to accurately gauge the custard. These are best eaten warm the day they’re made. Originally published June 26, 2004.–David Leite.

For the Dough:
For the Sugar Syrup:
For the Custard Base:

Directions

Instructions Checklist
  • Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what’s shown in the video.

  • Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.

  • Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.

  • Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.

  • Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.

  • Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.

  • Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.

  • Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.

  • Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.

  • Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.

  • Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.

  • Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.

  • Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.

spotted in bbcgoodfood

for more information about Israel

Travel Talks Platform

More about our Facebook Group

Join our Facebook Group

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

shakshuka israel recipe

What’s cooking in Israel – Shakshuka

blank

What’s cooking? World recipes

what is cooking - recipe Israel Shakshuka

Shakshuka is an easy, healthy breakfast in Israel

(or any time of day)  and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.

Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand – curry powder, pesto or fresh herbs

Ingredients

  • 1 tbsp olive oil
  • 2 red onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, sliced
  • small bunch coriander stalks and leaves chopped separately
  • 2 cans cherry tomatoes
  • 1 tsp caster sugar
  • 4 eggs

Method

  • STEP 1

    Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

  • STEP 2

    Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

spotted in bbcgoodfood

for more information about Israel

Travel Talks Platform

More about our Facebook Group

Join our Facebook Group

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

Chocolate tasting in Zagreb, Croatia

Best chocolate tasting in Zagreb, Croatia

airline news

blank

blank

blank

blank

Best Chocolate tasting in Croatia

Kraš Choco Bar

Kraš is Croatian most famous chocolate and sweets factory. Ever since they decided to open choco bars and pour the familiar chocolate tastes into cups or cocktail glasses, they have been visited by people eager to give
themselves a special treat.

If your personal image of heaven includes liquid chocolate in unlimited quantities, you’ll be thrilled to discover such a place actually exists in Zagreb, Croatia

Hot chocolate during the day and chocolate cocktails in the evening, a piece of chocolate cake…Better leave that calorie counter behind.

The location right next to the central city street, just a few steps from the market and the pier, has a special significance for Opatija’s gastronomy – once it was the city’s first pizzeria, and today offers to gourmets and hedonists an excellent offer of desserts. Unique ice cream treats, sweet cocktails, exclusive desserts with coffee and chocolate beverages based on products of the largest Croatian confectionery company Kraš are only part of the offer of the first chocolate bar in Opatija. 

Book your travel to Croatia

Latest posts

Travel Talks Platform

More about our Facebook Group

Click if you want to join

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

Foodie? Here are 6 street food destinations you should visit

blank

What’s cooking? World recipes

blank

Forget gourmet restaurants, the best way to sample a destination’s cuisine is through its street food offerings, writes Clinton Moodley.

Mexico

Tamales, a traditional Mesoamerican dish steamed in a corn husk or banana leaf, is undoubtedly one of the popular dishes in Mexico. Travellers can find it at food vendors or restaurants across the country. Other popular options include tacos, quesadillas, tostadas, empanadas, nachos, fajita and tortas.

Thailand

Thailand is famed for its food markets and street vendors. When the destination fully reopens, you will find street vendors prepare meals in front of you, with plenty of options to choose from. Popular food includes pad thai, kaao laad kaeng (curry on rice), mango sticky rice and Thai iced tea.

Morocco is distinguished by its Berber, Arabian and European cultural influences. The street food scene is flourishing. Harira, known as the national soup of Morocco, is one of the traditional meals you must try. The tomato-based soup is made with chickpeas and lentils.

There’s also the merguez, a grilled red, spicy mutton or beef-based sausage and sardines served with parsley and paprika. Morocco is the largest canned sardine exporter. For those with a sweet tooth, try their chebakia.

The pastry dough, created to look like a rose, is deep fried and poured with a syrup of honey and rosewater, finished with sesame seeds. Be sure to explore the streets of Fez, known as Morocco’s culinary capital.

South Africa

South African cuisine combines African, Asian and European elements. For the best street food experience, explore Durban. Indulge in a bunny chow, hollowed-out bread filled with a curry of your choice: mutton, chicken or beans.

