Filed under: Haute Cuisine, What's Haute? | Tags: Limited Edition, Love Collection, Prunier Caviar, ysl, yves saint laurent
YSL packaging design 2007-2009
Since 1970, Yves Saint Laurent has been creating original drawings, inspired by the “sesame” word LOVE, which have become his greeting cards. Convinced by the quality of the Prunier caviar, Yves Saint Laurent accepted that each year one of his drawings be used to illustrate the tins of the caviar “Love” selection, which we hope will accompany your best wishes.
YSL packaging design 2010-2012
YSL Love by Caviar House & Prunier retails at £1,100
Filed under: Haute Cuisine, What's Haute? | Tags: Amanda Johnstone, Good Food Guide, Kensington, L'stranger, London
The curvacious crowd at Haute Today globe trot on a mission, to source the most underground fashion desitinations, coveted holiday spots and most importantly, to dine of the finest foods. This month, Luxury News Editor Amanda shares her favourite food destination:
L’Etranger – South Kensington, UK
At the time of dining, I had the luxury of sampling the granny smith apple mash on entree, which has since been removed from the A’La Carte menu. Whilst dining, I accidently mentioned loudly “I am having a food orgasm” whilst washing down the delight with a slurp of vintage Krug hand picked by my Sommilier to compliment my menu choices. The table beside me pulled a disgusted face at my comment, shocked by what they overheard in my Australian accent, however began to giggle in their Chelsea-style mannerism and reply “we had the same entree, it was remarkable“.
Remarkable is an understatement for this tucked away slice of heaven in South Kensington, which I was directed to by London entertainment gods, The Button Club. Incredible, personal service, which compliments the French and Japanese infused menu created by Executive Chef, Jerome Tauvron, who grew his career at Quo Vadis and Le Louix XV.
Does Foie Gras Parfait with Crispy Brioche, Chocolate & Kidney Sauce tickle your fancy, or how about a mouth watering Slow Cooked Guinea Fowl with Pancetta, Leek Fondue & Morel Sauce? Tuna Tartar with Baeri Caviar, or perhaps Kalamansi & Shiso Sorbet to close your meal? It’s no wonder it won Best Restaraunt in London in the coveted Good Food Awards, and it’s wine list (affectionatly known as Les Vins de L’Etranger) scores 2nd best in London.
by Amanda Johnstone
Filed under: Haute Cuisine | Tags: aroma, champagne, food pairing, Moët & Chandon, palate, types, Vogue editorial
Nectar Imperial, Brut Imperial and Rosè Imperial
BRUT IMPERIAL
Aromas: are radiant, revealing bright yellow-fleshed fruits (apple, pear, yellow peach), honey, floral nuances (lime blossom) and elegant blond notes (brioche and fresh nuts).
Palate: Seductive, richly flavorful and smooth combining generosity and subtlety, fullness and vigor, followed by a delicately fresh crispiness (fruit with seeds), to reveal the magical balance of champagne.
Food Pairing: In a complete style, seek a harmonious balance, combining freshness-fruitiness with roundness-maturity. Balance the whole range of savours: moderate acidity and richness, low sugar, hardly any bitterness but just enough salt. Mixed salads, plates of seafood, white fish, raw or only slightly cooked, to keep them juicy and plump, dumplings, pasta, poached or roasted white meat, in light sauces. Accompany with marrow, cabbage, cauliflower, rice or artichokes, slightly sweet fresh fruits. Round off with “blond” tones (fresh or dried nuts), numerous touches of sweet spice, citrus fruits, “high-notes” and fine herbs. textures, both tender and crisp. A multi-colour universe blending in with blond.
Pasta
ROSE IMPERIAL
Aromas: are intense and irresistible, a lively bouquet of fresh red summer berries (strawberry, raspberry and red currant) with floral nuances (rose, hawthorn) and a light peppery touch.
Palate: is flamboyant and combines intensity and roundness : fleshy and juicy at first, then firm (fruit stone), with a subtle herbal (mint) finish.
Food Pairing: In a Mediterranean spirit, both simple and intense combinations or aromas, savours and colours. First and foremost, roundness and fruitiness, reconciled but simple spices, which might even be slightly sweetened, while retaining enough acidity, or even a touch of bitterness, to enhance the underlying freshness and structure. Grilled shellfish, coloured fish, oily and even strong-flavoured, as a carpaccio in olive il, marinated grilled or fried, red meat and poultry, raw to tender, light meat juices. Accompany with ripe vegetables, tasty and colourful, make use of fresh red fruits. Complete the seasoning with herbs, both fresh and dried. use olive oil for smoothness. A tender texture, supple, blending, livened up with a hint of crispness. Favour the colours of sunlight, lively, intense and brilliant; seek contrasts.
