SUZANNE GOIN AND CAROLINE ANNOUNCE OPENING OF A.O.C. IN BRENTWOOD

May 6, 2021 by evebushman

LOS ANGELES, California – Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, announce that they will open a Westside location of their award-winning restaurant A.O.C. in the space formerly known as Tavern in early May 2021.

Caroline Styne at The Shrine Auditorium on January 24, 2013 in Los Angeles, California. Photo: Los Angeles Magazine

Located at 11648 San Vicente Boulevard in Brentwood, the restaurant will feature the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and sourcing products from regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016. Caroline, who similarly won Outstanding Restaurateur in 2018, will curate the wine program that A.O.C. is known for, a large selection of wines available by the glass and carafe and featuring small-production wines from grapes that are either sustainably, organically or biodynamically grown. The beverage program will feature local beer producers and a seasonal selection of market-driven cocktails.

Overseeing the operation as General Manager is the venerated Matt Duggan, the man who remembers everyone’s name and face and is well recognized for effortlessly running Suzanne and Caroline’s flagship Lucques from 2008 until its closure last March 2020. Hamilton Lyons, former chef de cuisine of Tavern, will lead the A.O.C. culinary team.

The space has been redesigned by the acclaimed LA based design firm Nickey Kehoe who are known for their well-honed aesthetic—a masterful combination of traditional inspiration alongside contemporary elegance, equilibrium, and enchantment. About the project, Nickey Kehoe said, “We took our cues from the charm and warmth of the existing A.O.C. and added those elements to the airy and elegant Brentwood space.” The decor encompasses the addition of cozy booths in the bar room, beautiful fabrics, new color scheme, and a more modern yet intimate vibe. With an eye to the post-Covid future, the space now includes a moody private dining room perfect for gatherings of groups of up to 30 guests. A beautiful new outdoor dining area has been created by local darling Fi Campbell Landscapes who stated, “For A.O.C Brentwood, I imagined a light and airy dining experience, inspired by the colors of our native California chaparral, that would evoke the delightful outdoor cafes of Aix en Provence and Southern Spain.”

“We are incredibly excited about this as we have seen such positive response to A.O.C. at our Third Street location and feel that there is definitely a need for our small plates dining format on the west side “ states Caroline Styne. “After the devastation and tragedy of the past year, we are beyond thrilled to reopen this restaurant with a new concept and vibrant forward-looking energy. We feel so fortunate to have this moment to build on the positivity of the city and country as it comes back to life. And, more than anything, we can’t wait to get our staff back to work!”

A.O.C. in Brentwood will serve dinner nightly from 5:00 p.m. expanding to daily lunch, weekend brunch and breakfast in coming weeks with takeout and delivery options as well.

Opening date and hours to be announced soon.

ABOUT THE LUCQUES GROUP:

With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Chef/Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – A.O.C. in both Los Angeles and Brentwood. Along with these culinary enterprises, the company also operates the Larder Baking Company and comprehensive food services for the Hollywood Bowl. They will operate new restaurants – Caldo Verde and Cara Cara – at the highly anticipated Proper Hotel opening in downtown Los Angeles in 2021. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

A.O.C.

11648 San Vicente Boulevard, Los Angeles, CA 90049

310.806.6464

For further information and complete menus for A.O.C.,

visit www.aocwinebar.com

Please visit Suzanne Goin & Caroline Styne’s restaurants on the Web:

www.thelucquesgroup.com

Suzanne Goin and Caroline Styne are Social!

Follow Suzanne on Instagram at @SuzanneGoin

Follow Caroline on Instagram at @carolinestyne

Auberge du Soleil Announces The Reopening Of Its Iconic Michelin Star Restaurant And The Return Of Fine Dining On The Terrace

April 29, 2021 by evebushman

RUTHERFORD, CALIF. (PRWEB) – Auberge du Soleil, Napa Valley’s quintessential adult getaway, has announced the reopening of The Restaurant, the property’s culinary landmark, featuring a new two- or three-course prix fixe lunch menu ; a three- or four-course prix fixe or six-course tasting menu for dinner service; and a three-course brunch menu available on Saturdays and Sundays. The Restaurant, one of Napa Valley’s first fine dining establishments and recipient of 13 consecutive Michelin Stars, is synonymous with Wine Country cuisine and widely considered a “must experience” culinary destination among discerning travelers and locals alike.

Photo: @verticalluxurytravel

Simultaneously, the hotel’s Bistro and Bar will welcome guests with its original menu concept featuring a range of casual dishes meant to be enjoyed with refreshing cocktails, craft brews and a vast selection of more than 40 wines by the glass that offer a balanced selection of California and French/Old World wines.

Enhancements to the hotel’s beverage program include a range of palate pleasing Aperitifs, French-Inspired Cocktails, and elevated “Classics” featuring the most indulgent versions of time-honored standards such as the Martini, Manhattan, Old Fashioned and Negroni, along with an array of Speciality Cocktails and a new selection of Digestifs.

“Reopening The Restaurant is something we’ve all been looking forward to these many months as it’s the cornerstone for the full sensory experience of the property. Dining on the Terrace can transport you to the south of France while seated in the heart of Napa Valley,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “We’ve missed the special birthdays, anniversaries and celebrations that our guests share with us and we can’t wait to begin creating life-long memories together once again.”

Auberge du Soleil offers spectacular panoramic views of vineyards and mountain vistas from the expansive outdoor terrace, where guests may sip, savor and linger over the dining experience of their choice: The Restaurant, with an elevated fine-dining approach that showcases seasonal, locally-grown ingredients prepared with French techniques; or the Bistro and Bar, which provides the ideal mid-valley respite for an informal lunch between wine tastings or a casual dinner to relax over at the end of the day.

