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PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that A BEGINNER'S GUIDE TO HIGH-END SUSHI RESTAURANTS IN TOKYO Sake at Yoshitake. Price for a lunch omakase can start from around ¥ 5000 (~40 € ), while dinner – from ¥ 10 000 (~80 € ) and can go up to ¥ 30 000 (~250 €) or over. Sushi omakase at high-end sushi restaurants rarely costs less than ¥ 15 000 or ¥ 20 000. For example, my dinner at Miyako sushi cost me something around ¥ 15 000;at
L'OSIER, TOKYO
L’Osier, Tokyo. Exceptional Fine dining Japan Tokyo. Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with Japanese MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com.SUSHI GOD SAITO
The firmness and the seasoning of the rice strike a perfect balance with the fish. Some of the fish is served very fresh, some is aged. Saito-san ages his tuna for a week or even more, depending on the particular case, then marinates it briefly in the soy sauce; kohada or gizzard shad is marinated for 2 days before serving. THE LAST KING OF TUNA, MR YAMAGUCHI The group opened its first restaurant in August 2017, in Azabujuban. Mr. Yamaguchi kindly took time out of his incredibly busy schedule (he only sleeps 3 hours a night!) to share his insights into eating and buying tuna today. Fresh tuna at the early morning tuna auction atTsukiji market.
LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA Francesca Bray: the inimitable power of rice. An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and human civilisation. SAKE PAIRING, THE ULTIMATE GUIDE LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne, BOUILLABAISSE IN TETOU Address : Avenue des Frères Roustan, Golfe-Juan ,06220; tel. 04 93 63 71 16. Images from the last night dinner. Rouille. The starter- “salade Nicoise”. The soup. Red mullet, john dory and lobster. Rockfish ( my favorite for bouillabaisse), bream and crab. If you still have place for a dessert and you have to be a real grourmet todare a
PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that A BEGINNER'S GUIDE TO HIGH-END SUSHI RESTAURANTS IN TOKYO Sake at Yoshitake. Price for a lunch omakase can start from around ¥ 5000 (~40 € ), while dinner – from ¥ 10 000 (~80 € ) and can go up to ¥ 30 000 (~250 €) or over. Sushi omakase at high-end sushi restaurants rarely costs less than ¥ 15 000 or ¥ 20 000. For example, my dinner at Miyako sushi cost me something around ¥ 15 000;at
L'OSIER, TOKYO
L’Osier, Tokyo. Exceptional Fine dining Japan Tokyo. Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with Japanese MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com.SUSHI GOD SAITO
The firmness and the seasoning of the rice strike a perfect balance with the fish. Some of the fish is served very fresh, some is aged. Saito-san ages his tuna for a week or even more, depending on the particular case, then marinates it briefly in the soy sauce; kohada or gizzard shad is marinated for 2 days before serving. THE LAST KING OF TUNA, MR YAMAGUCHI The group opened its first restaurant in August 2017, in Azabujuban. Mr. Yamaguchi kindly took time out of his incredibly busy schedule (he only sleeps 3 hours a night!) to share his insights into eating and buying tuna today. Fresh tuna at the early morning tuna auction atTsukiji market.
ALL THINGS JAPAN
The recipe is as follows. Fry onion with Wagyu fat, add 35 g of sugar, 500 ml sake, 15 ml mirin and Shiitake mushroom. Reduce until half and add 80 ml of dark soy sauce. Dip thinly sliced Wagyu pieces intothereduction..
PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne, RICE AND FINE DINING: A CELEBRATION OF RECIPES AND IDEAS Toast the rice in a wide pot with extra virgin and onion, add wine and evaporate. Add salt and saffron threads and continue cooking. Next, add 30 grams of saffron reduction and then vegetable gelatine broth, one ladle at a time. Once cooked, remove from heat and vigorously stir in the butter, parmesan and lemon juice.CASUAL DINING
Joel Robuchon is a man of fashion. And the fashion of the moment is called Japanese food. Yoshi is the first Joel Robuchon’s Japanese restaurant in the world. THE LEGEND OF THE TRUFFLE SOUP La soupe aux truffes. The legend of the famous truffle soup was born in 1975 February 25, when French president Valéry Giscard D’Estaing promoted Paul Bocuse to Chevalier de la Légion d’Honneur (the highest decoration in France). For that occasion, the father of French gastronomy was asked to prepare a special meal and one of the dishes he decided to serve for the president and the JAPANESE ART (PART 2) Japanese art (part 2) Manga art is not a new thing in Japan as many consider the great Hokusai, famous for his Kanagawa wave, to be the first master of the somewhat grotesque depiction of Manga characters. Today a new wave of contemporary artists has embraced this culture and has over-exaggerated its form. BEST PARIS PASTRY SHOPS: PAST, PRESENT AND FUTURE! Gérard Mulot. Paris is the place to go for the world’s best pastry. With so many prestigious pâtissiers present in the capital, choosing where to indulge can be a challenge. Classic addresses like La Durée, Fauchon or Lenôtre still have their place on any best-of list, but they are being joined by a new wave of chefs who are putting their own twist on traditional pastry. WHERE TO EAT IN CAPRI? Aurora. Aurora (Via Fuorlovado, 18/20 80073 Capri;tel. +39 081 837 0181) Located in the heart of the village of Capri, Aurora is the oldest restaurant on the island and the place to see and be seen. Thin crust pizza with fresh buffalo mozzarella is a must! Perfect fordinner. €€.
PAUL BOCUSE- THE OLDEST 3 MICHELIN STARRED RESTAURANT IN Paul Bocuse- the oldest 3 Michelin starred restaurant in the world. Fine dining France Good. After a few weeks of speculations about who will be the next holder of 3 stars in France, Michelin results were finally released this Monday. L’Assiette Champenoise is the most recent member of the elite group of restaurants which have the highestaward.
LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA Francesca Bray: the inimitable power of rice. An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and human civilisation. ABOUT - LUXEAT / AISTE MISEVICIUTE “I’ve always been attracted to heightened sensory experiences, transient beauty, based on timeless tradition. Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” Lithuanian ex-supermodel and world-food ambassador, Aiste Miseviciute’s first blog, dubbed Who said that models don’t eat? LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne, SAKE PAIRING, THE ULTIMATE GUIDE PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that BOUILLABAISSE IN TETOU Address : Avenue des Frères Roustan, Golfe-Juan ,06220; tel. 04 93 63 71 16. Images from the last night dinner. Rouille. The starter- “salade Nicoise”. The soup. Red mullet, john dory and lobster. Rockfish ( my favorite for bouillabaisse), bream and crab. If you still have place for a dessert and you have to be a real grourmet todare a
A BEGINNER'S GUIDE TO HIGH-END SUSHI RESTAURANTS IN TOKYO Sake at Yoshitake. Price for a lunch omakase can start from around ¥ 5000 (~40 € ), while dinner – from ¥ 10 000 (~80 € ) and can go up to ¥ 30 000 (~250 €) or over. Sushi omakase at high-end sushi restaurants rarely costs less than ¥ 15 000 or ¥ 20 000. For example, my dinner at Miyako sushi cost me something around ¥ 15 000;at
MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com.SUSHI GOD SAITO
The firmness and the seasoning of the rice strike a perfect balance with the fish. Some of the fish is served very fresh, some is aged. Saito-san ages his tuna for a week or even more, depending on the particular case, then marinates it briefly in the soy sauce; kohada or gizzard shad is marinated for 2 days before serving. THE LAST KING OF TUNA, MR YAMAGUCHI The group opened its first restaurant in August 2017, in Azabujuban. Mr. Yamaguchi kindly took time out of his incredibly busy schedule (he only sleeps 3 hours a night!) to share his insights into eating and buying tuna today. Fresh tuna at the early morning tuna auction atTsukiji market.
