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Condé Nast Traveler
3 days ago
- Entertainment
- Condé Nast Traveler
Women Who Travel Podcast: Eva Longoria on Eating Her Way Around Spain
You can listen to our podcast on Apple Podcasts and Spotify each week. Follow this link if you're listening on Apple News. In 2023, Eva Longoria headed to Mexico with CNN in search of a deeper understanding of the country's rich culinary heritage and her own family history. Last month, she returned to our screens with a brand new season, Searching for Spain, which takes her all over the country to explore the vast regional scope of its cuisine and learn about her Spanish ancestors. Lale sits down with the actor and television host to find out how she chose the destinations for each episode, her most memorable meals in places like San Sebastián and Andalusia, and how food can be an entry point to connecting more deeply with history—and each other. Lale Arikoglu: Hi there. I'm Lale Arikoglu and welcome to an episode of Women Who Travel, where we are traveling around Spain with Eva Longoria. Eva's new CNN show, Searching for Spain, is a follow-up to her series, Searching for Mexico, which ran in 2023. Eva Longoria: So I didn't know Spain as well, and so the difference is like Mexico, I felt like I was at home. Spain really felt like a fish out of water and I was really curious and engaged in the history of gastronomy in the country, but also the history of the ingredients and how things ended up there and colonization and how did that help, and Franco's dictatorship and how did that have an effect on food. But I do live part-time in Spain. I live in Marbella in the South, so unfamiliar with the south, but everything else, I was just visited very, very superficially. And so to go to Spain in this way, with the show, really dig in deeply was a gift. With the CNN research team, they really look at food stories. I mean, that's what drives this series is like, is there a food story there? So sometimes there'll be regions that are very popular, but there's no food story. So that's kind of the lens in which we look at each region and there's obvious cities and regions. We went to Madrid being its own episode and Catalonia being its own episode, Pais Vasco, the Basque Country being its own. And then after that, just trying to find the stories and the history and what would be visually beautiful, what people and chefs we wanted to follow. What was daunting was speaking Castilian Spanish, because I didn't grow up speaking Spanish. I spoke Spanish in the Mexico series because I'm Mexican, but to go to the mother country of Spain and to speak Castellano, which is very different than Mexican Spanish, that was daunting. So I was like, oh God, I hope I'm going to be able to understand and communicate because when you speak the language, you really can ask the right questions and absorb the answers. And so that's what was terrifying, but it was great. I did well.
Yahoo
4 days ago
- Business
- Yahoo
French Cream: The Secret Ingredient to Perfect Desserts and Culinary Excellence
Renowned for its richness, purity, and versatility, French cream remains the preferred choice of chefs and culinary artisans worldwide. SINGAPORE, May 26, 2025 /PRNewswire/ -- From the lush pastures of Normandy to the culinary capital of Paris, French cream has long held a place at the heart of fine cuisine. Celebrated for its exceptional quality, smooth texture, and rich flavor, it reflects generations of savoir-faire, a blend of tradition, terroir, and expert craftsmanship. Produced under strict quality standards and sourced from pasture-raised cows, French cream offers a naturally velvety consistency and a high butterfat content, lending depth and elegance to both sweet and savory creations. Whether whipped into airy peaks for pastries, folded into classic French sauces, or used in iconic dishes like crème brûlée, it delivers unmatched versatility and consistency. "French cream is not just an ingredient—it's an expression of craftsmanship and culinary heritage," says Emilie Martin, Managing Director APAC, CNIEL. "Its unique qualities make it an essential element in kitchens around the world, from Michelin-starred restaurants to passionate home bakers." Celebrating Three Years of Culinary Collaboration in Singapore Over the past three years, the French cream campaign run by CNIEL and co-funded by the European Union, has proudly partnered with some of Singapore's most celebrated chefs to highlight its excellence and adaptability. Through culinary workshops, tasting sessions, and masterclasses, these chefs have demonstrated how French cream elevates both traditional