Critically acclaimed chef and restaurateur, Kiko Moya will bring his sensational Mediterranean cuisine and unique gastronomic talents to Estudio Millesime by American Express. From June 6-8, 2017, Moya will skillfully import the distinctive flavors traditionally linked to his home province…
LOUIS XIII presents The Time Collection; a series of unique limited editions to celebrate the tradition and great milestones of the prestigious Cognac. To inaugurate this exploration through time, The Origin – 1874 is the highly anticipated first release in…
Having made his mark on the culinary world of Los Cabos in 2016 with the opening of Toro Latin Kitchen & Bar, renowned chef and restaurateur Richard Sandoval is soon to open the next Toro Latin Kitchen and Bar in…
The Westin Sante Fe’s Market Kitchen – Truly Homegrown Mastering the modern farm-to-table concept, local Executive Chef Carlos Phillips recognized and values small, homegrown producers in all that is presented at the acclaimed Market Kitchen. Inspired by the greatest hits…
Mayakoba Resort welcomed influencers and media to an impeccable cocktail event at the Millesime Studio in Mexico City on January 31st, 2017. This event also celebrated the opening of the fourth resort in the Mayakoba family, Andaz Mayakoba. Now across…
Venezuelan-born, award-winning Executive Chef, Oscar González creates a feast for the senses. Cuisine made with fresh organic ingredients are balanced in every plate from the Salmon Fusion, the Venezuelan Prawn Salpicon, Beef or Lobster Risotto or the delectable desserts. Uncompromising…
THE HAUTE COUTURE OF TASTE – RIVIERA CUISINE In Monte-Carlo, the Louis XV-Alain Ducasse is dedicated to good taste and fantasy. Since its opening, within the Hotel de Paris more than 25 years ago, authenticity and culinary elegance have always…
Italian hot chocolate (or cioccolata calda) is thick, rich and decadent. While technically a drink, this creamy chocolate concoction can easily be enjoyed as dessert. Made with a chili kick using Lindt chili dark chocolate. INGREDIENTS: 60 g good quality dark…
This vied-for coffee is from Quechua, high up in the Peruvian Andes. The coffee berries are eaten by and naturally fermented through a civet cat’s, or uchunari’s digestive tract creating the delectable brew. The coffee has a low production rate…
The best bartenders behind are craftsmen (and women), and it shows in their unyielding focus on the minutiae. It’s those details that make these cocktails look and taste so good, and help establish bars and restaurants. Satan’s Circus, Pimm’s Cup,…
INGREDIENTS: 1 1/2 oz Casamigos Blanco Tequila 3/4 oz fresh lime juice 1/3 oz simple syrup 3 cucumber wheels 1 jalapeño slice 1/3 oz orange liqueur DIRECTIONS: Muddle cucumber, jalapeño, lime juice, and simple syrup Combine all ingredients in iced…
Silent Pool’s nine-litre – a little over 300 ounces – bottle of gin has gained the title as most expensive gin. In a bottle hand-painted by artist Laura Barrett, the container itself is a masterpiece, its design inspiration drawn from…
