Monthly Archives: April 2005

Asparagus Part II – Textures and Morels

By Mikael | Published: April 18, 2005

Asparagus is as much about taste as it is about textures and the taste impressions these different textures of asparagus can give. The asparagus with most textural dimensions is the large green asparagus from Vaucluse or its equal, since it can be eaten raw, cooked and in virtually every state in between and least but [...]

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Asparagus – Part I in a series of different recipies

By Mikael | Published: April 6, 2005

The season for asparagus is here. There are plenty of green asparagus, small and large, thin and thick, white asparagus with white tips, with purple tips or with green tips and wild asparagus. Which are the best? If they are or high quality and fresh, preferably cut the same morning, all are great to use. [...]

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La Reserve de Beaulieu – (Rating:15/20)

By Mikael | Published: April 3, 2005

La Reserve de Beaulieu located on the French Riviera in the fashionable Beaulieu-sur-Mer between Monaco and Nice, is a legendary hotel and restaurant that has hosted innumerable celebrities over the years. The dreamlike setting seems taken from a Hollywood movie set. The dining room, also called the Restaurant of Kings, is overlooking the Mediterranean and [...]