Archive for November, 2008

Le Fabulous NEW Richemond

November 16, 2008

 

Richemond, Geneva - Hotel Lobby

Le Richemond

By Nancy Walman

After 20 months of complete renovation, Le Richemond re-opened its doors on the 21st of September 2007.

Recently acquired by The Rocco Forte Collection, this prestigious five star hotel has held its prime position facing the famous Brunswick Gardens and overlooking the Alps, Lake Geneva, and the Old Town Cathedral for over 130 years. Just 6km from Geneva Airport and with the business and shopping districts of this sophisticated city only walking distance away, it is ideally located for business meetings and conferences. Three meeting rooms, all with natural daylight and the ballroom, which accommodate parties of 10 to 200, make it the ideal choice for events of all kinds.

The Official Opening of Le Richemond:

A Legendary Hotel and Genevese Jewel in Rocco Forte collection.

Following a 20-month renovation, the official opening of Rocco Forte’s Le Richemond took place on 26th September in the presence of Sir Rocco Forte, the Vice-President of the Administrative Council Mr Manuel Tornare, and the Administrative Councillor Mr Pierre Maudet.

Geneva was bathed in sunlight during the opening, which took place just before midday on the steps of Le Richemond. Crowd of journalists, representatives of the various departments of the City of Geneva, as well as the tradespeople who had worked on the renovation of one of the best-loved institutions in the European hotel world since the end of the 19th century.

“It is one of our dearest wishes that Le Richemond regains the place that it has always held in the social and cultural life of the city of Geneva,” said Sir Rocco. “This hotel belonged to the Armleder family for four generations and we would like to pay homage to them here; I should add that today the hotel passes into the hands of another family, the Forte family, and we hope to maintain the unique atmosphere that has always reigned here. The renovation of this legendary hotel raises the profile of Geneva Harbour, with Le Richemond certainly being one of the most beautiful buildings in the area.”

The dignitaries then moved into the lobby of the hotel where a commemorative plaque of the inauguration was unveiled and Father Tony conducted a blessing. The guests were then able to sample the delicious cooking of Executive Chef Pietro Amato while enjoying cocktails in The Ballroom. Previously called Le Grand Gentilhomme, The Ballroom has been completely renovated, along with the rest of the hotel. However, it has kept its impressive atmosphere, its splendour accentuated by trompe-l’oeil paintings, mirrored walls, a magnificent parquet floor and, for the perfect finishing touch, superb Murano glass chandeliers.

Le Richemond, built in 1875, prides itself on having an incomparable location in the centre of Geneva, with superb views over Lake Geneva and the Alps. This Genevese institution re-opened its doors in September 2007 and has 109 rooms, of which 26 are suites, a restaurant, a bar, three flexible meeting spaces, a ballroom, as well as a spa and fitness centre. Situated close to the business and shopping centres, Le Richemond welcomes the local Genevese and visitors to the city in a cosmopolitan and sophisticated atmosphere.

Events, Events and More Events

One can book Online. From James Bond to Sex & The City, Richemond’s Le Bar Celebrates The Martini! Le Bar at the Hotel Le Richemond has decided to honor the Martini cocktail. More than a drink, the Martini represents a spirit, an atmosphere, a certain idea of luxury tinted with a touch of nonchalance and laid-back attitude. It is this Martini spirit that Le Bar will put forward once a month, by proposing a Martini Night, dedicated to a historic personality that has perpetuated the celebration of this classic and contemporary concoction.

Richemond’s Le Bar, a chic and refined meeting place

Richemond’s Le Bar is also a place to be at any time. With its exceptional terrace and its vibrantly coloured bar, Le Bar offers “a la carte” menus that are simple and refined. For those who don’t have the time for a longer stay at the Sapori, Richemond’s restaurant, Le Bar offers them the chance to be tempted by a classic burger, a plate of Parme Pio Tosini ham accompanied by a marvelous Buffalo mozzarella, without forgetting the famous crab royal sandwich with its subtle and refreshing taste.

Le Bar Opening Hours:
Open every day
From 10h30 to 01h30

Direct reservations:
Tel + 41 22 715 72 01
lebar.lerichemond@roccofortecollection.com

________________________________________________________

Sapori Captures The Spirit of Italy

Sapori: The Restaurant at Le Richemond with Exquisite Italian Cuisine in a Chic SettingIn the warm, contemporary and cosmopolitan atmosphere of Sapori, the Italian restaurant at Le Richemond, the Sicilian chef Pietro Amato creates sophisticated dishes, placing great emphasis on the quality and freshness of all the products used.

Sapori truly highlights the Italian art de vivre. The fish, which is exceptionally fresh, will delight gourmands who really must try the wild salmon accompanied by cannoli of bread and sea bass with a Dijon vinaigrette or fillet of mullet with tomatoes and capers, along with a black olive sauce and polenta.

The truffle season has seen the introduction of some delicious new recipes, such as Carnaroli risotto with white truffle. The home-made pastas are a real high point at Sapori. Not less than five kinds of different bread are offered at each meal, each with a small helping of the most mouth-watering olive oils.