Robert Curry has served as Executive Chef at Auberge du Soleil since 2005, overseeing the culinary program at The Restaurant, Bistro and Bar and hotel’s Private Dining exclusively for Weddings and Events. Curry began his culinary career in his native Los Angeles and received his degree from the Culinary Institute of America, Hyde Park. After graduation, he was recruited by Michael Richard and Alain Giraud for Citrus Restaurant in New York. In the late ‘90’s he travelled to France working with Alain Ducasse at his three-star Louis XV in the Hotel de Paris, Joseph Thuet at the Moët & Chandon Résidence de Trianon in Epernay, and in Paris at the two-star Michel Rostang. He later served as Executive Chef at the Wine Spectator Greystone Restaurant at the CIA in St Helena, California, eight years at Domaine Chandon in Yountville, as Executive Sous Chef under Philippe Jeanty and ultimately succeeding him as Executive Chef.

Reservations are now being accepted for The Restaurant by contacting Auberge du Soleil at 707.967.1211 or online via OpenTable. The Restaurant will be open for Lunch, Wednesday-Friday from 11:30 AM – 2:30 PM, followed by Dinner service from 5:30 PM – 10:00 PM. Brunch will be offered on Saturdays and Sundays from 11:30 AM – 2:30 PM. The Restaurant will open seven days a week starting May 1.

The Lunch menu will offer a two course prix fixe for $60 and three-courses for $75. Dinner service will feature three courses for $135, four courses for $155 or a six-course tasting menu for $185. All menus include vegetarian selections available with each course.

The Bistro and Bar offers continuous service seven days a week from 11:30 AM to 11:00 PM. Reservations are suggested via 707.967.1211 or online at OpenTable.

Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a 13-time Michelin Star award-winning Restaurant, and exclusive Auberge du Soleil Spa. Known for passionate, intuitive service that sets the standard for gracious hospitality, the property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts.

Auberge du Soleil consistently receives the highest accolades from the hospitality industry, discerning guests and the media, and is perennially ranked among the best and most romantic hotels in the world by influential publications. For more information please visit http://www.aubergedusoleil.com and follow at facebook.com/AubergeduSoleil and on Twitter and Instagram at @AubergeduSoleil. For reservations and availability contact the hotel directly at 800.348.5406 or email ads.reservations@aubergeresorts.com.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.

Auberge du Soleil Receives Top Honors From Forbes Travel Guide, Travel + Leisure and U.S. News and World Report

April 17, 2021 by evebushman

RUTHERFORD, CALIF. (PRWEB) – Auberge du Soleil, announced it has been honored with multiple awards for 2021 by esteemed global travel authorities Forbes Travel Guide, Travel + Leisure, and U.S. News & World Report. Forbes Travel Guide recognized Napa Valley’s quintessential adult getaway with a Five Star Award, its highest rating, for the eighth consecutive year. Simultaneously, the hotel was recognized as one of the top hotels in the world on the Travel + Leisure 500 List for its exceptional service and luxurious accommodations. In addition, Auberge du Soleil has been named the No. 1 Hotel in Napa Valley, and among the best hotels in California and the USA in U.S. News & World Report’s 2021 Best Hotels rankings report.

“We are deeply honored to be recognized by these distinguished publications as one of the very best resorts in the world,” said Bradley Reynolds, Managing Director, Auberge du Soleil. “These coveted awards are incredibly meaningful and are a true credit to our team who continuously rededicate themselves to delivering exceptional service to ensure our guests consider Auberge du Soleil their home-away-from-home in Napa Valley.”

Inspired by the south of France and infused with California soul, Auberge du Soleil is nestled within a terraced, sun-kissed hillside amid 33-acres of heritage olive and oak trees in the heart of Napa Valley. The hotel’s 50 contemporary residential-style guestrooms and suites effortlessly blend relaxed sophistication with understated elegance, earning a long-standing reputation as wine country’s most iconic luxury property. Renowned for its culinary roots the property features a Michelin Star restaurant and bistro, where guests enjoy fine-dining and casual French-inspired fare while taking in spectacular panoramic vineyard and valley views from the outdoor terrace. The exclusive Auberge du Soleil Spa, offers a tranquil retreat for reflecting, relaxing and restoring in a picturesque setting within the resort’s Parc du Soleil, where guests may stroll along meandering nature paths, linger over food and wine amid the shady private picnic groves and discover nearly 100 works by 60 California artists in the sculpture garden.

Forbes Travel Guide is the world-renowned guide to genuine Five-Star service. The prestigious annual Star Rating list comprises “outstanding, often iconic properties with virtually flawless service and amazing facilities.” Properties were inspected prior to the pandemic and when regional restrictions allowed for the safe return of guests. In addition to the hotel’s Five-Star rating, The Restaurant and the Auberge du Soleil Spa both retained Forbes Four-Star ratings in the 2021 Guide. View Auberge du Soleil’s awards at forbestravelguide.com.

Drawing on the publication’s 2020 World’s Best Awards results, in which readers’ shared their thoughts on top-performing destinations, city hotels and resorts, Travel + Leisure has recognized the best hotels around the globe by naming them to this year’s T+L 500 list. Auberge du Soleil is showcased in the March 2021 print issue of Travel + Leisure and available online at travelandleisure.com.

The 11th annual U.S. News & World Report Best Hotels rankings evaluated more than 30,000 luxury properties across destinations in the U.S., Europe, Bermuda, Mexico, Canada and the Caribbean. Determined by valued travelers and reviews under the publication’s licensed partner, TripAdvisor, the rankings took into consideration the aggregate opinion of experts and guests for exceptional quality. The rankings will showcase Auberge du Soleil and other honorees on usnews.com and tripadvisor.com throughout the year.

For more information, please visit aubergeresorts.com/aubergedusoleil.

About Auberge du Soleil
Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a Michelin Star Restaurant, and the exclusive Auberge du Soleil Spa. Nestled within a 33-acre hillside olive grove, the “Inn of the Sun” is celebrated for delivering passionate, intuitive service that embodies gracious Napa Valley hospitality. The 50 residential-style rooms, suites and private maisons, recently renovated by AD 100 interior designer Suzanne Tucker, principle of Tucker & Marks, San Francisco, set the stage for romance in the seclusion of the adults-only environment. The property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts, and the flagship hotel in the Auberge Resorts Collection. Follow Auberge du Soleil on Facebook and Instagram @AubergeduSoleil.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked toward this goal, along with the goal to preserve local heritages and the environment, through the UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With 19 hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information about Auberge Resorts Collection, please visit http://www.aubergeresorts.com. Follow Auberge Resorts Collection on Facebook at facebook.com/AubergeResorts and on Twitter and Instagram at @AubergeResorts and #AlwaysAuberge.

