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A tasting menu is a collection of several dishes in small portions, served by a restaurant as a single meal. [1] The French name for a tasting menu is menu dégustation . [ 1 ] Some restaurants and chefs specialize in tasting menus, while in other cases, it is a special or a menu option.
Bakuriani (Georgian: ბაკურიანი) is a daba and a ski resort in the Borjomi district of Georgia. It is located on the northern slope of the Trialeti Range , at an elevation of 1,700 meters (5,576 feet) above sea level .
Menu showing a list of desserts in a pizzeria. In a restaurant, the menu is a list of food and beverages offered to the customer. A menu may be à la carte – which presents a list of options from which customers choose, often with prices shown – or table d'hôte, in which case a pre-established sequence of courses is offered.
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Table d'hôte menu from the American Hotel in Buffalo, New York. In restaurant terminology, a table d'hôte (French:; lit. ' host's table ') menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may be called prix fixe ([pʁi fiks] pree-feeks; "fixed price"). The terms set meal and set ...
From 2017 to 2019, 194 hotels are planned to open, with a total bed number of 21,216. [6] Hotel chains with operations in Georgia include:Marriott Hotels & Resorts, [7] Le Méridien, Courtyard by Marriott, [8] Mercure, [9] Millennium Hotel, [10] Hilton Hotels & Resorts, [11] Holiday Inn, [12] Sheraton Hotels and Resorts, [13] and Radisson ...
Gregory_Pakourianos. "Typicon Pacuriani (Regula monasterii Petriconi)" (in Old Georgian, written in 1083) Chanidze, A., "Au sujet du batisseur de monastere de Petritsoni Grigol Bakourianis-dze (en Bulgarie)," BK 38 (1980), 36; idem, "Le grand domestique de l'occident, Gregorii Bakurianis-dze, et le monastere georgien fonde par lui en Bulgarie," BK 28 (1971), 134
Bombardino is a drink popular in Italy during the winter, especially in ski resorts. It is made by mixing 1/2 Advocaat or eggnog and 1/2 Brandy.. More commonly, bombardino is obtained by mixing 3/4 of hot traditional Italian egg liquor (for example Vov or Zabov) and 1/4 rum or brandy.