The decor of Sapori is both contemporary and eclectic, in keeping with all the areas of the newly-renovated hotel. It features dark wood, rich warm materials and wall coverings, leathers, the signature red of Le Richemond, the hotel’s omnipresent alcoves with floral accents, interesting crockery and impeccable service. Sapori also offers a private dining room that can accommodate up to 14 people for family reunions or confidential business lunches.

Only 34 years of age, Chef Pietro Amato is blessed with a rare talent and creativity. His passion for cooking comes across in the food, which pairs tradition and modernity. A good selection of wines from the mythical cellar of Le Richemond, which has been updated by Head Sommelier Sébastien Humbert, tops off the perfect meal. And make sure you do not leave without sampling a delicious dessert prepared by Head Pastry Chef Arnaud Salvetti – try the Moelleux au Chocolat (a kind of gooey chocolate souffle) or his latest creation Le Croustillant de Gruée de Cacao et Crème de Marron avec son Sorbet de Cacao Amer (a crunchy concoction made with cocoa and chestnuts, served with a bitter chocolate sorbet).

Festive menus

To celebrate the end of year festivities, Sapori has put together some great menus for a private family meal or a party with friends. The menus Follow.

Opening Hours:
Every day
From 12h to 14h30
From 19h to 22h30

Price of set menu for business lunches: CHF 62.-

Reservations: Tel + 41 22 715 71 00
Email : sapori.lerichemond@roccofortecollection.co
_________________________________

The Hotel

Le Richemond, built in 1875, boasts an incomparable location in the centre of Geneva with a superb view of the lake and the Alps. The Genevan palace has re-opened its doors in September 2007 after months of refurbishment. Today it counts 109 rooms, including 26 suites, a restaurant “Sapori”, a bar, 3 flexible conference rooms and a ball room. Le Richemond is the only hotel in the centre of the city to offer a real spa, comprising 5 treatment rooms and a fitness centre. Located near shopping and the business quarter, Le Richemond will welcome Geneva residents and other guests in a chic and relaxed cosmopolitan atmosphere.

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The huge Armleder Suite is a truly flexible space. A huge living area (measuring 70 square metres) can be linked to one, two or three junior suites, thanks to a series of doors along a central corridor. When all three suites are booked, the Armleder Suite covers 250 square metres.

The living area is perfect for entertaining. Light and airy, it offers every home comfort, including a real log fire, perfect for warming the cockles after a day’s skiing in Chamonix. The contemporary design is paired with Art Deco and classic touches, in the shape of original works of arts, an eclectic collection of antiques and some furniture that has been designed for the space by the designer John Stefanidis.

Rich and sensual materials have been used in the soft furnishings, while the room itself is decorated with marble, gold, mosaics and parquet flooring. All the latest technology is a given and all the windows on this top floor are bullet proof, while luxurious highlights include a private sauna and under floor heating.

An additional 100 square metres of terrace wraps around the entire seventh floor and has stunning views over the old part of the city to Lake Geneva and the Alps, with Mont Blanc in the distance, to one side and vistas of the Jura Mountains to the other side. Stylish furnishings adorn the terraces.

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Richemond, Geneva - Hotel Exterior

Reservations & Information : www.roccofortecollection.com
Le Richemond Jardin Brunswick 1201 Geneva Switzerland
Tel: +41 22 715 7000 Fax: +41 22 715 7001

Le Richemond is a member of The Leading Hotels of the World. Founded in 1996, the Rocco Forte Collection presents a collection of luxury hotels established in Europe. Each location seduces with its singularity and offers a design in perfect harmony with its environment. Attention to detail, quality and service are the key words at the Rocco Forte Collection.

Ten years following its creation, the Rocco Forte Collection has expanded and includes:

– Hotel de Russie in Rome
– Hotel Savoy in Florence
– The Balmoral in Edinburgh
– The Lowry Hotel in Manchester
– Hotel Astoria in St Petersburg
– Hotel Amigo in Brussels
– Le Richemond in Geneva
– Villa Kennedy in Frankfurt
– Hotel de Rome in Berlin
– Brown’s Hotel in London
– The Charles Hotel in Munich

Upcoming openings:
Prague – 2008
Verdura Golf & Spa Resort en Sicile – 2008
Marrakech – 2009

Copyright 2008 By Punch In International. All Rights Reserved .

