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J'AI TESTE // FOOD EXPERIENCES

... the Social dinner (by MHKSD),  the olfactive aperitivo (@Magna Pars Hotel), the flashmob dinner (by Cena con me),  the night shopping in EATALY, the brunch 2.0 by James Beard in Galleria Vittorio Emmanuele, the supermarket of the future (by COOP for EXPO) ...

I went to eat at home of a total stranger.

Nowadays, we hear everywhere that food is not enough, people look for experience, I guess a side effect of the "liquid society" syndrome. The first time I went to Ma Hidden Kitchen Supper Club, this is what Melissa stated: “Tonight is more about experience than food.” Some of you may wonder what is a supper club though… MHKSC has for objective to organize social dinners. That is to say, people go to Melissa & Lele’s house to enjoy homemade food with people they don’t know. This is a good way to meet new people and have a non conventionnal evening. The process to access this unique experience is a bit surprising if you’re not used to hidden eateries (i.e. secret restaurants) or home restauran

I went to the best Peruvian restaurant in the world

Lately, I have had the feeling ceviche was becoming the new sushi. Most of you probably know what is a ceviche, but for the ones that haven’t yet the chance to experiment it, the ceviche is originally a dish from the coasts of Pacific. The Peruvian one is made from raw fish marinated with lime, garlic and fresh coriander. In Mexico, they add fresh chili and in Ecuador onions and tomatoes. During the 19th century, Peru faced a wave of immigration from Japan, ending today with the openings of "Japanese Peruvian" fusion restaurants in some parts of the world. Milan got hit first by a Nippo-Brazilian wave. Some japanese restaurants started to propose "brazilian style" sushis with caipirinha cock

I went to buy cheese at the world champion “master cheese ager”

I was born in Grenoble, a city in the French Alps, with a strong cheese culture. I can’t remember the first time I went to the cheese shop “Les Alpages” but what I know is that each time, it’s a pleasure of the senses. The shop is not that big but proposes over 150 cheese types. If you go there, you can be sure of being the witness of a show performance: Bernard the owner and his famous moustache talking about cheese, making jokes, having you try cheese and asking if you can taste the purée of persimmons in the piece of cheese you’re chewing. Going there without trying something new sounds impossible. Bernard, always looks for unusual products: eg. cheese produced only some specific time of

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