Cooking World

To attract flows of fashionable public, Republic offers visitors dishes from modern American and Asian cuisine, prepared by head-cook Mark Mittlman, who earlier had worked in Beverly Hills Hotel. By the way, the executive-chief of the restaurant is Gaib Morales, legendary Los-Angeles cook and victualer, who has opened such restaurants as Bliss, BOA Steakhouse, Polo Lounge in the same Beverly Hills Hotel and others. He is that very person, to who belongs the idea of creation of “the newest American cuisine». In his concept the American gastronomic modernist style looks as follows: for the last bit - the fried Chilean sea perch with spinach and leek ($34), mini-sandwiches from pork ($12), sashimi from a tuna with ginger, lemon and soya sauce ($18) and a pie from the blue crab with citric confiture ($19).

Among the main dishes - a pork chop with an apple sauce ($34), a ragout from lamb with cheese Maytag and truffles ($36), and also ostrich fillet with mushrooms and rosemary sauce ($36). For a dessert - American classics: cheesecake “New York” ($10), warm nut pie and chocolate ice-cream with crimson sauce ($10). And certainly, the wide choice of stakes: from black angus fillet ($44) to a Colorado lamb ($34). If you don’t like such culinary experiments, stand up and safely go to the exit - directly through an adjacent door you will get into the restaurant of Asian cuisine Prana Cafe, which also belongs to the owner of Republic. Since the appearance of these two restaurants on Melrose Place, nobody left hungry.

However restaurant Republic is an absolutely new concept for both victualer, and for Los Angeles publics. The huge restaurant complex includes the main hall for 500 visitors, cocktail hall, a bar, two separate studies with a cigar room, the big courtyard with separate tents for the closed parties, birthdays, after parties, presentations and shows, and also a night club with a cocktail DJ-bar.

The main bait for Los Angeles’ Bohemia in Republic is its main hall. The picture is completed with two fireplaces, one of which is draped with the stylized chain armor from stainless steel, and a sound of murmuring water. All the rest bring the city gourmets back to more habitual atmosphere: sofas with convenient high leather seat backs, the bar made from granite and decorated with a leather of python, massive furniture from a walnut and the main attraction - «a wine tower». In the seven-meter construction which is serving as an up-to-date cellar, at temperature 12-18°C and humidity in 65 % are stored rare and collection wines from Southern Africa, Argentina, New Zealand, Australia, France, Italy and, certainly, Napa Valley. Wine rarities are served here in well-known Riedel Crystal glasses, each of which is specially developed for the certain drink. However, you may bring to the Republic your wine - for it you will be taken so-called corkage (about $20), i.e. a payment for uncorking, wine glasses, etc.

The collection of legendary Melrose Place, street of luxurious boutiques and expensive restaurants, neon and red Ferraris, has enriched with a new establishment. In the well-known area of the western Hollywood which became the real fashion-Mecca, in five minutes from Hollywood Boulevard has opened restaurant REPUBLIC.

The owner of this restaurant is Michael Izraelian, the son of the Russian emigrants, who even before opening of the Republic has had time to recommend himself as the successful businessman. For today he owns the corporation, which includes four restaurants, two cafes, company Divine Limousine Services giving in rent elite automobiles, and also brand of mountain water from Armenia which is sold in expensive American and European restaurants and spa.

However as a victualer, he became known owing to establishments with “Russian” theme: the first, Los Angeles Tea Room Cafe is created in classical traditions of the pre-revolutionary Russian tea-rooms: with an indispensable samovar, rasstegais and pancakes. The second institution - opened in May of this year restaurant Romanov, which offers tourists original synthesis of “imperial” interiors with the Russian-Armenian cuisine and the separate caviar menu.

The menu includes dozens of dishes from meat, chicken, fish and seafoods, meat curry, dishes from mutton, spicy meatballs in yoghurt, pickled with spices hen, meat or fish, more than fifty dishes from rice, fritters, flat cakes, and certainly eastern sweeties- cottage cheese balls, halvah (or dairy pudding).

