Latest news with #CrèmeBrûlée
Tatler Asia
23-05-2025
- Entertainment
- Tatler Asia
Discovering French flair: 5 restaurants for the discerning palate
Chiang Mai Above French restaurant L'éléphant Awards 2025 Tatler Best Thailand Restaurants 2024 Tatler Dining 20 Must Try Steak Tartare Classic French Onion Soup Brown Rice Green Tea Crème Brûlée View Menu Make your Chiang Mai trip even more perfect by experiencing a special culinary experience with Chef Oan Pathapee Moonkonkaew's dishes, served a la carte, focusing on classic French dishes with harmonious flavours. L'éléphant Address: 7 Siri Mangkalajarn Road, Lane 11, Su Thep District, Mueang Chiang Mai District, Chiang Mai Map Call Email Hours Web FB IG Bangkok Above French restaurant Maison Dunand Awards 2025 Tatler Best Thailand Restaurant 2024 Tatler Best Asia 100 Restaurants Chef Arnaud Dunand Sauthier creates a unique and engaging menu that combines his experiences with his childhood memories of growing up with the food of his hometown in the Alps, Savoie. Bangkok Above French restaurant Patt Awards 2025 Tatler Best Thailand Restaurants A premium French restaurant that has revolutionized Bangkok's culinary scene with its blend of classic and contemporary, led by Chef Big Atsas Pattanasatienkul, who combines French techniques with his Thai-Chinese roots. Bangkok Above French restaurant Mezzaluna by lebua Awards 2025 Tatler Best Restaurants Thailand View Menu Ascend to the 65th floor and step into a world of refined elegance. This crescent-shaped haven, encased in glass, unveils breathtaking panoramic vistas of Bangkok shimmering under the night sky, with the majestic Chao Phraya River winding like a ribbon of light below. It's a setting designed for impact, a dramatic backdrop for the culinary theatre that awaits. Prepare to be captivated by the artistry of Chef Ryuki Kawasaki, whose innovative cuisine is a sublime marriage of cultures. He expertly weaves the delicate flavours and inherent charm of the finest Japanese ingredients with the precise techniques of high-class French gastronomy, promising an impressive and unforgettable epicurean journey high above the capital. Bangkok Above French restaurant Chef's Table by lebua Awards 2025 Tatler Best Restaurants Thailand - Best Service 2025 Tatler Best Restaurants Thailand Here, culinary artistry unfolds before you. The open kitchen, a captivating centrepiece, features a striking cream Molteni stove with brass details, set against elegant Carrara marble beneath a pagoda-inspired brass hood. Forty-two meticulously arranged seats offer an exclusive view of Chef de Cuisine Vincent Thierry and his team crafting exquisite French cuisine. Experience dining and service as a seamless, artistic performance.
Time Out
09-05-2025
- Entertainment
- Time Out
Bo-Vine raises the steaks in Cape Town
For a city that's never short on good food, the menu of meaty options in central Cape Town has a new entry that's well worth a visit. In the space once home to the much-loved Savoy Cabbage, Bo-Vine in the City is the urban twin to the ever-popular Bo-Vine steakhouse in Camps Bay, a popular fixture on the seaside strip. At Heritage Square Bo-Vine brings a big-city contemporary elegance that's evident from the moment you're greeted at the door by the maître d'. Exposed brick walls hint at the centuries of history, while steel staircases and Bo-Vine's signature graffiti style of decor deliver a hit of contemporary cool. While it's a large restaurant, the tables are spread across the ground floor, a side room, and a mezzanine, so it never feels too busy. There's a choice of seating options on offer, but I've never met a banquette I didn't like. Happily, at Bo-Vine, there's plenty of choice, from cosy nooks to long rows of tables ideal for people-watching. And judging by the clientele in the week leading up to the Jazz Festival, this is a place to see and be seen as much as it is to dine. Bo-Vine takes their meat seriously, and while we ease into the evening over cocktails – Old Fashioned, perhaps a touch sweet; and an excellent Negroni – our waiter comes by to showcase what's on offer. Vegetarians, look away now, as you'll be presented with a wooden board of the day's cuts: hefty tomahawk, marbled wagyu, and sizeable T-bones, among others. And the waiters here are on point when it comes to the menu, so expect a mini-masterclass in all things steak, whether it's grain-fed versus grass, or wet aging versus dry. It's an extensive menu, with starters that include steakhouse classics – steak tartare, garlic mussels, and an excellent carpaccio – alongside a wide range of mostly meaty main courses. The peri-peri chicken, pressed lamb belly, and pork ribs all tempted. But, when in Rome, right? This is a steakhouse, so a steak it had to be. Rib-eye is my cut of choice, and here it was grilled – medium-rare – perfectly. Chips on the side, onion rings too because, well, why not, and a marrow bone for good measure. Cholesterol tests be damned. While beef is the headline act, Bo-Vine in the City also caters to pescatarians and plant-based diners with a handful of options that don't feel like afterthoughts. But, it's clearly not the real reason to come here. Desserts play to the classics, and while the chocolate fondant was exceptional, the Crème Brûlée missed the mark, with an overly set custard, piping hot bowl, and sugar not quite caramelised. As you might have guessed from the play on words in the name, Bo-Vine is as much about the beef as it is about wine. So alongside the compact collection of cocktails, you'll find a well-chosen wine list that doesn't rely on big-name brands for interest. Instead, you might be tempted by a Swartland Grenache or a cool-climate Syrah. Not sure where to start? The menu helpfully lists suggested wine pairings for each course. Set to become a Bree Street staple, Bo-Vine is open daily for lunch and dinner, making it the perfect destination for everything from a corporate lunch to date night.
CBS News
28-01-2025
- General
- CBS News
Brown Butter Crème Brûlée by Chef Selina Progar
PITTSBURGH (KDKA) -- Pastry Chef Selina Progar, of Eleven, is sharing her recipe for a toasty, warm Crème Brûlée dessert that will warm your soul this winter. Ingredients: Yolks- 150g Brown sugar - 122 g Heavy cream 560 g Salt 5 g Browned butter 60g Vanilla bean 1 Directions: Boil water and reserve on the stove- the water should be 180 F Turn oven to 300 degree low fan Set up a oven proof pan with ramekins Place butter, heavy cream and salt in a pot and heat until it reaches 170 F. Be sure to stir occasionally Add sugar to cream and butter and stir until dissolved ---- In a bowl or Tupperware container add egg yolks and vanilla. And using a whisk or immersion blender pour cream mixture until yolks slowly while whisking and blending. Combine until smooth. --- Pour into ramekins about half way up. Fill up the pan around the ramekins with the water from the stove --- Place in preheated oven and bake until the custard is set. About 40 minutes. It could take longer. --- Let cool completely, preferably overnight. Sprinkle with sugar, and torch until caramelized. ---
