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Pascal Rigo (born 4 September 1960) is a French Restaurateur who owns a small "empire" [1] [2] of boulangeries, restaurants, and wholesale and retail bakeries in San Francisco and Mill Valley, California, that operate as La Boulangerie de San Francisco, Bay Bread, La Boulange, and (formerly) Cortez, Chez Nous, Gallette, and others.
Basque explorers arrived in what is now California in the late 16th and early 17th centuries. [1] There is a significant presence of Basque-Americans in the Bakersfield area. Many of Bakersfield's oldest and most historic restaurants are Basque , [ 2 ] including Woolgrowers, Noriega's, Pyrenees, Benji's, and Narducci's.
Basque cuisine has continued to have an influence on international cuisine, particularly in Spain and France where it is highly regarded. Catalan chef Ferran Adrià has taken the techniques pioneered by Arzak and other Basque chefs to new heights. Karlos Arguiñano has popularised Basque cuisine in Spain through TV and books. Basque cuisine has ...
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Tapas, ribeye steak and puff pastry cake: Jon Rahm injects Basque flair into Masters champions menu. Jack Bantock, CNN. March 21, 2024 at 6:00 AM.
Ma Maison was a restaurant opened by Patrick Terrail in October 1973 at 8368 Melrose Avenue, Los Angeles, California. [1] It closed in November 1985. [2] [3] It is credited with launching Wolfgang Puck's career and for starting the trend in cuisine known as "California nouvelle". [3]
By the 1850s, there were some Basque sheepherders working in Cahuenga Valley (today Los Angeles, California). In the 1870s, the Los Angeles and Inland Empire land rush reportedly attracted thousands of Basques from Spain, Mexico and Latin America, but such reports do not bear out in a current census of Basque persons in the Southern United ...
Galatoire's, New Orleans, Louisiana L'Espalier, Boston, Massachusetts Le Bernardin, New York City Le Panier, Seattle, Washington Le Pigeon, Portland, Oregon. Notable French restaurants in the United States include: