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This edition of MRM News Bites features the names of Yelp, Long John Silver's, Aramark, Inspire Brands, Papa John's, Grubhub, General Mills Foodservice, The Denver Art Museum, Rich Products , Friendly & # 39; s® restaurants, ITW Food Equipment, The Avenue at Saks and Bindi. Dessert.
Yelper a little more personal
Yelp Inc. has launched a new customization feature that tailors the application to everyone's preferences and lifestyle. For the first time, when two different lifestyle users open the Yelp application from the same location, they see a completely different home screen and search results based on their personal preferences. Yelp users will now find it easier to discover their favorite types of businesses faster.
As part of the new update, users will be able to indicate their personal food and accessibility preferences, their lifestyle attributes – whether they are parents or owners – and what they like to do. Yelp will do most of the work by processing the information in real time and turning the home screen and the user's search results into a fully personalized experience, represented by the new heart symbol. Yelp, including search results rankings, filter shortcuts, and custom functions that speak volumes. why they might like the business based on their preferences.
"At the age of 15 this year, Yelp is embarking on one of our most important product updates with the introduction of a new personalized experience," said Vivek Patel, Director of Yelp Products. . "Yelp has always been a useful discovery platform that showcases excellent local businesses based on your search. By making it more personalized, we save people time and give them an easy way to find the right business for them. From now on, Yelp will help you discover businesses and activities based on who you are and what you like to do. "
With its vast amount of content and rich data, including more than 192 million reviews, as well as millions of photos and attributes generated by a community of users and owners. Engaged companies, Yelp is able to identify and highlight perfectly aligned business information. with the needs of consumers. Rather than making recommendations based solely on the search history of a user, Yelp initiates an open conversation with consumers to better understand their preferences and interests, in order to personalize the Application and show them what they want to see more. The preferences that consumers share with Yelp will only be visible to them and the information will only be used to personalize their experience on Yelp.
Yelp makes it easier and faster than ever to find a business that's right for you based on your personal preferences:
Food preferences: 32 million Americans1 have food allergies and many others care about what they eat. Yelp now displays information that helps people discover which restaurants have options for gluten-free, halal, keto, kosher, pescatarian, vegan or vegetarian. The customized strengths in the search results will determine if a restaurant offers one or more dietary options based on one's dietary preferences.
Food and drink: People can choose from more than 30 categories of food and beverages – brunch, happy hour, Chinese and pizza – which allows Yelp to confidently recommend a cuisine they will enjoy the most.
Interests: The new personalized Yelp experience will suggest more than just restaurants. Users can also select their favorite activities. Yelp can therefore recommend activities that suit them best, such as surfacing music bars, farmers markets, night outings, suggested activities for children, hiking, etc.
Way of life: Parents and pet owners can better plan their next outing with custom shortcuts to filters. We also help people find their next business, whether it's a new hair salon, a massage center or a landscaper.
Accessibility: People in need of wheelchair accessibility or gender neutral toilets will benefit from greater visibility of relevant search filters and custom elements in their search results.
Yelp customization is now an option for millions of app users. All iOS users should have access this fall. The launch of a more personalized Yelp marks the beginning of important changes on the products that the company undertakes to evolve significantly and improve the consumer experience. Over the next year, Yelp will unveil a new app design and website that better integrates all Yelp products that save consumers time and money, including bookings, shopping lists and more. waiting and queries from Yelp.
Long John Silver is 50 years old
Long John Silver's Celebrates Its Golden Anniversary The first Long John Silver's opened in 1969 after an enterprising entrepreneur and restaurateur, Jim Patterson, experienced a truly exceptional meal of fish and chips during his vacation on the coast.
"The idea of Long John Silver was simple," Patterson said. "Enjoy the unique seafood experience of the coast and make it accessible to all. This is what drives us to provide every customer who navigates with us with moments of pleasure and reward at sea, with a ringing service and real fish from real places in a responsible way. "
In addition to making waves with his new grill menu, Long John Silver's makes music and creates "fintastic" hits with his own label, Fish! Yeah Records. The label's success at sea this spring inspired a summer follow-up album celebrating Fishmas – the summer seafood season. The brand also promoted Fishmas' encouragement with marine pleasures and loot to win prizes. and delight his followers of social media. These fanciful innovations swept the corporate image of the company. Seen online, with their new website and in person with their redesigned packaging – both aimed to amplify the overall customer experience.
"We want to thank everyone who joined us for this 50-year journey," said Stephanie Mattingly, Long John Silver's Director of Marketing. "From the partnership of our franchisees and our restaurant teams to the guests they welcome every day on board in our restaurants; The loyalty and ongoing support that Long John Silver receives is what inspires us to navigate every moment! "
The president of Aramark retires
Aramark has announced that its President, President and CEO, Eric Foss, is retiring and that Stephen Sadove, Independent Lead Director, has been appointed Non-Executive Chairman of the Board of Directors. Foss will retain an advisory function until October 2. The company's board of directors has set up a president's office, whose members will oversee the day-to-day operations of the company and will hold regular discussions with the board of directors until its successor is appointed . .
The president's office will be composed of Sadove; Stephen Bramlage, Chief Financial Officer; Lynn McKee, Executive Vice President, Human Resources; and Lauren Harrington, Senior Vice President, General Counsel. The Commission began looking for a successor.
"We thank Eric for his leadership and strategic contributions that position Aramark for future success. In addition to strong financial performance, Eric has built a strong management team and has advanced the company's efforts for diversity and inclusion, health and well-being, and front-line education. " Said Sadove. "As a board, we have committed to comprehensive research, including soliciting suggestions, to identify the next CEO to implement our growth strategy and lead the 270,000 members. of our team for the benefit of all our shareholders. "
"It's an honor and a privilege to lead Aramark into a transformational adventure, ranging from a successful IPO to an impressive race as a publicly traded company," said Foss. "I am extremely proud of the stars of the Aramark service around the world and of what we have accomplished together. The future prospects of the company are extremely encouraging and I hope for a smooth transition. "
Sadove, who has been an independent director of Aramark's board since 2013, is the former chairman of the board and chief executive officer of Saks Incorporated and former chairman of the National Retail Federation. A graduate of Hamilton College and Harvard University (MBA), Sadove currently sits on the boards of directors of Colgate-Palmolive Company, Park Hotels and Resorts and Movado Group, Inc.
Taylor named president of Arby while Lynch leaves for Papa John's
Inspire Brands said Jim Taylor was named president of Arby's. Taylor, who was recently Marketing Director at Arby, will report to Inspire CEO Paul Brown. Taylor succeeds Rob Lynch, named president and chief executive officer of Papa John's International.
"One of Inspire's many strengths is the development of our future leaders. We are delighted that Jim is leading Arby, "said Brown. "During his time at Arby's, Jim helped create one of the most dynamic and innovative product pipelines in our industry and demonstrated his ability to generate significant sales for the brand. Arby's business, team members and franchisees are in good hands with Jim at the helm. "
"It's an honor to lead Arby's and continue to build on our strong foundation," said Taylor. "In recent years, we have achieved record sales and unit growth, welcomed millions of new customers into our restaurants, and developed an incredibly strong franchise community. I look forward to continuing this momentum to help Arby reach even higher heights. "
"Rob was a great business partner for six years and a key member of the management team while we were working on Arby's transformation," Brown said. "I am grateful to Rob for his many years of leadership and wish him the best for the next chapter of his career."
Prior to filling his last position as Marketing Manager at Arby, Taylor was Senior Vice President of Advertising and Brand Activation, as well as Senior Vice President of Product Development and Development. of innovation. Taylor worked for Darden Restaurants before joining Arby's, where he held positions of vice president of corporate strategy, innovation and marketing, among others. Taylor began his career at P & G, where he held various management positions in finance and marketing during his 15 years with the company.
Jeff Smith, Chairman of Papa John's, said, "I am delighted to welcome Rob to Papa John's at this crucial time in the company's history. Her proven experience in transforming organizations and realizing the growth potential of differentiated brands is perfect for Papa John's as the company enters its next chapter. I would also like to thank Steve Ritchie for his constant leadership as CEO over the past 18 months. Papa John's is stronger today thanks to the good work of Steve, which has stabilized the company and our business continues to work as expected. We are all grateful for his dedication and contribution to society for more than 20 years and wish him every success. "
As recently announced, Papa John's announced continued progress on its strategic plan for the second quarter of 2019, including significant investment in marketing and franchise system, improved profitability and sequential sales improvement comparable to the previous year. third trimester. The company also announced that operating results were in line with its plan for the 2019 fiscal year. Based on the persistence of strong results at today's date, the company reaffirmed its most recent outlook in diluted earnings per share and comparable sales in North America and internationally.1
"I am humbled and excited by the opportunity to work with this exceptional team to help Papa John's become the best pizza company in the world," commented Lynch. "Papa John's has the industry's most loved pizza, extremely dedicated team members and franchisees who have proven their resilience and commitment, as well as a long tradition of innovation that puts the company at the forefront of the industry. of the restoration. I look forward to building on these strengths by working with Papa John's team members, franchisees and business partners. I absolutely believe that Papa John's best days are coming. "
Since 2017, Rob Lynch has been president of Arby's and led the company's operations, marketing, culinary activities and development, as well as its digital transformation. Mr. Lynch joined Arby's as Director of Marketing in 2013, where he created the "We Have Meat" campaign. As president of the Arby's Franchisee Association since 2013, he has rebuilt a strong franchisor / franchisee relationship, generating the first growth of the new restaurant in 10 years.
