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Traditional Apple Frangipane Flan

Featured Recipes


Radisson S.A.S Palais Hotel

A luxurious five-star hotel consisting of two restored palaces, the Palais Leitenberger and the Palais Henckel von Donnersmarck, Radisson S.A.S Palais Hotel is located right in the heart of Vienna on the Parkring and is a walk away in many of Viennaâs historical districts. Parkring, opposite Stadtpark, was one of the most aristocratic and noble parts of Vienna back in the days of the monarchy.   
Both palaces were built during the âfin de siècle,â in the second half of the 19th century, when Vienna was a center of power. The architectural style of the Palais hotel is an attraction in its own right and was a trendsetter for the whole of Europe at the time it was built. The palaces were fully and faithfully transformed into one of the most luxurious five-star hotels in Europe. The hotel rooms were equipped with modern amenities such as air conditioning, a mini bar, ironing facilities, water kettles, and a flat screen cable TV, and luxurious bathrooms with heated flooring but most of its traditional 19th-century design and furnishings remains intact. Elegant armchairs and intricate wallpapers adorn the room. The room rates include free use of the minibar with a limit of one filling per day.            
In the hotel is an award-winning gourmet restaurant, Le Siècle, which specializes in seafood and serves Austrian and International cuisine. The Belami Bar serves bar food, appetizers, alcoholic and non-alcoholic drinks, while the Palais Café serves light snacks, homemade pastries, freshly brewed coffee, tea and other beverages. The hotel also features a Royal Club, geared towards businesspeople and accommodates any of their business needs.  
There are tons to do while staying at the Radisson Palais Hotel, such as taking a walk in Statdpark and visiting the Museums Quartier Wien, which is about two kilometers away. In the area is the Vendome Floating-center where guests can take a break in the saltwater flotation tanks.
Radisson S.A.S Palais Hotel
Auberge des Templiers, Les Bezards, France

At the crossroads of Sologne, Gâtinais and Val de Loire, in an ancient posting house, with a thatched roof and half timberings all covered with virgin vines, Françoise Dépée is ready to open doors wide, to welcome us inside the hostel of the Templiers. 
The history of Auberge des Templiers can be traced back to 1160 when Major General of the Templars Everard des Barres built a guars post on the site, which was later destroyed Philippe le Bel and much later, in 1946, renewed by the Depee family. One of the eight establishments in the original group of Relais & Châteaux (originally âRelais de Campagneâ), Auberge des Templiers has been around for more than 65 years and continues to be one of the most elegant and beautiful places to stay in the region. Defined by style, luxury and refinement, Auberge des Templiers exemplify the art of fine living in the French countryside.     
Haute cuisine is served at the hotelâs fine dining restaurant, Les Bezards, including classic country dishes like ravioli of mild mushrooms and velouté with truffle jus. A great way to start is with a mille-feuilles of liver with stewed apples, or an onion and parsley sauce with virgin oil followed by a Gâtinais chicken, all terra-cotta crusted, and finish with a crispy-crunchy pineapple covered with glazed coconut. The hotel also houses an impressive collection of local wines. The dining room is tastefully decorated with soft carpets, Aubusson tapestries, burnished leather, plush fabrics, elegant oak beams, and a romantic fireplace.  
Very near the Loire, with its pinky sand and its thousand castles, you will find the quite renowned museum of the crockery of Gien, as well as a museum of hunting and shooting in this region where, as soon as Autumn peeps in, the hunters close up and crowd hurriedly.
Auberge des Templiers, Les Bezards,...
Chez Bruno, Lorgues, France

One of the best restaurants in France is located in a small fortified Provencal town known as Lorgues. Chez Bruno is run and owned by the master of the truffle also known as the truffle king, Chef Clement Bruno. It is three kilometers away from the centre of Lorgues in the Var Back country of the French Riviera in the South of France. The cuisine at Chez Bruno is based on the prized truffle, which is included in almost every dish, if not all, served at the restaurant. Chef Bruno uses more than 5000 kilograms of truffles per year in his dishes. The restaurant has a large terrace, three dining areas, aromatic gardens, and an outdoor swimming pool. It is a favorite hangout of some of the most acclaimed and famous chefs in France including Bocuse, Ducasse, Troigros, Loiseau, and Verge who are all friends of Chef Bruno.       
An important town during the Middle Ages, Lorgues still has much of its ancient structures and buildings in tact including a medieval wall and defensive portes. At the heart of Var in the midst of lavender fields, ocres, cicada-airs, and sun-laden vineyards, sits one of the most desirable dining tables that gastronomy fans flock to from all over the world. At the entrance of the restaurant is a fresco that reads: âShare the, the wine and the truffle. According to him. It is a must that food should speak to the heart.â Unlike other restaurants that scrimp on truffles and place only a pinch on a dish that you can hardly taste it, at Chez Bruno, the prized fungus is generously and lavishly used on the dishes.
Rooms are also available and include a continental breakfast. Other amenities in the premises include a sauna and a hot tube, a stylish bar, and an on-site shop selling truffles.
Chez Bruno, Lorgues, France
Kruisheren-Hotel, Maastricht