LUXEAT - IN SEARCH OF BEAUTY ON A PLATEABOUTPRESSBLOGEVENTSKYOTOIBIZA Francesca Bray: the inimitable power of rice. An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and human civilisation. ABOUT - LUXEAT / AISTE MISEVICIUTE “I’ve always been attracted to heightened sensory experiences, transient beauty, based on timeless tradition. Rich in context, aesthetic and refined through a precise combination of artisanal skill and frontier-pushing innovation, gastronomy is my obsession.” Lithuanian ex-supermodel and world-food ambassador, Aiste Miseviciute’s first blog, dubbed Who said that models don’t eat? LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne, SAKE PAIRING, THE ULTIMATE GUIDE PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words that BOUILLABAISSE IN TETOU Address : Avenue des Frères Roustan, Golfe-Juan ,06220; tel. 04 93 63 71 16. Images from the last night dinner. Rouille. The starter- “salade Nicoise”. The soup. Red mullet, john dory and lobster. Rockfish ( my favorite for bouillabaisse), bream and crab. If you still have place for a dessert and you have to be a real grourmet todare a
A BEGINNER'S GUIDE TO HIGH-END SUSHI RESTAURANTS IN TOKYO Sake at Yoshitake. Price for a lunch omakase can start from around ¥ 5000 (~40 € ), while dinner – from ¥ 10 000 (~80 € ) and can go up to ¥ 30 000 (~250 €) or over. Sushi omakase at high-end sushi restaurants rarely costs less than ¥ 15 000 or ¥ 20 000. For example, my dinner at Miyako sushi cost me something around ¥ 15 000;at
MY LIST OF LONDON OUTDOOR DINING SPOTS OPENING IN APRIL Outdoor dining will be open from the 13th of April. 88-94 Farringdon Rd, Farringdon, London EC1R 3EA, United Kingdom +442072781452 thequalitychophouse.com.SUSHI GOD SAITO
The firmness and the seasoning of the rice strike a perfect balance with the fish. Some of the fish is served very fresh, some is aged. Saito-san ages his tuna for a week or even more, depending on the particular case, then marinates it briefly in the soy sauce; kohada or gizzard shad is marinated for 2 days before serving. THE LAST KING OF TUNA, MR YAMAGUCHI The group opened its first restaurant in August 2017, in Azabujuban. Mr. Yamaguchi kindly took time out of his incredibly busy schedule (he only sleeps 3 hours a night!) to share his insights into eating and buying tuna today. Fresh tuna at the early morning tuna auction atTsukiji market.
PORTRAIT OF A MEDITERRANEAN CHEF: GÉRALD PASSEDAT Curious, fresh, aligned, not one single adjective can begin to describe the renowned French chef Gérald Passedat. Yet, there is one identity he undeniably embodies, that of Marseille. Born and raised and a third-generation chef of the French Mediterranean city, a place Passedat describes as diverse and creative, words thatALL THINGS JAPAN
The recipe is as follows. Fry onion with Wagyu fat, add 35 g of sugar, 500 ml sake, 15 ml mirin and Shiitake mushroom. Reduce until half and add 80 ml of dark soy sauce. Dip thinly sliced Wagyu pieces intothereduction..
LA MAISON TROISGROS: THE BIRTHPLACE OF NOUVELLE CUISINE With the help of their friend and architect Patrick Bouchain, an old barn was transformed into a contemporary building with a dining room framed by full-length windows, lending the feeling of dining in the garden. It’s a conspicuous change from Roanne,CASUAL DINING
Joel Robuchon is a man of fashion. And the fashion of the moment is called Japanese food. Yoshi is the first Joel Robuchon’s Japanese restaurant in the world. PIZZA: A PRACTICAL GUIDE FOR YOUR NEXT ITALIAN ADVENTURE Pizza by Gabriele Bonci. Edoardo Celadon. Born in 1997, Edoardo is an Italian Chef and content Creator. He promotes a Tasty, Complete, Happy, Healthy, Sustainable and Natural table. Continuously exploring the World, with a focus on his native land, in search of. “Graceful ingredients to be cooked with Love, fulfilling the Soul.”.L'OSIER, TOKYO
L’Osier, Tokyo. Exceptional Fine dining Japan Tokyo. Before this trip to Tokyo, I agreed with those who were sceptical about other than Japanese food in Japan. Well, after my dinner at 3 Michelin stars L’Osier, I don’t share this opinion anymore. Imagine what happens when the excellence of French gastronomy collides with Japanese WHERE TO EAT IN CAPRI? Aurora. Aurora (Via Fuorlovado, 18/20 80073 Capri;tel. +39 081 837 0181) Located in the heart of the village of Capri, Aurora is the oldest restaurant on the island and the place to see and be seen. Thin crust pizza with fresh buffalo mozzarella is a must! Perfect fordinner. €€.
