Podcasts about french restaurant

Annie Smithers is a celebrated French chef in Australia who has achieved a wonderful work life balance living in the country French style, growing her own produce from paddock to plate! Starting out in the early 80s in the kitchens of the famed Aussie restauranteur Stephanie Alexander, Annie has an amazing knowledge of French cooking, with its intricate techniques and traditional dishes. I love Annie's passion for working with the terroir when making up a menu. I also adored chatting with her about the history of food in France as well as nattering on with our observations of the evolution French life and how we connect with it here in Australia too. She has a wealth of knowledge, telling me all about particular breeds of chickens, about how the power of food creates memories, about various regional French dishes and cooking techniques including fabulous French sauce-work, about the temptation to buy a château on Instagram, just discussing the evolution of a quieter French life. For Annie's French way of life it is all about the French food that brings people together! Tune into to escape to France and share the joy with us.**Note this episode was recorded onsite at Annie's home at Babbington Park. Patience with the sound will be required momentarily at the start, with the regular high Loulabelle's sound quality returning after the first few minutes.**Louise Prichard is the host of the Loulabelle's FrancoFiles podcast.**Other Loulabelle's links:FrancoFile Fix on YouTubeLoulabelle's FrancoFiles Spotify Playlist Loulabelle's FrancoFiles InstagramLoulabelle's FrancoFiles website

Serena Williams accused the Peninsula Paris restaurant of denying her access to the restaurant, saying that Williams was unrecognizable. The Peninsula Paris has since apologized to Serena Williams for the mistake. See omnystudio.com/listener for privacy information.

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SummaryThe conversation begins with a discussion about the homelessness and tent cities in Los Angeles. The hosts share their experiences with homelessness in different cities. They then transition to talking about their recent trip to Savannah, Georgia for the 4th of July. They discuss their activities, including playing darts, going to the beach, and exploring the local bars and restaurants. They also mention a tragic incident at the beach where a young man lost his life. The conversation ends with a humorous discussion about a disappointing dinner at a French restaurant. During this part of the conversation, the hosts discuss their dining experiences in Savannah, including a negative experience at a pretentious restaurant and a positive experience at a speakeasy. They also talk about visiting a hipster store and Casey buying a pair of sneakers. The conversation then shifts to the topic of speed limiters in Europe, where new vehicles will be required to have speed limiters starting in 2025. The hosts share their thoughts on the potential benefits and drawbacks of speed limiters. In this final part of the conversation, the hosts discuss topics such as mandatory speed limiters in Europe, Toyota's new GR GT3 sports car, the decline of manual transmissions in hot hatches, and a mishap with a Lotus Evija at Goodwood. They also share their plans for the weekend.

Amour is a charming fusion of LA and Paris, this elevated French brasserie is where love and passion come to life through cuisine. Born from a serendipitous discovery, it has evolved into a delightful culinary adventure. More than just a restaurant, Amour celebrates life's joys, with each detail crafted as a token of love. They have live music on Wednesday's and so much more. Take a listen to General Manager, Sandra Calle.

