In 1965 kwam een Nederlander als eerste boven: Kees Haast! Uit boek van John van Ierland

Gerona is een provincie van de autonome regio Catalunya. De hoofdstad van de provincie is de stad Gerona.

Booking.com heeft een aanbod van meer dan 1.300.000 accommodaties over de hele wereld.

Vlieg extra voordelig vanaf Amsterdam naar de Windy City

The Atelier Joël Robuchon Étoile.Seven years after the creation of the first Atelier, the Montalembert at Saint Germain des Prés, Joël Robuchon, with a total of 26 stars across the world in the Michelin Guide,

has opened a second establishment of the same name at the legendary Publicisdrugstore, at the top of the Champs-Élysées.

This new restaurant offers original gastronomy on the concept of cooking that can be watched by the clientele. Like the one at Saint Germain des Prés, this new Atelier offers the choice between a seat at the counter or a table seat, and an impressive menu of some sixty
freshly produced varied dishes that constantly change, and where the emphasis is on seasonal produce, fresh
from the market. The menu "Découverte de saison" encompasses all the flavours of the season: Langoustine en
papillote with basil, Foie gras de canard and duo of artichoke in a salad mixed with white truffle and parmesan,
Symphonie chocolatée, and for more modest appetites, there is a kebab menu featuring vegetables, shellfish, fish
or meat cooked a la plancha. Installed in the former cigar cellar of the drugstore, the interior decor is in black and
red for a cosy and warm atmosphere, and there is an open kitchen behind the long counter.
ATELIER JOËL ROBUCHON ÉTOILE
133 Champs-Élysées, Paris 8th
Tel +33 (0) 1 47 23 75 75 begin_of_the_skype_highlighting            +33 (0) 1 47 23 75 75      end_of_the_skype_highlighting
www.joel-robuchon.net

 

Pascal Guerreau’s workshop and the patisserie Tholoniat
Passionate about cooking in all its forms, savoury or sweet, Pascal Guerreau runs cooking lessons for individuals
in small groups of 5 to 15 people in his workshops in the 10th arrondissement, for learning or improving gastronomic
skills. Each lesson lasts 4 hours, from the discovery of the product to the final tasting and of course there is
the preparation, and participants produce a starter, main course and dessert. Le Labo also offers pastry making
courses lasting 3 hours. Courses are offered at three levels according to the knowledge of participants: beginner,
intermediary and expert. All the lessons are given in French and in English. An insatiable entrepreneur dedicated
to good taste, Pascal Guerreau has just opened his own patisserie, on the premises of the Maison Tholoniat, a
legendary patisserie dating back to 1938 and situated next to his workshops. He has kept the name but has
freshened up the interior decoration of the shop. Clients with a sweet tooth will find homemade pastries,
without any colouring, additives or conservators: freshly assembled millefeuilles, macaroons, lemon tart, as
well as guimauve and nougat. A respectful tribute is paid to the former proprietor Christian Tholoniat, whose
speciality was the famous semifreddo, which features prominently on the shelves. Renamed Tholoniat, this
sponge cake covered in whipped iced cream and caramelized nougatine will certainly continue to delight locals
as well as the capital’s numerous French and foreign visitors.
PASCAL GUERREAU’S WORKSHOP
5 cour des Petites Écuries, Paris 10th
PATISSERIE THOLONIAT
47 rue du Château-d'Eau, Paris 10th
Tel +33 (0) 1 42 39 93 12 begin_of_the_skype_highlighting            +33 (0) 1 42 39 93 12      end_of_the_skype_highlighting


Prunier caviar discovery worshops
The only caviar house to produce and distribute its own French caviar, Prunier organizes workshops at its
Caviarthèque, the opportunity to discover all the subtleties of its different caviars. "Tradition", "Paris" and
"Pressé", these caviars reveal specific tastes and fragrances, obtained due to different degrees of maturing of
the caviar and to preparation techniques that vary according to processes developed by the Prunier factory, in
Aquitaine.
At the end of these magnificent tastings, the presentation continues in the Café Prunier, where the chef Renata
Dominik proposes some simple creations based on this exceptional product, to try out at home for a dinner
with friends: Slice of bread with young asparagus, smoked salmon and caviar, Cream of asparagus with caviar
or Sarrasin blinis and caviar.
CAFÉ PRUNIER
15 place de la Madeleine, Paris 8th
Tel +33 (0) 1 47 42 98 91 begin_of_the_skype_highlighting            +33 (0) 1 47 42 98 91      end_of_the_skype_highlighting
www.prunier.com