IL Tornabuoni, Florence’s Newest Five-Star Luxury Hotel from AG Hotels, Opening 2021

April 8, 2021 by evebushman

ROME, ITALY, : IL Tornabuoni, a new five-star independent luxury hotel will open in 2021 in Florence, Italy. Located along Via Tornabuoni in the historic 12th century Palazzo Minerbetti, the elegant property proposes 62 stylishly designed rooms and suites in the heart of Renaissance Florence.

Owned by AG Group, IL Tornabuoni is part of the AG Hotels collection, a portfolio which includes eleven 5-star and 4-star boutique hotels in Florence and Rome. AG Group is Italy’s first Italian-owned and operated hospitality and tourism group, founded by President, Andrea Girolami, in June 2019. The formation of the AG Group brand, which takes its name from its founder’s initials (AG), was a merger between incoming tourism companies which Girolami had previously created and directed since 2000. Girolami brings over twenty years of experience in tourism and hospitality to AG Group whose capabilities include all aspects of in-house tourism demand with boutique hotels, DMC/ tour operator & event management, hotel consultancy, culinary outlets and retirement homes.

“I believe in Italy. This country is what I care about most. Since I was young, I have had a strong bond with hospitality and after graduating with a degree in economics, I launched myself in promoting our country abroad by traveling continuously. My mantra is – look to the future without ever forgetting history” says Andrea Girolami, Founder and CEO of AG Group. “Given the experience of this past year, we must rethink the future and find inspiration in a new Italian renaissance, a period in which tourism makes a difference. We inspire to bolster our team and our country through our devotion to beauty with IL Tornabuoni.”

Steps from the historic Ponte Vecchio and Arno River, IL Tornabuoni’s interiors were designed by Milan-based architect Andrea Auletta who has collaborated with Girolami on AG Hotels’ ten other properties in Rome. Each of IL Tornabuoni’s four floors were designed as an ode to the Renaissance period, embodying the city’s rich history and artistic magnificence by incorporating distinct regal and bold gem colors including vibrant teals, deep blues, sunny yellows, energetic vermillion and soft greys. Most rooms and suites offer two double beds for guests, a rarity found in much of Italy and Europe, along with grandiose bathrooms which recall the lavishness of ancient spas. The restored Minerbetti Palazzo has retained much of its heritage with state-of-the-art avant-garde interiors and the property’s opulent look and feel perfectly blends historic prestige with modern day beauty.

Guests of IL Tornabuoni are invited to enjoy three dining establishments located throughout the property. IL Magnifico Restaurant & Bistrot, situated on the ground floor, is a tribute to Tuscan gastronomic traditions with Executive Chef Massimiliano Mandozzi at the helm. Chef Mandozzi and his team will focus on local and seasonal ingredients for IL Magnifico’s ever-evolving menus, with a strong emphasis on vegetables including the famous cavolo nero (Tuscan black kale), legumes such as native cannellini beans, and local meats including as Sienese maialino (pork) and the famous Chianina (Tuscan cow). The restaurant’s Pietra Serena floors lend to the rich Florentine atmosphere while leather chairs in a harmony of grey and beige add warmth. IL Magnifico enjoys the soft play of natural light during the day and also boasts an intimate outdoor seating environment.

IL Tornabuoni’s Lucie Gourmet rooftop restaurant opens up onto the elegant Butterfly terrace overlooking Santa Maria Novella, San Frediano, the Ognissanti Church and the many other beauties in Florence’s Renaissance skyline. Designed in graceful pink and bold peacock, the indoor and outdoor spaces offer breathtaking views and a sophisticated setting to enjoy a convivial lunch or aperitivo with signature cocktails and refined dishes. IL Magnifico Café & Champagne Bar, located on the main floor, serves bubbles from only the most sought after Italian and French maison.

IL Tornabuoni invites guests to enjoy signature experiences including Champagne Afternoon Tea, Seven PM Sabrage ritual, L’A Friday Aperitivo, IL Magnifico Saturday Brunch, and delightful sweets at The Temptation Room at IL Magnifico. Additionally, IL Tornabuoni may organize unforgettable celebrations in the Cave wine cellar. A unique, private and intimate atmosphere tucked away in the heart of Florence, the Cave’s attentive staff can curate a special menu of wines and Champagne along with guided wine tastings for guests and small groups.

AG Group’s plans for the future include the addition of more luxury hotels to expand the AG Hotels portfolio. “Our development strategy for AG Group begins with Italy’s main cities of art including Florence with IL TORNABUONI hotel and then Milan, Venice and Rome for the lifestyle and luxury segments. We also feel Sicily, Puglia and Tuscany are important in the short term for new developments. We aim to offer our guests an even more attentive, professional service that is from the heart, as well as advanced technology especially for emerging markets,” notes AG Group’s CEO Andrea Girolami. “AG Hotels, our newest addition which was born two years ago as a rebranding of a group founded several years ago, is our priority and the values we strive for are those of excellence, performance, innovation, authenticity and craftsmanship to name a few.”

For more information on Il Tornabuoni, please visit https://www.iltornabuonihotel.it/ and follow on Instagram and Facebook.

The Hermitage Hotel Announces New Restaurant Partnership

March 28, 2021 by evebushman

NASHVILLE, TENN. (PRWEB) – The Hermitage Hotel has announced a newly forged partnership with internationally acclaimed chef, restaurateur and culinary innovator Jean-Georges Vongerichten, who will oversee the direction of all culinary operations at the hotel. Celebrated for his Michelin-starred restaurants around the world, Vongerichten will introduce fresh, compelling and sophisticated culinary experiences for a new generation of Nashvillians and guests. The centerpiece of the partnership will be a new destination restaurant and café at The Hermitage. Construction is underway, and the new venues will make their debut in the fall of 2021.