Lynch has also held senior management positions at Taco Bell, HJ Heinz Company and Procter & Gamble, and has 20 years of combined experience in QSR and consumer products. Among other distinctions, Mr. Lynch was named the best marketing agent of the year 2017 by PRWeek, the content marketing agent of the year 2017 according to Digiday and the best marketing agent of the year 2015 by AdAge. He graduated from the University of Rochester, where he earned his B.A. and M.B.A.
Partnership between Grubhub and Dine Brands
Grubhub has expanded its partnership with Dine Brands, the parent company of Applebee's Neighborhood Grill + Bar® and IHOP® restaurants. Nearly three times as many Applebee and IHOP sites will be available in the Grubhub market, and the collaboration will also create a deep integration that maximizes incremental growth.
The Grubhub market will expand coverage to more than 3,000 sites between Applebee and IHOP brands, giving customers more opportunities to get their favorite foods delivered. Grubhub and Dine Brands will employ direct point-of-sale integration for menu synchronization and order submission through Applebee and IHOP. Restaurants will receive orders directly at their existing in-house sales outlet, which will create a more efficient process for receiving and processing orders. In addition, Grubhub has worked closely with Dine Brands to meet the needs and requirements of its franchisees in the United States to give customers the best possible experience.
"Delivery is an important part of our strategy to offer Applebee and IHOP customers even more convenience to enjoy our excellent cuisine wherever they are." We're excited to both expand our presence on Grubhub's growing market and streamline operations with our point-of-sale integration, "said Steve Joyce, CEO of Dine Brands. "This approach and our special relationship with Grubhub has allowed us to create a win-win partnership that benefits our brands, customers and franchisees."
Through the Dine Brands partnership, franchisees who work with Grubhub as a preferred distribution market will have access to additional marketing benefits, as well as advanced analytical capabilities made possible given the narrow nature of the partnership.
"We are excited about our expansion with Dine Brands and our relationship with two branded customers across the country: Applebee's and IHOP," said Seth Priebatsch, corporate director at Grubhub. "We have worked closely together to help Dine Brands grow their business online while enabling them and their franchisees to" own "their online customers, and now, thanks to our deeply integrated partnership, more and more guests have access to their favorites, whether it's pancakes for dinner or a classic cheeseburger dinner for lunch. "
Orders for pickup and delivery via Grubhub will be available at more than 1,700 Applebee sites and 1,300 IHOP sites in the United States.
Winner of the district to the nation
General Mills Foodservice announces Kevin Brown, Executive Chef of the SELECT Restaurant in Spartanburg, SC, is the winner of the 5th Annual Neighborhood to Nation ™ Recipe Contest, which celebrates independent restaurants, neighborhood restaurants and unique that reflect their local flavor. A team from General Mills, including the Pillsbury ™ Doughboy, surprised Brown with the news at a celebratory event at SELECT on Saturday.
As the winner of the Grand Prize Recipe, Brown receives a total of 10,000 USD in cash and 2,000 USD to share with a local charity, as well as a three-day trip to the Wine Festival and of New York gastronomy 2019, the most important gastronomic and wine event. which celebrates America's favorite foods. The award-winning Strawberry Pandowdy combines Pillsbury ™ Southern StyleTM Southern StyleTM Southern StyleTM frozen dough biscuits, cut into pieces, with a creamy blend of sweet baked strawberries served hot in a small pan with vanilla ice cream. The judges of the contest stated that the dessert was "an authentic signature element", "very unique" with "a fantastic aroma" and "a charming flavor", among other accolades.
"Our judges loved everything from tasting inspiration to Kevin's dessert presentation," said Alyca Judge, General Mills Foodservice's Senior Marketing Director, who provides restaurants with high quality products to help customers find their way. enjoy branded dishes and favorite dishes love. "His modern twist on old school pudding makes innovative use of strawberry-flavored biscuits, creating a new dessert that his guests are already craving."
