Definitions Of Haute Cuisine Courture, Whats Cooking America
Questions and Answers – Definitions of Haute Cuisine Courture
I am translating an article from Swedish to English that deals with the topic of Cuisine Haute Couture. Unfortunately, though I love to cook, these terms are somewhat exotic to me.
The author refers to what in Swedish would, roughly translated be cold kitchen and hot kitchen. This cannot be the correct translation. In regards to the “cold kitchen” she describes a competition in which food is beautifully arranged and then covered with a thin layer of aspic to keep the food fresh for up to 12 hours. The food however, is not for eating. This is what she terms “cold kitchen”. The “hot kitchen” is an event with prepared food intended to be eaten. It seems that these are two events that take place in the World Culinary Cup.
Can you help me understand what the correct English term actually is.
Haute Cuisine – Food that is prepared in an elegant or elaborate manner; the very finest food. The French word “haute” translates as “high” or “superior.” Cuisines translates as “cooking” in general.
Haute Cuisine Couture – It means “Recipe for Comfort” and it relates to the fashion world. It is first and foremost a form of expertise or savoir fare, involving a craft that has endured for more than one hundred and fifty years. The origins of haute couture date back to Charles Fric Worth who, in 1858, founded the first true house of haute couture at 7, rue de la Paix, in Paris, creating original models for individual clients. Haute couture involves craftsmanship, the skill of the seamstress and embellisher (feather makers, embroiderers, milliners) who, each season, create the finery of the exceptional.
The term haute couture is a designation protected by law and “only those companies mentioned on the list drawn up each year by a commission domiciled at the Ministry for Industry are entitled to avail themselves thereof,” to quote the Syndical Chamber for Haute Couture. The main criteria, set forth in 1945 and updated in 1992, are as follows: to employ a minimum of fifteen people at the workshops, to present to the press in Paris each season (spring/summer and autumn/winter) a collection of at least thirty-five runs consisting of models for daytime wear and evening wear.
Hot and Cold Kitchen means Hot and Cold food Competitions in the World Culinary Cup Competition.
Hot and Cold Food Competitions – Several teams of five members each will represent the United States, Canada, Norway, Hungary, Argentina, Azerbaijan, and Switzerland. On each of the four days of the competition, two teams will participate in a both hot and cold food competition.
Hot Food Competition – Foods served hot and intended to be eaten. Eight teams-each comprised of three chefs, a pastry chef and a team captain-will be charged with creating 80 portions of a three-course meal including an appetizer or soup, a main course and a dessert. Each team will prepare and cook all dishes in the exhibit floor kitchen, and within the time allotted-a maximum of five hours – aside from time required for minimal preparation such as peeling and cleaning of fruits and vegetables.
Cold Food Competition – Hot food presented cold. They call it Cold Platter/Show Platter. Must be national dishes representing their specialities. For the cold food competition, the teams will present pre-made dishes including cold buffet platters, one banquet dessert, three different restaurant platters, six different appetizer plates, one “menu national” representing specific dishes of the country of the respective national team, and more. They are allowed to choose their own ingredients which makes for a more level playing field.
Thank you over and over again. our answer was much more than I dared to hope for and will be a great help in the translation. Thanks ever so much! – Catherine (3/29/00)
When gastronomy meets haute-couture
Who would have thought that the fusion of fashion and food could be such a success? This unlikely alliance has shaken the gastronomic and fashion industry in a gourmand trend.
Surprisingly, fast food and casual food have played a major role in the popularity of the movement and have been a source of inspiration for influent designers. From Moschino to Dolce & Gabanna and even iconic high-end houses such as Chanel, notorious designers have been seduced by this food inspired trend. Cronuts (fusion of croissant and donuts) prints, McDonald’s “happy meal” inspired purses, and “lait de coco” milk carton shaped saddles have been in the spotlight illustrating the designers’ creativity and ability to transpose food into fashion.
The combination of fashion and culinary arts has become the key element in many respected designer’s collection, which in turn enhanced the success of the movement. Luxuriant food images successfully conquered the fashion world by wiping out old-fashioned stereotypes and clichés that displayed both industries as diametrically opposed.
However, the alliance between fashion and food is not a new concept, in fact, both industries breed each other. The Fashion Week known to be the industry’s most exclusive event reuniting the industry’s crème de la crème, is also a gourmet rendez-vous. If assisting to the Fashion Week is not an easy task, being seated at the eccentric in-vogue tables of this prestigious event is the ultimate journey.
In New York, some gastronomic restaurants propose special Fashion Week soirées where innovative cuisine trends can be tasted. In Paris, the Fashion Week organization launched a more accessible alternative by hosting the “Fast and Food Week”, a revisited haute-couture version of the classical street-food.
Models are equally a fashionable source of culinary inspiration. For instance, the American top model Karlie Kloss launched her cookie line in collaboration with Christina Tosi, founder of Momofuku Milk Bar. Meanwhile fashion magazines are filled with model’s healthy recipes and decoding of gourmet tendencies. However, models are not the only fashion personalities captivated by the food trends, designers such as Jean Tuitou of A.P.C. and Azzedine Alaïa are renown in the fashion bubble for their cooking skills.
Furthermore, brands such as Hermés and Armani conquered the food and beverage industry by opening prestigious cafés in their stores, enhancing the luxury shopping experience into a delicious instant of taste awakening. This concept, settled in the globe’s hottest fashion capitals, has swiftly seduced the brands’ glimmering clientele.
Haute Couture & Haute Cuisine
I’m certainly not the first to point out the similarities between haute couture – rarefied apparel that no normal person would have an occasion to wear – and haute cuisine – exquisitely prepared food that costs a fortune and simply disappears by evening’s end. This last July, the French Ministry of Culture sponsored a posh event at the Palais Royale that celebrated two of France’s most respected exports: in justifying the dual focus, organizers argued that
Though the raw materials may be different, artisans in both trades must master techniques, a “savoir-faire” and possess a vision to reach the height of their craft . . .
But most foodies and fashionistas don’t realize that there’s an even more elemental connection between cuisine and fashion: neither have a great deal of copyright protection.
In Lear Center research on the role that copyright plays in the fashion industry, I came across a few articles mentioning the similarity between recipes – which cannot be copyrighted – and fashion designs, which don’t qualify either. I thought it was fascinating that such creative industries managed to innovate and stay fresh even though fashion designers and chefs have no control over the appropriation of their work by others. The same cannot be said of painters, sculptors, photographers, graphic designers, musicians or writers.
So, as a foodie and a fashion lover, I was delighted to be invited to a unique conference in Barcelona, co-sponsored by Telefónica, Spain’s most prominent telecommunications company, and the El Bulli Foundation, Ferran Adrià’s effort to perform cutting edge research about food and innovation. Gastronomy & Technology Days (check out the Twitter hashtag<strong>#gastrotechdays) brought together an incredibly diverse international group of writers, researchers, software engineers and hard-core food bloggers to discuss the intersection of food and technology.
The talks were occasionally mind-bending (e.g., “Hacking the Food Genome”) and participant Rachael McCormack tweeted that the conference was “like TED but with better coffee.” Video will be available soon I’m told, but until then, I thought I’d lay out some of the key points from my keynote speech about the similarities between fashion and food.
It turns out that both fashion and food qualify as utilitarian creations in the eyes of the legal system. Copyright is reserved exclusively for “artistic” creations and so, despite the incredible ingenuity and craftsmanship of an evening gown or a perfectly poached lobster, neither receive protection, falling instantly into the public domain.
(You can check out a summary of my argument about the positive side-effects of this seemingly irrational and unfair exclusion in the fashion industry in this TED talk: I’ll focus a bit more on cuisine here.)
Both fashion designers and chefs get to enjoy an open creative process: Chefs can sample from the entire history of cuisine when they make a new dish or revive an old one. Imagine if a chef had to perform copyright clearance for the use of a certain combination of ingredients or a particular procedure?
Of course the fact that chefs may sample from their peers without legal ramifications contributes to the development of trends, which we think of as a defining feature of the fashion industry. In the U.S. we’ve seen all kinds of seemingly random trends in food, from tart yogurt to cupcakes to gastropubs to pork belly, which is now a staple on high-end menus.