Learn from US expat, Jay Swanson, about expat culture, becoming a French citizen, and fitting in abroad. Jay is a video creator and writer who's been living in France for more than 7 years and recently got his dual French citizenship. Hooray Jay! Jay is also the creator of Paris In My Pocket, an expertly curated online travel guide for anyone looking to discover Paris like a local. It contains the best bars, restaurants, and hidden gems in the city of lights! Tune in for a gripping conversation about the dark side of expat life, the challenges of learning a new culture (especially French culture), and the best ways to experience Paris like a local. This episode also offers some incredible advice that may help you find your path in the expat way of life.   Special Offers: Use code NOMADS15 to get 15% off the Paris In Your Pocket Guide Get 2 free weeks of therapy with BetterHelp Save up to 80% on domestic and international flights with FareDrop Check out World Nomads Travel Insurance Become a Patron for $5/month   Topics Discussed: Traveling to and living in Paris. The reality of learning a new language. The most important French word foreigners should know. Jay's journey from film school to Mercy Ships to moving to France. Culture shock and adaptation. Pros and cons of the “expat bubble”. Fitting in and overcoming loneliness while living in new places. The challenges of leaving your home country and learning a new culture. The dark side of expat life. Dating as an expat in France. Paris, France travel tips.   Questions Answered: How long does it take to get citizenship in France? What are the citizenship requirements in France? How did you learn French at a young age? How does travel help you get to know yourself better? What are common characteristics in expats - the good, the bad, and the ugly? What are expats running from? Is there a dark side to being an expat? What's your favorite neighborhood in Paris? What are the best restaurants and cafes in Paris? What's your daily routine living in Paris? What's the most underrated experience in Paris? What are the most overrated places in Paris? What is your favorite day trip outside of Paris?   Episode Resources:  Mercy Ships   Related Podcasts: Ep 116: 7 Reasons Why I'll Never Renounce My US Citizenship Ep 194: Learning Languages Faster and Coping with Culture Shock in Colombia Ep 220: Living Like a Local in France & Italy: Language, Lifestyle, Cost of Living, and More Ep 252: Female Solo Traveler Finds Freedom in Paris and the Digital Nomad Lifestyle Ep 255: Living in Europe, Side Hustle Struggles, and Remote Work Real Talk - Live Call with Kristin Ep 256: The Top 10 Best Places to Live in France Ep 260: The One Thing 97% of Expats Don't Do   Related Videos: How To Survive Ordering in a French Restaurant in Paris Feeling lonely while traveling? (Watch this) Top 10 Best Places To Live in France (Expats, Retirees, Digital Nomads) The Easiest Places for Americans To Move Overseas (VISAS & RESIDENCY) 10 Moving Abroad Mistakes (that you're probably making) 7 Things To Know BEFORE You Move Abroad What I Dislike About Living Abroad After 20 Years in 60 Countries How I See the US After Living Abroad for 15 Years [CULTURE SHOCK] 10 Best Places to Retire in 2024 (Visas, Residency, Healthcare, Taxes)   Recommended Restaurants & Cafes in Paris: Motors Coffee Miznon Brasserie Dubillot   Connect with Guest, Jay Swanson: Visit his website Check out Paris In My Pocket Follow on Instagram @jayswanson Follow on TikTok @jay.swanson Follow on Twitter/X: @jayonaboat Subscribe on YouTube @JaySwanson and @Paris.In.My.Pocket   Connect with Kristin and Support the Show: *   Become a Patron *   Buy a Coffee *   Follow on Instagram *   Join the Facebook Group *   Leave a 5-Star Review *   Subscribe on YouTube   See the show notes pages on BadassDigitalNomads.com or TravelingwithKristin.com/podcast for detailed notes and transcripts.

John and Evan bring you all of the food news that fit to eat this week. Thanks for listening!!!

learn how to use the verb avoir with this video conversation

This week! We watched a kids movie for parents: The Kid (2000). Listen in as Kayleigh pitches her next business venture, Painful At Times: a French Restaurant in the style of Medieval Times, Ryan cuts the butter and performs "Bruce Willis screams," and they both heal their inner child. Interruption: Don't Worry, Be Happy by Bobby McFerrin *Please enjoy this explicit content responsibly* Corrections and Omissions: Alan Rickman began acting when he was 32. However, he was in Die Hard when he was 42. Genie's Hawaiian shirt and Goofy hat at the end of Aladdin is a reference to Robin Williams' outfit in "Back to Neverland," however, the outfits are similar. --- Send in a voice message: https://podcasters.spotify.com/pod/show/mademeview/message Support this podcast: https://podcasters.spotify.com/pod/show/mademeview/support

Excoffier the French Restaurant --- Send in a voice message: https://podcasters.spotify.com/pod/show/kathleen-smith/message

West Village institution Delice & Sarrasin (212-243-7200) is proud to now be serving the best vegan lunch in New York. At Delice & Sarrasin, you can do like the French and make lunch a true dining experience. Go to https://delicesarrasin.com/ to find out more. Delice & Sarrasin City: New York Address: 178 West Houston Street Website http://delicesarrasin.com Phone 13475068915 Email christophe.carons@gmail.com

