|
Sublimotion
Sublimotion is a restaurant located in Sant Josep de sa Talaia, Ibiza, Spain run by Michelin 2-star chef Paco Roncero who utilizes molecular gastronomy in cooking. In 2014, Sublimotion was awarded the prize Best Innovation Food & Beverage. As of 2015, the restaurant is considered the most expensive in the world with an average price of slightly over €1900 (USD$2,000) per person overtaking Urasawa and Per Se. Restaurant The restaurant opened in 2014 at Ibiza’s Hard Rock Hotel and focuses on haute cuisine. The food course consists of 20 food tasting entrees and can seat a maximum of 12 patrons. Besides it contains 25 staff individuals which based on craftsmen experts, cooks, illusionists, servers, and bussers. Controversy Sublimotion was criticized by Paul Pairet for suspected copying of his restaurant Ultraviolet Ultraviolet (UV) is a form of electromagnetic radiation with wavelength from 10 nanometer, nm (with a corresponding frequency around 30 Hertz, PHz) to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ultraviolet (restaurant)
Ultraviolet by Paul Pairet is a single-table restaurant in Shanghai, China, opened in May 2012 by French chef Paul Pairet and the VOL Group. Since October 2014 Ultraviolet became one of the restaurant members of Les Grandes Tables du Monde, the first restaurant in this organization from China. In September 2017, the second edition of Michelin Guide Shanghai released the result for 2018, and Ultraviolet received 3 Michelin stars. Overview Billed as the first multi-sensory restaurant in the world, Ultraviolet uses sight, sound and smell to enhance the food through a controlled and tailored atmosphere. The restaurant has a single table of 10 seats and serves a single 20+ course dinner menu for ten guests each night. The dining room of Ultraviolet is ascetic with no décor, no artifacts, no paintings, and no views. The room is equipped with multi-sensory high-end technology such as dry scent projectors, stage and UV lighting, 360 degree wall projection, table projectors, beam speak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paco Roncero
Paco Roncero (born 1969) is a Spanish chef. He won La Real Academia de Gastronomía's National Gastronomy Award in 2006, and he was a judge on the reality television show MasterChef Colombia. He is the head chef of Sublimotion, known for its high cost yet unique dining experience. Biography Paco Roncero began his cooking career vocationally. He trained at the School of Hospitality and Tourism of Madrid, and he spent time working at Zalacaín (three Michelin stars) and Hotel Ritz until 1991, when he joined the staff of the Casino de Madrid and worked for some years with Ferran Adrià. In 1996, he became head chef of the banquets department there, and in 2000 he ascended to the rank of head of kitchen, still under the direction of NH Hoteles, including among his responsibilities running La Terraza del Casino, which earned its first Michelin star two years later, in 2002. Roncero has won prestigious culinary awards, including the Chef L'Avenir Award 2005, awarded by the Intern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sant Josep De Sa Talaia
Sant Josep de sa Talaia (, es, San José Obrero) is a village and municipality of the Balearic Islands in western Ibiza. The village is west of the capital Eivissa and is located on the PM803 highway between Eivissa town and Sant Antoni de Portmany. The town is from the island's airport."Ibiza Formentera", Road Map, Pub: Kompass, As of 2006, the population of the municipality is 26,133. The Parish Church of Sant Josep de sa Talaia In the early years of the 17th century the population of village had grown considerably. At this time the nearest place of worship was at Sant Antoni de Portmany and the local population needed a church somewhat closer to their homes.Information and History Pamphlet produced by Consell Insular d’ Elvissa l Formentera In 1726 the inhabitants of the area then named es Vedrans and Benimussa asked the archbishop of Tarragona, Manuel de Samaniego y Jaca, who was visiting the island, to approved the building of a new church. The archbishop agreed t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urasawa (restaurant)
Urasawa is a 2 Michelin Starred Japanese restaurant located in Beverly Hills, Los Angeles County, California run by head chef Hiroyuki Urasawa who used to work with Masa Takayama. As of 2018, the restaurant is considered the second most expensive in the world after Sublimotion at $1,111 per person. Restaurant The restaurant opened in 2003 taking the former location of Masa Takayama's restaurant Ginza Sushi-ko, after Takayama moved to New York and opened Masa in the Time Warner Center. Urasawa has a daily changing 30-course omakase menu. Hiroyuki Urasawa The head chef and owner Hiroyuki Urasawa's culinary journey started when he was young at his parents' restaurant in Shinjuku, Japan. After graduation of high school, he worked in Kyoto Kyoto (; Japanese: , ''Kyōto'' ), officially , is the capital city of Kyoto Prefecture in Japan. Located in the Kansai region on the island of Honshu, Kyoto forms a part of the Keihanshin metropolitan area along with Osaka and Kobe. , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eduardo Gonzáles