And even more so than fashion, cuisine is a very ephemeral creation: once it’s eaten, it’s gone. The photograph lives on, as does the copyright on the photo, but the dish itself is literally consumed (which is one reason why authors rights protection has been denied chefs who’ve requested it in France).
And of course, just like in fashion, there are tremendously influential tastemakers who have a great deal of power defining what is tasty and modern and what is not: Ferran Adrià, Gaston Acurio, Heston Blumenthal, René Redzepi are among the handful of chefs single-handedly influencing cuisine around the world. And, as they well know, the critics play a huge role in that determination. Zagats and Michelin, for instance, wield the same kind of power that Voguemagazine does in fashion.
But critics and celebrity chefs and the fashion elite do not singularly determine what we eat or what we wear. Everyone wears clothes and eats and prepares food – everyone, whether they like it or not, participates in the culture of fashion and food, and so, inevitably, you see a lot of creativity and innovation on the street level, where people mix and match tastes and create appetites for new combinations of flavors and designs. (The food truck scene in Los Angeles is a perfect example of this.)
Of course the fact that people can copy one another has a huge impact on the creative process. One lovely side-effect is that high-end designers and chefs find themselves challenged to create truly innovative and surprising things that they believe will be hard to knock-off. Chefs who wish to remain at the top of their game acknowledge that they must be relentlessly creative, coming up with new ideas and new flavor profiles to keep their customers (and the critics) coming back for more.
A very strong reputation-based system has developed in creative industries like fashion and cuisine, which demands that professionals who want to be taken seriously cannot simply copy their peers. They must develop a signature style recognizable to others, something that copyists will be chastised for taking without attribution. (In a recent trip to Jose Andres’ splashy restaurant Bazaar in Los Angeles, my friend said that when they brought the liquid olives to the table the server proudly announced them as the creation of Ferran Adrià.)
With the rise of social media it has become even more important that fashion designers and chefs beware of copying from other sources without acknowledgment because they will be found out and their reputations could be destroyed.
Another way in which high-end fashion designers have dealt with an industry that allows legal copying is by knocking-off their own work: Far from cannibalizing their own product sales, these designers realized that they could expand their clientele and their brand by marketing a variety of products at vastly different price-points through mass-market retailers such as Target and Topshop. Missoni’s most recent partnership with Target was so successful that all the servers crashed and Missoni items selling at bargain-basement prices on Target are being sold for a premium on eBay.
We find a very similar dynamic in cuisine, where innovative chefs have created powerful personal brands (think Wolfgang Puck or Mario Batali) that they’ve leveraged in order to create products at lower price-points. As in fashion, chefs have discovered that developing a strong trademark can offer lucrative benefits when copyright protection is unavailable to them.
This makes a great deal of sense to me: in taste-based industries, what customers long for in fashion and in food is someone to help them navigate the tremendous number of options. They want someone with a proven track record to tell them, “this is beautiful” or “this is tasty.” And, as chefs and designers are well aware, if the customer disagrees, they’ll just follow someone else.
Haute couture meets haute cuisine at Gucci’s restaurant, Food News & Top Stories
(BLOOMBERG) – On Tuesday, fashion house Gucci dipped into the culinary scene with the luxe Gucci Osteria, a green-walled, 50-seat restaurant nestled inside the new Gucci Garden, an experiential museum-retail concept in the historic heart of Florence, Italy.
The chef is Massimo Bottura, the Modena-based chef of three-Michelin-starred Osteria Francescana, in 2016 named the best restaurant in the world. Now fully open to the public, the menu, glimpsed here, includes the parade of pasta one expects from Bottura, considering Osteria Francescana’s carbo-loaded cameo on the Netflix show Master of None.
Visitors can scarf down decadent plates of golden Parmigiano Reggiano-enriched tortellini, buttery cacio e pepe and creamy mushroom risotto. But the menu evidently has a sense of humor, too, offering high-end interpretations of a hot dog, a burger (fun fact: Bottura loves Shake Shack), and for dessert, a pina colada. There are also a fair number of dishes inspired by Bottura’s world travels, including Peruvian tostadas and Asian-tinged buns stuffed with fatty pork belly.
Main dishes are priced between €20 and €30 (S$32 and S$48) each – this is Gucci, after all. “Haute couture and haute cuisine are a recipe made in heaven,” Bottura told reporters.
Not for nothing, Gucci chief executive officer Marco Bizzarri and Bottura are childhood friends as well.
Gucci is not the first fashion brand to court the food world by a long shot.
Prada owns the Milan patisserie Marchesi. LVMH will soon open the second location of La Grande Epicerie, its high-end grocery. This year, Tiffany’s & Co opened the robin egg-hued Blue Box Cafe on the fourth floor of its New York flagship.
Dolce & Gabbana’s Spring 2018 collection, peppered with cannoli-print dresses and dangling carrot earrings, looks like something out of your kitchen pantry – indeed, it ever had a limited-edition D&G pasta line for home cooks.
And as far back as 2014, Chanel had food on the brain: That year, the brand turned its runway into a giant supermarket for Paris Fashion Week.
Gucci Garden is located inside the 14th-century Palazzo della Mercanzia, which overlooks Florence’s most famous square, Piazza della Signoria.
The Gucci space spans an exhibition area, boutique selling items exclusive to the location, 30-seat cinema and, of course, the restaurant.
Entry to the upper floors, which include rooms dedicated to vintage and modern renderings of the Gucci logo, items emblazoned with Gucci’s recurring motifs (such as the horsebit and the red-and-green stripes), and Gucci’s exploration of the iconography of animals and gardens costs €8, with half of that donated to restoration projects around Florence.
Haute Couture You Can Eat!
I told you NYC can be a hard knock life, right? Well the benefit? SUMMER FRIDAYS. On an ideal NYC summer Friday (leaving work early during the summer), I go to Chelsea market. Probably one of the worst ideas on the face of the planet—but something always keeps me coming back.
For me, on summer Fridays it is imperative that I go on an adventure (and maybe get into some trouble). Sometimes these adventures land you at your same local bar, but sometimes it lands you in a place that you cant help but fall in love with.
As I said before, I always find myself returning to Chelsea Market. I say it’s the tacos but it could also be the groceries, the ambiences, the endless selection, or the aroma of fresh food circling throughout the building surrounded by foodies alike all trying to taste flavors not native to their country. It is a space dedicated to stores and restaurants—all indoors—and all a good time.
But there are other things about the market besides food…and fashion is one of them. As I was on a mission to get my weekly fix of Los Tacos No. 1 (THE best tacos in NYC, oh I said that already?), an amazing fashion exhibition was ongoing within Chelsea Market. The topic: Fashion inspired by food. And I’m telling you guys, this is why I love NYC. In all it’s fast-moving and hard-knock, you can still stumble upon something that’s intriguing and fit for your interests.
Gattinoni’s “Bread Dinner”
The exhibit titled L’Eleganza del Cibo featured about 58 designs from the top designers in fashion such as Franco Moschino, Emilio Pucci, and Max Mara; and also some emerging designers. The theme was straight from Italy and the designs dated between 1950-2016. All the outfits showcased were Haute Couture and as you can imagine…beautiful. What I learned form this exhibit is that food also serves as a strong influence in creating fashion; and that the designs that are inspired by food are extremely detailed, well-thought pieces of art. The designs exude precaution and inspiration but also the exceptional creativity behind the clothing, mixing fragile and sometimes perishable food elements into structured couture designs must not be easy but these designers executed fabulously.
The exciting part about this exhibit was being able to see all elements of the earth exemplified through the clothing. Whether it was spice, earth, or air—fashion found a way to take those elements and create art. Personally, I have never been able to sew a piece of clothing together, but I have tried and failed miserably. However, the best part of seeing this exhibit is that these pieces are true examples of art, combining composition, construction, food, fashion and create unique pieces that ultimately cannot be replicated.