There are plenty of songs about the promise, mystery and darkness of the night. This week, hosts Jim DeRogatis and Greg Kot share some of their favorite songs about night. They also review new releases from The Handsome Family and Lydia Loveless.Join our Facebook Group: https://bit.ly/3sivr9TBecome a member on Patreon: https://bit.ly/3slWZvcSign up for our newsletter: https://bit.ly/3eEvRnGMake a donation via PayPal: https://bit.ly/3dmt9lUSend us a Voice Memo: Desktop: bit.ly/2RyD5Ah Mobile: sayhi.chat/soundops Featured Songs:Kid Cudi, "Day 'n' Nite (Nightmare)," Man on the Moon: The End of the Day, Dream On, GOOD, Universal Motown, 2009The Beatles, "With A Little Help From My Friends," Sgt. Pepper's Lonely Hearts Club Band, Parlophone, 1967The Handsome Family, "The King of Everthing," Hollow, Loose Music, 2023The Handsome Family, "Skunks," Hollow, Loose Music, 2023The Handsome Family, "Mothballs," Hollow, Loose Music, 2023The Handsome Family, "Good Night," Hollow, Loose Music, 2023Lydia Loveless, "Sex and Money," Nothing's Gonna Stand In My Way Again, Bloodshot, 2023Lydia Loveless, "Toothache," Nothing's Gonna Stand In My Way Again, Bloodshot, 2023Lydia Loveless, "French Restaurant," Nothing's Gonna Stand In My Way Again, Bloodshot, 2023Lydia Loveless, "Summerlong," Nothing's Gonna Stand In My Way Again, Bloodshot, 2023DJ Shadow, "Midnight In a Perfect World," Endtroducing....., Mo' Wax, 1996Ray Charles, "(Night Time Is) The Right Time," (Night Time Is) The Right Time (Single), Atlantic, 1958The Weeknd, "Wicked Games," House of Balloons, Universal Republic, 2011Patti Smith Group, "Because the Night," Easter, Arista, 1978Harry Styles, "Late Night Talking," Harry's House, Columbia, 2022Lucy Dacus, "Night Shift," Historian, Matador, 2018R.E.M., "Nightswimming," Automatic For The People, Warner Bros., 1992Tesla Boy, "Spirit of the Night," The Tesla Boy - EP, Mullet, 2009Paul Simon, "Late In the Evening," One-Trick Pony, Warner Bros., 1980The Police, "Bring On the Night," Reggatta de Blanc, A&M, 1979Bauhaus, "Dark Entries," In the Flat Field, 4AD, 1980Phil Collins, "In the Air Tonight," Face Value, Atlantic, 1981Françoise Hardy, "La nuit est sur la ville," Mon amie la rose, Disques Vogue, 1964Wednesday, "Chosen to Deserve," Rat Saw God, Dead Oceans, 2023See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Delice & Sarrasin (212-243-7200) is bringing romance back to the SoHo dining scene with a new chef-designed wild food, animal-free menu that will transport diners to the South of France. Go to https://delicesarrasin.com/ to find out more. Delice & Sarrasin City: New York Address: 178 West Houston Street Website http://delicesarrasin.com Phone 13475068915 Email christophe.carons@gmail.com

This week's Talking France podcast looks at the explosion of bedbugs in France including on trains and in the cinemas. We delve into French tax laws inspired by an ongoing epic legal battle involving one of the world's biggest art dynasties and look at the dangers of going green for President Emmanuel Macron. We'll explain a controversial motorway in the south west and tips for choosing a decent restaurant in France. ---------On the Talking France menu this week we have a six course meal full of varied dishes that will leave you full to the brim with knowledge of France.For starters we've got bedbugs. Yep it seems like nowhere in France is free from the blood-thirsty insects whether it's trains, cinemas or hospitals. We'll find out just how bad the infestation is.For a second course we'll serve up what is possibly one of France's craziest crime stories and look at what it teaches us about France's strict inheritance laws. Then we'll move on to a Brittany seaside town that's gone British this week.For the main course we'll look at how President Emmanuel Macron wants to turn France green. From new trains to heat pumps we'll find out whether his measures are up to scratch and the political dangers involved.And for dessert we'll look at how, in a country with as many restaurants as France does, you can possibly make sure you are picking a good one? Featuring some handy tips from readers in rural France.And for a digestive we'll look at some essential abbreviations you need to know if you are texting French people.Host Ben McPartland is joined at the table by The Local France's journalists Gen Mansfield and Sam Bradpiece as well as politics expert John Lichfield.Further reading:How to avoid bedbugs in FranceDeath and taxes: What you need to know about estate planning in FranceWhy does the French seaside town Dinard host an annual British film festival?OPINION: Macron knows the political dangers of dragging France into a greener futureWhy the new A69 autoroute in south-west France is causing such a row8 tips for finding a good restaurant in FranceFifteen French 'text speak' abbreviations that will help you sound local Hosted on Acast. See acast.com/privacy for more information.