Also, try the amagwinya (vetkoek), a deep fried savoury dough filled with mince or cheese. Many vendors serve this comfort food at street corners, but restaurants serve “gourmet” versions with additional combinations. Other notable mentions include koeksisters, boerewors, biltong and kota.

Bali

Bali is another Asian destination that thrills foodie travellers. Besides its spectacular views and array of temples, Bali is a destination packed with flavour. Popular street food items include sate (satay), a south-east Asian dish of seasoned, skewered and grilled meat; bakso, an Indonesian meatball with hot broth; and pisang rai, a boiled banana wrapped in rice flour and rolled in coconut.

India

India is known to offer some of the best street foods and the majority of them are vegetarian-friendly. Among their traditional meals is bhelpuri, a mixture of puffed rice, potatoes and roasted peanuts and pani puri, a crisp, hollowed puris with potato, moong and chickpeas.

Also try aloo tikki, a deep fried dish made with mashed potato, lentils and cottage cheese. For those with a sweet tooth, sink your teeth into a jalebi smothered in a sugary syrup. No trip is complete without trying some chai tea prepared by a chaiwala. Visit Delhi, Kolkata, Chennai and Mumbai for the best street food offerings.

Source

Travel the World

 

Travel Talks Platform

More about our Facebook Group

Join our Facebook Group

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

What’s cooking in France

blank

What’s cooking? World recipes

blank

France:

If the French have elevated cookery to an art form, boeuf bourguignon is perhaps the most prized of their national collection — beef cooked slowly in fruity red wine until so soft, sticky and deliciously savoury that to call it a mere stew feels almost insulting
 
This classic of provincial French cooking was described by the great post-war British cookery writer and Francophile Elizabeth David as ‘the domain of French housewives and owner-cooks of modest restaurants rather than of professional chefs’. These days, however, the boundaries between home and haute cuisine are less strictly drawn, and you’re as likely to find it deconstructed in one of Burgundy’s many Michelin-starred restaurants as you are at the kitchen table.
 
Bourguignon, of course, means, ‘of Bourgogne’, or Burgundy, a region in eastern France between Lyon and Paris best known for its wine. Indeed, along with Champagne to the north, and its great rival Bordeaux to the south west, it can fairly claim to be one of the most famous production areas in the world. It’s here the traveller will pass road signs bearing names more often spotted towards the bottom end of the wine list; places like Mersault and Nuits-Saint-Georges — pretty villages lapped by a green sea of meticulously tended vines.
 
INGREDIENTS
1.6kg/3lb 8oz good-quality braising steak (chuck steak)
4–5 tbsp sunflower oil
200g/7oz smoked bacon lardons or smoked streaky bacon, cut into 2cm/¾in pieces
1 large onion, finely chopped
2 garlic cloves, crushed
75cl bottle red wine
2 tbsp tomato purée
1 beef stock cube
2 large bay leaves
3 bushy sprigs fresh thyme
25g/1oz butter
450g/1lb pearl onions, or 24 baby onions
300g/10½oz chestnut mushrooms, wiped and halved or quartered if large
2 heaped tbsp cornflour
2 tbsp cold water
flaked sea salt and freshly ground black pepper
chopped fresh parsley, to garnish
 