A former gothic monastery transformed into a four-star luxury establishment, Kruisheren Hotel is a historical place to stay and dine. It is located in the city center of Maastricht in the Netherlands, near shopping facilities, historical landmarks, gastronomic destinations, and the famous Vrijthof Square. The luxury hotel used to be the Kruisheren (Crutched Friar) cloister and dates back to the 15h century. The monastery as well as the gothic church were renovated and changed into a designer hotel that combines medieval antiquity and contemporary aesthetics. The contrast of the past and the present are quite evident in the architecture and interiors of the complex.
The hotel has 60 modern rooms and a mezzanine with a restaurant area where the central church hall used to be. Guests are served breakfast in this area while they can enjoy the stunning views of Maastricht through the chancel windows. The nave of the church also houses the lobby, reception, lounge, coffee bar, modern boardrooms, boutique, a glass elevator that connects the church to the monastery area, a library, and a wine bar, called the âespace vinicole,â with a wine cellar above ground housed in a large glass vault. 
Created by internationally acclaimed interior designer Henk Vos, the interiors of the hotel and the rooms are uniquely designed with a light character that contrasts with the gothic atmosphere. Light installation artworks by the German artist Ingo Maurer are displayed in the hotel. Notable designs by masters Rietveld and Le Corbusier were used throughout the complex. Modern designs from Philippe Starck, Piet Heyn Eeck, marc Newson, and Roderick Vos were used to contrast with the stained glass windows, ceiling paintings, and authentic medieval walls. An artwork in its own right, Kruisheren Hotel offers a synthesis of Gothic exterior and sleek modern interior, of religious expression and stark sobriety.
Kruisheren-Hotel, Maastricht

Cooking Recipe Videos

There are many ways to improve your cooking skills: reading great cookbooks, taking cooking classes, and good old fashioned practice in the kitchen are traditional methods. But these days, online cooking recipe videos are another excellent resource for aspiring chefs. Here's how to get the most from the cooking videos you encounter.

Find Them

There are lots of cooking recipe videos out there, but not all are created equal. Before you spend time watching any, consider the source. If you want to widen your cooking horizons, videos featuring famous chefs are a must. Such chefs might include television personalities (who may or may not have formal cooking backgrounds), cooking legends (like Julia Child, Graham Kerr, and Wolfgang Puck), or Michelin star-awarded chefs who've impressed the cooking world with their expertise and talent.

Live Demos

Once you find cooking recipe videos by esteemed chefs, you will probably discover you learn the most if you watch the videos more than once. In the first viewing, you'll likely only get the overall picture of what the chef is doing. If you watch the video once or twice more, you may notice and remember details you didn't before.

Bear in mind that you're not just learning how to make a particular recipe. You're also hoping to learn cooking techniques you can rely upon for other dishes. For example, you might see a Michelin chef chop up food in a faster, simpler way than you've ever seen before. Or you might see how a meal is flambéed. Or you might learn a new way to cook meat so it's crisp on the outside and tender and juice on the inside. There is nothing quite like a live demo, to make those techniques stick in your brain and come to life next time you are in the kitchen.

Share it

Although cooking recipe videos are helpful and educational, they're also fun. You can make them even more entertaining by sharing them with friends. What does your best friend think about trying to make a flambéed meal with you? Does she have a funny story to tell about attempting this on her own? Does your work mate drool over gourmet desserts as much as you do? Are you and your friends inspired by a certain video to try a pot luck gourmet party? Let cooking videos be part of you and your friends online entertainment, and you'll have fun while you improve your cooking skills.

Try it Out

After watching cooking recipe videos, it's a great idea to make the recipes in your own kitchen. The best cooking video websites also have printed recipes to go along with their videos. Print one out and give the recipe your best go.

Or, you could just try out one or two techniques you learned by watching a great chef. For example, maybe you've never tried blanching vegetables before. After watching a chef demonstrate this on a video, you can try the technique almost any time you're preparing veggies.