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Jacques Genin
Jacques Génin is a French chef, cookery book writer, and well-known chocolate and caramel maker in Paris. He supplies chocolates, caramels and petits fours to more than 200 top French hotels and restaurants, including the Hôtel de Crillon, the Plaza Athénée and Le Meurice. His chocolate factory has been described by the New York Times as "a holy site for connoisseurs," and in 2008, he opened a shop selling to the public in the Marais neighbourhood of Paris. Genin is not a qualified maître chocolatier under the French system, but is self-taught, and has described himself as a rebel. He began his career in food in a slaughterhouse, opened his first restaurant when he was 28, and at age 33 worked as head pâtissier at the global chocolate company La Maison du Chocolat. In 2010, he was named one of the top French chocolatiers by the Club des Croqueurs de Chocolat. References Further readingla chocolaterie de jacques genin, Food & Wine ''Food & Wine'' is an American monthly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learning to cook particular dishes o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolates
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powdered bakin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramels
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Petits Fours
A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, ''petit four'' (), meaning "small oven". History and etymology In 18th and 19th century France, gas ovens did not exist. Large brick (Dutch design) ovens were used, which took a long time to heat up to bake bread, but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking ''à petit four'' (literally "at small oven"), a lower temperature which allowed pastry baking. Types Petits fours come in three varieties: * ''Glacé'' ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets * ''Salé'' ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets * ''Sec'' ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries In a French patisserie, assor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hôtel De Crillon
Hôtel de Crillon, A Rosewood Hotel () is a historic luxury hotel in Paris which opened in 1909 in a building dating to 1758. Located at the foot of the Champs-Élysées, the Crillon, along with the Hôtel de la Marine, is one of two identical stone palaces on the Place de la Concorde. Since 1900, the French Ministry of Culture has listed the Hôtel de Crillon as a ''monument historique'' . Hôtel Crillon With 78 guest rooms and 46 suites, the hotel also features three restaurants, a bar, outdoor terrace, gym and health club on the premises. The hotel was renovated from 2013 to 2017. In September 2018, Hôtel de Crillon was officially designated by Atout France as a Palace grade of hotel. History The building that is now the hotel was constructed in 1758, after King Louis XV commissioned the most prolific architect Ange-Jacques Gabriel to build two neoclassical palaces in what would become the Place de la Concorde. The two identical buildings, separated by the Rue Royale, we ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plaza Athénée
The Hotel Plaza Athénée is a Brunei-owned historic luxury hotel in Paris, France. It is located at 25 Avenue Montaigne in the 8th arrondissement of Paris, 8th arrondissement of Paris, near the Champs-Élysées and the Palais de Tokyo. The hotel is part of the Dorchester Collection group of international luxury hotels. The hotel has five restaurants and a bar, and it has room rates ranging from US$1,254 to US$20,000 per night for the hotel's premier suite. History Early history The Hotel Plaza Athénée opened on Avenue Montaigne on 20 April 1913. The hotel's first manager Emile Armbruster named it. Composers and artists regularly dined at Plaza Athénée after performances. At the time, Jacques-Léon Colombier, winner of the ''London Gourmet Prize'', was the head chef of the hotel's restaurant. The Hotel Plaza Athénée remained open during World War I. In the 1920s, Jules Lefebvre expanded the hotel's size with the addition of apartment hotels, the restaurant La Cour Jardin an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hôtel Meurice
Le Meurice () is a Brunei-owned five-star luxury hotel in the 1st arrondissement of Paris opposite the Tuileries Garden, between Place de la Concorde and the Musée du Louvre on the Rue de Rivoli. From the Rue de Rivoli, it stretches to the Rue du Mont Thabor. The hotel was opened in 1815. It received the "Palace" distinction from the French government in 2011. Le Meurice is owned and operated by the Dorchester Collection, a luxury hotel operator based in London. The hotel has a staff of over 400 and houses 160 rooms decorated in the Louis XVI style, which start at US$1,235 per night. History Early years In the mid-18th century, the French postmaster, Charles-Augustin Meurice (born 1738), understood that English tourists wanted to be on the continent with the comforts and conveniences they were used to at home. In 1771, Meurice opened a coach inn on Rue Edmond Roche in Calais, the Hôtel Meurice de Calais. In 1815, he opened the Hôtel Meurice in Paris, originally located ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Marais