Chef Jean-Georges Vongerichten, photo Skift.com

“As I look ahead to my Nashville debut, I could not have asked for a more fitting locale than the city’s exquisite Grand Dame, The Hermitage Hotel,” said Vongerichten. “I am inspired by the bounty of the American South and look forward to honoring the recipes, flavors and traditions of the region, while also presenting a global perspective at this beloved and iconic Music City landmark.”

One of the world’s most notable culinary talents, Vongerichten is admired for his acumen as a chef, tastemaker and visionary, responsible for 39 acclaimed restaurants in New York City, Miami, London, Paris, Shanghai and other gateway cities around the world. From concept, menu and interior design, to staff training and guest experience, Vongerichten is thoroughly involved in the development of the culinary program at The Hermitage Hotel, which began with his visit to Nashville in 2020.

“We can imagine no greater complement to The Hermitage Hotel than to welcome the inimitable Chef Jean-Georges Vongerichten to lead our culinary program,” said co-owners Robert and Molly Hardie. “As we usher in a new era, we are delighted that Jean-Georges has chosen The Hermitage to serve as his Nashville presence. We look forward to welcoming guests new and old to experience Jean-Georges’ distinguished culinary stylings at The Hermitage Hotel.”

Vongerichten’s new restaurant at The Hermitage will welcome guests with elevated, yet approachable cuisine showcasing the abundance of Tennessee’s regional produce, some of which will be sourced from the hotel’s own Garden at Glen Leven. His menu will be inspired by the seasonal ingredients and culinary traditions of the South and will incorporate his signature plant-based offerings and oven-fired pizzas. Vongerichten will also oversee all food and beverage concepts for weddings, meetings and other high-profile events at The Hermitage.

Setting the perfect stage for elevated new cuisine, the Hermitage’s restaurant will undergo a modern design update from Thomas Juul-Hansen, including a brand new, state-of-the-art kitchen visible from the dining room. The design mastermind behind Vongerichten’s restaurants has conceived a glamorous, yet understated restaurant and bar space that will introduce timeless warmth and ambiance. Juul-Hansen will utilize a simple palette of natural materials – metal, wood, leather and stone – and dramatic lighting from the world-renowned Hervé Descottes of L’Observatoire International designed to uplift the restaurant’s iconic arched ceiling. All furnishings, from the mother-of-pearl pendant lamps to the seating, tables and curved banquettes, will be entirely bespoke to The Hermitage Hotel and crafted specifically for the space.

A new, expanded restaurant entrance will be directly accessible from Sixth Avenue, underscoring the establishment as a dining destination unto itself. Tucked into an adjacent space of the hotel, a charming new café will make its debut under Vongerichten’s direction. The light-filled space with casually elegant indoor and outdoor seating will evolve throughout the course of the day, serving as a coffee bar with an array of pastries in morning, shifting to offer casual take-away fare mid-day before ultimately serving as a wine bar with small bites and curated cocktails in the evening. As a final flourish, Juul-Hansen has designed a counterpart to The Hermitage’s iconic Art Deco men’s restroom: a glamorous, pink marble ladies’ room that promises to be equally photo-worthy.

“I am elated to share the news of our partnership with the celebrated Chef Jean-Georges Vongerichten,” said Dee Patel, managing director of The Hermitage Hotel. “As a long-time admirer of Jean-Georges’ culinary skill, I am thrilled to watch him create a new, world-class dining experience at The Hermitage Hotel. It is sure to be unlike any that Nashville has ever seen.”

Known as Nashville’s original million-dollar property, The Hermitage Hotel is a timeless icon of refined Southern hospitality and best-in-class, five-star service. To learn more about The Hermitage Hotel, please visit TheHermitageHotel.com or follow the hotel on Instagram and Facebook.

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About The Hermitage Hotel
Set in the heart of Downtown Nashville, The Hermitage Hotel is the city’s original million-dollar property, home to a rich history deeply rooted in the spirit of the region. The cherished National Historic Landmark stands as a timeless icon of refined Southern hospitality, featuring 122 luxurious guest rooms and suites and distinctive Beaux Arts architecture. The Hermitage Hotel is committed to the preservation of local heritage, demonstrated by their partnership with The Land Trust for Tennessee. Since 2008, the hotel has raised over $1,000,000 to support the conservation of over 85,000 acres, comprised of scenic trails, state parks and urban spaces. On a two-acre plot at nearby Glen Leven Farm, The Hermitage Hotel cultivates an heirloom period garden, growing produce to be utilized in seasonal cuisine. For more information, please visit TheHermitageHotel.com.

Gastronomy Festivals Celebrating Mexico’s Cuisine

March 22, 2021 by evebushman

CANCUN, MEXICO (PRWEB) – In 2021, Sunset World Group will continue to grow and innovate to enrich its members’ and guests’ experiences. The hospitality company will hold two gastronomy festivals, “This is What Mexico Tastes Like” and “Flavors of Mexico”. These festivals will take place at Sunset Royal and Hacienda Tres Ríos hotels, respectively, and will celebrate Mexico’s rich culinary traditions.

These festivals will be held the last two weeks of each month throughout 2021. Each event will celebrate a different Mexican state. “This is What Mexico Tastes Like” in Sunset Royal will begin in February with Nuevo León, and continue with Baja California, Tabasco, Quintana Roo, Michoacán, Hidalgo, Estado de México, San Luis Potosí, Durango, Tamaulipas and Querétaro. The festival will take place in the brand new “El Comal” restaurant.

On the other hand, Hacienda Tres Ríos will hold the “Flavors of Mexico” gastronomic festival, which began in February and will celebrate Yucatán, and then Campeche, Chiapas, Oaxaca, Veracruz, Puebla, Guerrero, Nayarit, Jalisco, Sinaloa and Sonora. The venue will be Alebrije restaurant.

“Sunset World resorts are ideal places to celebrate Mexico’s cultural diversity through its gastronomy since this is a 100% Mexican company,” commented Martha Richardson, Sunset World Group’s Corporate Director of Operations, “These festivals will be a delicious journey through different states in the Republic. Our members and guests will enjoy the traditions, influences and roots that make up Mexico’s culinary mosaic,” she concluded.

