The family-owned Hôtel Château Laurier located in Québec, Canada, the oldest city in North America takes pride in their French heritage and is the first "Francoresponsible" hotel outside Europe to provide guests with an authentic French experience. If you do not speak French, it is not a problem; the hotel employees are bi-lingual in French and in English.
Edward F. Nesta
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L’Astral Bar-Restaurant Rotatif at the Loews Hôtel Le Concorde Québec, in Canada is a delicious dining adventure in the sky where Executive Chef Jean-Claude Crouzet and Sous Chef Pierre-Laurence Valton-Simard tempt your palate to complement the 360-degree panoramic views from the revolving restaurant located 600 feet above sea level.
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When we made a reservation at the Bioterra Urban Health Spa at the Hôtel Château Laurier in Québec, Canada, little did we know that we were about to embark on a "virtual trip" to Bora Bora via their unique massage experience ‘Boarding pass for Bora Bora," which utilizes lomi-lomi techniques, and engages all of the senses.
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Canada Recipes
Chef Jean-Claude Crouzet Recipes – L’Astral Bar-Restaurant Rotatif, Loews Hotel Quebec, Canada
Executive Chef Jean-Claude Crouzet of L’Astral Bar-Restaurant Rotatif at the Loews Hôtel Le Concorde in Quebec, Canada graciously shares his recipes for Filet of Veal Napoleon with Provolone, Tapenade Cream with Tarragon & Herb Polenta; Crostini de Pied de Vent Cheese Marinated in Ice Wine, with Mach, and Edible Flower Petals; and Chevre and Ice Wine Ice Cream with Cranberries. However, to appreciate the stunning, panoramic views from L’Astral Bar-Restaurant Rotatif, the revolving restaurant on the top floor of the …
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Canada Recipes
Chef Jean-Claude Crouzet Recettes – L’Astral Bar-Restaurant Rotatif de Loews Hotel Quebec, Canada
Les recettes de le Chef Exécutif Jean-Claude Crouzet de L’Astral Bar-Restaurant Rotatif dans le Loews Hôtel Le Corcorde Québec en Québec, Canada pour Mille-Feuille De Filet De Veau De Grain Au Provolone, Crème De Tapenade À L’estragon, Polenta Aux Herbes; Crostini de Pied de Vent Mariné au Vin De Glace Buisson de Mache et Fleurs des Éboulements, et Crème Glacée de Chèvre des Neiges et Vin de Glace Aux Canneberges. Bon Appetit!
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Canada Recipes
Chef Alain Pignard Recipes – Le Montrealis at Fairmont The Queen Elizabeth, Montreal, Canada
Classically trained, and hailing from Lyon, France, Executive Chef Alain Pignard brings an international flavor to the restaurants at the Fairmont The Queen Elizabeth in Montréal, Canada. He graciously shares three of his recipes for Gaspésie Seafood Poutine with Perron Cheddar, White Wine and Salted Herb Sauce; Small Lobster Charlotte from Gaspé and its Carpaccio with Oriental flavors, and Abitibi Sturgeon Caviar; and Tartare of Smoked Salmon Trout with Golden Beetroot and Blue Potatoes, Quail’s Eggs and Sturgeon Caviar from …
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Canada Restaurants
Le Montrealais Bistrot-Bar-Restaurant at Fairmont The Queen Elizabeth, Montreal, Canada
Le Montréalais Bistrot-Bar-Restaurant, located at the Fairmont The Queen Elizabeth hotel in downtown Montréal, Canada, focuses on Mediterranean cuisine, grilled meat, and fresh fish in a bistro ambience.
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Fairmont The Queen Elizabeth is an impressive hotel in Montréal, Canada that has been newly renovated and reigns with 1,037 rooms (100 are suites) and all the bells and whistles that one has come to expect from the Fairmont.
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Join Luxury Experience’s MixologistsDebra C. Argen and Edward F. Nesta in New Orleans, Louisianafor a Spirited Diner® at CoquetteBistro Wine Barn with Chef Michael Stoltzfus on July 21, 2011,where the theme for the evening is “The Language of Flowers and Herbs and theirMeanings in Life, Cocktails, and Cuisine” as part of the Tales of the Cocktail 2011festivities.
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United States recipes
Chef Rob Stella Recipes – The Supper Room at Glenmere Mansion, Chester, NY, United States
Talented Executive Chef Rob Stella brings an impressive culinary portfolio to The Supper Room at Glenmere Mansion an elegant fine dining restaurant located at Glenmere Mansion, a luxurious 18-room and suite Relais & Chateaux Country House Hotel, in Chester, New York. Chef Rob Stella graciously shares his recipes for Boneless Rack of Lamb with Chickpea Panisse, Piquillo Peppers and Roasted Eggplant; and Roasted Labelle Farms Foie Gras with Rhubarb Sorbet, Toasted Brioche and Salted Almonds to provide a delectable view …