Provençal

Paulo Ucha Longhin wins the Superyacht Chef Competition in Monaco

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金曜日, 4月 5, 2024
Cooking, Yacht club, Pressure, Viel, Michelin, Partnership, Risk, COVID-19, Policy, Yacht Club de Monaco, Capital, Thought, Eye, Education minister, Provençal, CSR, Creativity, Restaurant

MONACO, April 05, 2024 (GLOBE NEWSWIRE) -- Paulo Ucha Longhin (M/Y Hercules – 50m) is the winner of the 5th Superyacht Chef Competition.

Key Points: 
  • MONACO, April 05, 2024 (GLOBE NEWSWIRE) -- Paulo Ucha Longhin (M/Y Hercules – 50m) is the winner of the 5th Superyacht Chef Competition.
  • Paulo Ucha Longhin has been cooking for 25 years and he started his journey on yachts after Covid.
  • He won the competition with a main course of lobster and a dessert of strawberries and mascarpone cream.
  • Participating in this fifth edition were: Paulo Ucha Longhin (M/Y Hercules – 50m), Joelyanne Lefaucheur (M/Y Artemis – 33m), Mateusz Mitka (M/Y Lady Britt – 63m), Margot Laurent (M/Y Leonardo III – 43m), Enzo Di Garbo (M/Y L.A.U.L.

At the Yacht Club de Monaco it's time for the 5th Superyacht Chef Competition

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金曜日, 3月 15, 2024
Yacht club, Taste, Michelin, Thought, Partnership, Risk, Education minister, Provençal, Jury, Host, YCM, Restaurant

TORINO, Italy, March 15, 2024 (GLOBE NEWSWIRE) -- The 5th Superyacht Chef Competition is coming up at the Yacht Club de Monaco.

Key Points: 
  • TORINO, Italy, March 15, 2024 (GLOBE NEWSWIRE) -- The 5th Superyacht Chef Competition is coming up at the Yacht Club de Monaco.
  • “On behalf of my son, I would like to express my gratitude to you all for supporting our association.
  • The 5th Superyacht Chef Competition promises again to surprise the eyes and taste buds, the end results being judged by a Jury of top professionals supervised by Joël Garault, President of Goûts et Saveurs.
  • In a nutshell, all the ingredients are there to ensure this competition lives up to its reputation as a major event.

Why Chocolate Tastes Better at Sea with Cunard

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水曜日, 4月 5, 2023
Taste, Food, University, Cunard Line, Hong Kong Brands and Products Expo, Chocolate, Research, Sensation, Science, Milk, Provençal, Hearing, Water, Family, Wine, Tourism, Restaurant, Tea, Salt, Easter

And this Easter, luxury cruise liner, Cunard, is on a mission to reveal the science behind this celebrated combination, and why Easter, the holiday famed for its connection to chocolate, tastes better at sea.

Key Points: 
  • And this Easter, luxury cruise liner, Cunard, is on a mission to reveal the science behind this celebrated combination, and why Easter, the holiday famed for its connection to chocolate, tastes better at sea.
  • [2] The reason is that when we are on holiday, we are likely to be relaxed and in a better mood, and food simply tastes better when we are in a better mood.
  • [3] Since salt suppresses bitterness and accentuates sweetness, it is the ideal accompaniment to chocolate, likely to work better with a more bitter dark chocolate, than milk or white chocolate.
  • Our skilled chefs will be creating incredibly elegant chocolate figurines and desserts, our bars will be serving chocolate cocktails and guests will enjoy chocolate treats across the weekend, including a total of almost 6,500 chocolate bunnies!

Old Bridge Cellars Expands Portfolio to Include Côtes de Provence Rosé Producer Coeur Clémentine

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月曜日, 7月 8, 2019
Provençal, Ros, Barcelona Symphony and Catalonia National Orchestra

NAPA,Calif., July 8, 2019 /PRNewswire/ --Old Bridge Cellars (OBC) is pleased to announce the expansion of its portfolio to include Coeur Clmentine, established in Provence France, and focused on exceptional ros, the star of the region.

Key Points: 
  • NAPA,Calif., July 8, 2019 /PRNewswire/ --Old Bridge Cellars (OBC) is pleased to announce the expansion of its portfolio to include Coeur Clmentine, established in Provence France, and focused on exceptional ros, the star of the region.
  • Founded in 2006, longtime friends became partners with a shared vision of making ros from Provence.
  • Coeur Clmentine garnered tremendous success in France upon their first release in 2008 quickly becoming one of the best-selling ross from Provence.
  • OBC has been searching for a standout Provencal ros to enhance its portfolio and is proud to announce it will be importing Coeur Clmentine Ros (SRP $18) and La Ptillante Brut Ros (SRP $20).