Sunset World Group is a family-owned Mexican company and a leader in the hospitality industry, offering authentic and unforgettable vacation experiences in Cancun and the Riviera Maya. It was founded more than 30 years ago and has grown to offer six resorts, world-class travel services, amenities and a diverse network of operational and marketing solutions that focus on providing the best vacation experiences for its Members and guests. From cultural excursions to water sports, the Members of Sunset World are never far from their next great adventure.

Experience Scottsdale Announces What’s New in Scottsdale, Ariz. for Spring 2021

March 11, 2021 by evebushman

SCOTTSDALE, ARIZ. (PRWEB) – Springtime in Scottsdale blooms with thrilling outdoor activities, fresh resort experiences, wellness retreats and new additions to the first-rate food scene. Though things will look a bit different this spring – when this Sonoran Desert destination is typically known for its large-scale sporting events, flurry of activity and bustling energy downtown – Scottsdale still boasts plenty of sunshine and excitement for locals and visitors alike.

SPA ESCAPES

This season, the 33,000-square-foot Spa at The Boulders Resort Scottsdale will reopen. Relax in a sanctuary for well-being which includes a Labyrinth for quiet contemplation, an authentic Tipi used for traditional Native American rituals and private meditation in the Organic Garden. Recharge with outdoor activities around the 1,300-acre property, including moonlight bike rides, desert hikes and the Sonoran Explorin’ Tour.
For the jetsetters looking to experience the world without crossing the seas, look no further than VH Spa’s Jet Set Crowd menu at Hotel Valley Ho. This exclusive spa program showcases 90-minute indulgent treatments inspired by international spots such as Istanbul, Helsinki and Reykjavik.
The NOW Massage, a boutique massage concept based in LA, kicked off the new year by opening its doors in Scottsdale on Jan. 2. The serene and approachable atmosphere is designed for clients to easily reset and revive the mind, body and soul. Described as, “a reimagined neighborhood spa experience,” The NOW Massage offers treatments specifically created for stress relief, relaxation, muscle recovery and optimum healing.
The Spa at JW Marriott Camelback Inn has debuted a brand-new Mindful Meditation Room administering contactless treatments. Try Himalayan Salt Lamp Therapy to boost mood and ease allergies and stress, or become immersed in traditions of Chinese medicine with the Gemstone Water treatment, created with wood, water, earth, metal and fire.

RESORT SCENE
THE BIG NEWS: Scottsdale welcomed the area’s first-ever Dark Sky Zone resort on Oct. 20, ADERO. The six-story, 177-room property perched high in the desert features signature restaurant, CIELO, and grab ‘n go Spa café, Revive. Debuting on property on Feb. 11 is Skytop Lounge, an al fresco dining experience placed on the lawn overlooking the canyon and below the stars. The outdoor cocktail lounge will offer delectable bites and astro-inspired cocktails, such as the “Dark Sky.”

FIVE MORE STAYS:

On Dec. 29, the W Scottsdale introduced the new Cottontail Lounge, with a sophisticated environment while still retaining the bold and flirty style for which W Hotels are known. Cottontail Lounge replaces the former Shade Lounge and serves breakfast, craft cocktails derived from an extensive mixology program, and inventive bites.
The star-studded culinary team at Sanctuary just got hotter with the addition of industry powerhouses, Chef de Cuisine Samantha Sanz and Bar Chef Christiaan Röllich in Nov. 2020. The two will lead the advancement of the resort’s fine dining experiences at elements and jade bar. This is a homecoming for Sanz, a two-time James Beard Award nominee, who began her career at elements, under the direction of Chef Beau MacMillan. Röllich began at Les Deux Café in LA, where Forbes dubbed him, “one of LA’s most innovative mixologists.”
After a nine-month closure, Talavera at Four Seasons Resort Scottsdale has just reopened its doors with new Chef de cuisine, Nino La Spina. A native of Sicily, Chef Nino began his career when he moved to Pisa for his studies and landed at renowned restaurants like Paris’ Michelin-starred Mirazur on the French Riviera, before moving stateside to work at Four Seasons Palm Beach. His Mediterranean style of cooking fused with Chef Victor Davila’s Latin and Mexican flare brings an adventurous new cuisine to Talavera’s Spanish steakhouse menu.
Canopy by Hilton joined the Old Town Scottsdale arts district on Oct. 1. This 177-room resort – the first new-build hotel in Old Town in over a decade – delivers a modern elegance, with two dining experiences and a rooftop pool.
Ritz-Carlton, Paradise Valley – a 215-room, 20-acre new-build opening in 2021 – will have it all; exemplary service, views of Camelback Mountain, modern and sleek interiors, a 16,000-square-foot spa and a location minutes from downtown Scottsdale. The resort has pivoted amid construction to incorporate new safety measures and features, such as the installation of Plasma Air in every guestroom and common space, to reduce airborne viruses and bacteria.

EVENTS + PRIVATE EXPERIENCES
THE BIG NEWS: Golf fanatics rejoice; the Waste Management Phoenix Open returns Feb. 1-7 at TPC Scottsdale. The legendary 16th hole will also live on at the 86th edition of “The People’s Open,” though modified from previous years. With limited fans in attendance, the scaled-down, one-level, open-air venue will offer limited ticket packages for fans who want to stay seated at the 16th hole. COVID safety protocols will be enforced throughout the entire tournament.