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Thanksgiving Choices 2008

November 14, 2008

Trio Bar & Restaurant

ADDRESS: 167 East 33rd Street
(Between Lexington and 3rd Avenues)
New York, NY 10016

WEB SITE: www.trionyc.com

Thanksgiving Day Menu

First Course Your choice of:

Butternut Squash

Mixed Seasonal Greens
Grape tomatoes, cucumber, shaved red onion in balsamic vinaigrette

Macadamia Crusted Goat Cheese & Beet Salad
Baby Arugula in pomegranate vinaigrette

Second Course
Fresh Slow Roasted Turkey
Whipped Potato, Mommas Stuffing, fresh cranberry and pomegranate sauce, parsnip and carrots

Prime Rib Au jus
Whipped Potatoes, broccoli rabe

Pan Seared Salmon
Creamy Risotto with Julien Vegetables

Third Course Apple Strudel
Pumpkin Pie with Cinnamon Ice Cream
Pumpkin Ice Cream
________________________________________________________

Meli Melo, the French bistro at 110 Madison Avenue at 30th Street, 212-686-5551, is having the following prix fixe $40
Thanksgiving menu.
Amuse Bouches
Appetizers: Pate du Chef Crab Cakes with remoulade sauce Tomato with fresh mozzarella and basil Smoked Salmon
Soup du jour Caesar Salad House Salad
Entree: Turkey with all the trimmings
Organic chicken breast with tapenade in lemon white wine sauce
Filet of sole with smoked salmon
New York Steak
Lamb Tagine
Penne with mushrooms
Dessert: Chef’s selection including Pumpkin Pie and other traditional Thanksgiving desserts
Coffee or Tea
Reservations are advised.
________________________________________________________
Capsouto Frères

3-Course Thanksgiving Prix Fixe Menu

$45/per person

Thursday, November 27, 2008

2pm – 8pm

The menu includes:

choice of Endive Salad with Walnuts & Blue Cheese, Asparagus and Smoked Salmon

French Roast of Turkey with Chestnut Puree, Apples, Walnuts & Sage Stuffing,

Sautéed Brussel Sprouts, Caramelized Yams, Cranberry Relish

choice of Pumpkin Soufflé with Pumpkin Crème Anglaise, Chocolate Mousse Cake, and Classic Crème Brulee.

Capsouto Frères

451 Washington Street, at Watts Street, NYC, NY 10013

www.capsoutofreres.com

For reservations, call 212.966.4900

_________________________________________________________

HAPPY THANKSGIVING From

davidburke & donatella is located at 133 East 61st Street

APPETIZERS
SCALLOP & CORN BISQUE
taylor bay scallops, sweet corn & piquillo peppers
PARFAIT OF BIG EYE TUNA & YELLOWFIN TARTARES
apples, pine nuts, hijiki & crème fraîche
MARKET SALAD
goat cheese, pumpkin seeds, cranberries, crisp potato, bacon
and “fresh snipped herbs”
SIMPLE SALAD
marinated tomatoes and fresh herbs
BRAISED SHORT RIB & QUAIL EGG RAVIOLI
chanterelles and english peas

“GRAINS OF PARADISE” CRUSTED BEEF CARPACCIO
crispy rock shrimp, pickled honshimeji mushrooms & kabayaki
WARM ASPARAGUS
aged goat cheese, olive purée and smithfield ham
PRETZEL CRUSTED CRABCAKE
confit orange and poppy seed honey
BUTTERNUT SQUASH SOUP
rock shrimp & pecan pie ravioli

MAIN DISHES
ROASTED ORGANIC TURKEY
filled with apricots & dates, cornbread & sausage beggar’s purse, sweet potato purée and traditional condiments
“BRONX STYLE” FILET MIGNON OF VEAL
chanterelle purée, sweetbread ravioli & champagne grapes
HANDMADE CAVATELLI AND BRAISED SHORT RIB
wild mushrooms, mushroom chips and truffle mousse
CREEKSTONE FARMS BLACK ANGUS DRY AGED PRIME RIB EYE
truffled potato gratin
WILD SALMON “HAM”
truffled grits & quail eggs

HALIBUT T-BONE
Ratatouille, lobster dumplings & lobster “bordelaise”

LOBSTER “STEAK”
curried shoestrings, black honey & citrus fennel candy
CHATHAM COD
merguez chowder with clam stuffing & clam ravioli

DESSERTS
PEAR MILLER CRÊPE
ricotta-sage sauce and fig sorbet
CARAMELIZED WARM APPLE TART
cider caramel and vanilla ice cream
A NUTTY CHOCOLATE THANKSGIVING
chocolate-pecan tart, hazelnut hot chocolate
and bourbon-turtle ice cream
BUTTERSCOTCH PANNA COTTA
curried cocoa gelée
PUMPKIN PIE “ENERGY BAR”
crème fraîche, guarana-cranberry gelée
and ginger ice cream
DAVID BURKE’S CHEESECAKE LOLLIPOP TREE
raspberries and bubble gum whipped cream

Fixed Price: $85.00

For Reservations, please call (212) 813-2121

davidburke & donatella is located at 133 East 61st Street

FOUR SEASONS HOTEL DES BERGUES GENEVA Il Lago Restaurant

November 11, 2008

FOUR SEASONS HOTEL DES BERGUES GENEVAdeberges-exterior

Founded in 1834, Geneva’s historical landmarks, Four Seasons Hotel des Bergues is the first and only Four Seasons in Switzerland. Behind its neo-classical architecture, the Hotel offers 68 bedrooms and 35 suites, inspired Italian cuisine, a lively and unusual bar, prestigious lounges, a business centre and a fitness area. The Hotel’s thorough and selective recruitment policy is but one example of what makes the worldwide reputation of this prestigious Canadian group, which is a leader in luxury hotel management providing service which is precise, attentive, even intuitive.