Take a look into the exhibit below:
Italo Marseglia’s “Air Clouds”
Alessandro Consiglio’s “Apples and Cherries”, “Popcorn,” and Ferreti’s “Tea in the Desert”
Galante’s “Tagliatelle,” Gattinoni’s “Tomato” and Nicolas Martin Garcia’s “Ice Cream Cone”
If you have any place you would like me to visit or have any suggestions, please feel free to email me at [email protected] I promise, I only bite my food!
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Culinary haute couture:the designing of ‘concept’ foods
PARIS — Few like to mix the words “food” and “fashion” in one sentence. Too much of the former will not let you indulge in the latter. Some might argue that the terms are diametrically opposed.
Weight issues aside, food and fashion are getting to be fine bedfellows and their merits are being considered as mutually beneficial.
Take Enivrance, a two-year-old Paris consultancy specializing in food design and innovation.
“My original idea was that in fashion we see extraordinary things. There is a wild creative liberty which we don’t have at all in the food industry,” said the company’s director, Edouard Malbois. “Yet food is much more important than fashion in people’s daily lives.”
Enivrance wants to achieve with food design what designers achieve in fashion, décor or architecture, and even in the automobile industry. The company refers to its prototypes as “concept foods,” making a reference to “concept cars” that literally drive auto innovation.
“We want to develop signature food items, like creating a sea bread with British chef Heston Blumenthal, or a new kind of sandwich, a slice of nature in partnership with McDonald’s Europe,” Malbois said.
“Enivrance is like a marriage of Proctor & Gamble mentality with that of Christian Lacroix,” says Anne-Marie Verdin, Harrods director of marketing and communication who worked with Enivrance for a Fantasy Gardens event last May in London. Enivrance developed for the event a sweet made from woven strips of almond, chocolate and praline paste that was inspired by a woven prototype.
At the same time, Fauchon, the venerable Parisian purveyor of fine foods, is being overhauled using a business model based on those deployed at fashion and luxury goods companies.
Isabelle Capron, managing director of Fauchon, said, “There are three major factors inherent in the world’s most successful fashion or luxury brands,” referring to powerhouses such as Chanel, Christian Dior and Louis Vuitton. “For one, these brands have rich histories. They update their codes while always keeping an eye on their roots. Second, they are multispecialty brands operating in diverse product categories, all of which have different profit capabilities. And, third, these labels represent creative trades, where business and creation have to jibe.”
“Fauchon, like all others operating in the food or culinary arts industries, possesses all these factors,” Capron added.
Fauchon’s headquarters and its astonishing array of freshly made appetizers, main courses and desserts are like haute couture. Neighborhood or franchised units are like ready-to-wear while Fauchon’s huge offering of dry goods is like designer accessories, Capron explained. “We need to manage this brand like a luxury brand,” she added. “Here, Fauchon is a ‘griffe alimentaire,’ or a food label.”
Capron, formerly the managing director of the ad agency FCB for Europe, joined Fauchon following a management reshuffle at the beginning of the year. One of the first things she did was to create an in-house design studio, a step which accelerated decision-making in the creative and design process.
Since she joined the company, she has tinkered with everything from the firm’s corporate identity to the tastes and colors of its classic pastries.
Packaging came first. “We wanted the product to look like a jewelry case, a present,” she explains, adding that food is typically only tempting “when it looks good. ” She felt Fauchon’s packaging under its former management — a “weak” pale pink and white after its 1998 acquisition — was out of sync with the quality of the goods inside.
Over the years, the corporate identity had changed so many times that the packaging was no longer recognizable as Fauchon, even if the brand’s logo had remained intact.
“For a brand like Fauchon, the packaging needs to be as good on the outside as what is on the inside,” she said.
This translated into a new interpretation of Fauchon’s 1930s signature graphic logo which is now printed in two opposing directions for a banner, combined with boxes in deep magenta, a fruity color chosen to recall the founder Auguste Félix Fauchon’s debut as a purveyor of fine fruits and vegetables, and to symbolize the love for food.
While the graphics stay the same, the background colors vary according to product type. So there is gold and white, black and white, and clear for dry goods ranging from tea to chocolate.
But working on looks is not enough. Capron is tackling the food itself, the heart of the brand.
“We have some 200 chefs in our kitchens in the south of Paris. We brief them like you would a creative [director] at an advertising agency or a designer in a fashion house,” she said.
And Fauchon’s bûche de Noël for this year, a crazy multicolored concoction made from cake, cream and sugar-sprinkled candy “French fries,” is a result of that kind of briefing.
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Haute Couture to Haute Cuisine – Louis Vuitton to Open its First Cafe
Louis Vuitton Maison Osaka Midosuji, the brand’s flagship boutique in Osaka, will open its doors on February 1st 2020 in the city’s popular Shinsaibashisuji shopping district. The façade will be draped in elegant white as conceptualized by revered architect Jun Aoki, while the sleek interiors will be embody Louis Vuitton’s signature Spirit of Travel as imagined by acclaimed designer Peter Marino. With tasteful sailing motifs present throughout the space, the modern venue will honor Osaka’s heritage as a seaside town while remaining on-trend in the cosmopolitan city.
The venue will boast 4 floors, making it the largest Louis Vuitton store in Japan, and on the top floor, the luxury brand will open its first restaurant titled Le Café V. The cafe is set to open on February 15th alongside a bar and terrace, and will feature a menu curated by celebrated Japanese chef Yosuke Suga. Adjacent to the Le Café V bar, Sugalabo V will serve an exclusive dinner to a select few diners through an open kitchen, mirroring Tokyo’s chic Sugalabo venue.
The house’s characteristic LV monograms will be subtly incorporated into the space. Taking on an experimental luxury approach, the dinner menu will be served atop monogrammed wireless charging plates built into the tables. These have been created by the brand’s Objects Nomades home and travel range designer Tokujin Yoshioka, and will pay homage to the famous LV insignia, which will also be included in other aspects of the tableware.
This news follows an exciting list of new projects from the LVMH Group that has been set in motion recently. The group will open Cheval Blanc Paris in April, as well as reopen the Paris Dior flagship on Avenue Montaigne later this year, with a restaurant as part of the renovation add-ins. This is in addition LVMH acquiring the Belmond group of hotels in 2019 and the purchase of Tiffany & Co, the latter of which will also see its first themed European cafe, Blue Box, open in Harrods soon.90,000 Food haute couture | Tasty Yum Yum
When we hear the word “fashion”, the first association that comes to mind is about clothes. However, this broad concept has already penetrated into all spheres of life and dictates its own rules in each.
For example, have you thought about what is fashionable in our time to eat?
And now I’m not talking about raw food, vegetarianism, and other areas of healthy eating. All this, let’s say, is ready-to-wear food. As for the haute couture cuisine, here the professionals got down to business – fashion houses Dior, Burberry, D&G.
They decided to saturate their customers with high fashion not only in a figurative sense, and opened restaurants in their boutiques.
Why should fashion giants cook?
Everyone loves to eat well. It is the most easily accessible of all kinds of pleasure. Therefore, the niche of gastronomy is filled to madness with Michelin stars.
Every self-respecting restaurant tries to make its signature dishes so elegant that they resemble art objects that are even a pity to eat.
Why should fashion houses compete with them? The answer turns out to be simple. This is a convenient move, in order to keep a client in a boutique, or to lure him to look, at his leisure, a new collection and so casually, between the main course and dessert, sell him some little thing.
It is no coincidence that haute couture restaurants are located on one of the boutique floors. In addition, this is an opportunity for the Fashion House to sparkle with another facet of its ingenuity.
Zest in everything
Each fashion house has its own ideology – it is something more than a “rag”.This is the lifestyle that they promote and serve.
For example, the British BURBERRY showed how they honor traditions and respect the history of their brand. They named the London boutique restaurant at 121 Regent Street Thomas’s, after their founder.
All dishes in the restaurant are prepared from products purchased from local farmers. With their laconic menu, they invite you to immerse yourself in traditional British flavors from lobster to famous afternoon tea.
The interior is spacious and conservative: massive chandeliers, large windows, black and white marble floors. Visiting Thomas, it is difficult to leave without buying gifts, because the shop with them is located right in the restaurant.