French desserts and inventive Asian-inspired dishes. As Chef Cheryl Koh of Les Amis shared, "I only work with French cream, for its flavor, texture, and color. I use liquid cream, fresh cream, and fleurette cream. It has a fresh and pleasant flavor, whips beautifully, and has a wonderful texture." "French cream has long been the heart of dessert-making, blending flavor and texture to add elegance and richness to every bite." says Chef Alicia, Nesuto Savoring Singapore: A Culinary Adventure In 2025, Singapore continues to celebrate French cream through a series of dynamic, hands-on events bringing together professionals, aspiring chefs, and food lovers. The 3rd Rising Pastry Award: A Celebration of Tomorrow's Stars On May 15th, 2025, At-Sunrice Global Chef Academy hosted the 3rd edition of the Rising Pastry Award, a prestigious competition designed to spotlight the region's most promising young pastry chefs and home bakers. This year's winner earned a once-in-a-lifetime opportunity to attend a five-day pastry course at the esteemed École Ducasse in France, alongside other ASEAN finalists. A distinguished panel of judges—including Chef Alicia Wong (Nesuto), Chef Alice Hsiao (Tarte), Chef Kelly (The Prestine, Hyatt), Chef Cindy Khoo (Hyatt), and Chef Frank (At-Sunrice)—evaluated the finalists and awarded the grand prize to Stacy Kwek (@ whose inventive creation showcased the elegance and versatility of French cream. "Competing in the Rising Pastry Chef competition was an incredible first experience that pushed me out of my comfort zone and helped me grow under pressure. I gained valuable insights, made new friends, and learned from other talented chefs. I'm truly grateful for the opportunity, the support, and the positive feedback that boosted my confidence", the winner said. Reflections from Past Winners Last year's winner, Casey, shared: "The experience in France was unforgettable. Exploring pastry shops, tasting unique combinations of local fruits and French cream, and attending MOF-led classes at École Ducasse taught me invaluable techniques and deepened my pastry knowledge." The Year 1 winner, Kirsten, also reflected fondly on her journey: "Joining this competition back in 2023 was unexpected. I was blessed to win and enjoy a memorable week at Ferrandi School in Paris. I appreciate it immensely. A big thank you to the team for organizing such a great event." What's Next for French Cream in 2025 The campaign continues with a rich calendar of events: Student Workshops: Future pastry talents will participate in hands-on workshops at ITE Culinary School and At-Sunrice Global Chef Academy with Chef Cheryl Koh from Les Amis, who will mentor aspiring young chefs in advanced pastry techniques using French cream. Trade Demonstrations: Chef Alicia Wong (Nesuto) will headline an exclusive industry event, exploring French cream's creative potential in modern desserts. Media Gatherings: Influencers and journalists will be invited to an exclusive tasting experience, an intimate celebration of French elegance and culinary artistry. The Recipe - Introducing the Exclusive Pandan Gateau Basque by Chef Alicia, Nesuto In this exclusive creation to celebrate Singapore's 60th anniversary, Chef Alicia pays tribute to heritage through innovation. Known for her refined technique and cultural sensitivity, she shares the inspiration behind her latest dessert, a Pandan Gâteau Basque: "In my kitchen, I'm drawn to infusion—a method that draws out delicate flavors and transforms them into new textures. For this recipe, I wanted to highlight pandan, a Southeast Asian staple often seen in heritage sweets. Inspired by familiar local treats like egg tarts and refined by French pastry techniques, I created a Pandan Gâteau Basque with a touch of rose—nostalgic yet intentional, honoring tradition through a contemporary lens." For the video recipe and expert tips directly from Chef Alicia, visit and start creating your own exquisite Pandan Gateau Basque today. Gateaux Basque Dough Ingredients: Whole eggs – 50g Egg yolks – 20g Icing sugar – 200g Salt – 1.5g Plain flour – 560g Chilled cubed butter – 280g Whipping cream – 80g Instructions: 1. Chill Ingredients: Chill the butter, plain flour, and icing sugar in the fridge. 2. Mix Wet Ingredients: In a bowl, whisk together the whole eggs, egg yolks, whipping cream, and salt. Set aside. 3. Make Dough Base: In a food processor, combine the chilled butter, plain flour, and icing sugar. Pulse until the mixture resembles coarse crumbs. 4. Combine Wet and Dry: Add the egg mixture to the dough base and mix in a stand mixer until combined. 5. French "Frassage" Method: Turn the dough onto a work surface. Gently work it with your hands using the "frassage" method until smooth. 