deberges-il-lago3

While we didn’t stay at the hotel (we hope to do that next time and review it), we did have dinner at its luxury restaurant: Il Lago and were duely impressed. The green and blue-tinted dining room, split in half by gilt French doors, is decorated with brocades, chandeliers, and sweeping hand-painted scenery is enchanting and the service is arguabley the best is Geneva. When Executive Chef Marco Garfagnini is on target (which is most of the time), the food is sublime.

deberges-chefsjpg

Chefs in the Kitchen

Marco Garfagnini – Chef

Only the opening of the Four Seasons Hotel des Bergues succeeded in tempting Marco Garfagnini to leave his native Tuscany and his restaurant Ninan Eight years after opening it. “I needed a new challenge, he says.”

But not just anything. “I received a lot of offers, but had not accepted any of them when Mr Silva suggested I join in the launch of the Il Lago restaurant at the Four Seasons Hotel des Bergues. This is indeed a major challenge.” In Carrara, Marco Garfagnini had a team of half a dozen people; at the Four Seasons Hotel des Bergues, the kitchen staff number no less than 20 to 25.

This young chef of 36 already has an impressive culinary track record to his credit. After working up the ranks of his profession learning different skills in large Italian establishments, he went abroad to broaden his experience. He was deputy executive chef at the restaurant Il Carpaccio du Royal Monceau in Paris in the early 90s, and also worked at Harry’s Bar Exclusive Private Club in London. Later, as executive chef, he opened two restaurants of the Coco Pazzo chain in New York and Cleveland.

It was in 1998 that he returned to his native country, where together with his wife he opened a restaurant in the family home in Carrara. Honours then followed, and he gained his first Michelin star in December 1999. In 2002 he was among the five finalists selected for the title of Best chef of Italy, and in 2005 he won the Young Chefs trophy. At the same time he continued to hone his skills, working at the Four Seasons Georges V in Paris and with Martin Beratasegui in San Sebastian.

Marco Garfagnini’s cuisine is clearly of Italian – Mediterranean inspiration. He has a passion, both from cultural and personal preference, for pasta in all its forms. Not surprising, then, that it is under this heading that his most original creations can be found: tortelli with cheese, lemon and mint, and shrimp ravioli with crab
sauce. We dined during white truffle season and both Carnaroli risotto and Tagliolini freschi were ravishing and world class.

But above all Marco seeks to create the finest recipes. Some of the dishes have become “musts” like the Brittany Lobster Risotto and the wild sea bass. Risotto with lobster and basil, risotto with calamari and champagne, and tortelli with cheese, lemon, and mint are some of the northern Italian creations Carrara native has road-tested on diners then added to his menu. if seared scallops with wild mushrooms in a shellfish reduction or braised veal cheek with semolina gnocchi and asparagus are available, go for it.

deberges-il-lago2

If I were to select one plate that would be the chef’s signature, it would be Glazed goat kid, with roasted potatoes, purée of celery and green apple, which were in season. Cooked some 36 hours, the meat was bursting with flavor, amazingly moist and meltingly tender. A black cod creation was also excellent, if somewhat Nobuesque. In fact, our one criticism chef Marco’s style is the introduction of Asian influences that distract from his food’s innate purity: Something I am sure he will have corrected by our next visit.

The wine list is a joy and full of great bottles, as well as some interesting surprises. All desserts are recommended, especially La fraise, fraisier glaçé, croquant de meringue et rhubarbe (Strawberry, Iced strawberry cake, crunchy meringue and rhubarb) and Chocolat griottes,comme une forêt noire contemporaine (Chocolat cherries, as a contemporary black forest).

Il Lago restaurant at the Four Seasons Hotel des Bergues is one of the finest Italian restaurants in Geneva and rates A Major on The Walman Report.

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Marco Garfagnini – Chefdeberges-chef

Dinner Menu

Antipasti
Starters

Tortellini in brodo di bue, serviti con vecchio parmigiano 35
Oxtail consomme, tortellini with aged parmesan cheese
“Casseruola” di coniglio e legumi d’autunno 47
Rabbit “casserole” and autumn vegetables
Composizione di verdure tiepide al tartufo nero 55
Warm vegetable salad with black truffle
Insalata di mare con pesto alla rucula e crema di fagioli bianchi 60
Seafood salad with rocket pesto and white bean purée
Scampi con umido di fagioli risina e aceto balsamico 60
Seared scampi, white beans and balsamic reduction
Capesante con topinambour e salsa alle castagne 60
Seared sea scallops with Jerusalem artichokes and its chestnut emulsion Astice bretone con paesana di legumi ed emulsione al tartufo 75
Brittany lobster served with vegetables and a truffle emulsion

Pasta
Pasta

Tortelli di formaggio al limone e menta 38/52
Cheese tortelli scented with lemon and mint
Agnolotti alla coda di bue e salvia 38/52
Oxtail agnolotti with sage sauce
Ravioli di scampi con salsa ai crostacei 40/55
Scampi ravioli with shellfish sauce
Risotto all’astice bretone 55/65
Brittany lobster risotto

