Earning a reputation for serving seafood in French red wine country may seem a stretch, but it hasn’t been a roadblock for Pascal Nibaudeau.
In fact, the executive chef at The Regent Grand Hotel Bordeaux’s Le Pressoir d’Argent recently earned a Michelin star for his succulent seafood dishes.
“I am delighted to share this wonderful award with my team,” Nibaudeau said. “Our passion and rigorous work has allowed us to meet a real challenge: Offering cuisine inspired by the sea in red wine country, and receiving our first Michelin star just 18 months after opening.”
Dublin Bay prawns and veal sweetbreads with tapioca-infused duck consommé Serves 6
For the prawns and veal sweetbreads:
12 Dublin Bay prawns, shelled
3½ ounces sweetbreads, blanched and trimmed
2 tablespoons honey
4 coriander seeds
Juice of 1 lime
1½ tablespoons sesame seeds, toasted
Prawn spice mixture (recipe follows)
Tapioca-infused duck consommé (recipe follows)
Toss 6 prawns in the spice mixture and refrigerate. Over medium heat, fry the blanched and trimmed sweetbreads and remaining 6 prawns with the honey, coriander seeds and lime juice. Sprinkle the fried sweetbreads with toasted sesame seeds.
For the prawn spice mixture:
1 pinch red pepper
1 pinch lemongrass
1 pinch coriander
Candied lime peel
Combine all ingredients. Set aside.
For the tapioca-infused duck consommé:
2 whole ducks
2 whole chickens
2 cups hoisin sauce
2 tablespoons tapioca
10 egg whites
The day before serving, roast the ducks at 425 degrees until they are golden brown. The day of serving, place the roasted ducks, whole chickens, leeks and hoisin sauce in a stock pot and add enough water to cover. Bring the mixture to a simmer. Reduce heat and simmer for 1 hour, skimming fat from surface. Strain the mixture, reserving the liquid. Cool to room temperature, then beat in the egg whites until fully combined. Stir in the tapioca and chill overnight.
For the garnish:
1 cucumber, peeled and shaved into 6 carpaccio-style strips
1 mango, peeled and cubed
4 coriander leaves, roughly chopped
Presentation: Reheat the tapioca-infused duck consommé until warm. Place one piece of cucumber carpaccio on each plate. Top with cubed mango and chopped coriander leaves. Place a spiced prawn tartar in center of the plate, with a fried prawn on one side and a sweetbread on the other. Add a thin strip (approximately 1–2 tablespoons) of duck consommé.
Sea bass tartar with curry sauce Serves 4
For the tartar:
8 ounces sea bass filet, finely diced
15 oysters, shelled and diced
½ bunch coriander, coarsely chopped
½ bunch lemon balm, coarsely chopped
Salt and pepper, to taste
Toss the sea bass and oysters with chopped herbs. Season the mixture with salt and pepper. Refrigerate.
For the curry sauce:
3 teaspoons curry powder
1 teaspoon turmeric
3⁄4 cup clam juice
3 tablespoons lemon juice
2 tablespoons butter
2 tablespoons cream
In a saucepan, combine the curry and turmeric with enough butter to coat pan. Cook about 1 minute. Deglaze the pan with the clam juice and lemon juice. When the liquid is warmed through, add the butter and cream; stir until well combined.
For the garnish:
4 radishes, thinly sliced
Presentation:Place the tartar on a plate. Top each serving with shredded coconut and sliced radishes. Vigorously shake the prepared curry sauce and pour it over the tartar.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
I imagine that when writer Hans Christian Andersen mused, “Life itself is the most wonderful fairy tale,” he was standing at the edge of Copenhagen’s historic Tivoli Gardens, one of his favorite haunts, enlivened by the swirl of human happiness that surrounded him: children laughing; carousels spinning; games of chance played for prizes; lovers holding hands; hungry people whispering over sweets, hot drinks, beer and towering, open-faced smørrebrød, Denmark’s quintessential sandwich. That fairy tale lives on today at the second-oldest amusement park in the world, a spectacle of folly architecture, bakeries, gardens, rides, restaurants, puppet shows and joy ... and which also happens to be one of the city’s most storied places to convene for business.
The restored Park Hyatt Toronto reopened its doors, bringing luxury, sophistication and glamour alongside a nod to the hotel’s Canadian heritage. Alessandro Munge of Studio Munge collaborated on the hotel’s refresh, drawing inspiration from Canada’s seasons and natural landscapes.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
I recently dined at Irwin’s in Philadelphia. The restaurant is located on the rooftop of the Bok Building, a former school turned collective of small businesses, non-profits, artist workshops, a bar and restaurant. I previously visited Bok for the bar and yoga classes, and I was excited to experience the restaurant.
Cathay Pacific reaffirms its commitment to reaching net-zero carbon emissions by 2050 with a pledge to use Sustainable Aviation Fuel for 10 percent of its total fuel consumption by 2030. The airline has made pioneering efforts in supporting SAF development for more than 10 years.
GBTA’s Convention 2021 will bring the business travel industry together for the first time in a long time. Once again, you’ll learn and connect with experts and each other, along with discussions with leading thinkers, entrepreneurs and change makers addressing the issues that matter most.
Arriving early afternoon in Puerto Rico, we jumped in an Uber and took a short, 15-minute drive from the airport to La Concha. As it was Tuesday, the streets were not too busy and the hotel lobby was calm. During the weekend, the scene likely would have been more bustling. We were greeted by a staff member who requested proof of vaccination and government-issued ID, and were given a wristband to indicate we were fully vaccinated. All guests are required to be vaccinated and wear masks at all times while moving around the hotel. Hand sanitizer stations were placed around the lobby, in elevators and in each common area.