6. Chill Dough: Wrap the dough in plastic wrap and refrigerate for 1–2 hours. 7. Roll and Line Tart: After chilling, roll the dough to your desired thickness. Line the tart ring with the dough and refrigerate while preparing the custard. Gateaux Basque Custard Ingredients: Salt – 1.2g Milk – 400g Cream – 320g Sugar – 72g Cornstarch – 32g Plain flour – 28g Egg yolks – 48g Pandan leaves – 40g Instructions: 1. Infuse Milk and Cream: Cut the pandan leaves and combine them with milk, cream, and salt. Vacuum pack the mixture and place it in a water bath at 60°C for 30 minutes. 2. Blend and Strain: After 30 minutes, blend the mixture using a hand blender. Fine-strain it into a pot and add 50% of the sugar. 3. Prepare Egg Mixture: In a bowl, whisk together the cornstarch, plain flour, egg yolks, and remaining 50% of the sugar. Set aside. 4. Temper Eggs: Bring the infused milk mixture to a simmer. Gradually temper it into the egg mixture, then return to the pot. 5. Cook Custard: Cook over medium heat, whisking constantly, until the custard thickens. 6. Cool Custard: Pour the custard onto a tray and allow it to cool completely. Final Assembly 1. Fill Tart Shell: Fill the chilled tart shell with the cooled custard, smoothing the top. 2. Top with Dough: Roll out the remaining dough and place it on top of the custard. Seal the edges. 3. Egg Wash and Design: Brush the top with egg wash and create a design using a fork or pick. 4. Chill and Bake: Chill the assembled gateaux in the fridge for 2–3 hours. Preheat the oven to 170°C and bake until golden brown. To discover more recipes with French cream by renowned chefs accross Asia please go to the CREAM ESSENTIAL website #EuropeanCream #FrenchCream #HolidayDesserts #EnjoyItsFromEurope #FrenchCreamSg @creamessentials_sg View original content to download multimedia: SOURCE CNIEL/European Union Error while retrieving data Sign in to access your portfolio Error while retrieving data Error while retrieving data Error while retrieving data Error while retrieving data
CBC
5 days ago
- Business
- CBC
Inside one of Quebec's 3 Michelin Green Star restaurants
Espace Old Mill in Stanbridge East, Que., was among three spots to be awarded a Michelin Green Star, which recognizes restaurants that take a sustainable and environmentally conscious approach to gastronomy.
CBC
5 days ago
- Politics
- CBC
Ericka Alneus sees herself as 'The Guardian of the Soul of Montreal'
In 2021, Ericka Alneus became a city councillor, and the member to Montreal's Executive Committee responsible culture and heritage. It's been four years, and now she's also responsible for gastronomy and one of Montreal's hot We find out what it all means, how she has moved the dial on the nightlife hot topic and how growing up in the Haitian community in the Eastern Townships sparked that flame to serve the public.
South China Morning Post
23-05-2025
- Entertainment
- South China Morning Post
If Hong Kong was a dish, what would it be? Top chefs plate up their answers
Pizzas, hamburgers and sushi – these are just some of the foods that have come to define certain cultures. But a cuisine is about more than an iconic dish, and every dish contains much more than its ingredients. It can reflect not only a historic time and place, but also modernity and a chef's creative flair. Advertisement So if Hong Kong was a dish, what would it be? That is the question put to Luke Armstrong, head chef of L'Envol restaurant at The St Regis Hong Kong, and Alicia Castillo, pastry and bakery chef at The Ritz-Carlton, Hong Kong. 'It would be something vibrant,' Armstrong says, acknowledging the city's multicultural dining scene and availability of the finest ingredients. 'But what defines me is saffron and white asparagus.' He continued: 'If Hong Kong was a dish, it would be charcoal-grilled Japanese Wagyu beef from Kagoshima with Loire Valley [French] white asparagus cooked en croute and a nice spring bearnaise. A distinct influence of Hong Kong, Japan and France.' Luke Armstrong, head chef of L'Envol restaurant at The St Regis Hong Kong, acknowledged Hong Kong's multicultural dining scene and global selection of ingredients in the dish he created to represent the city. Originally from Perth, Western Australia, Armstrong – who arrived in Hong Kong last November after working at acclaimed restaurants in Europe, Singapore and Japan – has developed an affinity for the city's mix of calm and frenetic energy. Advertisement 'I like to live my life with order and chaos,' he says. 'That's what you see when you walk through the city; some parts are chaotic, and some parts are very peaceful.'