Pesce
Fish

Baccalá glassato con fagiolini verdi all’olio d’oliva toscano 65
Glazed codfish, green beans with Toscane olive oil
Branzino alla plancia, carciofi alla Romana ed emulsione al limone 75
Wild sea bass, artichokes “alla Romana” and lemon emulsion

Carne

Meat
Capretto laccato, patate al forno, crema di sedano e mela verde 65
Glazed goat kid, with roasted potatoes, purée of celery and green apple Costoletta di daino con frutti d’autunno e salsa all’ Alchermes 70
Rack of venison with autumn fruits, sauce Archems
Costoletta di vitello alla Milanese con insalatina invernale in agrodolce 75
Milanese-style veal chop and its sweet and sour winter salad
Costata di manzo Black Angus alla plancha con legumi d’autunno 90 p.p.
Black Angus rib eye steak “alla plancha” with autumn vegetables (min. 2 personnes.)
Nos viandes sont originaires de France, Suisse, Autriche, Allemagne
Service et TVA compris

Le Specialita’ al Tartufo Bianco d’Alba

Prezzo del tartufo bianco al grammo 25
White truffle price per gram 25

Uova al piatto 20
Pan fried eggs
Carpaccio di vitello 30
Veal carpaccio
Tagliolini freschi 30/40
Fresh tagliolini
Risotto carnaroli 30/40
Carnaroli risotto
“Casseruola” di coniglio e legumi 47
Rabbit and vegetable “casserole”
Pranzo d’affari / Business Lunch Menu 78
Risotto al gorgonzola con funghi cantarelli
Chanterelle mushroom and gorgonzola cheese risotto
ou Cannelloni di ricotta e mozzarella, fonduta di pomodoro
Ricotta and mozzarella cannelloni tomato compote
Triglia allo zafferano e legumi croccanti
Seared red mullet fillet with crispy vegetables and saffron sauce
ou Guancia di vitello glassata con gnocchi di patate e cime di rapa
Glazed veal cheek, potato gnocchi and “cime di rapa”

Proposta del Pasticciere

Suggestion of our pastry Chef

Piccola pasticceria
Mignardises

Desserts

La Pomme, 23
juste pochée aux saveurs de gingembre, mascarpone et sorbet pomme verte
Apple, poached in ginger with mascarpone and green apple sorbet
Le Tiramisu IL Lago 23
The IL Lago Tiramisu
La fraise, fraisier glaçé, croquant de meringue et rhubarbe 23
Strawberry, Iced strawberry cake, crunchy meringue and rhubarb
Chocolat griottes,
comme une forêt noire contemporaine 23
Chocolat cherries, as a contemporary black forest
Chocolat exotique,
poêlée de mangues et ananas, sablé chocolat mousseux et crémeux banane, sorbet pina colada 23
Exotic chocolate, pan-fried mango and pineapple, sparkling chocolate sablé and banana,
pina colada sorbet
Cannelloni aux fruits exotiques,
crème glacés au caramel et gingembre 23
Exotic fruits cannelloni, ginger and caramel cream
Assortiment de glaces et sorbets 20
Assorted ice cream and sorbet

Genteel Geneva

November 9, 2008

Discover a gastronomic paradise in Geneva that European royalty have known about for years

By Nancy Walman

beau-night

To wake up at the palatial Beau-Rivage, the last family owned hotel in Geneva, is to draw the heavy silk curtains and just stand at the window a moment as sunlight gleams from the snow-peaked Mont-Blanc mountain range, to the sparkling water of Lake Geneva, flooding into your room, bouncing off of the glistening damask sheets, highlighting the marble columns, and reflecting into a miniature panorama on every facet of the crystalline chandeliers before splintering in a thousand different directions around you. To wake up at the Beau-Rivage is to realize that the sunlight has done this every morning since 1865 for royalty, heads of state, and movie stars. To wake up at the Beau-Rivage is to know that the best part of the day is yet to come.beau-atrium-big

 

The Beau-Rivage was opened in 1865 by Jean Jacques MAYER and has since been recognized as one of the best hotels in Switzerland. Coinciding with its 125th anniversary in 1990, the Beau-Rivage featured a retrospective display of historical souvenirs highlighting some of the more fascinating events at the hotel since its opening, including the founding of Czechoslovakia in 1918 and the assassination of the Empress Elizabeth of Austria in 1898. The 79 rooms and 14 suites have all been renovated during the last decade, including a full restoration of the ground floor lobby and Atrium, revealing original Pompeian frescoes. Not a single detail of the hotel has been overlooked, from the cream moldings to the exquisite antique furniture, to the contemporary luxuries blended seamlessly into the Victorian glamour. The Beau-Rivage holds sacred the belief that “it is just as much a privilege for those who are being served as for those who serve,” says current owner Jacques MAYER. The expertly trained staff anticipates your needs to satisfy your every whim.