Celebrating its fifth year of recognition of good food and flavors across the country, the Neighborhood to Nation ™ Recipe Contest has doubled the number of regional winners to give even more independent restaurants and food trucks the chance to win a prize. part of the more than $ 200,000 cash prize awarded to the contest. Restaurants and food trucks across the country submitted original recipes using at least one ingredient on General Mills' eligible list. The only restaurant recipe contest of this type attracted participants from across the country and selected 10 regional winners and one grand prize winner. Brown was one of two winners from the Southeast Region and chose to share his $ 2,000 donation with Greer Community Ministries, which offers programs and services designed to ensure that no elderly person , homebound or underprivileged in the greater Greer area is hungry.
The other regional winners are:
Nick Shipp, executive chef and partner, Upper West Restaurant in Santa Monica, California, for his lamb bolognese chili with goat cheese macaroni whipped
Todd Skinner, Chuckwagon Food Services Manager in Surprise, Arizona, for his cowboy cowboy sandwich sandwich
North Center Region:
Nancy Butcher, Operations / Baker Consultant, Nutcracker family restaurant in Pataskala, Ohio, for her two-tiered banana cream cake
Zach Wulfekuhle, director and chef of DT's Pub and Primetime Pizza in Fayette, Iowa, for his Bourbon chicken and waffle sliders
Richard Spurlock, Banquet and Restaurant Manager, JD's Pub & Grille, Smithville, NJ, for his hot red waffle with Buffalo Shrimp and Yogurt Sauce
Leslie Wyman, Cook, Byrnes' Irish Pub in Bath and Brunswick, Maine, for Lucky Charms ™ Cheesecake
South Central Region:
Brooke May, owner of the Hecho en Queso food truck and La Luncheonette Craft Food in Belton, Texas, for her black bean and corn empanadas with a spicy yogurt dip
Suzanne Raiford, owner and chef, Daisy's Lunchbox in Searcy, Arkansas, for her strawberry and almond cake bun
South East Region:
Laura Smith, co-owner of Biscuit and Beans in Winterville, North Carolina, for her pear pie
Each regional winner received $ 5,000 in cash and an additional $ 1,000 to share with a local charity of their choice. Throughout the month of August, the nation's "neighborhood patrol" traveled to each of the winners' cities to hold special celebrations with staff, friends, family and community.
"Traveling around the country and celebrating with succulent cuisine, recognition and conversation have provided a wonderful window into the world of cooking, recipes and creativity," Judge added. "With twice the number of winners this year, we had even more reasons to connect and celebrate. We enjoyed every minute! "
New restoration concepts at DAM
The Denver Art Museum (DAM) will inaugurate two new restoration concepts that are expected to open in June 2020, coinciding with the first phase of the reopening of the DAM's Martin building, following the re-opening of the DAM. a vast multi-year renovation. With expanded offers including a fast food restaurant and cafe, visitors to the museum will have more space and more choice when visiting the museum. The Anna and John J. Sie Welcome Center, which includes the two new dining spaces, the Bartlit Learning and Engagement Center and the first phase of renovated galleries, will open its doors to the public. in June 2020.
"Creativity at the Denver Art Museum does not stop at the galleries as we begin our gradual reopening.We are delighted to present clever culinary experiences while visiting the museum, alongside an amazing partner with the Necessary expertise to realize our vision, "said Christoph Heinrich, Frederick and Jan Mayer director of the museum. "Named to honor the legacy of the famous Italian architect and original designer of the Martin Building, Gio Ponti, our new restaurant and café will offer two unique gathering spaces to museum visitors and the surrounding neighborhood."
Thanks to the collaboration of Jennifer Jasinski, winner of the James Beard Award and the famous Denver chef, the concept of Ponti was born. As a restaurant consultant, Jasinski will develop menu concepts and help select and train the restaurant's culinary staff. The Ponti will combine art and restoration, presenting a menu inspired by the region and respectful of the environment. The Ponti's distinctive offerings will focus on vegetables, using ancient grains and legumes supplemented with handmade pasta, fish and meat. The seasonal menus offered at The Ponti Hotel will align with the high standards of supply and sustainability for which Jasinski is renowned.
Designed by the Denver-based firm BOSS.architecture, in collaboration with Jessica Doran Interiors, the Ponti will feature a large outdoor deck as well as indoor and outdoor public dining areas with a total area of 3 715 square feet. Located on the first floor of the soon to be opened Sie Welcome Center, the Ponti will be an immersive environment for meals. The Ponti joins an impressive list of five other restaurants in downtown Denver run by Jasinski: Bistro Vendome, Euclid Hall, Rioja, Stoic & Genuine and Ultreia.