 
1. Cut the braising steak into chunky pieces, each around 4–5cm/1½–2in. Trim off any really hard fat or sinew. Season the beef really well with salt and pepper.
2. Heat two tablespoons of the oil in a large frying pan. Fry the beef in three batches over a medium–high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the beef is browned, transfer to a large flameproof casserole. Preheat the oven to 170C/150C Fan/Gas 3.
3. Pour a little more oil into the pan in which the beef was browned and fry the bacon for 2–3 minutes, or until the fat crisps and browns. Scatter the bacon over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for 5–6 minutes, stirring often until softened. Stir the garlic into the pan and cook for 1 minute more.
4. Add the onion and garlic to the pan with the meat and pour over the wine. Stir in the tomato purée and 150ml/5fl oz water. Crumble over the stock cube, add the herbs and bring to a simmer. Stir well, cover with a lid and transfer to the oven. Cook for 1½ –1¾ hours, or until the beef is almost completely tender.
5. While the beef is cooking, peel the button onions. Put the onions in a heatproof bowl and cover with just-boiled water. Leave to stand for five minutes and then drain. When the onions are cool enough to handle, trim off the root close to the end so they don’t fall apart and peel off the skin.
6. A few minutes before the beef is ready, melt half of the butter in a large non-stick frying pan with a touch of oil and fry the onions over a medium heat for about 5 minutes, or until golden brown on all sides. Tip into a bowl. Add the remaining butter and mushrooms to the pan and cook for 2–3 minutes over a fairly high heat until golden brown, turning often.
7. Mix the cornflour with the water in a small bowl until smooth.
8. Remove the casserole from the oven and stir in the cornflour mixture, followed by the onions and mushrooms. Return to the oven and cook for 45 minutes more, or until the beef is meltingly tender and the sauce is thick. The sauce should coat the back of a spoon – if it remains fairly thin, simply add a little more cornflour, blended with a little cold water and simmer for a couple of minutes on the hob.
9. To serve, remove the thyme stalks. Sprinkle the casserole with parsley and serve.

More about travel to France

Travel Talks Platform

More about our Facebook Group

Join our Facebook Group

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

The Michelin Guide Goes Digital

hotel news

blank
blank

blank

blank

blank

The Michelin Guide is going digital. The iconic red book is no more. Instead, the famed restaurant review and guide books have developed a proprietary app for iOS and Android, which offers users an interactive experience. The app promises to help consumers quickly find information on nearby Michelin-rated restaurants, and unique hotels.

Bar and Restaurant spoke with Nora Vass, Director of Food and Travel Experience for Michelin North America to discuss the guide’s new digital-only experience. While it may not directly impact your own operations, the move highlights what we’ve been seeing for the last two years: the world is going digital faster than ever before. If the 121 year-old guide, which is notoriously adverse to change, is embracing technology, so can you.

Why did Michelin decide to go all digital, and forego the iconic red guides?

The content, not the delivery method, is the core of the Michelin selection. Going digital makes it possible for us to put the entire global Michelin Guide all in one place, and allows us to distribute it free of charge to a larger audience. We recognize that the printed guides are legendary, and that for many people they represent freedom and adventure. What better way to honor that history than with a global guide that fits in your pocket? 

Can you tell us a bit about the UX of the new interface? What can people do on the app?

Users can find every Michelin-rated restaurant in the world, with the ability to search by name, location, cuisine, and even chef. They can see which Michelin Guide restaurants are located near them while they’re on the move or when they’re planning a trip to a future destination. Restaurants added to the Michelin Guide are now added in real-time, ensuring you always have access to the most up-to-date selection and reviews (no more waiting for the next book to be released). Most restaurants can be booked through the app via global partners like RESY, Open Table, and TheFork. 

Engagement is another key focus of the app. The new Michelin Guide has created a space for its community through user profiles and the ability to endorse (“love”) restaurants and hotels. Users can also create restaurant and hotel wishlists — saving their favorites, sharing them with others, and discovering lists authored by experts and aficionados. 

How does the digital-only guide fit into Michelin’s overall digital strategy?

Digital is no longer an alternative distribution channel but a mainstream part of our lives. We want to reach everyone who loves and appreciates food and travel, and the accessibility of a free digital product will help us achieve that goal while following through on Michelin’s commitment to reducing waste and improving sustainable business practices. Giving Michelin Guide users access to real-time information and a platform for engagement makes digital the ideal format for the future.

What other innovations can we expect from Michelin moving forward?

The introduction of community features in the app lays the groundwork for functionality that can leverage the knowledge of like-minded people to improve how we evaluate our selections. We’ll continue to increase the opportunities for engagement, bringing users the ability to love/endorse individual people/profiles, add notes to list items, have verified accounts, and plot points of interest, including their own restaurant and hotel recommendations. We’ll also accomplish full feature parity across all of our platforms, so users will have the ability to discover, plan, share, and book future journeys entirely within the Michelin Guide and Tablet Hotels universe.