Red Meat
NECTAR IMPERIAL
Aromas: are generous and rich with tropical fruits (pineapple, mango) and stoned fruits (Mirabelle plum, apricot), capped by nuances of grain (malt) and sweet spices (cinnamon and vanilla).
Palate: it is a succulent blend of richness and elegance, extreme creaminess and vibrant freshness (grapefruit).
Food Pairing: Rich, powerful style, play on richness, creaminess and sweetness, underlined with acidity, balance with salt, limit the bitterness. Explore combinations of sweet-sour, fat-spicy, sugary-sweet spices. Fish, white meat and poultry, poached or roasted in a creamy sauce, with honey or maple syrup. Accompany with fat vegetables, aim for ripe, white-fleshed, exotic fruit or yellow-fleshed, dried and candied fruit. Finish off with oily nuts and spices. Two original combinations: foie gras and blue, veined cheeses.
Cheese
Photo Credits: Crystal Renn in Vogue Paris (October 2010) editorial by Carine Roitfeld and Terry Richardson.
Filed under: Haute Cuisine, What's Haute? | Tags: Auge, Best Australian Restaurant, Business Lunch, Cha Cha Char, Flying Fish, Peppermint Bay, Restaurant Amusé, The Atlantic, Yamagen
Sydney
Flying Fish
Enjoy sweeping views of Sydney Harbour, Flying Fish was fashioned from heritage wharf site to create a unique loft environment where diners can enjoy fresh seafood. If time is limited, the restaurant has complimentary lunchtime valet parking.
Address: Jones Bay Wharf, 19-21 Pirrama Road, Pyrmont
Phone: +61 2 9518 6677
Melbourne
The Atlantic
Cosy alcoves, wood panellong and lamps draped with fishing ropes make for ambience, but it’s the chef’s attention to detail that’s making waves at Melbourne’s The Atlantic restaurant.Indulge your clients with dishes such as wild burramundi with fennel, radish, anchovy, confit lemon and olive marjoram sauce.
Address: Crown Entertainment Centre, 8 Whiteman Street, Southbank
Phone: +61 3 9698 8888
Brisbane
Cha Cha Char Wine Bar & Grill
For the best steak in town, make a beeline for Cha Cha Char. In this renowned steakhouse you can clinch a deal over the scotch fillet with a baked fig, jamon serrano, gorgonzola and onion confit. As it’s the winner of the 2010 Wine List of the Year, lunch here could easily turn into dinner.
Address: Plaza Level, Eagle Street Pier, Brisbane
Phone: +61 7 3211 9944
Gold Coast
Yamagen
This award-winning restaurant offers a range of options, from a la carte and sushi to teppanyaki. Impress your clients while the talented teppanyaki chefs prepare a meal with such skill and speed that it verges on performance art. Try the thinly sliced beef with lemon ponzu sauce or the marinated jellyfish with wakame seaweed.
Address: 7 Staghorn Avenue, Surfers Paradise
Phone: +61 7 5584 1200
Adelaide
Auge
Centrally located, Auge offers suave Italian fare in stylish setting that’s ideal for doing business. For a quick lunch try the local squid pan-fried with chilli and fennel for starters. and the pasta of the day made with market produce for main.
Address: 22 Grote Street, Adelaide
Phone: +61 8 8410 9332
Hobart
Peppermint Bay Restaurant
for a business lunch with a difference, take a 30-minutes catamaran ride south from Hobart to Peppermint Bay, set on the waterfront with views to Bruny Island. Enjoy the Spring Bay mussels in whine wine, tomato and garlic with the local wines.
Address: 3435 Channel Highway, Woodbridge
Phone: +61 3 6267 4088
Perth
Restaurant Amusé
The 10-course degustation featuring dishes such as crab, finger lime and sea lettuce or mushroom, hollandaise and egg yolk has made Restaurant Amusé a firm favourite with the business crowd. It earned a string of awards, so you’ll need to book ahead.
Address: 64 Bronte Street, East Perth
Phone: +61 8 9325 4900