"I'm super excited to create the menus and the concept of the Denver Art Museum's new restaurant," Jasinski said. "I am a great art lover and I have the feeling that food is an art form apart.I can not wait for people to discover these unique restoration concepts located in the iconic Denver Art Museum, and I look forward to collaborating with the museum and its great reputation for excellence and community involvement. "
In addition to the Ponti, the museum will also offer quick-service casual dinners at Café Gio. With visitor spaces also designed by BOSS.architecture and Jessica Doran Interiors, Café Gio will be located across from The Ponti's main lobby, on the first level of the Visitor Center. Guests of the café will be able to sit indoors and outdoors, with a 1,273 square foot interior and a 1,088 square foot terrace.
Café Gio will be open seven days a week during office hours.
Rich acquires Christie Cookie
Rich Products recently acquired Christie Cookie Company, based in Nashville. This privately owned gourmet cookie manufacturer brings over 35 years of experience and expertise in premium bakery products to customers in the foodservice, regional bakery, e-commerce, giftware and food industries. 39, business and retail outlets.
"The acquisition of Christie Cookie Company reinforces our position as a leading supplier in the growing biscuit category," said Ray Burke, president of Rich's business in the United States and Canada. "The addition of the iconic and beloved brand of Christie products to our portfolio is something that is generating a lot of excitement in the future."
Christie's employs nearly 100 people, with a manufacturing facility and a direct consumer platform including e-commerce and a highly regarded corporate gift program. In addition, Christie owns two popular bakeries in Nashville, as well as Bridgestone Arena, home of the Nashville Predators. The company produces around 100 million cookies a year.
"As a private, customer-centric company that values the long-standing relationships we have with our customers, Rich was a natural fit to help us grow our business," said Fleming Wilt, President of Christie Cookie. Rich Co., we have a partner with 75 years of success, a partner dedicated to innovation and ongoing growth and a company that values not only quality, but also culture. We are proud to join the Rich family of associates. "
New websites for Vulcan, Wolf and Berkel
Les leaders de l'industrie des services alimentaires, Vulcan, Wolf et Berkel du groupe ITW Food Equipment ont lancé leurs nouveaux sites Web. Les sites redessinés comportent des améliorations majeures de l'expérience utilisateur et des outils d'achat facilitant la sélection des produits. Les conceptions propres et intuitives permettent une navigation rapide et aident à guider les décisions d’achat avec un contenu et des outils pédagogiques, appuyant ainsi la mission de la société consistant à proposer des solutions innovantes à ses clients.
«Aujourd’hui, les canaux numériques sont la principale source d’informations du secteur de la restauration lorsqu’ils recherchent des produits à acheter. Nous voulons nous assurer que nos sites Web fournissent les ressources et les outils nécessaires pour prendre une décision éclairée, tout en offrant une expérience numérique engageante et rationalisée », a déclaré Brenda Rice, directrice du marketing pour la division ITW FEG Cooking.
Les visiteurs des sites peuvent trouver un accès rapide et facile aux ressources et informations sur les produits, ainsi que de nouveaux outils permettant de déterminer leurs besoins. Le Guide des équipements Vulcan aide les utilisateurs à définir rapidement le matériel dont ils ont besoin en fonction des exigences du produit et des caractéristiques opérationnelles, telles que le choix des menus, la capacité en sièges et les utilitaires disponibles. Les sites proposent également une fonctionnalité de recherche améliorée, des filtres de produits améliorés et des outils de comparaison côte à côte permettant aux utilisateurs de comparer jusqu'à trois équipements en même temps.
Friendly’s® Restaurants a lancé une nouvelle initiative à l’échelle de l’entreprise, baptisée «Délicieusement célébrée», à travers laquelle elle rend hommage à ceux qui redonnent à leur communauté en organisant des célébrations gratuites dans les restaurants. Le programme, qui fait partie de la plate-forme «Acts of Friendly’sness» de la société, s’appuie sur les invités de Friendly et la communauté dans son ensemble pour désigner les personnes méritantes au moyen d’un simple processus de nomination en ligne.
«Notre engagement indéfectible envers les communautés que nous servons est concrétisé par la promesse que Friendly est un lieu réconfortant pour les clients, leur permettant de créer des souvenirs inoubliables tout en dégustant des glaces artisanales et des plats délicieux», a déclaré George Michel, président-directeur général, FIC Restaurants Inc. "Par le biais de" Délicieusement célébrés ", nous cherchons à récompenser les actions qui font du monde un lieu plus convivial, une rafle à la fois."