What advice do you have for operators who are wary of bringing tech into their venues?

Today’s consumers expect instant gratification, and they expect it to be facilitated by technology and real-time interaction with brands and businesses. Restaurants and hotels are experiential by nature — hospitality is their entire purpose — so they’re ideally suited to thrive in this environment. Technology can allow them to be more efficient, more responsive, and create more rewarding connections with their customers.

Source

Travel the world

 

Latest hotel posts

Travel Talks Platform

More about our Facebook Group

Click if you want to join

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

This Five-star Paris Hotel Is a Wine, Cheese, and Chocolate Lover’s Dream

hotel news

blank

blank

blank

blank

Le Bristol Paris, part of the Oetker Collection, wants to give its guests a true taste of the finer things in life. And that includes bringing the best cheeses in the world to their brand-new, in-house fromage cellar.
 
In 2019, the luxury hotel in Paris unveiled the first iteration of its Les Ateliers du Bristol workshops with widely acclaimed chef Éric Fréchon’s artisanal flour mill and bakery. The following year, Le Bristol brought a chocolate factory into the mix with head pastry chef Julien Alvarez, followed quickly by an updated wine cellar. And now, the hotel is ready to unveil its latest on-site craftsman offering: a cheese-aging cellar.
 
“First came the living bread crafted with freshly milled heritage wheat in the on-site bakery, then the magnificent handmade delights of the chocolate factory and the exclusive wine cellar. Now, Les Ateliers du Bristol is introducing the fourth expertise to its refined offering with the addition of the in-house cheese cellar,” a spokesperson for the hotel shared in a statement to Travel + Leisure.
 
According to the spokesperson, the new fromagerie is the realization of a shared vision between Le Bristol’s Fréchon and award-winning cheesemaker Marie-Anne Cantin. The atelier features an aging cellar, home to a seasonal selection of cheeses, some of which are prepared at Le Bristol’s kitchens. All the cheese is left to develop and mature in the cool, dark cellar, lined in wood and maintained with the perfect balance of humidity so you can come to experience the ideal bite.
 
Visitors to the hotel are welcome to visit the cheese cellar for a taste of rare selections of Khorasan bread, also baked on the premises, paired with a rich comte or a smooth chevre, all aged in the on-site cellar.
 
“Never one to miss out on an opportunity to express his creativity, chef Fréchon will enrich the selection of cheeses from time to time with his own recipes, including a salted butter camembert marinated in calvados and enrobed in breadcrumbs,” the spokesperson added.
 
Cheeses from the in-house cheese cellar are served at the hotel’s restaurants including Epicure, 114 Faubourg, and Café Antonia. So, if you’re enthralled by the notion of cheese, chocolate, and wine all aged in house — with bread baked on the premises — it’s time to book a stay for an unforgettable Parisian adventure.
 
 
 

 

Latest hotel posts

Travel Talks Platform

More about our Facebook Group

Click if you want to join

Travel platform to expand your travel knowledge, follow the latest destination news and participate in daily questions, like “Travel Trivia”, “Where in the World” and “Amazing Travel Facts”.

blank


Private Facebook group
for the travel industry

Travel Talks Platform Group


5.6k members

Travel Talks Platform for the travel industry

Follow the travel news – Traveltalksplatform is the number 1 news site to stay updated on amazing travel facts, the latest news, events, incentive ideas, MICE news, job opportunities and shows.

Specially composed for the travel industry, you will find the latest travel facts at your fingertips.

Submit



Subscribe

Stay updated about the latest travel news worldwide

blank

The latest airline news, hotel news, cruise news and MICE news in your inbox:
Stay updated about
the latest travel news worldwide

 

 

Copyright © 2021 e-motions international

disclaimer:

We assume no responsibility or liability for any errors or omissions in the content of this site. The information contained in this site is provided on an "as is" basis with no guarantees of completeness, accuracy, usefulness or timeliness.