Latest news with #Camembert
Bangkok Post
7 hours ago
- Entertainment
- Bangkok Post
A fresh era in French gastronomy
It is not really news that the only female chef in the world with the most Michelin-starred restaurants, a total of 10, will be joining Bangkok's culinary scene at Le Normandie, Mandarin Oriental. In an exclusive with the Bangkok Post, chef Anne-Sophie Pic talks about Le Normandie's new chapter, which the restaurant embarks on in September. Celebrated for her bold vision and avant-garde approach to French gastronomy, chef Pic's philosophy is a creative process she calls "Suffusion". "This approach, starting with an aromatic framework, brings together various techniques and preparations that reveal and create a dialogue between the ingredients. I like to think of tasting as a non-linear experience and offer our diners a sequence of flavours that unfold throughout the tasting," she says. "I believe that cuisine is a universal language, a space where cultures meet. Opening a new chapter at Mandarin Oriental, Bangkok, an iconic institution that embodies elegance and refinement, is an adventure that excites me. I look forward to creating an experience where French gastronomy engages in a dialogue with the vibrant energy of Thai culture. "The restaurant Anne-Sophie Pic at Le Normandie marks our first collaboration with the Mandarin Oriental, born from the trust placed in us by Laurent Kleitman and Mandarin Oriental. I aspire to offer Le Normandie, an emblem of French gastronomy in Bangkok, a true tribute to its history through a unique culinary experience. I was honoured to discover Le Normandie in 1998 while cooking during a gastronomic week and I'm excited to present an experience where French cuisine resonates with the vibrant energy of Thai culture. "Some of my signature dishes, like the Berlingots, will be presented with smoked Camembert, saffron, chamomile and tomato as key elements. Then, there's the lobster dashi with red fruits, a reinterpretation that reflects both French and Asian cuisines." The Berlingots is a dish the chef imagined "as a bridge between my roots, local produce and distant influences that inspire me". The signature dish changes depending on which country her restaurants are based in. The consistent feature is the tetrahedral shape, inspired by Berlingots de Carpentra fruit candies from Vaucluse, Provence, said to have been created by a cook for Pope Clement V in the 14th century. Its name, "Berlingot", is said to be derived from the Pope's given name, Bertrand de Got. The chef de cuisine at Anne-Sophie Pic at Le Normandie will be Tamaki Kobayashi. "She began as an intern at my restaurant Pic in Valence and steadily rose through the ranks to become my head chef at my three-Michelin-star establishment. Tamaki embodies rigour, attention to detail and precision -- qualities essential for leading a team with discipline and harmony. Her talent and passion for gastronomy shine through every dish. Our collaboration, which has lasted nearly 14 years, now takes on full meaning in this new shared challenge," says chef Pic. Anne-Sophie Pic at Le Normandie will offer different options: an à la carte menu, a lunch menu -- with a selection of starters, mains and desserts -- designed for a lighter, more refined experience, and of course, a tasting menu to fully immerse in the essence of the experience. No stranger to Asia, chef Pic first explored the continent at the age of 21. "During my travels in Asia, I had the privilege of discovering Thailand, where I was struck by the complexity of its aromas, the diversity of its ingredients and the generosity of its cuisine. When creating the menu for Le Normandie, I naturally drew inspiration from these powerful memories. Signature ingredients that I like cooking with, such as galangal, kaffir lime and green curry, will flavour my creations, always with a spirit of respect and balance of flavours. "Thai cuisine is distinguished by its intense flavours. It is this dialogue between the richness of French cuisine and Thai influence that I wish to bring to life in every dish. As an example, langoustines are accompanied by a broth crafted from my interpretation of green curry." Her signature lobster dish is inspired by her travels in Japan, where chef Pic spent six months. Her must-do in any new country is visit the local markets and restaurants to deepen her understanding of local dining habits and familiarise herself with the produce available. "Meeting local producers and artisans provides a valuable immersion and allows me to explore new products and textures. It broadens my sensory palette and inspires me greatly. All these discoveries fuel my thinking as I strive to create a cuisine that reflects who I am while paying tribute to Thai culture in all its vibrant and authentic richness. I look forward to rediscovering the markets, producers, ingredients and flavours during my visit, and the opening of the restaurant in September," says chef Pic. Her culinary philosophy is also the name of her latest cookbook, in which the art of perfume-making relates with cooking. "The art of