The Marais (Le Marais ; "the marsh") is a historic district in Paris, France. Having once been an aristocratic district, it is home to many buildings of historic and architectural importance. It spreads across parts of the 3rd and 4th arrondissements in Paris on the Rive Droite, or Right Bank, of the Seine. After a long period of decay the district has undergone a transformation in recent years and is now once again among the more fashionable areas of the city. History Paris aristocratic district In 1240, the Knights Templar built a fortified church just outside the walls of Paris, in the northern part of the Marais. The Temple turned this district into an attractive area which became known as the Temple Quarter, and many religious institutions were built nearby: the convents des Blancs-Manteaux, de Sainte-Croix-de-la-Bretonnerie and des Carmes-Billettes, as well as the church of Sainte-Catherine-du-Val-des-Écoliers. During the mid-13th century, Charles I of Anjou, Kin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Maison Du Chocolat
La Maison du Chocolat ("The House of Chocolate") is a French chain of chocolate stores founded in Paris. It is a subsidiary of the French agribusiness group Groupe Savencia Saveurs & Spécialités. History In 1977, pastry chef Robert Linxe opened the first La Maison du Chocolat in Paris. Linxe was trained as a chocolatier in Bayonne, France and Switzerland. He later opened three more boutiques within Paris in 1987–1989, with a boutique in New York City opening in 1990. In 1995, Geoffroy d’Anglejan was named general manager of La Maison du Chocolat. In 1996, Nicolas Cloiseau began working for the chain, and Linxe later noticed his work and created a position for Cloiseau in product design. In 2007, the brand celebrated its 30th anniversary. D’Anglejan named Gilles Marchal as successor to Linxe. In 2012 d’Anglejan named Cloiseau to succeed Marchal with the title Master Chef. In June 2018, Guillaume Mazarguil became the CEO of La Maison du Chocolat. Controversies In Ju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Club Des Croqueurs De Chocolat
The Club de Croqueurs de Chocolat (literally: "Chocolate Crunchers' Club") is an association of chocolate specialists. Founded in 1981, it publishes a gastronomic guide dedicated to chocolate every year, and awards prizes at the Salon du Chocolat in Paris. Among the founders in 1981 were Claude Lebey, food critic, Nicolas de Rabaudy, journalist, Jean-Paul Aron Jean-Paul Aron (27 May 1925 – 20 August 1988) was a French writer, philosopher and journalist. His most notable work is ''Les Modernes'', which was published in 1984. Life Aron was born in Strasbourg. He was a close friend of Michel Foucault i ..., philosopher, and Philippe Court, director of a champagne house. The Club has won many awards such as, the flavor and originality award in 2022. They also meet every two months in Paris for tastings and an annual dinner during which the menus are exclusively made up of dark and milk chocolate (candies, bars, desserts). References Chocolate Food and drink appreciatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food & Wine
''Food & Wine'' is an American monthly magazine published by Dotdash Meredith. It was founded in 1978 by Ariane and Michael Batterberry. It features recipes, cooking tips, travel information, restaurant reviews, chefs, wine pairings and seasonal/holiday content and has been credited by ''The New York Times'' with introducing the dining public to "Perrier, the purple Peruvian potato and Patagonian toothfish". The premier event for the magazine is the Food & Wine Classic in Aspen, Colorado. The Classic features wine tasting, cooking demonstrations, featured speakers, as well as a cooking competition. Held annually in June, the event is considered the kickoff to the Aspen summer season and celebrates its 38th anniversary in 2022. The winner of ''Top Chef'', the reality television cooking competition, is featured in a spread in this magazine. History Michael and Ariane Batterberry's early writing work on food included the 1973 book ''On the Town in New York, From 1776 to the Pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Restaurateurs
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (other) * Franch, a surname * French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