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Getting The Royal Treatment at Geneva’s Hotel Beau-Rivage

beau-bath

beau-delux

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Thanksgiving In Geneva

November 8, 2008

If you want to throw caution to the wind and fog-out the economic problems, here’s the ultimate spurge.

TRUFFLES MENU
RESTAURANT LE CHAT BOTTÉ
THURSDAY 27TH NOVEMBER 2008

CHF 420.-
(Wines included)

Mise en Bouche

***
Tartar of Dublin Prawns from Cape Town with Melanosporum Truffles
Olive Oil from the Moulin du Calanquet
Santenay Blanc 1er Cru ” Passetemps “, 1998

***
Surprise Candy of Richerenches Truffles
Chassagne-Montrachet Blanc 1er Cru ” Morgeots “, 1999

***
Skin Roasted Sea Bass
Fine Purée and Frothy Buttered Truffle Emulsion
Magnum Puligny-Montrachet Blanc 1er Cru ” Truffières “, 1996

***
Beef Fillet Cooked on a String
Roasted Seared Duck Liver in Cubes
Candided Salsifis with Truffles
Santenay Rouge1er cru ” Grand Clos Rousseau “, 1998

***
Brie from Meaux Marbled in Truffle
Pierre Rossiaud’s Wild Saladine
Beaune Rouge 1er cru ” Grèves “, 1999

***
Catalan Cream with Alba Truffles

***
Black Santo Domingo Chocolate Fondant
with Unctuous Melted Chocolate Heart
Vanilla Ice-Cream with Truffle Oil
Maury Domaine Pouderoux, 2004

***
Coffee, Tea and Herbal Tea
Petits-Four

With the presence of Mr Bernard Morey, Owner at Chassagne-Montrachet
And of Mrs and Mr Mathieu, Exclusive Importer

Beau Rivage Wine Dinner

November 8, 2008

POUR VOS RÉSERVATIONS (For Reservations)

Veuillez contacter le département de la restauration
de l’hôtel Beau-Rivage au :
Tél : + 41 22 716 69 39
Fax : + 41 22 716 60 75
bqts2@beau-rivage.ch

Hôtel Beau-Rivage, 13 Quai du Mont-Blanc,
1201 Genève, Suisse.
Chaque soirée vous est proposée
à CHF 5’650.– par personne avec l’hébergement
(environ 3’400.– euros).
Nous remercions nos partenaires
qui contribuent à la réussite de ces soirées d’exception.

We would like to thank our partners
who help to make these exceptional evenings a success.
TO MAKE A RESERVATION
Please contact the catering department
of the Beau-Rivage Hotel :
Tel : + 41 22 716 69 39
Fax : + 41 22 716 60 75
bqts2@beau-rivage.ch
Hotel Beau-Rivage, 13 Quai du Mont Blanc,
1201 Geneva, Switzerland.
Each evening is proposed
at CHF 5’650.– per person with the room included
(approximately 3’400.– euros).

1947
1947 1947
1947 1947Beau-Rivage, Genève vous propose deux soirées inoubliables,
samedi 6 décembre et samedi 13 décembre 2008,
autour d’illustres châteaux du Bordelais issus d’un des plus
extraordinaires millésimes du siècle dernier, 1947.
En effet, vous aurez le privilège de déguster dix châteaux prestigieux :
Latour, Margaux, Lafite Rothschild, Mouton Rothschild, Gruaud-Larose,
Haut-Brion, Mission Haut-Brion, Cheval Blanc, Yquem et Gilette.
Pour vous accompagner durant cette dégustation, Olivier Poussier, champion
du monde des sommeliers, sera présent et commentera l’événement.
PROGRAMME DE LA SOIRÉE
17 h 30 Accueil avec le champagne Deutz blanc de blanc 1998
en jéroboam.
18 h 30 Dégustation des châteaux du Millésime 1947.
21 h 00 Dîner d’épicuriens servi en tables individuelles au Chat Botté.
Le menu sera élaboré par Dominique Gauthier.
Fin de soirée au bar de l’hôtel « l’Atrium » avec dégustation d’armagnac JOY,
de Cognac de la maison Audry et de cigares Davidoff.
Une nuit en chambre de luxe ainsi que le petit déjeuner sont compris dans cette offre.
1947 est un millésime qui entre
dans la légende des grands vins
de bordeaux du siécle passé.
Cette année là est chaude et si sèche
que l’eau est rationnée durant tout l’été.
Après une floraison très précoce
et un été d’une canicule extrême,
les vendanges débutent le 8 septembre.
La concentration et la richesse
des raisins sont telles, que les
fermentations s’emballent et s’arrêtent
souvent avant la fin. Les vins sont
d’une générosité rarement égalée.
A Sauternes, les pluies du 19 et
20 septembre favorisent le développement
de la pourriture noble, où l’on ramasse,
début octobre, sans les trier, des raisins
surmûris des plus grandes qualités.
Ce millésime légendaire vous est
proposé au travers de châteaux
non moins mythiques.
Ces rendez-vous exceptionnels
à Beau-Rivage feront date,
c’est certain, et resteront des
moments uniques et inoubliables.
Jean-Christophe OLLIVIER
Chef Sommelier de Beau-Rivage
MENU
Carpacccio de St Jacques
marinées, caviar ociètre
MagnuM de Chablis grand Cru
« les Preuses » 1995 la Chablisienne
Tartare de veau à la truffe blanche
doMai ne de Chevalier blanC 1985
grand Cru Classé de graves
Homard de Bretagne en émulsion d’oursin
MagnuM de ChaMPagne deutz blanC
1990 « Cuvée WilliaM deutz »
Sandre clouté à la truffe
Chassagne-MontraChet
1er Cru « Morgeot, MonoPole Clos
de la ChaPelle » loui s Jadot, duC de MaJenta
Pigeon de Bresse façon Rossini
Mission haut-bri on 1929
grand Cru Classé de graves
Sorbet au Champagne rosé Duval Leroy
Fraîcheur aux saveurs exotiques
rieusseC 1983
1er grand Cru Classé de sauternes
Beau-Rivage Geneva proposes two unforgettable evenings,
Saturday December 6th and Saturday December 13th, 2008
in the company of famous Bordeaux chateaux with one of the
most extraordinary vintages of the last century, 1947.
You will have the privilege of tasting wine from ten prestigious chateaux :
Latour, Margaux, Lafite Rothschild, Mouton Rothschild, Gruaud-Larose,
Haut-Brion, Mission Haut-Brion, Cheval Blanc, Yquem and Gilette.
Accompanying you in your wine tasting will be Olivier Poussier, the world
champion sommelier, who will provide explanations throughout the evening.