JAPANESE ART (PART 2) Japanese art (part 2) Manga art is not a new thing in Japan as many consider the great Hokusai, famous for his Kanagawa wave, to be the first master of the somewhat grotesque depiction of Manga characters. Today a new wave of contemporary artists has embraced this culture and has over-exaggerated its form. 3 MICHELIN STARS BOUILLABAISSE 3 Michelin stars bouillabaisse. Exceptional Fine dining France South of France. Bouillabaisse menu at Le Petit Nice Passédat in Marseille – rich, flavorful soup and perfect local fish caught the same morning. What a beautiful interpretation of this classic provençaldish!
PAUL BOCUSE- THE OLDEST 3 MICHELIN STARRED RESTAURANT IN Paul Bocuse- the oldest 3 Michelin starred restaurant in the world. Fine dining France Good. After a few weeks of speculations about who will be the next holder of 3 stars in France, Michelin results were finally released this Monday. L’Assiette Champenoise is the most recent member of the elite group of restaurants which have the highestaward.
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RICE POINT OF VIEW
9th EDITION May 3, '21 FRANCESCA BRAY: THE INIMITABLE POWER OF RICE An interview with Francesca Bray, who has spent many decades researching the global importance of rice. Beyond the methods of cultivation, Francesca is continually fascinated by the part rice plays in politics and trade networks, modern society and humancivilisation.
RICE AND FINE DINING: A CELEBRATION OF RECIPES AND IDEAS FROM TOP CHEFS AROUND THE WORLD Rice has a place in the fine dining world, everywhere from Bangkok to London, Mumbai to Tokyo. Here, we talk to renowned chefs who take inspiration from a huge variety of different of cuisines from aroundthe world.
BEYOND SAKE: JAPANESE RICE WINE, AND THE FASCINATING WORLD OFDOBUROKU
Doburoku. Normally a traditional homemade drink, doburoku has a long history dating back centuries. TALES OF A JAPANESE RICE GROWER: KAYAMA SAN An interview with Kayama San, who comes from five generations of ancestral Japanese rice farmers in Northern Kyoto. Subscribe to Luxeat Newsletter to receive exclusive culinary stories and carefully curated restaurant recommendationsAS SEEN IN
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PIZZA: A PRACTICAL GUIDE FOR YOUR NEXT ITALIAN ADVENTURE By Edoardo Celadon Whenever the word pizza is spoken, there’s no way around it, your mouth starts watering. No matter where you are in the world, there will always be a slice to be eaten. Do we all know pizza’s origins and history? I don’t think so. But do we…Read more
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May
BEYOND SAKE: JAPANESE RICE WINE, AND THE FASCINATING WORLD OF DOBUROKU By Pablo Alomar Salvioni We’re all familiar with sake, the alcoholic rice wine which is known as Japan’s national drink. There are myriad different varieties and flavours, and the proper term is Nihonshu or Seishu in Japanese. While sake is well-known, however, there is another drink with the appearance of… RICE AND FINE DINING: A CELEBRATION OF RECIPES AND IDEAS FROM TOP CHEFS AROUND THE WORLD Rice, as we’ve discovered in researching its value across various corners of the world in this special issue, is a staple in many billions of peoples’ diets around the world. In West Africa, the Indian subcontinent, large parts of East and Southeast Asia and even parts of Europe, it’s integral…More
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