MORE THINGS TO DO:

Barrett-Jackson’s 50th annual Scottsdale Collector Car Auction, typically hosted in January, will take place March 20-27 and include the Barrett-Jackson Cup Competition, featuring 50 vehicles from the nation’s top custom car builders.
Grab your mitts and sunscreen, Spring Training is back in Scottsdale. Beginning Feb. 27, catch the San Francisco Giants at Scottsdale Stadium or the Colorado Rockies and Arizona Diamondbacks at Salt River Fields at Talking Stick. At this time, it has not been confirmed if fans will be permitted to watch from the stands.
Desert Botanical Garden’s newest art exhibition, “Wind, Water, Earth” features three large-scale living sculptures by artists Natasha Lisita and Daniel Schultz, using florals and plant materials as a medium and desert elements as inspiration. The sculptures will be available for viewing select dates from Jan. 19-April 25, 2021.
Travelers can now dive deep into the wonder of the sea at OdySea Aquarium without leaving the “personal bubble” with new private aquarium rentals. The buyout provides exclusive access to the entire aquarium, including the 3D movie and OdySea Voyager, and breakfast in OdySea’s posh VIP room with views of sharks, stingrays and more.
The Musical Instrument Museum has launched a spring virtual education program analyzing the relationship between music and science. Using STEM-based learning for students K-8, the courses cover how musical instruments are made and include hands-on activities for critical thinking.
With prime weather, plenty of space and many expert-led outdoor experiences now offered privately, the time is right for opting outside in Scottsdale. Soar in a hot air balloon with Rainbow Ryders or Hot Air Expeditions, horseback ride at Saguaro Lake Guest Ranch or with Wandering Heart Adventures, or kick it into high gear on an ATV tour with Stellar Adventures.

FRESH BITES
THE BIG NEWS: Amid the pandemic, Scottsdale has continued to defy the odds with the opening and sustaining of myriad new restaurants since spring 2020 – including Pizzeria Virtú, FRANCINE and Benjamin’s Upstairs to name a few, just in the downtown area alone. The city’s business owners have also found new ways to dine safely and make up for lost revenue during temporary shutdowns with new allowances from the Governor’s office as of Dec. 2, 2020, for restaurants to expand outdoor seating into parking lots and sidewalks, as seen in many major US cities.

Photo from Z’Tejas Facebook page

FIVE NEW WAYS TO SIP + SAVOR:

Cold Beers & Pizza, a spin-off of its neighbor and local favorite, Cold Beers& Cheeseburgers, opened in Old Town Scottsdale this month. Highlights include Cowboy Pizza and gluten-free crusts, as well as a wide selection of brews.
Southern charm, a lively atmosphere and a taste of Nashville await at Belle’s Nashville Kitchen. Belle’s debuted in Old Town Scottsdale in December, serving up a Honky Tonk brunch, Nashville Hot Chicken and whiskey tastings.
Local breakfast joint, Hash Kitchen, introduced a new spin on brunch, “Hash at Night,” on Oct. 2. Available at select locations on Fridays and Saturdays, late-night noshers can expect all the Hash Kitchen staples, including the build-your-own bloody mary bar, bubbly Boba mimosas and cereal shooter flights.
Trendy Fox Restaurant Concept, Culinary Dropout, opened a location at Scottsdale Quarter in Oct. 2020. The new, spacious restaurant brings a lively, open-air atmosphere for enjoying a casual meal and delighting in lawn games.
Z’Tejas, with restaurants only in Arizona and Texas, is scheduled to open a new restaurant in Scottsdale in Feb. 2021. Classic Z’Tejas dishes like sizzling Santa Fe Enchiladas and Diablo Pasta appear on the menu, along with seasonal southwestern offerings, and its signature margaritas and tequila flights.

For more Scottsdale travel news and story ideas, visit http://www.scottsdalepressroom.com. For more information about Scottsdale’s commitment to keeping residents and visitors safe, visit the “Be Safe Scottsdale” page.

Red Root and Co Wins the Elixir Category at the 2021 Good Food Awards

February 20, 2021 by evebushman

HARRISONBURG, VA. (PRWEB) – Red Root & Co, a modern herbalism food brand, has achieved national accolades with their recent win in the 2021 Good Food Awards. Their Hops & Citrus Bitters was selected as a winner among 25 other products in the Elixirs category.

Photo credit: Friendly City Food Co-op

“We are beyond excited to be honored with a Good Food Award amongst such an impressive group of food crafters! Being selected as a winner validates our craft of herbalism and ethos in a truly meaningful way,” says Corey MacDonald, owner and founder of Red Root & Co, a small-batch producer of plant-based oxymels, shrubs, tonics, syrups, and bitters.

The Good Food Awards are just one part of the mission of the Good Food Foundation, which is “to celebrate, connect, empower and leverage the passionate and engaged, yet often overlooked, players in the food system who are driving towards tasty, authentic, and responsible food in order to humanize and reform our American food culture.” Over 2,000 entries from all 50 states are submitted each year. 2021 marks the 11th year the Good Food Awards have taken place.

By winning the Elixir category, Red Root & Co has proven they can make a great-tasting product while maintaining their position as a responsible food brand. The Good Food Foundation has stringent standards for entry, and winning a category puts the winner among a very select group of ethical food brands, along with national recognition. The Good Food Awards are unique, in that they are not just focused on responsible sourcing and business ethics, they are also looking for an unrivaled taste in each category. Winning first place in a category in the Good Food Awards can give a brand the boost it needs to become a household name.

Generally used in fine cocktails, craft beverages–or just mixed with soda–bitters also have a delicious place as aperitifs and digestifs. Red Root & Co inspires their customers to consume creatively with their bright and citrusy Hops & Citrus bitters, made with care using high-quality and organic ingredients. The Hops & Citrus Bitters are made with infusions of natural botanicals, including the tart notes of hops & citrus balanced by softer edges of berries and tulsi.

Red Root & Co uses the power of plants to elevate bitters and other herbal preparations as an integral part of a modern, health-conscious lifestyle. . When creating her products, herbalist Corey MacDonald takes all characteristics of each plant into careful consideration.

“Bitters are a great place to start introducing the vitalizing power of plants to a modern diet. Taken just as a supplement, bitters are a helpful aid before and after eating a meal, or just to calm a rumbling stomach,” says Corey MacDonald. “But we also love the role they play for the home bartender. Herbalists are people, too! And our bitters are part of some delightful cocktails and mocktails, and using our blends is a way to bring more of the plant world into your favorite indulgence.”