perfumery and the art of gastronomy share the same sensory language. Just as a perfumer composes fragrances, I create my culinary creations around aromatic frameworks. There is a strong element of olfactory memory in my cooking. I often work with infusions, distillation or fermentation to capture the subtlety and complexity of an ingredient, often plant- or flower-based," explains chef Pic. "Early in my career, I became fascinated by perfumery and discovered enfleurage -- a cold infusion technique known for its faithful preservation of flavours. I truly believe in the cross-fertilisation between different fields. My friendship with perfumer Francis Kurkdjian continually inspires me and is a sincere source of mutual enrichment." As one of the world's most lauded female chefs, overseeing five restaurants across four countries [making Anne-Sophie Pic at Le Normandie her sixth], quality control is of the utmost importance. "I regularly visit each of my restaurants. It's essential for me to immerse myself in the daily lives of the teams, maintain a strong connection with them and also to understand local trends, taste and refine my cuisine," says chef Pic. "Travelling the world through its flavours is a real pleasure. It allows me to envision a unique identity for each of my restaurants, one that resonates with its environment. When it comes to creativity, Valence in France, remains the beating heart of our house. All the chefs from my restaurants around the world come there several times a year to the Pic Lab, my creative laboratory. Together, we develop dishes, test, exchange ideas and refine. It is an essential place for research, but also for passing on and sharing the DNA of my cuisine." With a fully reimagined space and an inspired new design, envisioned in partnership with designers Humbert & Poyet, Anne-Sophie Pic at Le Normandie will blend heritage with modernity, preserving the elegance of its past while ushering in a fresh era of contemporary French cuisine.
Daily Mirror
2 days ago
- Health
- Daily Mirror
'I lost 4st in four months and reversed diabetes by ditching addiction to one food'
Lucy Castle weighed 16st and was a size 20 A busy mum who splashed out £1,200 annually on her cheese obsession has shed 4st in four months without resorting to weight loss injections. Lucy Castle tipped the scales at 16st and squeezed into size 20 clothing at her peak. The mother-of-three would nibble on junk food while managing her three sons - aged two, nine and 15. Lucy would routinely demolish an entire oven-baked Camembert accompanied by French bread, devour chunks of brie and smother her dishes in enormous portions of grated cheese. However, when doctors delivered a type two diabetes diagnosis, Lucy received the jolt she needed and chose to attempt the 1:1 diet - having witnessed a mate give it a whirl. The programme requires consuming four substitute meals daily and enabled Lucy to slim down to a svelte 12st and size 12 within four months. Lucy, a diet consultant and women's wellness coach from Hinckley, Leicestershire, explained: "I was a busy mum. I used to find the quickest, easiest options. "Cheese was wrecking my life. I was spending £25 a week on different cheese. My favourite was brie. I found myself again." Lucy was grappling to juggle her hectic maternal duties whilst maintaining a nutritious diet. She would frequently reach for convenient options - chocolate bars, crisps, cheese and takeaways. Following the birth of her youngest son, now two, she found it difficult to shift the pregnancy weight and started wrestling with her wellbeing in March 2024. Lucy opened up about her health struggles, saying: "I wasn't feeling well. I was dizzy. I had pins and needles and would come out in sweats. I used to avoid social events, hide away in baggy clothes and I couldn't keep up with my boys." After a visit to her GP, she received a diagnosis of type two diabetes that same month. "It was my wake-up call," Lucy admitted. Turning to the 1:1 diet, Lucy found success with meal replacements and the support of a consultant, which kept her on track. She said: "Seeing the scales every week and my weight going down - it kept me motivated." In just four months, Lucy slimmed down to 12st and has since maintained her weight with home-cooked meals and healthy snacks, even reversing her type two diabetes diagnosis. While she still indulges in treats like cheese on crackers occasionally, Lucy says food no longer "controls" her life. She's now more active and can keep up with her sons. Lucy reflected on her past difficulties: "Before I couldn't keep up with my children. My back was hurting - my knees, my hips. Now I have more energy. "I feel so much happier, my health is back on track and I'm enjoying life with my boys more than ever. For the first time in years, I love shopping for clothes that make me feel amazing." Now a wellness coach, Lucy is keen to motivate others on their own weight loss paths. Lucy encouraged others: "Believe in yourself. You can do this too. Take one day at a time, stop being hard on yourself, and practice self-love. It's not just about losing weight - it's about finding you again." Lucy's diet before Breakfast: Toast and Weetabix Lunch: Two cheese rolls, with cheese, two packets of crisps, and two chocolate bars Dinner: Takeaway/pizza with extra cheese/two large jacket potatoes with cheese Lucy's current diet Breakfast: 1:1 porridge/Greek yoghurt and berries Lunch: savoury pancakes/tuna salad