Christian Dior was a connoisseur of French cuisine. In 1972, he even published a book of his favorite recipes, La Cuisine Cousu-Main. Nowadays, in the cafe of the Fashion House you can find dishes from this cookbook and a couple more exclusives.
Especially for Café Dior in Seoul, French kitchen couturier Pierre Hermé created a collection of desserts, carefully drawing the presentation and working out the ingredients.
Like a couture outfit, several pastry chefs work on one dessert at once, bringing it to perfection. “Hazelnut cream, caramelized hazelnuts, praline ice cream” – mmm, how delicious it sounds!
But, despite the calorie content of the above, Pierre tries to make desserts as healthy and light as possible. The interior of the cafe is made in pastel colors.
The pinkish-white sofas remind you of the clouds that couture desserts take you to. The fashion house’s food is filled with the French chic that DIOR brings to wherever the Café is.
DOLCE & GABBANA are slowly filling Milan with their restaurants. Together with another major global brand – Martini, they opened the Martini Bar and Martini Bistrot at the boutique.
Here, in addition to rich gourmet dishes, you can taste exclusive Martini-based cocktails. The interior is designed in dark colors of passionate classics – red and black.
The main concept of the establishments is to respect Italian traditions and bring something new. Here they threw out all the luxury that could only remain in them after the release of new collections.
The first GUCCI restaurant was opened in Shanghai, on one of the boutique floors. They called it “1921 Gucci” so that more than one visitor does not forget in what year the brand was founded. Prior to that, only a café at boutiques in Milan, Tokyo and Florence existed from the Fashion House.
The restaurant’s menu is predominantly Italian. Once inside, the visitor should immediately feel the style of the Fashion House. Here, as in Gucci perfumes, there are notes of wood in the form of decorative elements. The chocolate and gold interior is softly diluted with turquoise accents.
It is ARMANI who has filled the fashion kitchen market. Armani Caffè and Emporio Armani Ristorante are scattered all over the world. The cuisine is predominantly Italian.
Reviews about her are very different, which means that there are bad ones. That is, the food, of course, is good, but, they say, does not correspond to the understanding of the brand. There is no common canvas in the interiors, but they all advertise Armani Casa furniture.
PRADA Haute Couture desserts are almost synonymous with art.The fashion house bought out a part of the shares of the famous Italian confectionery Pasticceria Marchesi and opened a confectionery cafe in Milan.
Here you can find sweets for every taste and color. The confectionery itself is somewhat reminiscent of a boutique. There are niches with sweets in the walls, designed to tease customers so that they do not go without shopping.
In the establishment, the walls and floors are marble, the chairs are upholstered with pistachio velvet, and the dishes are served here on china with silverware.
You can admire fashion, feel it on your skin, feel the aroma, and now, to complete the picture, you can understand what it tastes like.Cafes and restaurants from Fashion Houses help to fully immerse oneself in the ideology of the brand, make it possible to spend longer in a perfect, in their opinion, restaurant with a distinctive aesthetics.
Plus, even if you’re tired of the endless food photography that clogs social media, you can hardly say anything against perfect couture dishes.
Food haute couture Restaurants opened by fashion designers
A decade and a half ago, the restaurant niche was tested by the most daring brands, today it is already a trend – the format of restaurants and cafes is rapidly trying on more and more designers with a name.Some place delicious haute couture close to one of their boutiques so that everything is close at hand, while others go even further, connecting food and fashion.
Among the most “restaurant” couturiers Giorgio Armani occupies, probably, the first place: he opened more than two dozen restaurants and coffee shops around the world. Any of his offspring is easily recognizable by the atmosphere of chic, combination of classics and minimalism, thoughtfulness of every detail.
Visit Nobu Milano, opened by Giorgio Armani with chef and restaurant chain founder Nobu Matsuhisa. This establishment is distinguished by a discreet but very cozy classic interior in brown and orange colors. High-quality products, beautiful presentation of dishes, professional service are essential components of any maestro’s establishment. At Nobu you can taste good author’s cuisine with unexpected flavor combinations and spicy notes. The menu is tilted towards the Japanese side.Fresh seafood and fish are especially good here.
Via Gastone Pisoni 1, 20121, Milan
At Nobu you can taste good author’s cuisine with unexpected flavor combinations
Armani ristorante has a completely different “face”, which can be found on one of the most famous streets in New York. It is enough to go up to the third floor of the designer’s boutique and you will find yourself in a quiet corner of Italy uncharacteristic for America, with a family atmosphere, traditional for the establishments of this sunny country.The view of Fifth Avenue from the windows will not let you forget that you are still in the Big Apple. And the fact that Giorgio Armani worked on the interior will be reminded of the combination of elegance and practicality inherent in the maestro, as well as a win-win combination of his favorite colors: black, white, gray and beige.
In the silence and coolness of the monochrome sparkling interior, guests will be offered Mediterranean cuisine – pasta, delicious risotto with truffles, seafood, delicious wine, desserts.True, the portions here are not as large as we are used to seeing in Italian restaurants – after all, the name of the designer suggests the format of haute cuisine.717 5th Ave, Frnt A, New York
The portions here are not as large as usual in Italian restaurants, after all, the name of the designer suggests a gourmet cuisine format
One of the best clubs in Dubai, nightlife lovers call the Cavalli Club.And this seems to be true. The maestro, a well-known lover of luxury in everything, has remained faithful to his style here too: the establishment is very glamorous, pompous, on the verge of kitsch – huge chandeliers, poufs and armchairs upholstered in zebra leather, chic lighting. At Roberto Cavalli’s club, every detail is a work of art. There is nothing to find fault with: a selection of music and drinks at a height, bartenders, DJs and security are professionals in their field, the cuisine is beyond praise. Even if there is no dish on the menu, the chef will most likely prepare it for the guest.However, the menu cannot be called meager, especially for a nightclub. At the Cavalli Club you can taste fish dishes, tartare, pasta, fresh oysters or crab.
To get here, you need to book your seat in advance and go through face control.Sheikh Zayed Rd | Fairmont Hotel, Dubai
Maestro, a famous lover of luxury in everything, remained true to his style – glamorous, pompous, on the verge of kitsch – huge chandeliers, poufs and armchairs upholstered in zebra leather, chic lighting
Thomas’s at Burberry Regent Street
In London, for tea in a cafe it is worth going to the Burberry cafe, which bears the name of the founder of the brand.The interior of this establishment is laconic and in some places democratic: sophisticated tables with comfortable armchairs adjoin wooden benches and plank tables. It turned out to be a very atmospheric place, cozy, as if you were visiting an English grandmother, in whose house you can see wicker baskets, glass lamps on a chain, and a bunch of Burberry scarves. The fact that this is Burberry, in addition to textiles, will be reminded of the colors used – sand and brown – and the cage, which is present in literally everything: in floor tiles, construction of structures, accessories.
In addition to afternoon tea, to which you can order a two-tiered mini-shelf of sweets and sandwiches, the cafe serves traditional English breakfasts, quiches, a standard couple of fish & chips, and seafood. Of the latter, you should try crabs and oysters.Burberry, 5 Vigo Street, London
The fact that Burberry is reminiscent of the colors – sand and brown – and the cage, which is present in literally everything: in floor tiles, decoration, accessories
Several restaurants of Ralph Lauren, opened in different parts of the world, deserve a separate discussion.Let’s start with French Ralph’s, a slice of America in the heart of Paris. Everything here is very American: the menu has a wide variety of burgers, beef steaks from the designer’s Colorado farm, crab cakes, and popcorn is served with coffee. Even if you are cool about American fast food, it makes sense to try these exquisite dishes.
The casual elegance of the designer is guessed in the atmosphere of Ralph’s – the place looks like a relaxed dandy out for a walk.The highlight of the restaurant is a cozy outdoor terrace. The place is trendy and crowded, so you won’t always get here without first booking a table. The inalienable attributes of the establishment: thoughtful interior, exquisite serving of dishes and friendly staff.173 Boulevard Saint-Germain, Paris
The highlight of the restaurant is a cozy outdoor terrace. The place is trendy and crowded, so you won’t always get here without a table reservation
If you are on Fifth Avenue in New York and walk into the Polo Ralph Lauren flagship store, go to the second floor, where you can smell the delicious coffee aroma.There is a coffee shop here that serves probably the most decent coffee in Manhattan. They say that a couturier, a famous coffee fan, personally chooses the type of coffee for drinks. What can we say about the rest: the interior, dishes, staff uniforms are thought out to the last line. The establishment turned out to be very stylish and laconic.