In years past, the Good Food Awards were a part of a weekend-long bash celebrating excellence in American food crafters with the public. This year, the festivities were held online, kicking off with a live stream of the Awards Ceremony and culminating in a virtual pop-up shop where you can shop all the winning products, starting on 1/25 and running through. Learn more about Red Root & Co’s Hops & Citrus bitters and shop online to try them for yourself here.

About Red Root & Co:

Founded by a certified herbalist, Red Root & Co was established on the premise that plants change lives. Each Red Root & Co recipe is crafted in the herbalist tradition using quality ingredients responsibly sourced – farmer-direct, organic or fair trade. The company’s herbal creations support healthy lifestyles with products for health & wellness, beverage, and culinary use.

About the Good Food Awards
The Good Food Awards celebrate the kind of food we all want to eat: tasty, authentic, and responsible. Now in its eighth year, awards will be given to winners in 17 categories: beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fish, grains, honey, oils, pantry, pickles, preserves, snacks, and spirits. The Good Food Awards Seal, found on winning products, assures consumers they have found something exceptionally delicious that also supports sustainability and social good.

About the Good Food Foundation
The Good Food Awards is organized by the Good Food Foundation 501 (c) 3, formerly known as Seedling Projects, in collaboration with a broad community of food crafters, grocers, chefs, food writers, activists, and passionate food-lovers. The Good Food Foundation is also the organizing force behind the Good Food Guild, Good Food Mercantile, and Good Food Merchants Collaborative.

Vintage Eve Circa 8/2018: What Did We Love the Most at Live and Dine LA?

February 16, 2021 by evebushman

Angeleno‘s annual Live & Dine LA event honors the city’s most distinguished chefs and restaurateurs that continue to shape and evolve L.A.’s culinary scene. Guests will be treated to exclusive culinary demonstrations prepared by award-winning chefs, which will be paired with delicious wines and artisanal cocktails. This evening of culinary indulgences and refreshing libations is sure to make for a memorable date night, with its luxury lounges and unique tasting experiences under the stars and the Fairmont’s iconic (and romantic) fig tree.

Count me in! The last time I covered an event at the Fairmont Miramar – on Wilshire Blvd. just a block from the beach – was a Union des Grands Crus (UGC) Bordeaux Tasting in one of the large convention rooms. This time, as promised, we were outdoors under their enormous fig tree. Being outdoors was fine with me, as long as it was away from the street that, if you’ve been reading the news, is littered with abandoned electric scooters, the latest “craze” that may be dismantled by the time this article runs.

But lets move on, sorry about that, my attention had definitely been happily taken over by all of the restaurants, wineries and spirit companies – no scooters needed. (Read on or skip to the photos here.)

The crowd of smart couples and singles meandered from one welcoming table to another. My favorites of the tables (I couldn’t do it all!) started with

Menhir Salento Winery represented by Gaetano Marangelli, where I tasted Italian wines from Puglia. Between the Pass-O white blend to the Primitivo – I was enchanted. I hope to go through a tasting of their complete line up soon!

From there I inhaled: the Crab Guacamole with shaved Truffle from The Nixon in Whittier, Garlic Crostini from HomeCooked, the incredible Burrata cheese from di Stefana, a refreshing Lillet-based (a white Bordeaux wine made with quinine and citrus) cocktail made simply with tonic, Chick Souvlaki from Cleo, Roasted Peppers from FIG, Provence’s Domaine de Cala Rose wine, Ocean Prime Watermelon Salad, looooved the Mongibello blood orange juice with Tito’s vodka, and Deviled Green Eggs and Ham from Boa Steakhouse stole the show until I had a Deviled Egg from Yardbird that was equally yum-worthy.

Moving to the other side of the fig tree my taste buds were further delighted with wheat-based Carbonadi Vodka from Italy, AN Catering Garlic Noodles, a carved tri-tip sandwich from Grand Food and Beverage, really tasty cocktails from Gratitude, and Viva Tequila 32 Reposado in my favorite cocktail of the day made with Grapefruit and lime juices, agave, orange bitters and Aperol!

Still not done I munched on a heavenly slice of Grilled Cheese with Summer Truffle from Salt in Marina Del Rey (well worth a short wait in line), killer Reposado cocktails from Gracias Madre in West Hollywood and more lovely Burrata from Mozza. Of final note guests really appreciated the two open lounge spaces that served delicious Brugal Rum from the Dominican Republic and chilly gin cocktails from Sipsmith.

Restaurants and Beverage Companies

Sponsors

Fairmont Miramar Hotel & Bungalows, Hornburg Jaguar Land Rover Santa Monica, CBS 2, KCAL 9, Italy-America Chamber of Commerce West, and nonprofit partner City of Hope.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

École Ducasse back-to-school menu: Guest Chefs, Sponsors and New Courses

February 14, 2021 by evebushman

PARIS (PRWEB) – With a team of chef instructors and pastry chefs with the same taste for excellence, École Ducasse, the eponymous chef’s network of schools, also welcomes external guest chefs and exceptional talents every year. ”Meilleurs ouvriers de France (MOF)”, Best French Craftsmen, World Champions, Hospitality Experts – all of them renowned in their field – share their expertise and techniques on a daily basis with the various audiences at École Ducasse: seasoned professionals wishing to improve their skills, high school graduates, career changers or gastronomy and pastry enthusiasts. 2021 is no exception, and the school offers a remarkable selection for its three institutions – École Nationale Supérieure de Pâtisserie (ENSP), Paris Studio and Paris Campus, which opened its doors last November.

Multi-star sponsors for Bachelor courses
École Ducasse is pleased to unveil the names of the chefs chosen to become the sponsors of its 2021 Bachelors’ programs. These 3-year Bachelors programs are aimed at young students who have just graduated from high school and who wish to become chefs entrepreneurs.

Bachelor in Culinary Arts will be under the guidance of Jacques Maximin, the iconic chef awarded Michelin stars on numerous occasions and Meilleur Ouvrier de France Cuisinier (Best Craftsman of France in cooking category – MOF) 1979. The chef, who joined the École Ducasse group in 2020 as Culinary Advisor and Chef in Residence at the new Paris Campus in Meudon, will share Alain Ducasse’s values with students on a daily basis, instil his culinary vision and initiate masterclasses as well as themed dinners. In his capacity as sponsor of the Bachelor of Culinary Arts, he will pay particular attention to the transmission of values that are dear to him such as creativity, excellence, generosity and rigour.