The Irish Sun
23-07-2025
- Health
- The Irish Sun
The 10 symptoms of deadly listeriosis infection as person dies and over 140 meals recalled from Irish supermarkets
OVER 140 ready-made meals and side dishes have been recalled from Irish shops due to health fears. The Food Safety Authority of Ireland Advertisement 2 Listeria monocytogenes is a potentially fatal bacterium that causes listeriosis Credit: Getty Images - Getty 2 The infection can include several symptoms Credit: Getty Images - Getty And it emerged today that Nine cases of listeriosis have been confirmed in Ireland as of Tuesday, July 22. But how does listeriosis affect a person and what symptoms do we need to look out for? Advertisement Read more in News The infection can include mild flu-like symptoms or none at all, according to the Safefood says a person with a listeria infection can have fever, tiredness and headache. There can also be gastrointestinal symptoms such as nausea, vomiting and diarrhoea. However, in rare cases the infection can be more severe and cause serious complications. Advertisement Most read in Irish News Some people are more vulnerable to Listeria monocytogenes infections, including The Health Protection Surveillance Centre says that in immunocompromised and elderly individuals, the infection can occasionally spread to the central nervous system causing meningitis and/or septicaemia, with symptoms such as headache, stiff neck, confusion, and loss of balance or convulsions. How to protect myself from listeriosis? Protecting yourself against the fatal bacteria is vital, especially for pregnant women, infants, the elderly and those with weakened immune systems. There are several measures issued by the Health Protection Surveillance Centre that can significantly reduce the risk of contracting the infection: Keep foods for as short a time as possible and follow storage instructions including 'use by' and 'eat by' dates Cook food thoroughly, especially meat, ensuring that it is cooked through to the middle Keep uncooked meats separate from vegetables and from cooked and ready-to-eat foods Wash salads, fruit and raw vegetables thoroughly before eating, or peel if appropriate Wash hands, knives, and cutting boards after contact with uncooked food Make sure that the refrigerator is working correctly When heating food in a microwave, follow heating and standing times recommended by the manufacturer Throw away leftover reheated food. Cooked food which is not eaten immediately should be cooled as rapidly as possible and then stored in the refrigerator Pregnant women, the elderly, and people with weakened immune systems should avoid eating high-risk foods such as: raw (unpasteurised) milk or foods made from raw milk, soft or mould-ripened cheeses (e.g. feta, Brie, Camembert, blue-veined cheeses), pâté and smoked salmon. If contact with ewes at lambing time is unavoidable for pregnant women, the elderly, or people with weakened immune systems, washing hands after handling animals should reduce any possibility of infection. Infected pregnant women may have no symptoms or experience only a mild flu-like illness. However, infection during pregnancy can lead to premature labour, meningitis in the newborn or even miscarriage. The incubation period (time between initial infection and first symptoms appearing) is, on average, three weeks but can range between three and 70 days. Advertisement Diagnosis is usually made by culture of blood or cerebrospinal fluid (the fluid bathing the brain and spinal cord). During pregnancy, a blood test is the most reliable way to find out if symptoms are due to listeriosis. NOTIFIABLE DISEASE Listeriosis is a notifiable disease in Ireland, meaning medical practitioners are required to tell public bosses if a case comes to their attention. If you're concerned about symptoms and illness, contact your GP. Advertisement It follows a from Irish stores due to the possible presence of listeria monocytogenes. The full 141-strong list . The recalled branded prepared meals and side dishes were produced by Ballymaguire Foods, but are marketed under the labels of the stores selling them. POPULAR READY MEALS The list includes popular ready meals such as the Meals Made Easy, Beef Lasagne and Finest Cottage Pie, both sold in Centra Freshly Prepared Chicken Massaman with Sticky Jasmine Rice and Aldi Inspired Cousine Chicken & Broccoli Bake were also recalled following the alert. Advertisement Also included are The Happy Pear Shepherdless Pie, Creamy Veggie Lasagne and Chickpea Curry items. Ballymaguire Foods told 'UTMOST SERIOUSNESS' Apologising to customers, it added that "incidents of this nature are extremely rare for us". It said it is treating the outbreak "with the utmost seriousness and are working