Legendary Chefs and Iconic Art…Only in Paris!

Paris is Always a Good Idea! Do you ever need an excuse to visit the City of Light? Two extraordinary reasons for plotting an autumn visit, the long-anticipated event at the Louis Vuitton Fondation opened in September, the The Morozov Collection. Icons of Modern Art. In addition, cap off the exhibit with an elegant swoon worthy lunch or dinner at the new Paris Pop-up ADMO*.  For 100 days from 10th November onward, two of the most influential chefs in the world will join together at an exceptional event of 100 days of Lunches and Dinners. The Hosts? Legendary chefs Alain Ducasse, Albert Adrià, and French chef Romain Meder.

La Tour Eiffel vue de la Tour Saint-Jacques, Paris août 2014 (2).jpg

The exhibition of the Morozov Collection has taken over the entire galleries of the Fondation Louis Vuitton, presenting the masterpieces from the collection of the brothers Mikhaïl Abramovitch Morozov (1870-1903) and Ivan Abramovitch Morozov (1871-1921). The great early 20th century Muscovite patrons and collectors assembled one of the most exceptional collections of French modern art including Matisse, Bonnard, Picasso, Gauguin, Van Gogh, Degas, Monet, Renoir, Denis, Cézanne, and Russian modern artists Vrubel, Malevich, Repin, Larionov, Serov. I attended the initial Icons of Art a few years ago and cannot wait to visit this exhibition. Tickets are timed and on line now.

Mosey from the museum and dine at this exceptional gastronomic event. The experimental restaurant project, named ADMO*, in recognition of the three chefs fronting the project, Albert Adrià, Alain Ducasse, and French chef Romain Meder from Plaza Athénée, who has worked alongside Ducasse for many years. The project will be hosted at the rooftop restaurant Les Ombres, at Quai Branly Jacques Chirac Museum in Paris. Dinner is seven courses, lunch is five courses, offered without beverages.

Award winning French pastry chef Jessica Prealpato, who honed her signature style working with Ducasse since 2015, will also play an essential role in the ADMO* project, complementing the trio with her natural fruit desserts.

Both a collaborative platform for imagining a conscious cuisine and an immersive experience, ADMO will celebrate committed gastronomy in Paris.

From Adrià’s Instagram: “the menu will celebrate the unprecedented encounter between the Spanish and French cuisines reunited by the same conscious and sustainable approach.
Get ready for a strong, vibrant and joyful experience.”

If your safe deposit box contains ancient Gold Napoleon Francs, it would be appropriate to cash them. If not, tote your Euros, this extraordinary dining event is très, très cher, when Legends gather, it’s time to toss money to the wind. We’ve reserved six seats for the roof top dinner with a divine view of the glittering Eiffel Tower. And of course, we know the best hotels in Paris!

Les Ombres, Paris

Do you Love Dragon Fruit Sorbet? Los Cabos Treats!

Cabo is not just the land of Margaritas, guacamole & chips, who knew Dragon Fruit Ice Cream was such a delicacy?

Dragon Fruit

Along the road to Four Seasons Cabo San Lucas at Costa Palmas, the vast desert is dotted with the most exotic and ancient cactus. Small schools, local bars and churches topped by steeples are randomly located in between the remote villages, and one lone Ice Cream stand. I ask questions along every Journey; my driver grew up nearby and was an encyclopedia of local facts. When he asked if I would like to stop for Dragon Fruit Ice Cream- why yes, I would! My treat!

I had never heard of Dragon fruit, apparently it is a climbing cactus which produces very prickly colorful and bizarre looking fruit. It has bright pink, yellow or orange skin with white or magenta flesh filled with edible seeds. The name originates from the hazardous looking spiky shell which resembles the prickly skin of a dragon. The plant is native to Southern Mexico and Central America. Today, it is grown all over the world.

Along the road to Costa Palmas, peeled Dragon Fruit!

In Spanish, dragon fruit is also known as pitaya or pitahaya. Also called the queen of the night, strawberry pear or night blooming cereus, and moonflower.  The blossom is stunning, enormous and fragrant and only opens one time at night, when it is ready for pollination. It is considered a superfood and is also available commercially in powder form, or along the Hwy on the way to Four Seasons Costa Palmas!
Technically, the lovely farmer at the roadside stand was serving Dragon Fruit Sorbet, it contained no milk products. Recipe below, now that I’m an expert, I’ve noticed Dragon Fruit at my farmers market.

It’s a bit blurry, but it was muy Delicioso!

Dragon Fruit Sorbet Ingredients
4 ripe magenta-fleshed dragon fruits, peel off the skin
3/4 cup cold water (only if the fruit is not ripe)
2 tablespoons lemon juice
Optional: 4 tablespoons sugar

Place dragon fruit in a food processor or blender. Add water (only if the fruit isn’t ripe and juicy), lemon juice, and sugar, if using. Sometimes the fruit is sweet enough, so additional sugar is not necessary. Purée until smooth.Pour purée into an ice cream maker and churn until frozen. Alternately, pour purée into a shallow pan and freeze for at least 2 hours. Allow about 10 minutes at room temperature for the sorbet to soften before serving.

It’s the people you meet along the way. Buen provecho or as noted on Charly’s sign Muy Rico, Delicioso and Mas Por Favor!

Along the road to Costa Palmas, Dragon Fruit Sorbet !
Along the road to Costa Palmas, Dragon Fruit Sorbet! If there are wild chickens, kind dogs and local folks, I’m always game to explore!