The separate part of the menu, devoted to the eastern fruits, contains such exotic gifts of the nature, as dragons-fruit, water apples, khaki, and triple-drupe cherry.

The founder of the restaurant’s interior was well-known Indonesian designer Jaya Pratomo Ibrahim. His agency Jaya & Associates has some experience of work behind the borders of his native Indonesia. Today the designer works at once above several projects of restaurants, hotels and private apartments in the Western Europe.

As dominating colors of Chedi Milan’s interior designer has used natural motives - sand, stone, a dark exotic tree, ochre, orange. White color symbolizes spiritual cleanliness and internal calmness. Jaya Pratomo has also used some ultramodern technologies - mosaic textured ceramics and carbon.

The main idea of owners of CHEDI MILAN restaurant became creation of the gastronomic project with complex and unfamiliar for Italians eastern philosophy and cuisine in fashionable capital of Italy, the city, which unites financial, commercial and cultural processes at the whole all Apennines.

In a metaphrase from Thai “chedi” means «spiritual monument». CHEDI is an embodiment of Buddha, the object of spiritual well-being and a constant part of the Buddhist philosophy esteeming such values, as balance and respect for diffirent cultures.

Asian style of service is an addition to eastern cuisine - respectfully cautious, but always faultless.

The passion to the East - is not a simple craze. The head-cook, the Buddhist by faith, has spent several years traveling through Asia. Along with aspiration to spiritual self-improvement he had also paid attention to interesting and unusual local recipes, products and components.

Chedi Milan is an international restaurant. Its menu contains numerous and various dishes of the Italian regions, but the main accent is made on the Asian cookery. Gastronomic traditions of India, Indonesia and Vietnam are especially fully represented.

People, who like sedate aristocratic tea drinking, should visit La Galerie des Gobelins.

And at last, the last restaurant of Plaza Athenee - a bar. This place is aimed more likely at the youth, who likes parties. Queer search of the designer, who has combined technological attributes of modern design and wooden panels of the XVIII century, have transformed the bar into a fashionable night club. The room is divided into two zones. The space of the first is arranged around the bar itself, made from an architectural glass with built-in luminescent lamps. The second zone has a chamber atmosphere. Leather sofas, freakish carpets and huge canvas will be an excellent frame for a cocktail party.

By the way, local cocktails are something like the card of the whole hotel. Their concept is created not only by barmen, but also by the management of the hotel led by the director, who is responsible for legendary firm service in Plaza Athenee. Cocktails are his hobby. Those, who like champagne and raspberry may enjoy with one of the most popular drinks of today’s night Paris - Rose Royale. And his most tremendous invention is substance called Flower Power. The recipe of this nonalcoholic cocktail enriched with oxygen is kept in secret. It is known only, that it contains an elixir from several flower species gathered in mountains of the Western Europe.

The prices are frightening, but the meal is worthy. One may also choose one of so-called “collection” menus, though, this pleasure will cost from 250 up to 400 € not taking into account cost of drinks.
This manuscript contains about hundred pages. It has wines from Italy, Australia, Spain, Portugal, Greece, Hungary and, certainly, the France - 1001 titles from the best wineries of the countries. None has managed to leave the restaurant quickly: the choice turns to lasting many hours procedure which, by the way, will satisfy even the most whimsical judges. To their services - rare and collection wines, as, for example, Dom Perignon - Moet and Chandon 1959 (2080 €), Chateau Cheval Blanc 1982 (5400 €), Chateau Latour 1955 (3000 €), Chateau Lafite Rothschild 1949 (1677 €) or Petrus 1966 (1982 €).

The next restaurant of the hotel is Le Relais Plaza. Phillip Mark also is responsible for a gastronomic component here. And though on the cuisine this restaurant is more simple in comparison with Alain Ducasse au Plaza Athenee, it without ceremony becomes the holder of a title of the most refined Parisian establishment. After all its decor has been inspired by interiors of the legendary liner Le Normandie.

