Latest news with #CrèmeBrûlée
Daily Mirror
3 days ago
- Entertainment
- Daily Mirror
The Body Shop launches Sugar Pumpkin range perfect for 'cosy night in'
Regardless of the heatwave fans of all things autumn can snuggle up with pumpkin themed skincare August seems to be dividng shoppers between a love of warm weather and fruity scents and the urge to snuggle under blankets with scented candles and insist it's autumn. The Body Shop have taken note and launched their Sugar Pumpkin range which is perfect for those who love 'cosy season'. The collection features a warm scent that will be sure to suit those who, like Richard Gilmore. identify as an autumn. It opens up with frangipani, almond milk and apricot before delving into a sweet heart of maple syrup, pumpkin seed and caramelised hazelnut. The base stays sweet with vanilla, warm milk and Crème Brûlée. The collection includes a Bath & Shower Cream, Body Scrub, Body Butter, Hand Balm and Body Mist. M Caffeine on Amazon has also launched a Smoky Pumpkin Spice range with the scrub and body butter retailing at £30, although we've not tried it. Bella Hadid's new lychee perfume launches exclusively at Selfridges Yoga app for over 35s that helps with 'weight loss and heart health' is 61% off It hasn't brought in any reviews yet but our team fragrance expert Jada Jones rushed out to store to try it. For those who liked Vanilla Pumpkin in the past, it smells like it's back with a new name. Jada said: "I've been insisting it's pumpkin spice season all month with the Gilmore Girls theme tune seemingly permanently in the background. With pumpkin themed body products on the shelf it feels safe to say that it is officially time to lean into all things cosy. "Vanilla Pumpkin used to be a product I'd stock up on every September and I was heartbroken when it got discontinued. Luckily Sugar Pumpkin smells identical. As soon as I sprayed it I felt transported to my early university days when I'd buy enough of the body butter to last me past Christmas." She continued: "The whole range smells extremely cosy and little bit like Shea butter. It instantly puts me in a good mood. It's not the most complex scent but I don't think we always need complex. I'll definitely be reaching for this on work from home days and cosy nights in. I love how soft my skin feels after using body butters from The Body Shop and the cosy body mist let's me have a constant fresh hit of the soothing scent." Of course The Body Shop isn't the only place stocking pumpkin themed scents, with Lush launching a Pumpkin Spice body spray for £28.
Daily Mirror
4 days ago
- Business
- Daily Mirror
Restaurant server floored by list of 'entitled' demands made by customer's wife
People have shared their shock over a diner's long list of rules and requirements they expect service staff to follow when dining out at their restaurant - and it includes a particular napkin colour A restaurant server has been left gobsmacked after being issued with an 'entitled' list of demands for a 'particular' customer. The diner, who has visited their restaurant 22 times, has a particular list of rules and requirements when it comes to eating at their restaurant. But rather than enjoy the experience for what it is, he has tailored it to his own needs, giving little to no regard for others who might be enjoying their dinner alongside him. Despite his one no-show and two cancellations, he expects top-level service without any delay or disruption to his wants and needs. Making five separate notes about his upcoming visit, his wife told the restaurant: "No wine menu. He is particular. Doesn't need a wine list." She also warned them that her husband will "walk in without a renovation and seat himself at [table] 61" or insist he gets "his table" without further explaining which one it is. Not only this but he only wants to use black napkins and will complain if they're any other colour. The diner is considered to be a "regular" and a "VIP" and a manager is said to be altered when he visits to ensure he receives a warm welcome. Listing his food and drink preferences, it was noted: "Always wants 'the best steaks', got to make sure we deliver. Make sure the steaks are cooked right and most importantly tender. "He will send them back. If he orders the crab cakes, no pepper and extra butter - not lemon butter. "She likes unsweet Arnold Palmers [iced tea and lemonade] and he likes Coke in a water glass. Refill drinks every 15 to 20 minutes. Bring lemon crowns for drinks instead of wedges. "He likes extra butter on the side with his crab cakes. Cowboys [steak] well marbleised and thick, cooked medium. He likes Crème Brûlée for dessert. Ridiculous amount of butter to his table, hot crispy bread." Alongside this, the wife named his favourite servers saying Jason is preferred, but Michael is acceptable if he is not available. He "always" wants a booth seat with table 61 being his favourite. However, if he is dining when four people then he wants to be seated at table 90. Shocked by the list of requirements, one user said: "This seems like a country club ticket. When I worked at one, we had profiles for all the members and they are paying a ton, and the restaurant wasn't worried about making profit, only member experience." Another user added: "When you hit that many exclamation points, it's time for a manager to put on an apron and play waiter." A third user said: "Man, and here I am getting talk back for asking for a burger without cheese."
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. ---