It is good to sit alone or together at a small table in a coffee shop with white walls and huge windows, which offer a gorgeous view of the hurrying New Yorkers.The menu cannot be called big, but everyone can choose a drink and a snack. The place is very atmospheric and, perhaps, a must-see. Moreover, unlike most haute couture cafes and restaurants, the prices in Ralph Lauren’s coffee shop are not too different from the same Starbucks, but the difference in taste is obvious.711 5th Ave, New York
It is good to sit alone or together at a small table in a coffee shop with white walls and huge windows, which offer a gorgeous view of hurrying New Yorkers.
Beige Alain Ducasse Tokyo
The Beige restaurant, opened by Chanel in collaboration with French chef and restaurateur Alain Ducasse, occupies the top floor of Chanel Ginza in Tokyo.The main word that can be used to describe this establishment is elegance. After all, this is the main feature of the Chanel style – elegance raised to a superlative degree. Hence the severity of the contours, which is emphasized by luxurious materials and impeccable workmanship. The restaurant is very beige and very Chanel. A special charm of Beige is given by the panoramic view of Tokyo and the outdoor terrace.
The chef’s menu changes depending on the season, so even regular visitors can expect a surprise.But at any time of the year, you can taste the best French cuisine here, made from the freshest Japanese ingredients.Chanel Ginza Building 10F, 3-5-3 Ginza Chuo-ku, Tokyo
The restaurant is very beige and very Chanel. A special charm of Beige gives a panoramic view of Tokyo and an outdoor terrace
Ceresio 7 Pools & Restaurant
Looking to admire Milan while sipping a cocktail on the rooftop? Summer is the time to visit the Ceresio 7 Pools & Restaurant by the Canadian design duo known as Dsquared².At this time of year, you can sit with a cocktail on the outdoor terrace by the pools and enjoy the gorgeous view. It’s especially atmospheric here after sunset. In cooler weather, you will be seated in a 1930s style restaurant.
Honestly, if you evaluate the cuisine of this institution, you have to admit that you can find much better restaurants in Milan, but you are unlikely to find such an environment anywhere else. The place is trendy, stylish, even pretentious. It is worth visiting here at least once. It seems that the Kayten twins manage not only to create clothes in which they would like to walk by themselves, but also to design places in which they would like to spend time.Via Ceresio, 7, Milan
The Kayten twins manage not only to create clothes in which they would like to walk themselves, but also to design places in which they would like to spend time
Miss Ko restaurant in the capital of France is the very case when design is more important than food. People come here for a good mood and a pleasant pastime, a cheerful and relaxed atmosphere.The space of the restaurant was invented by the designer Philippe Starck, known for his original ideas, irony and penchant for spectacular effects. The interior he created is filled with many interesting details: colored paper umbrellas hanging from above, a yellow paper teapot under the ceiling, huge screens built into the bar counter, designer dishes, hieroglyphs on chairs, walls and tables, and cartoon characters right next door. This creates a fantastic solid space filled with bright colors.
The restaurant is Asian and that says it all: Japanese cuisine is on the menu. The portions are large enough, the decoration is beautiful, the alcoholic cocktails are delicious.49 avenue George V, 75008 Paris
People come here for a good mood and a pleasant pastime, a cheerful and relaxed atmosphere
Bar Luce, whose interior was designed by Hollywood director and actor Wes Anderson for Prada, is always full of visitors: during the day they come here to eat breathtaking Italian desserts and ice cream, in the evening – drink cocktails or wines in a duet with traditional snacks and sandwiches.
The interior is conducive to communication and creating a good mood: a lot of light and air, a combination of optimistic shades of colors, where pink and light green play the first violin, old-fashioned slot machines, original ceramics create a feeling of lightness. The prices are affordable. And if there is not enough space at the table, you can comfortably sit in an armchair with a turntable.Largo Isarco 2, Via Orobia, Milan
During the day they come here to eat breathtaking Italian desserts and ice cream, in the evening – drink cocktails or wines in a duet with traditional snacks and sandwiches90,000 Haute couture food.Haute couture creates haute cuisine? | Free time
But we will have to – having dressed us and shoes, the great tailors will also feed us.
Caviar from Yves Saint Laurent
A batch of caviar dedicated to the famous couturier and his family was released in special boxes. The original drawings for each of the boxes were created by Yves Saint Laurent himself. The product, called the Love Edition Caviar, is a tribute to the love and respect of the London restaurant Caviar House & Prunier, opened in 1932.This establishment, famous for its delicacies, used to be feasted only by celebrities and dignitaries. They say that Yves Saint Laurent also sat for caviar. However, wherever you write this name, the product is doomed to success in advance. The combination of initials YSL and caviar seems quite logical and sophisticated.
Donuts by John Galliano
John Galliano is a genius. Therefore, he is allowed everything, even the creation of a dessert painted in the favorite color of blondes. Together with the Parisian confectionery house Laduree, the scandalous designer last year revealed to the world an exclusive collection of the traditional French dessert – macaroni.John Galliano developed the packaging design and even made changes to the recipe by adding a little ginger. The sweets were only sold at Laduree stores in the UK, France, Switzerland, Italy, Ireland and Japan.
Mineral water from Issey Miyake
Who, no matter how much a person who survived the atomic bombing, understands the optimism and freshness of the worldview. Apparently, the famous producer of vip class mineral water thought so too. French company Evian invited a Japanese designer to help design a limited edition water bottle.It turned out very nice. The bottle is decorated with a pink flower, invented by one of the most original designers of our time. This mineral water is available only in some French restaurants and shops of the master himself.
Vodka by Roberto Cavalli
Vodka from the Italian designer delights, first of all, by the fact of its presence. It would seem who in such a hot country with its traditionally excellent wine would think of creating a strong drink. But the charm lies in the originality of thinking.A merry fellow and a connoisseur of female beauty decided to correct the historical injustice that deprived women of the right to drink vodka quite consciously, and not out of grief or unhappy love. Roberto Cavalli Vodka is the quintessence of pure femininity. According to Cavalli, his vodka was created to bring joy, optimism, and instill fun in the hearts. We, in turn, warn: do not confuse Roberto Cavalli Vodka with Cavalli Woman perfume.
Bulgari Mineral Water
Thirst torments everyone. If it does not give life to, say, a wealthy Italian prone to excessive waste, then he will use the premium water of the San Pellegrino brand to quench it.Since September 2011, stylish bottles of mineral water will be sent to the most expensive restaurants around the world – the fruit of joint creativity of the already mentioned brand and luxury goods manufacturer Bulgari. The limited batch of water will be 50 million units. Enough for every true lover of glamor. The bottle design incorporates the invariable attributes of Bulgari – gold and precious stones. This is how the fashion house decided to celebrate its 125th birthday.
How to turn potatoes and broccoli into fashionable and popular dishes
Vegetable dishes remain at the top of the gastronomic agenda.During the period of fasting, they also become a must-have: vegetables in all sorts of combinations and variations offer literally everything and everywhere – from gastropubs and pizzerias to fast foods and coffee shops. What new and familiar products will help chefs create original seasonal specials, FoodService asked the leading suppliers in HoReCa.
Evgeny Ovchinnikov, national manager for the development of the Foodservice channel, Lam Weston Belaya Dacha1.Lent this year will begin on March 15th. During fasting, many people change their diet. Practice shows that the traffic of the establishment and the average check level during the period of Lent are significantly reduced. This may be due both to the aforementioned desire to give up excesses, and to the fact that people simply do not see the point in going to restaurants, since the dishes presented in the lean menu are easy to reproduce at home. It is necessary to take this factor into account when forming a seasonal menu, especially since this is a way not only to please guests, but also to increase profits.In addition, one should not forget about vegetarians, who are becoming more and more in Russia every year. On ordinary days, they visit specialty cafes and restaurants that can be counted on one hand or are content with the vegetarian options offered on the menu of regular restaurants, which is why many of them tend to eat at home. So a varied and balanced lean menu will help operators attract more guests to the restaurant.
