Falemos de gastronomia: 2013-02-24

Falemos de Gastronomia

Falemos de gastronomia é um blog sobre minha vida pessoal e profissional,onde voçes vão a poder olhar todos meus trabalhos na alta gastronomía e minha participação no mundo gastronómico, onde escrevo sobre fatos históricos da gastronomia em relação a minha vida. Mostro minha familia, que me acompanha em todo momento, minha casa, meu pai, minha mãe e toda minha historia. Para complementar sugero a voçês ingresar nos endereços da web :http://www.jorgemonti.com.br/

,http://www.abaga.com.br/http://www.dailymotion.com/user/escofie,http://clubeamigosdovinho.overblog.com/,http://restaurantesdomundo.blogspot.com/,http://www.videolog.tv/escofie http://jmfilmesdeguerra.blogspot.com/

sexta-feira, 1 de março de 2013

São Paulo Restaurant Week 2013

Informações

http://www.restaurantweek.com.br/sp

A lista dos Melhores Restaurantes e Chefes da Asia 2013 segundo a revista restaurant

A lista dos Melhores Restaurantes e Chefes da Asia 2013 segundo a revista Restaurant

Narisawa (Tokio, Japón), Chef: Yoshihiro Narisawa
Nihonryori Ryugin (Tokio, Japón), Chef: Seiji Yamamoto
Nahm Bangkok (Tailandia), Chef: David Thompson
Amber (Hong Kong, China), Chef: Richard Ekkebus
Restaurant Andre (Singapur), Chef: André Chiang
8½ Otto e Mezzo Bombana (Hong Kong, China), Chef: Umberto Bombana
Mr & Mrs Bund (Shanghai, China), Paul Pairet and head chef Raphaël Vetri
Ultraviolet by Paul Pairet (Shanghai, China), Chef: Paul Pairet
Iggy’s (Singapur), Chef Akmal Anuar
Gaggan (Bangkok, Thailand), Chef: Gaggan Anand
Waku Ghin (Singapur), Chef: Tetsuya Wakuda and chefs de cuisine
Caprice (Hong Kong, China), Chef: Vincent Thierry
Lung King Heen (Hong Kong, China), Chef: Chan Yan-Tak
Les Amis (Singapur), Chef: Galvin Lim
Bo Innovation (Hong Kong, China), Chef: Alvin Leung
Quintessence (Tokio, Japón), Chef: Shuzo Kishida
Dum Pukht (Nueva Delhi, India), Chef: Gulaam Qureshi
The Chairman (Hong Kong, China), Chef: Kwok Keung Tung
Eat Me (Bangkok, Tailandia), Chef: Tim Butler
Wasabi by Morimoto (Bombay, India), Chef: Masaki Kobayashi
Hajime (Osaka, Japón), Chef: Hajime Yoneda
Jaan (Singapur), Chef: Julien Royer
L’Atelier de Joël Robuchon (Hong Kong, China), Chef: Michel del Burgo
L’Atelier de Joël Robuchon (Singapur), Chef: Lorenz Hoja
28 HuBin Road (Hangzhou, China), Chef: Cheng Yu
Bukhara (Nueva Delhi, India), Chef: JP Singh
Sushi Mizutani (Tokio, Japón), Chef: Hachiro Mizutan
Indigo (Bombay, India), Chef: Rahul Akerkar
Sra Bua By Kiin Kiin (Bankok, Tailandia), Chef: Henrik Yde-Andersen and head chef Morten Nielsen
Varq (Nueva Delhi, India), Chef: Manoj Goel
Aronia de Takazawa (Tokio, Japón), Chef: Yoshiaki Takazawa
Shinji by Kanesaka (Singapur), Chef: Koichiro Oshino
Kahala (Osaka, Japón), Chef: Yoshifumi Mori
Franck Bistro (Shanghai, Japón), Chef: Owner Franck Pécol, head chef Toyokazu Koda
Osteria Mozza (Singapur), Chef: David Almany
Bo Lan (Bankog, Tailandia), Chef: Duangporn Songvisava ‘Bo’ Songvisava and Dylan ‘Lan’ Jones
Robuchon Au Dome (Macao, China), Chef: Francky Semblat
Nihonbashi (Colombo, Sri Lanka), Chef: Dharshan Munidasa
Sushi Saito (Tokio, Japón), Chef: Takashi Saito
Fu1015 (Shanghai, China), Chef: Tony Lo
Indian Accent (Nueva Delhi, India), Chef: Manish Mehrotra
Ishikawa (Tokio, Japón), Chef: Hideki Ishikawa
Gunther’s (Singapur), Chef: Gunther Hubrechsen
Karavalli (Bangalore, India), Chef: Naren Thimmaiah
Jade on 36 (Shanghai, China) Chef: Franck-Elie Laloum
Yardbird (Hong Kong, China) Chef: Matt Abergel
Don’s (Hanoi, Vietnam) Chef: Donald Berger
Fook Lam Moon (Hong Kong, China) Chef: Law On
Imperial Treasure Super Peking Duck (Singapur), Chef: Tong Yuk Sing
Mozaic (Bali, Indonesia) Chef: Chris Salans