Old Roots, New Leaves: The New Park MGM Las Vegas
The evolution, then the process, of re-imagining one thing into another can be a lengthy process. And when it comes to the creation of a new hotel based on the foundations of an established one, the process can be even more complex…
RECIPE: Baked Apples with Vanilla and Lavender, Fragrant Fruit + Flowers.
The scent of baking sweet apples, cinnamon and vanilla are a quintessential combination. Fresh, fragrant and a lovely twist, Lavender flowers blended with apples to create an exquisite delight for the senses in this easy recipe from an award-winning cookbook.…
Sweet Bites: A Look at Pies, Famous Tartes and Tortes
The scent of pies and tarts baking can conjure wonderful memories and lift the spirits. Their promise of sweet bites, evoking feelings of warmth and comfort paired with copious amounts of tea or coffee and good company to accompany. As…
Recipe: Smoked Duck and Summer Truffle Salad with Truffle-Honey Mustard Vinaigrette
This recipe for Smoked Duck and Summer Truffle Salad with Truffle-Honey Mustard Vinaigrette is easy to prepare, very flavorful, and unique. The smoked duck breast, duck bacon and baked ricotta salata cheese give the salad substance, making a perfect summer…
DISCOVER: Belgian Endive
The Belgian Endive, a mystical vegetable with its distinctive tangy flavor of each leaf. The mystique of the Belgian Endive mystique has endured. Since its accidental discovery in 1830 by a Belgian farmer and further enhanced by the unsuccessful attempts…
Caviar Recipe: Caviar, Crab and Avocado Tower
This caviar recipe is very easy to prepare and makes a beautiful presentation. The lightly seasoned fresh crab and avocado pairs wonderfully with high quality osetra caviar such as Black River Caviar. The simplicity of the recipe allows the caviar…
MICHELIN guide Switzerland lists 100 “starred” restaurants for the first time, including 11 new rankings.
The 2013 MICHELIN guide Switzerland lists 100 starred restaurants, a record number that reconfirms the country’s high level of gourmet cuisine. The new edition of the guide confirms the three stars awarded to Schauenstein in Fürstenau and Hôtel de Ville…
Luxury Breakfasts: A Chef’s Perspective: Interview with Four Seasons Hotel, Park Lane, London – Executive Chef: Adriano Cavagnini
There is so much to love about a luxurious breakfast! From the fabulous tastes of a meal that starts the day with a lingering pace and without having to rush. EAT LOVE SAVOR® wondered what Chefs thought so we spoke…