Potato specialties are an easy way to offer guests a wide range of interesting appetizers and side dishes.In order to diversify the offered lean side dishes, our assortment includes 90,013 free cut potatoes with skin, “potatoes from the chef” – Lamb Weston Rustic Fries Skin On. Thus, without increasing the operational load on the kitchen, we get a craft product – as if the chef cut potatoes himself before frying them. Unlike regular fries, the Rustic Fries production technology does not imply long blanching, as a result, natural sugars remain in the product, which are caramelized during the cooking process and at the end we get potatoes, exactly like those that are fried in a pan.This is a new product for guests, a new consumer experience and a great story for gastropubs, a la carte restaurants – concepts that need to have an assortment differentiated from fast food.
2. For side dishes of complex dishes, we offer another innovative product – Lamb Weston Potato Dippers. These are potato slices, oblong, boat-like. This form allows you to offer dippers with various sauces and toppings, stuff with vegetables, salsa, guacamole.Our assortment includes both simple dippers and a variant in the branded Stealth breading, which makes it possible to use them in delivery. Dippers are not just a product for restaurants. In my practice, there are burgers and pizzerias that use dippers instead of standard fries, as this is an original snack and a great base for creating snacks. Finally, dippers add value to operators as they increase sales of high-margin sauces and drive sales of drinks.
3. People go to a restaurant not so much for food as for pleasure! Guests want bright, interesting novelties that can explode the demand in the seasonal menu and then go to the main menu. Easy development area – the category of snacks and snacks as the main driver of margin in any menu. In this sense, corrugated potato slices – strips are interesting. Lamb Weston offers two types. The first is with onions and black pepper, spices that are dominant in Russian cuisine.The second option is in corn breading. On the one hand, due to the breading, such a product is ideal for delivery, on the other hand, it is an unusual alternative to standard potato snacks due to the sweet taste and special crunchiness of corn.
Andrey Rydzevsky, Brand Chef of Food Service, Bonduelle-Kuban1. Today, the market needs ready-made product solutions that optimize the cooking process, provide opportunities for launching new dishes and at the same time control their cost.For lean menus, you can use two new products of the Bonduelle Food Service line – these are broccoli micro-caliber in inflorescences of 5-10 mm (for comparison: the standard caliber is 40-60 mm) and “rice” from cauliflower. These products have one thing in common: we took high-quality vegetables and brought them to a certain fraction, convenient and optimal in work. For broccoli, these are small-sized inflorescences, for cauliflower, cutting into 5 x 5 mm cubes, which resembles rice in shape. Micro-caliber broccoli can be used as a topping for sandwiches, pizzas and pasta, as a base for soups, vegetable purees and sauces, as well as in the starting position – just heat in a little oil, bring the sauce to taste and serve as a side dish.Small broccoli inflorescences do not require additional processing (washing, slicing), which optimizes labor costs and speeds up the cooking process. The latter quality is especially important for fast food establishments, delivery services and pizzerias. Before using broccoli micro, it is enough only to defrost it, but it can also be used in a frozen state – for example, when preparing pizza in conveyor ovens. But the main thing is that such a product allows you to cook new dishes, for example, a variety of vegetable purees, which, it seems to me, will have a great future in the food service industry, taking into account the fashion for healthy lifestyles.
Cauliflower Rice is a new product from Bonduelle Food Service for the Russian HoReCa market. This product is 100% in trend for a healthy diet: cabbage has a low calorie content and glycemic index, unlike, for example, cereals. So on the basis of such a fraction, you can cook not only lean and vegan, but also dietary dishes, for example, beetroot risotto from cauliflower or lean pilaf. Cauliflower is versatile: the product behaves well in dishes, goes well with many ingredients and sauces, and has a neutral color.Cauliflower “rice” can be used frozen, for example in sauces, soups and vegetable purees. You can also defrost it and use it as a topping for tortilla – as a result, we reduce the calorie content of the dish by 50%, but add flavor and consistency. What is important: the cost is lower.
2. Lenten menu, on the one hand, should not be boring and banal, on the other hand, it should not be labor-consuming and difficult to execute. Solution from Bonduelle Food Service – complex vegetable mixes (“Texas”, “Provencal”, “Spanish”, etc.), fully cooked with sauce and solving several operational problems. Firstly, it is the return of the finished dish in just a few minutes. Secondly, this is unloading of staff, no need to make preparations and a solution in case of an unexpected influx of guests and during rush hours. If we talk about the current situation, then ready-made vegetable mixtures are also a solution to unregulated demand, which we, in fact, observe today in public catering. And finally, such a product allows you to come up with seasonal, thematic and, among other things, lean specials without purchasing additional ingredients and without burdening the restaurant’s kitchen.The mixtures can be used in their original composition – as a side dish, or they can become the basis for various dishes. For example, if we add the appropriate spices to the mixture with couscous, we get a lean version of tagine. This versatility and even multifunctionality (both a side dish, and a filling for a sandwich or pizza, and a basis for more complex dishes) is perhaps one of the key advantages of the product.
3. Consumers are interested in products that replace meat in the diet. It can be both completely vegetable, “as close to the original” analogs of meat (meatballs, burgers, sausages or sausages) as vegetables and ready-made vegetable dishes, which can be used to replace, say, the components of dishes.An alternative to the meat burger from Bonduelle Food Service – cutlets with a high content of vegetable protein and the addition of various vegetables. The assortment includes Texas burgers (red beans, corn) and Falafel, potato hash brown and vegetable nuggets. It is important to note that they have a heterogeneous structure – there are whole pieces of vegetables in the composition. And this is the additional value of the product, since it is always interesting to consumers, this is a new experience. The product itself is universal: cutlets and nuggets can be used to fill burgers and sandwiches, or they can be served as a side dish and sold individually.In my opinion, such a product has great potential in the fast service segment – operators in this case need ready-made solutions that are simple and quick to work with. Vegetable cutlets can be a component of the main menu or, say, a seasonal (lean) special offer, or they can be an additional ingredient that is optionally offered in the menu to choose from. That is, when ordering online or through the terminal, a guest can supplement a traditional sandwich with a vegetable cutlet or, conversely, replace a meat one with a vegetable one.
Irina Kuznetsova, McCain Marketing Manager in Russia and CIS1. In the light of the general market trend for vegetables, the story of the lean menu takes on even greater relevance. Consumer interest in vegetables and plant-based foods increased during the first quarantine period. People have really become attentive to their diet, to the composition and additional properties of products – and now this interest is fueled, on the one hand, by the desire to strengthen and protect their health, on the other, to preserve the integrity of the ecosystem.Vegetables, in turn, are perceived by consumers as healthy and environmentally friendly food (vegetable production is sometimes a natural process and relatively less energy-intensive). For example, in the United States over the past five years, the demand for vegan products has grown by 257%, while in Italy the share of consumers who began to consume more vegan foods reached 30%. So the development of the menu towards vegetable dishes, including those allowed for fasting, is a growth point for food service operators. This is also a development zone for manufacturers, from which industry operators expect ready-made product solutions – new, interesting and efficient from an economic point of view.New from McCain – Potato Pops minced potato croquettes. Potato Pops is a popular American fast food dish, a bright and interesting vegetable snack that goes well with a variety of sauces and toppings. Potato croquettes are absolutely universal – we get an appetizer, a side dish, and a breakfast dish, and you can cook the product using various equipment (both in ovens and in deep fat). Globally, McCain innovates in manufacturing such as gluten free products, invests heavily in agricultural technology to reduce its carbon footprint and uses sustainable packaging.In this sense, our products have a social connotation. And consumers, and mainly millennials, are important about the social position of the brand and the very idea of benefits, which for modern people has become one of the key motives for consumption.
