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Форум » Хоккей » Сибирь » anaefariedy
anaefariedy
anaefariedyДата: Суббота, 10.04.2010, 07:38 | Сообщение # 1
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clhujdjffДата: Пятница, 31.10.2014, 12:16 | Сообщение # 2
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Supposing an artist were to be judged chiefly on his ability to duplicate what another artist had created. That's often the situation in the restaurant world a consulting chef is given free reign to create a menu, and the resident chef http://www.swissluxurywatches-outlet.com/citizen-c-251/ - citizen womens watches is left to carry the ball.

Jean Pierre Lemanissier, new executive chef at Antoine in Le Meridien Hotel, is facing this peculiar kind of scrutiny right now. When you open the menu, the first thing you see is the slogan "The Cuisine of Gerard Vie," which has got to be intimidating to whoever Vie's proxy happens http://www.swissluxurywatches-outlet.com/breitling-c-81/ - breitling bentley watches to be. But that's nothing new here. This restaurant has been ruled by consultancy since its opening 6 1/2 years ago.

Original consultant Jacques Maximin, of the Hotel Negresco in Nice, dominated the tenure of three chefs, including a brilliant young createur named Bruno Cirino, now achieving un grand succes on his own at the meteoric Chateau Eza in southern France. More recently Antoine has relied on the consulting skills of Vie, cuisinier of Les Trois Marches in Versailles. And to my mind it speaks volumes that American chef Roy Breiman, Lemanissier's predecessor in the kitchen here, has gone off to join Cirino at Chateau Eza.

Lemanissier has no particular link to either Maximin or Vie. He has an ultra solid background, from his apprenticeship under the legendary Paul Bocuse and long tenure at West Hollywood's L'Ermitage under the late Jean Bertranou, to his fruitful associations with http://www.swissluxurywatches-outlet.com/bertolucci-c-49/ - bertolucci watches the controversial Patrick Terrail, who owned the celebrity drenched Ma Maison. Lemanissier was head chef at Ma Maison during its final years, and cooked, in my opinion, with distinction.

But the fact remains that he has to cook Gerard Vie's food right now, and that is not necessarily a good thing. Vie's food is light, capricious and erratically conceived, using unexpected spices, fruits and even nuts in a great many dishes.

Sometimes these dishes work brilliantly, as in the case of the restaurant's signature dish, homard aux pates fraiches. The dish is basically nothing but steame

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FleercureДата: Вторник, 23.12.2014, 04:09 | Сообщение # 3
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