EVENING PROGRAMME
5.30 p.m. Welcome drink with 1998 Deutz blanc de blanc
champagne in a 3 litre jeroboam bottle.
6.30 p.m. Tasting of the chateaux wines from 1947.
9.00 p.m. Epicurean dinner served at individual tables in the Chat Botté
restaurant. The menu will be created by Dominique Gauthier.
The evening will conclude in the “ Atrium ” bar of the hotel,
with tasting of JOY armagnac, Audry Cognac and Davidoff cigars.
One night in a luxury room and breakfast are included in the price of this offer.
MENU
Carpaccio of marinated scallops,
with ocietre caviar
MagnuM bottle of Chablis “ grand vintage ”
wi ne, “ les Preuses ” 1995 la Chablisienne
Raw minced “ tartare ” of veal with white truffles
doMai ne de Chevalier blanC wi ne, 1985
Classed grand vintage froM graves
Brittany lobster with sea urchin emulsion
MagnuM bottle of 1990 deutz blanC
ChaMPagne, “ Cuvee williaM deutz ”
Pike perch studed with truffles
Chassagne-MontraChet PreMier vintage
“ Moregeot, MonoPole Clos de la ChaPelle ”
loui s Jadot, duC de MaJenta
Rossini-style Bresse pigeon
Mission haut-bri on 1929 wi ne, Classed
grand vintage froM graves
Duval Leroy pink champagne sorbet
Fresh exotic delight
rieusseC 1983, PreMier Classed
grand vintage froM sauternes
1947 is a vintage that is legendary
in the great Bordeaux wines
of the last century.

It was a year that was so hot and dry
that water was rationed all summer.
After early blossoming and a heat wave
during the summer, the harvests began
on September 8th.

The concentration and richness of
the grapes were such that the
fermentations raced on and often stopped
before complete. The wines are of
a generosity that has been rarely equalled.
At Sauternes, the rain on September
19th and 20th favoured the development
of noble rot, where the grapes were
picked at the beginning of October
without being sorted, grapes that were
overripe and of the highest quality.
We propose this legendary vintage via
chateaux that are just as mythical.
These exceptional evenings
at Beau-Rivage will undoubtedly stand
out, and will remain unique
and unforgettable events.
Jean-Christophe OLLIVIER
Head Sommelier of Beau-Rivage

Il Lago at the FOUR SEASONS HOTEL DES BERGUES GENEVA

November 8, 2008

FOUR SEASONS HOTEL DES BERGUES GENEVAdeberges-exterior

Founded in 1834, Geneva’s historical landmarks, Four Seasons Hotel des Bergues is the first and only Four Seasons in Switzerland. Behind its neo-classical architecture, the Hotel offers 68 bedrooms and 35 suites, inspired Italian cuisine, a lively and unusual bar, prestigious lounges, a business centre and a fitness area. The Hotel’s thorough and
selective recruitment policy is but one example of what makes the worldwide reputation of this prestigious Canadian group, which is a leader in luxury hotel management providing service which is precise, attentive, even intuitive.

deberges-il-lago1 deberges-il-lago3

While we didn’t stay at the hotel (we hope to do that next time and review it), we did have dinner at its luxury restaurant: Il Lago and were duely impressed. The green and blue-tinted dining room, split in half by gilt French doors, is decorated with brocades, chandeliers, and sweeping hand-painted scenery is enchanting and the service is arguabley the best is Geneva. When Executive Chef Marco Garfagnini is on target (which is most of the time), the food is sublime.

deberges-chefsjpg

Chefs in the Kitchen

Marco Garfagnini – Chef

Only the opening of the Four Seasons Hotel des Bergues succeeded in tempting Marco Garfagnini to leave his native Tuscany and his restaurant Ninan Eight years after opening it. “I needed a new challenge, he says.”