2. In addition to the trend for vegetables in the food service segment, one more trend can be traced today – this is the growing interest of guests in plant analogues of meat and milk. According to analytical surveys, up to 14% of Europeans avoid eating meat; in the United States, about 31% of consumers practice meat-free days, and they do this for health reasons, as well as to save the planet.So it makes sense to offer guests dishes at the intersection of these two trends – vegetable-based and meat-free. The solution from McCain – All Vegetable Burger Breaded with Nacho Bread. Vega burger contains bell peppers, zucchini, eggplants, onions and tomatoes, corn crumbs and spices. Obviously, the burger boom has passed; the dish has actually become an obligatory item on the menu of any restaurant, turning into a familiar and everyday product. Vega burger is, in a sense, an eco-friendly alternative to traditional meat burgers, while the operator, changing only one cutlet, gets a modern and understandable dish and without significant costs.
3.On the one hand, operators should be responsive to vegans and introduce plant-based foods to menus, on the other hand, there are still strong trends in informal snacking, out-of-home breakfasts and takeaways. Consumers generally lack a variety of vegetable snacks, and the common market trend towards snacking is fueling this interest even more. So French fries and potato specialties take on a whole new dimension in this case. Potato specialties, for example triangular cutlets with onions Rosti 3-Kant , are, in fact, a transitional form between an independent dish and a snack.Among other things, fries are also an ingredient in burgers and sandwiches today. Products in this category are calibrated, characterized by a minimum degree of frying and therefore have a clear and clearly predictable yield, they are convenient to use and are optimal in terms of labor costs. And the main thing is that potato specialties and french fries are really trending products today. And the post (and in the post traditionally sales of potato dishes are growing) is another opportunity for operators to turn to global consumer trends and launch new items in the menu, which, in general, are expected by guests.
Dana Khramova, Marketing Manager of Farm Frites in Russia and CIS countries1. Potatoes in Russia are one of the most popular side dishes. And during the period of fasting, the consumption of potato dishes is expected to grow: in the minds of consumers, these are the most understandable and satisfying dishes. The Farm Frites range consists primarily of highly cooked frozen potato products, and most of them are great for lean or vegetarian menus.From the point of view of a professional kitchen, dishes made from such products are also very convenient to work with: they cook quickly – in just three to five minutes, without unnecessary waste in the kitchen, working with them optimizes labor costs and reduces energy consumption.
French fries are undoubtedly popular during the fast, especially the breaded line will be in demand. Delivery services have firmly entered the life of modern citizens, and therefore operators simply need to modernize the menu – they need special and technological product solutions.New to the 2020 Farm Frites range – Crispy Coated fries , specially designed for delivery. Due to the special invisible breading, the product keeps warm longer and does not lose crunchiness even after transportation. The results of laboratory tests have shown that these fries are 1.5-2 times more crisp than other analogues on the market. In addition, Crispy Coated can be cooked in both deep fat and ovens. I also note that at the moment Farm Frites Crispy Coated potatoes are the only gluten free product on the market and are guaranteed to contain no traces of wheat or soy.So this is not just the optimal product for delivery, but also a product in the spirit of the trend for healthy eating.
2. Consumers respond positively to any innovation. People need impressions, which, in today’s situation, are difficult to obtain in full. Foodservice provides just this opportunity – to try something new and get a new gastronomic experience. And the period of fasting is no exception. To keep the restaurant menu entertaining, Farm Frites offers 90,013 sweet potato fries. It can play the role of a side dish, an independent dish with various toppings and even a dessert – sweet potatoes go well with berries, chocolate and whipped vegetable cream. The operational advantage of Farm Frites sweet potatoes is that they cook very quickly – in 1.5-2 minutes. This product is covered with a crispy breading, so it can and should be offered for delivery, it really retains warmth and crunchiness for a long time.
As for the traditional French fries, you can surprise guests with this dish during the post.The loaded fries story is very popular in Europe today – these are fries with additional ingredients. The big three fast food players have been offering this dish for a long time – with bacon and cheese sauce, and in Russia loaded fries can already be tasted in some chains. In addition, loaded fries have adopted casual and fine dining restaurants. One of the famous restaurateurs called this serving option “charged potatoes” – and this, in my opinion, is an excellent definition. If we are talking about a lean menu, then beans, olives and olives, tomatoes or bell peppers can be used as toppings, and all this can be seasoned with various sauces on top.This can be, for example, a la nachos fries with peppers, tomatoes and guacamole sauce, or fries with beans, chili peppers, corn and herbs – for which the chef’s imagination is enough. At Farm Frites, we have developed a variety of recipes with French fries and other potato products that chefs can get inspired by.
3. Fast service, delivery, takeaway – these are the formats that are moving the market today. Takeaway concepts need optimal products to form a lean menu – usually snacks that are easy to handle and manage.In addition, snacks can be offered individually; consumers often replace a full snack with a portion of snacks. In our opinion, the classics for the period of fasting are hash browns , grated potato patties with the texture of large pieces, the addition of spices and a crispy crust. The product can be a new and interesting alternative to the usual side dishes (french fries or mashed potatoes) and play the role of an independent dish. Hashbrows will give the consumer new sensations, new tastes and gastronomic experiences.They have long been adopted by the largest fast food operators – the product has been very popular among consumers for several years. For HoReCa, hash browns are also convenient because they are a calibrated product. This allows you to control the portion size and consumption: the chef clearly understands how much one product weighs and how many pieces are needed per serving. Farm Frites hashbrows are a versatile solution – they are a breakfast dish, a children’s menu dish, and a base for combo, promo and seasonal offers. In general, vegetables are relevant in Lent – not only potatoes.In the case of Farm Frites, these are crispy-breaded chopped onion rings . Onion rings are offered as an appetizer, topping with salads or pizza, or as an ingredient in a sandwich. And here again we are talking about the possibilities of the finished product for modernizing the menu and familiar dishes. After all, onion rings fries bring crispiness, piquancy, new tactile and taste sensations to a dish (salad or sandwich). Still, most of the restaurant guests are very fond of crunching!
Haute Couture Restaurant 🍴 on Bolshaya Yakimanka Street in Moscow
Haute Couture Restaurant on Bolshaya Yakimanka is a territory of harmony and beauty.
The interiors of the restaurant are luxurious and restrained at the same time. The split-level space is divided into zones for maximum guest comfort. The exquisite design of the large hall with mirrors, candlesticks, paintings and elements of theatrical decor, soft sofas and tables far apart from each other allow you to receive both large companies and comfortable accommodation for couples.
Small hall with translucent screens, executed in elegant colors, resembles a French brasserie.It is a pleasure to meet friends or make business lunches here. Unobtrusive musical accompaniment contributes to the preservation of an atmosphere of privacy and relaxation. And you can take a break in the bustle of the city with a cup of espresso, or spend time with a cocktail in a relaxed atmosphere with friends in the lobby bar.
One of the main constants that ensure a harmonious environment in a restaurant is live music. There are no random performers here. Almost every day, guests of the restaurant can enjoy the wonderful voices of artists and the sounds of jazz improvisations.
The restaurant’s European cuisine continues the haute couture traditions. Chef Renzo creates the wonders of “high culinary fashion” on it. As a true Italian, he sticks to tradition and therefore Italian dishes deserve the exclamation “Perfetto!” But as an expat with solid experience and a person “without narrow frames”, he is an expert in French cuisine. The menu includes traditional Italian fettuccini and ravioli, as well as traditional French tartars and soups.
The Haute Couture restaurant on Bolshaya Yakimanka Street will delight connoisseurs of European and original cuisine with a varied menu and a cozy atmosphere conducive to friendly communication.An author’s menu from the chef awaits you, exquisite dishes will not disappoint even demanding gourmets. If you are looking for a place where you can have a great rest in a pleasant company or arrange a romantic date, here you will find everything for a comfortable stay.
The average bill of the institution is from 2000 to 3000, reasonable prices will allow you to spend a pleasant evening without excessive costs. The page contains photos of the interior of restaurant halls, appreciate the cozy original atmosphere.