closely with all parties to manage the situation swiftly and responsibly". Advertisement On Saturday, July 19 it said it temporarily suspended all production at the affected facility and carried out a full pharmaceutical-grade clean-down operation, while production will resume when it is confirmed safe to do so. Ballymaguire Foods added: "Immediately upon identifying the issue, we informed our retail and food-service customers and engaged with all relevant authorities, including the Food Safety Authority of Ireland, the Health Service Executive, and our regional Environmental Health Officer. PRODUCTION SUSPENDED "Through our retail partners, all products are being withdrawn from the shelves, and a full consumer communication process is under way." As a precautionary measure Ballymaguire Foods said that on Saturday it made the decision to temporarily suspend all production at the affected facility, and that a comprehensive assessment and immediate corrective actions were carried out, including a full pharmaceutical-grade clean down of the facility. Advertisement It said production will resume at the facility once it is confirmed safe to do so. DO NOT EAT WARNING They are also encouraged not to eat the affected ready meals and to dispose of them or return them to the point-of- The FSAI added that recall notices will be displayed at point-of-sale. Advertisement They continued: "Retailers are requested to remove the implicated products from sale and display recall notices at point-of-sale. "Wholesalers/distributors are requested to contact their affected customers and recall the implicated products and provide a point-of-sale recall notice to their retailer customers. "Caterers should not use the implicated products."
The Irish Sun
23-07-2025
- Health
- The Irish Sun
Adult dies from listeria infection as ‘extensive outbreak' being probed as over 140 ready meals recalled ‘due to link'
A PERSON has died after contracting a rare bacterial infection, health bosses have confirmed. The adult was among nine confirmed cases of listeriosis, an infection usually suffered after eating contaminated food, in Ireland as of July 22. 2 The adult was among nine confirmed cases of listeriosis Credit: Getty Images - Getty The HSE's Health Protection Surveillance Centre (HPSC) is probing the death. Listeriosis is caused by the bacterium listeria monocytogenes and is a notifiable disease in Ireland, meaning medical practitioners are required to tell public health bosses if a case comes to their attention. Listeria is killed by cooking food thoroughly (until piping hot). The FSAI said in a statement: "A National Outbreak Control Team is currently investigating an extensive outbreak of listeriosis. Read more in News "A voluntary precautionary food recall of ready-to-heat meals is underway due to a link with the outbreak. "Nine confirmed cases of listeriosis have been identified as of 22 July 2025. "The HSE Health Protection Surveillance Centre has been notified of and is investigating the death of an adult with confirmed listeriosis. "To ensure medical confidentiality, no further information on this patient can be disclosed. Most read in Irish News "The National Outbreak Control Team is chaired by the HSE National Health Protection Office and comprises the HSE National Environmental Health Service, the HSE Regional Public Health Services, the Food Safety Authority of Ireland, the National Salmonella "The investigation is ongoing and there is no further comment at this time." How to protect myself from listeriosis? Protecting yourself against the fatal bacteria is vital, especially for pregnant women, infants, the elderly and those with weakened immune systems. There are several measures issued by the Health Protection Surveillance Centre that can significantly reduce the risk of contracting the infection: Keep foods for as short a time as possible and follow storage instructions including 'use by' and 'eat by' dates Cook food thoroughly, especially meat, ensuring that it is cooked through to the middle Keep uncooked meats separate from vegetables and from cooked and ready-to-eat foods Wash salads, fruit and raw vegetables thoroughly before eating, or peel if appropriate Wash hands, knives, and cutting boards after contact with uncooked food Make sure that the refrigerator is working correctly When heating food in a microwave, follow heating and standing times recommended by the manufacturer Throw away leftover reheated food. Cooked food which is not eaten immediately should be cooled as rapidly as possible and then stored in the refrigerator Pregnant women, the elderly, and people with weakened immune systems should avoid eating high-risk foods such as: raw (unpasteurised) milk or foods made from raw milk, soft or mould-ripened cheeses (e.g. feta, Brie, Camembert, blue-veined cheeses), pâté and smoked salmon. If contact with ewes at lambing time is unavoidable for pregnant women, the elderly, or people with weakened immune systems, washing hands after handling animals should reduce any possibility of infection. It follows a The recalled branded prepared meals and side