Meilleur Ouvrier de France Chocolatier-Confiseur (Best Craftsman of France in the Chocolate making and confectionery) 2019, Paul Occhipinti, will take on the role of sponsor of the Bachelor in French Pastry Arts. The chef is well known to the institution – after training at École Nationale Supérieure de Pâtisserie, he has been teaching there as a guest chef since 2016. Passionate about confectionery and chocolate from his teenage years, he has developed his talents alongside great chefs such as Christian Camprini, Master Pastry Chef and MOF Chocolatier-Confiseur 2004. Sous-Chef Pâtissier of Hôtel du Cap-Eden-Rocin Cap d’Antibes since 2014, Paul Occhipinti has launched himself into entrepreneurship by creating his own 100% organic brand last August: Nico & les chocolats.

The 2021 Bachelors programs will start on September 6, 2021 and will be taught at Paris Campus and ENSP.

PARIS CAMPUS: “master more than cooking”
The arrival of the majority shareholder Sommet Education, a worldwide network of prestigious educational institutions specialising in hospitality, has enabled the renowned institution to expand its portfolio of training courses in the Art of Hospitality and customer experience, such as the intensive two-month program, aimed in particular at enthusiasts and people undergoing professional reconversion: the “Essentiels des Arts de la Table et de la Sommellerie” (“Art of Service and Sommelier Essentials”). Result of the synergy between Sommet Education and École Ducasse, this program is based on the arts of the table and service, customer experience, and food and wine pairings. The training is given at Paris Campus, notably by Chantal Wittmann, Gastronomic Restaurant Director and Senior Lecturer at Glion Institute of Higher Education in Switzerland. Mrs Wittmann, one of the only two women MOFs in the world in the field of service and table arts, officiates at the restaurant “Le Bellevue” (16 Gault & Millau points and recently entered in the Michelin Guide).

For continuing professional development, Paris Campus has also created a series of encounters: “Les invités d’Alain Ducasse” (“Alain Ducasse’s guests”). Professional chefs will be able to experience the new campus while learning from of one eight exceptional personalities in the world of gastronomy invited by Paris Campus: Adrien Cachot, Christopher Coutanceau, Christophe Raoux and Luc Debove for “Cuisine à quatre mains” (“Four-handed cooking”), Jacques Maximin, Chantal Wittmann and Jessica Préalpato, “Best Pastry Chef of the World 2019” (World’s 50 Best Restaurants) as well as Mathieu Le Feuvrier. This is a two- to four-day vocational training.

ENSP: excellence and expertise at the heart of professional training
The programme developed by ENSP team for professional training focuses on expertise and excellence. Among the chefs invited are : Romain Chalumeau, the school’s Chef Instructor for his course “Pâtisseries raffinées, sans gluten ni additifs” (“Refined pastries, gluten-free and additive-free”), running from February; the MOF Chocolatier Paul Occhipinti for his “Confiserie moderne” (“Contemporary confectionary”) course in April; and chef and MOF Chocolatier Frédéric Hawecker for a professional training course dedicated to “Confiserie à la folie” (“Confectionary madness”).

Like Cédric Grolet, Pastry Chef at the hotel “Le Meurice” and Jérôme de Oliveira, World Pastry and Bakery Champion in Cannes, who are also former students of ENSP, many renowned chefs will also come to the Château de Montbarnier throughout the year to share their experiences and techniques.

PARIS STUDIO: culinary workshops for all tastes
Every year, Paris Studio develops thematic programs open to all audiences such as:

Initiation enfant à la gastronomie (Initiation to gastronomy for children) for 3 mornings for children aged 6 to 11 years old: this immersion in the kitchen for little ones promises to be a fun activity around cooking and pastry making.
Menu 100% Japon (100% Japanese menu): in spring, Japanese culinary designer Fumiko Kono will challenge participants to create a refined and tasty menu that will delight more than one person.
Gâteaux de notre enfance (Cakes from our childhood): also in the spring, the school invites food-lovers to plunge back into the home-made snacks and sweets of their childhood.
Pâtisser simple, sain et bon (Simple, healthy and good pastry): at the beginning of May, the idea is to explore natural alternatives to make balance and indulgence work in harmony.
Charcuterie pâtissière (Delicatessen and pastry): in May, participants will discover the basic techniques of these gourmet dishes that are both emblematic and essential to French culture.
Tout sur les entremets (All about desserts): at the end of May, the school will reveal the techniques needed to make desserts for special occasions.
Glaces et Sorbets (Ice Creams and Sorbets): in June, for a fresh start of the summer, chef Luc Debove will share his techniques and tips for creating ice creams, granitas or sorbets.

Paris Studio has also developed a new digital offer for companies: les Team Buildings connectés (Team Buildings connected). These friendly and fun experiences allow the teams to share good times and make the link between gastronomy and business world by taking part in a digital cooking class led “live” by one of the Paris Studio Chefs.

Many other courses can be discovered online at http://www.ecolecuisine-alainducasse.com

About École Ducasse
École Ducasse is a network of schools founded in 1999 by multi-starred chef Alain Ducasse, dedicated to the transmission of outstanding French expertise based on excellence in culinary and pastry arts.

École Ducasse runs three schools in France – the Paris Studio, the Paris Campus and the École Nationale Supérieure de Pâtisserie – as well as two international schools (in the Philippines and Brazil). All are united by a desire to share a passion for gastronomy with seasoned professionals as well as food enthusiasts, career changers and students. This broad portfolio of programs aims to meet all training needs: from short programs for experts or food enthusiasts to intensive two-, four-or six-month programs, to three-year undergraduate programs leading to a Bachelor’s degree in culinary and pastry arts.

École Ducasse is a network of schools belonging to the Sommet Education, a major international education group for hospitality management and culinary arts.

Elise Masurel has been appointed the Managing Director of Ecole Ducasse.

For more information: learn.ecole-ducasse.com