The restaurant is located on Bolshaya Yakimanka Street in the Central Administrative District, a convenient location allows you to easily get there by car or public transport.Full address of the institution: Moscow, st. B. Yakimanka, 22, bldg. 3 (RC “Copernicus”), you can trace the route on the map in advance to save time.
To reserve a table, call the phone number +7 (495) 648-95-19; +7 (499) 990-12-77; +7 (964) 649-12-77 – banquet service of the restaurant., The restaurant is open:. The place is in demand among Muscovites, so it is better to book a table in advance, especially on weekends and holidays.
Haute Couture Menu | Forbes.ru
The main dish at any important dinner is cake, whatever one may say.If there is a reason, he should personify the most cherished whims and dreams. First, loving people portion Spongebobs in your honor, then they destroy the princess castles, then they drive the girls into them. And when the addressee, due to age and sophistication, is already difficult to surprise, he is presented with a dessert with the logo of his favorite clothing brand.
Louis Vuitton chocolate suitcases, Chanel bags, multi-storey cakes for the glory of several fashion houses (one tier for each) – sweet gastronomic kitsch from leading and other world confectioners sometimes reaches frightening proportions.But this in no way dampens the general public’s interest in the genre.
I had a chance to observe and taste a huge variety of funny fashionable edible gizmos at the Pret-a-Portea tea ceremony (the name is a hybrid of the French word “pret-a-porte” and English “tea”) in the five-star London The Berkeley Hotel.
A serious place, but they are not at all shy about baking Hermes Birkin bags, Burberry cake trench coats, Christian Dior bikini cookies, Chanel green tea “clutches”, Christian Louboutin “shoes” and other iconic objects for the fashion world.Serves miniature fashion splendor on Paul Smith striped china.
Something similar is being done by Emmanuel Rion, pastry chef at Maison Dellos, the most famous Russian restaurant empire abroad. Traditionally, for the opening of the French Fashion Week, Parisian Cafe Poushkine will present a new collection of chocolate delights Fashion gato: cakes are created in honor of Chloe, Dries Van Noten, Marni and other fashion brands.
The dominants of the fashion industry have made their contribution to the evolution of the world fashionable food – after all, you will not be full of desserts.The most “modest” restaurant named after themselves was opened by Domenico Dolce and Stefano Gabbana. In Gold (Milan), everything exactly matches the name: most of the furnishings and table setting are covered with 24-carat gold.
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Wall panels imitating bank ingots, golden window sills, floors, ceilings, stairs, mirrors, lamps, forks and lunch boxes (for takeaway dishes) are the best way to allow the customers of the institution to feel the power of the brand.And also the ability of the Midases of our time to turn everything into gold, including hamburgers.
Although, to be precise, in a dish called “Gold burger” only a circle with the brand’s logo is made of gold foil, there is plenty of marbled beef and a magnificent goose liver. The rest of the cuisine of the Gold restaurant is classic Lombard, the menu is small.
Gucci Fashion House followed the golden example. Gucci Cafe opened at the brand’s boutiques in Milan, Tokyo and Florence, the concept is based on confectionery.
The chain of miniature Cavalli Cafe and giant club-restaurants Just Cavalli pleases the residents of Milan, Florence, Kuwait, Beirut, New Delhi, Saint-Tropez and Dubai with leopard, zebra and giraffe furniture, pompous serving, classic cuisine and wines named after maestro na label.
Giorgio Armani realizes his gastronomic ambitions through restaurants in the Armani Hotel chain, as well as the Armani Cafe concept in Milan, Paris, Cannes, Tokyo, Dubai, Miami, Moscow and Istanbul.Of course, the furniture is represented by the Armani Casa interior line, tea blends, mineral water, desserts, chocolate and takeaway pastries are the trademark of Armani Dolci.
However, food is clearly not the most important element of the above. All projects are dominated by Italian cuisine with a few splashes of fast international gastronomic bestsellers. And I, of course, could be wrong, but hardly even the most faithful admirer of the brand is able to distinguish risotto or pasta with the name of an idol on the label from competitors at a blind tasting.
Fortunately, at least someone treated the new trend with humor. The adherents of non-standard use of familiar objects and phenomena from among the employees of the American creative agency Access Agency (known for its conceptual projects such as inflatable sun loungers in the form of MINI Coopers and life-size Lego bridges) jokingly proposed to McDonald’s the McFancy concept – design of fashionable packaging for traditional positions menus for fashion weeks in London, New York, Paris, Milan, Sydney and Hong Kong.
This is how the packaging design for Burberry burgers, Hermes and Gucci fries, Paul Smith ice cream was born. The trend has significantly expanded the contribution of popular American blogger Tricia Clarke-Stone: Burberry cornflakes, Cartier chocolate rings, Chanel popcorn, Dior mints and Gucci lollipops.
Concepts of a fashionable network lady plunged into awe the leaders of the world’s fashion empires, but gave a moment of joy to more than one hundred thousand curious fashionistas from among the Internet viewers.
Opinions were divided. It all looks, no doubt, somewhat unnatural. On the other hand, it turns out that chips and edible panties with the logo of your favorite brand can make someone happy. But this is the goal of any real art.
Haute Couture PASTA | Food art store
Pasta, like fashionable clothes, can also be stylish, take on all sorts of shapes and the most fantastic colors. The culinary expert from Seattle, Linda Nicholson, is convinced of this.In her hands, pasta turns into swirling rainbows, colorful ribbons and cheerful flower arrangements. And considering that Linda has no special education in art or culinary skills, the joke of the Italian filmmaker Federico Fellini involuntarily comes to mind that “ life is a combination of magic and pasta”.
Linda Miller Nicholson’s “flour art” is known almost all over the world. Her dough products have been featured in popular media such as Buzzfeed, Elle, the BBC, and Business Insider.
In addition to an online macaroni show on America’s largest television channel, The Food Network (Food Food GP TV network), her work has been the subject of several documentaries, and in October 2018, her cookbook is preparing for release, in which she will share the secrets of handmade colored pasta.
Linda Nicholson’s pasta looks enchantingly stylish, as if they were designed by a cheerful avant-garde artist or fashion couturier.Indeed, the pasta created by her looks more like textiles than flour products.
Colorful patterns and designs, iridescent colors of her author’s products resemble either ethnic motives, or extravagant pop style in clothes. Bright fettuccine, ravioli, farfalle and other brands of Italian pasta, which are handcrafted by a craftswoman from Seattle, are reminiscent of the colorful collections of the fashion designer Ralph Lauren or the catchy colors of the New York brand Kate Spade.
For this avant-garde pasta, Cooking Channel awarded Nicholson the nickname “ Lady Gaga in the world of food “. But the external “aggressive” appearance of the products hides their absolutely peaceful essence.
It all started as a mother’s ploy to get her son to eat more vegetables. After all, Nicholson has long been a vegetarian and adherent of everything natural. Therefore, in her “molecular gastronomy”, unlike Heston Blumenthal, she uses only natural dyes.
Avoiding any artificial additives, she makes multi-colored dough exclusively using vegetables, the color of which the dough is dyed. To do this, she uses carrot and beet juice, blackberries, blueberries, spinach, turmeric, grapes and other natural ingredients.
The sophistication of the dishes that the author posts on Instagram is surprising. This is how, for example, a vegetarian dish she has assembled from Italian fresh burrata cheese, cauliflower and broccoli looks like. In addition to her floral pasta, the dish is decorated with squash flowers.
This is how a personal lasagna looks like, decorated with “painted ravioli” prepared by Linda using her own technology.
“ In terms of art, pasta is as interesting as wood or granite for the sculptor ,” Linda is convinced. Not only is the taste of the “material” subject to numerous culinary variations, but it also has a color and texture that are also amenable to artistic changes. In addition, paints enable the cheerful artist to create comic cartoons, portraits from colored pasta, and sometimes even parody the paintings of famous artists.All this is enthusiastically received by subscribers of her pages in social networks, where you can see all of her work. (Nicholson demonstrates how to cook colored pasta on his YouTube channel).
Here are some examples of her colored pasta work, where it becomes an artist’s tool. Therefore, it is easy to recognize the stylization of paintings by Van Gogh or Edvard Munch. Or even Linda’s self-portrait.