Eduardo is the Spanish and Portuguese form of the male given name Edward. Another version is Duarte. It may refer to: Association football * Eduardo Bonvallet, Chilean football player and sports commentator * Eduardo Carvalho, Portuguese footballer * Eduardo "Edu" Coimbra, Brazilian footballer * Eduardo Costa, Brazilian footballer * Eduardo da Conceição Maciel, Brazilian footballer * Eduardo da Silva, Brazilian-born Croatian footballer * Eduardo Adelino da Silva, Brazilian footballer * Eduardo Ribeiro dos Santos, Brazilian footballer * Eduardo Gómez (footballer), Chilean footballer * Eduardo Gonçalves de Oliveira, Brazilian footballer * Eduardo Jesus, Brazilian footballer * Eduardo Martini, Brazilian footballer * Eduardo Ferreira Abdo Pacheco, Brazilian footballer Music * Eduardo (rapper), Carlos Eduardo Taddeo, Brazilian rapper * Eduardo De Crescenzo, Italian singer, songwriter and multi-instrumentalist Politicians * Eduardo Año, Filipino politician and retired ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin Guide
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michelin-star
The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin star (classification), stars for excellence to a select few establishments. The acquisition or loss of a star or stars can have dramatic effects on the success of a restaurant. Michelin also publishes the Green Guides, a series of general guides to cities, regions, and countries. History In 1900, there were fewer than 3,000 cars on the roads of France. To increase the demand for cars and, accordingly, car tyres, car tyre manufacturers and brothers Édouard Michelin (born 1859), Édouard and André Michelin published a guide for French motorists, the Michelin Guide. Nearly 35,000 copies of this first, free edition of the guide were distributed. It provided information to motorists, such as maps, tyre repair and replacement instructions, car mechanics listings, hotels, and petrol stations throughout France. In 1904, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molecular Gastronomy
Molecular gastronomy is the scientific approach of nutrition from primarily the perspective of chemistry. The composition (molecular structure), properties (mass, viscosity, etc) and transformations (chemical reactions, reactant products) of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures. Nicholas Kurti, Hungarian physicist, and Hervé This, at the INRA in France, coined "Molecular and Physical Gastronomy" in 1988. While there are those who label others' work as gastronomy, there is a population of chefs who identify as autonomous individuals in their field as chefs. Examples Eponymous recipes New dishes named after famous scientists include: *Gibbs – infusing vanilla pods in egg white with sugar, adding olive oil and then microwave cooking. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ibiza
Ibiza (natively and officially in ca, Eivissa, ) is a Spanish island in the Mediterranean Sea off the eastern coast of the Iberian Peninsula. It is from the city of Valencia. It is the third largest of the Balearic Islands, in Spain. Its largest settlements are Ibiza Town ( ca, Vila d'Eivissa, or simply ), Santa Eulària des Riu, and Sant Antoni de Portmany. Its highest point, called Sa Talaiassa (or Sa Talaia), is above sea level. Ibiza is well known for its nightlife and electronic dance music club scene in the summer, which attract large numbers of tourists. The island's government and the Spanish Tourist Office have worked toward promoting more family-oriented tourism. Ibiza is a UNESCO World Heritage Site. Ibiza and the nearby island of Formentera to its south are called the Pine Islands, or " Pityuses". Names The official, Catalan name is ''Eivissa'' (). Its name in Spanish is ''Ibiza'' (). In British English, the name is usually pronounced in an approximatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Per Se (restaurant)
Per Se is a New American cuisine, New American and French restaurant located at The Shops at Columbus Circle, on the fourth floor of the Deutsche Bank Center at 10 Columbus Circle in Manhattan, New York City, owned by chef Thomas Keller. The Chef de Cuisine is Chad Palagi. Per Se has maintained three Michelin stars since the introduction of the New York City Guide in 2006. Development Thomas Keller opened Per Se in February 2004. Keller also owns The French Laundry and Ad Hoc (restaurant), Ad Hoc in Napa Valley; Bouchon (restaurant), Bouchon in Napa Valley, Las Vegas Valley, Las Vegas, and Los Angeles; and Bouchon Bakery in Napa Valley. According to Keller's website, he is "the first and only American-born chef to hold multiple three-star ratings" by Michelin. Keller chose restaurant/hotel designer Adam Tihany to draw together subtle references to The French Laundry and elements from both his and Keller's pasts; for example, the decorative blue door at the main entrance is model ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
