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Abbaye de Saint Bon-Chien (usually around 11% ABV), A strong, dark, wine-like beer released annually. Barrel-aged, with a complex, sour character. Barrel-aged, with a complex, sour character. While the primary batch for each year is blended from different barrels, "Grand Cru" versions selected from individual barrels have also been made ...
Bar-restaurant Au chien qui fume: Designated: 23 May 1984: Reference no. ... Au chien qui fume is a traditional French restaurant located in the 1st arrondissement of ...
The blacked-out windows of Dans le Noir, a dark restaurant in Paris. Dark dining is the act of eating a meal without seeing the food that is being eaten. The basic concept is that the removal of vision enhances the other senses and increases gastronomic pleasure. Since 1999, specialised dark restaurants have opened in many parts of the world.
Le Louis XV is Ducasse's flagship restaurant. It is located inside the Hôtel de Paris Monte-Carlo in Monte Carlo. [4] He opened the restaurant in May 1987, having been challenged by Prince Rainier III of Monaco and the Société des bains de mer de Monaco to win three Michelin stars there within four years, becoming the first hotel-based restaurant to win that level of the award.
Dining Room at Le Train Bleu. Le Train Bleu ("The Blue Train") is a restaurant located in the hall of the Gare de Lyon railway station in Paris, France. It was designated a Monument Historique in 1972. The restaurant was originally created for the Exposition Universelle (1900). Each ornate dining room is themed to represent cities and regions ...
Black-and-white reproduction of a drawing by Charles Lameire of the frieze on the inner side of the cupola's drum, depicting the four rivers in the Garden of Eden.. Before the church was consecrated, there had been at least two attempts at creating a permanent Greek Orthodox place of worship in Paris. [2]
The style's origin may be found in the suite of furniture designed by Louis-Joseph Le Lorrain for the Parisian financier Ange-Laurent de La Live de Jully (now in the Musée Condé, Chantilly). In comparison to the prevailing Rococo style, the austerity of these pieces is stark, and found praise from the contemporary authority on Greek antiquity ...
Le Cordon Bleu ([lə kɔʁdɔ̃ blø]; French: "The Blue Ribbon"; LCB) is a French hospitality and culinary education institution, teaching haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 attendees. [1]