But not just anything. “I received a lot of offers, but had not accepted any of them when Mr Silva suggested I join in the launch of the Il Lago restaurant at the Four Seasons Hotel des Bergues. This is indeed a major challenge.” In Carrara, Marco Garfagnini had a team of half a dozen people; at the Four Seasons Hotel des Bergues, the kitchen staff number no less than 20 to 25.

This young chef of 36 already has an impressive culinary track record to his credit. After working up the ranks of his profession learning different skills in large Italian establishments, he went abroad to broaden his
experience. He was deputy executive chef at the restaurant Il Carpaccio du Royal Monceau in Paris in the early 90s, and also worked at Harry’s Bar Exclusive Private Club in London. Later, as executive chef, he opened two restaurants of the Coco Pazzo chain in New York and Cleveland.

It was in 1998 that he returned to his native country, where together with his wife he opened a restaurant in the family home in Carrara. Honours then followed, and he gained his first Michelin star in December 1999. In 2002 he was among the five finalists selected for the title of Best chef of Italy, and in 2005 he won the Young Chefs trophy. At the same time he continued to hone his skills, working at the Four Seasons Georges V in Paris and with Martin Beratasegui in San Sebastian.

Marco Garfagnini’s cuisine is clearly of Italian – Mediterranean inspiration. He has a passion, both from cultural and personal preference, for pasta in all its forms. Not surprising, then, that it is under this heading that his most original creations can be found: tortelli with cheese, lemon and mint, and shrimp ravioli with crab
sauce. We dined during white truffle season and both Carnaroli risotto and Tagliolini freschi were ravishing and world class.

But above all Marco seeks to create the finest recipes. Some of the dishes have become “musts” like the Brittany Lobster Risotto and the wild sea bass. Risotto with lobster and basil, risotto with calamari and champagne, and tortelli with cheese, lemon, and mint are some of the northern Italian creations Carrara native has road-tested on diners then added to his menu. if seared scallops with wild mushrooms in a shellfish reduction or braised veal cheek with semolina gnocchi and asparagus are available, go for it.

deberges-il-lago2

If I were to select one plate that would be the chef’s signature, it would be Glazed goat kid, with roasted potatoes, purée of celery and green apple, which were in season. Cook some 36 hours, the meat was bursting with flavor, amazingly moist and meltingly tender. A black cod creation was also excellent, if somewhat Nobuesque. In fact, our one criticism chef Marco’s style is the intreoduction of Asian influences that distract from his food’s innate purity: Something I am sure he wil have corrected by our next visit.

The wine list is a joy and full of great bottles, as well as some interesting surprises. All desserts are recommended, especially La fraise, fraisier glaçé, croquant de meringue et rhubarbe (Strawberry, Iced strawberry cake, crunchy meringue and rhubarb) and Chocolat griottes,comme une forêt noire contemporaine (Chocolat cherries, as a contemporary black forest).

Il Lago restaurant at the Four Seasons Hotel des Bergues is one of the finest Italian restaurants in Geneva and rates A Major on The Walman Report.

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Ethos UN

November 5, 2008

Name Ethos UN
Address 905 First Avenue, New York, NY
Phone 212- 888-4060
Specialty Authentic Greek Cuisine
Schedule Lunch & Dinner from 11:30 am to 11:00 pm, daily
Sat & Sun Brunch from 11:00 am to 4 pm. soon
Chef Peter Spyropoulos of Avra and Milos fame.
Décor Pleasant contemporary décor.
Capacity 90 seats
Open September 2008
Plastic All Major cards accepted
Parking Curbside before 3 pm and after 8 pm.
Price range A meal for under $25.00
Appetizers $6.00 to $13.00
Main courses $ 8.00 to $22.00
Ownership John Kapetanos, Kyriakos Depountis & John
Chatiris, the latter also hosting

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Ethos UN opens its doors at the former Meltemi site
There’s an addition in the restaurant business as of September 7 2008, by the name of Ethos UN, which now occupies the space of the former Meltemi Seafood restaurant at 905 First Avenue, hence it carries the UN designation by its proximity to the world body.

Ethos UN joins its sister restaurants by the same name, the flagship at 495 Third Avenue (between 33rd and 34th Streets) and that at 25 Middle Neck Road in Great Neck (opposite the RR station.)
In charge of the kitchen at the new restaurant is executive chef Peter Spyropoulos, who has been at the helm of the Ethos kitchens since the Great Neck restaurant was opened last year. He brings his mastery of the Greek Cuisine, not only from being the resident executive chef for all the Ethos restaurants, but also for having being at the helm of the
kitchens of Avra and Milos when these upscale establishments opened their doors.

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