Friendly’s invite les consommateurs à participer au programme en nommant qui, selon eux, mérite d’être délicieusement célébré et pourquoi. «Nous recherchons des histoires de toutes sortes illustrant les actes de convivialité des membres de la communauté. Si vous connaissez quelqu'un qui a fait tout son possible pour redonner à sa communauté, nous voulons le savoir», a déclaré Michel.
) Les candidatures seront examinées régulièrement et les personnes sélectionnées seront invitées, avec 20 de leurs amis et des membres de leur famille, au restaurant Friendly’s qui sera délicieusement célébré avec un menu spécial pour les invités, des décorations de fête, un cadeau commémoratif et plus encore. Les invités sont également invités à partager et à publier des photos de l'événement à l'aide des hashtags #ActsofFriendlysness et #DeliciouslyCelebrated afin de permettre aux autres utilisateurs de savoir comment s'impliquer et de désigner quelqu'un qui devrait être délicieusement célébré.
Domenech nommé chef exécutif
L’Avenue at Saks, une expérience culinaire parisienne haut de gamme au sein du vaisseau amiral Saks Fifth Avenue, a nommé Cedric Domenech chef exécutif de l’avant-poste américain, marquant ainsi la première entreprise de l’Avenue et du groupe Costes en dehors de son monument acclamé par la critique à Paris.
Avec plus de 15 ans d’expérience dans l’industrie culinaire, le chef Cedric Domenech est heureux de faire partie de l’équipe de L’Avenue at Saks, où il apporte le menu parisien bien-aimé au marché de New York. Dans son rôle, il sera le fer de lance de toutes les questions relatives à la nourriture et aux boissons, aux côtés d'une équipe magistrale de 60 cuisiniers. Le menu du restaurant, préparé par le chef Didier Coly du premier groupe Costes, a été raffiné par le chef Domenech pour répondre aux attentes des américains et du public local, tout en conservant une ressemblance étroite avec les plats présentés à L’Avenue, à Paris.
Conçu par le célèbre architecte Philippe Starck, L’Avenue chez Saks est la première et unique entreprise d’Avenue hors de Paris. Le restaurant s'étend sur deux étages avec une salle à manger d'inspiration française inspirée du style art déco et Le Chalet – un bar-salon qui propose des intérieurs agréables après l'après-ski, accompagnés d'une terrasse extérieure chic. La salle à manger principale propose un menu toute la journée composé de plats traditionnels français, asiatiques et américains, des desserts du pâtissier français de renommée mondiale Pierre Hermé, ainsi qu'un menu de cocktails exclusif du mixologue Nico de Soto. Les plats emblématiques comprennent le tartare d’avocat et de thon, le rigatoni au morel, le bar au Tom Tom Chili, le filet de bœuf thaï épicé et bien plus encore.
Le chef Domenech a déclaré: «Je suis vraiment honoré et honoré de faire partie de l'équipe culinaire de L'Avenue at Saks, en Amérique." En ajoutant: "Alors que je continue à découvrir de nouveaux ingrédients régionaux et la saisonnalité, je suis ravi de partager mon idées de nouveaux plats et d’événements mémorables avec mes homologues à l’étranger. Chaque jour, mon équipe formidable et moi travaillons pour apporter une approche nouvelle et créative à la cuisine. Que ce soit pour faciliter les approvisionnements avec les fournisseurs ou pour mettre la dernière touche à une assiette avant que celle-ci ne soit servie à nos clients, je m'assure que chaque plat reflète la cuisine d'inspiration parisienne et asiatique, devenue synonyme de la scène des restaurants parisiens. "
Growing up in the South of France, Chef Domenech learned the basics of cooking at a young age from his grandmother, who taught him everything from how to cook with olive oil to picking out the best produce from their backyard. After five years of culinary school, where he learned from and worked alongside notable Chef Gilles Goujon at L’Auberge du Vieux Puits, Chef Domenech moved on to work under Alain Ducasse in London and Las Vegas. Prior to L’Avenue at Saks, Chef Domenech was the Chef de Cuisine for Sylvain Portay at Le Bilboquet in New York City.
Bindi Goes Agave
Bindi Dessert introduces Agave-Sweetened Gelato in Vanilla, Chocolate and Strawberry flavors to their already gluten free make-up.