The third restaurant - La Cour Jardin. It is located in a courtyard of a hotel directly open-air, it will best suit for a late lunch or an early supper. The best place to spend hot July evening in Paris.

Hotel Plaza Athenee is one of Paris’ symbols. Each of its five restaurants has been awarded with the best experts’ estimations, as in Plaza Athenee Alain Ducasse is responsible there for the cuisine - the most titled chief-cook in the world, the person without whom the haute cuisine concept is just impossible.

Among unconditional advantages of the menu a la carte - Breton lobsters with young vegetables “primavera” (120 €), fillet of gilthead (80 €), chop from a guinea-fowl with goose liver (80 €), and some other.

Almost all well-known people of the world have stayed here: successful politicians and actors, diplomats and musicians, businessmen and writers. This hotel, which was founded at the beginning of the twentieth century and distinguished by the maximal concentration of antiques and subjects of art, is a living picture of that magnificent way of life in the imagination of the modern European.
Today hotel has five restaurants. Each of them has delightful cuisine and firm “Ducasse” service: a little bit theatrical, but unostentatious at the same time. The main restaurant of the hotel - Alain Ducasse au Plaza Athenee - specializes on traditional high French cuisine with set of author’s dishes from the chief - Phillip Mark. He has worked at several three-star restaurants at historical hotels of Southeast France: Vista Palace and Don Caesar.

Under Alain Ducasse’s direct management Phillip Mark has created for Alain Ducasse au Plaza Athenee the menu where the majority of dishes are based on two-three seasonal products that make meal simple and elegant without excessive complexity and grandiosity so peculiar to modern French haute cuisine.

London gourmets have received a new occasion for conversations: after the reconstruction has opened Bluebird - gastronomic and secular legend.
The restaurant, founded in 1997, has always had the glory of one of the brightest places on Kings Road. For ten years the establishment has fairly dilapidated that has led owners to the idea of reconstruction. The author of a new interior became designers of fashionable architectural studio Conran and Partners. Due to their efforts Bluebird has found a new embodiment. The restaurant has been divided into two various on style rooms.

The author of the new gastronomic concept of restaurant became young chief-cook Mark Broadbent. Mark names himself the pupil of well-known cook David Nichols, which today is working in London hotel Intercontinental. For the last several years Mark has headed kitchens of many popular restaurants: Mortons on Berkeley Square, The Oak on Notting Hill, Isola in Knightsbridge and Inn the Park in St. James’ Park in the neighborhood with the Buckingham palace. Last Mark’s place of work was restaurant Terrace (two Michelin stars) in Dorchester.
Mark names new culinary direction of the updated Bluebird, as «modern British». The cook has not simply presented for the London public something in patriotic style. He has spent long time traveling to use high-quality and harmless products which are delivered in restaurant only from small Britain’s farms.
Certainly, there are some dishes which imply use of import components. However Mark has tried to minimize their number.

The restaurant decorated with creations from the collection of the well-known Italian artist, sculptor and designer of the last century Piero Fornasetti has opened in Paris in one of the fashionable boutiques L Eclaireur.
The restaurant has opened in the newest boutique located on rue Boissy d Anglas.
Alongside with the creations from the best fashion houses - Vivienne Westwood or Missoni – you can always find here works from collections of young brands: Comme des Garcons, Dries van Noten, Costume National, Alexander Mc Queen, alenaakhmadullina, Ann Demeulemeester, Project Alabama, Kris van Assche, Giorgio Brato.
Recently owners of the fashionable network have decided to please the clients with the new project - restaurant made out by works from Piero Fornasetti’s (1913-1988) collection.
One of favorite motives of the designer - multipurpose things: a screen turning into a book shelf, a support for the umbrellas, turning into a column. Fornasetti’s works, stylized under every possible architectural objects, are recognized in all Europe today.
However the main entertainment in L Eclaireur is an unusual interior with original and most recognized images of Fornasetti.