dishes were produced by Ballymaguire Foods. The list includes popular ready meals such as the Meals Made Easy, Beef Lasagne and Finest Cottage Pie both sold in Tesco and the Signature Taste Potato Mash sold in SuperValu. Centra Freshly Prepared Chicken Massaman with Sticky Jasmine Rice and Aldi Inspired Cousine Chicken & Broccoli Bake were also recalled following the alert. They are also encouraged not to eat the affected ready meals and to dispose of them or return them to the point-of- The FSAI added that recall notices will be displayed at point-of-sale. They continued: "Retailers are requested to remove the implicated products from sale and display recall notices at point-of-sale. "Wholesalers/distributors are requested to contact their affected customers and recall the implicated products and provide a point-of-sale recall notice to their retailer customers. "Caterers should not use the implicated products." 2 A person has died after contracting a rare bacterial infection Credit: Getty Images - Getty
The Irish Sun
19-07-2025
- Health
- The Irish Sun
Urgent recall issued on popular Irish dinners from SuperValu & Centra over presence of potentially fatal bacteria
AN URGENT warning has been issued to Irish shoppers after three popular dinners were pulled off the shelves in stores over health fears. The 2 The Food Safety Authority of Ireland has issued an urgent recall on popular dinner meals Credit: Getty Images - Getty The affected batches of turkey and ham dinners sold at It's hazardous for those with weak immune systems, The affected products are: Central Turkey & Ham Dinner SuperValu Turkey & Ham Dinner Good Food Locally Sourced Turkey & Ham Dinner READ MORE ON PRODUCT RECALLS It is currently unknown how many affected products were sold. The spokesperson stated that all implicated ready meals in all pack sizes with the approval number 4008 are affected by the recall. The implicated products were also removed from the shelves to prevent further sales, and the The FSAI requested SuperValu and Centra to contact the affected customers and recall the implicated ready meals. Most read in Health Customers are encouraged not to eat the affected ready meals and to dispose of them or return them to the point-of-sale. If healthy customers have consumed the contaminated food with the Urgent health alert as GP shares ways to combat illness with simple everyday task However, if immunocompromised and elderly individuals contracted the infection from contaminated food, it can spread to the central nervous system, causing meningitis and/or septicaemia. It comes with such Infected pregnant women may have no symptoms or experience only a mild flu-like illness. Still, infection during pregnancy can lead to premature labour, meningitis in the newborn or even miscarriage. How to protect myself from listeriosis? Protecting yourself against the fatal bacteria is vital, especially for pregnant women, infants, the elderly and those with weakened immune systems. There are several measures issued by the Health Protection Surveillance Centre that can significantly reduce the risk of contracting the infection: Keep foods for as short a time as possible and follow storage instructions including 'use by' and 'eat by' dates Cook food thoroughly, especially meat, ensuring that it is cooked through to the middle Keep uncooked meats separate from vegetables and from cooked and ready-to-eat foods Wash salads, fruit and raw vegetables thoroughly before eating, or peel if appropriate Wash hands, knives, and cutting boards after contact with uncooked food Make sure that the refrigerator is working correctly When heating food in a microwave, follow heating and standing times recommended by the manufacturer Throw away leftover reheated food. Cooked food which is not eaten immediately should be cooled as rapidly as possible and then stored in the refrigerator Pregnant women, the elderly, and people with weakened immune systems should avoid eating high-risk foods such as: raw (unpasteurised) milk or foods made from raw milk, soft or mould-ripened cheeses (e.g. feta, Brie, Camembert, blue-veined cheeses), pâté and smoked salmon. If contact with ewes at lambing time is unavoidable for pregnant women, the elderly, or people with weakened immune systems, washing hands after handling animals should reduce any possibility of infection. The infection can be diagnosed by culture of blood or cerebrospinal fluid, and for pregnant women, this can be done through a The first symptoms appear after consuming the affected batch during the first three weeks but can range between 3 and 70 days. If a woman eats contaminated food during pregnancy, the infection can be passed across the placenta to the baby. TREATMENT If contracted, the dangerous bacteria can be treated with antibiotics, but even with treatment, infection can be severe and may result in death. Listeria monocytogenes is widespread in the environment and can be found in soil and water. Vegetables can become contaminated from the soil or manure used as fertiliser. 2 The Ballymaguire Foods may contain the presence of Listeria monocytogenes