Plant-based pioneers Delice & Sarrasin (212-243-7200) in Lower Manhattan are now wowing diners with their new healthy spin on fine French dining. Go to https://delicesarrasin.com/ to find out more. Delice & Sarrasin City: New York Address: 178 West Houston Street Website http://delicesarrasin.com Phone 13475068915 Email christophe.carons@gmail.com

On today's edition of the podcast Eric is joined Mary Clarkson to discuss some of the latest headlines from the Houston restaurant and bar scene. The pair discuss Chef Benchawan Jabthong Painter taking home the James Beard Award for Best Chef: Texas, Bun B opening the first brick-and-mortar location for Trill Burgers, and the trio of French culinary industry professionals who are opening a Fre... wait... they're not opening a French restaurant? In the Restaurants of the Week section Albi and The Chelsea are featured. In the Guest of the Week portion Andrew Geisel of Citizens of Montrose joins the show. Andrew speaks with Eric about his career, what's led him up to this point, how the relationship with his other co-owners started, how that relationship has grown over time, how he would describe the concept of what they're doing with Australian Cafes, the idea behind their menu, expanding their brand outside of New York City, why Houston was the right choice for their next city, how they've been received so far, what's next for Citizens and more!  Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com: Talented Houstonian Wins James Beard Award for Best Chef: Texas Bun B Opens First Brick-and-Mortar Location of Wildly Popular Trill Burgers in Montrose Veteran Houston French Chefs Are Not Opening a French Restaurant in River Oaks 2 Top Houston Eateries Reserve Spots on Robb Report's Prestigious Best New Restaurants List Where to Eat in Houston: Father's Day Feasts and Specials from Korean BBQ, 'Manmosa' Brunches, and More Houston's Masterchef Champ Christine Ha Opens New Spring Branch Restaurant Devoted to Her Favorite Sandwiches

Yes, she knew the big spoiler, but what did she think of the actual movie The Sixth Sense? Find out what did surprise her, and what her younger self would have thought. Also, we visited our first French Restaurant, The Flintstones are back, and the 2023 Razzie Awards! Plus, your answers to "What's the worst thing you could get your significant other for their birthday?"

Welcome Friends. The Truth Seeker and Abracadabragail have finally returned from the pits of despair, otherwise known as the plague that chose and now will not let us go. But we've come back today to discuss modern media, greed, and frustration with humans in general as Greg unloads his mental pressure brought on by the arrival of the deep dark clouds. With that nasty business out of the way, we discuss our experience at a five star French Restaurant and go into the kind of detail that will leave your mouth watering. We also make a solid movie recommendation for a film we hope to do a deeper study of down the road. Lastly, Abby brings up her thoughts on the evolution of owner mentality in our society. We have an intriguing conversation around that, all while raising a buttered bagel to the edge of sanity. Hang out with us friends, as we discuss our reality.

French-trained chef Grégoire Jacquet had a vision of a local restaurant offering quality fine dining-style food with the convenience of a quick carry-out experience. In 2002, Grégoire opened its doors as the first fine-fast-casual restaurant concept that serves gourmet sandwich and salad dishes, its famous potato puffs and scratch daily fresh-made french fries, all served in a custom-designed take out box. After two decades of serving the local Berkley, CA community, Grégoire has launched franchising opportunities in the Greater Bay Area. Check them out at Grégoire | French Restaurant in Berkeley, CA (gregoirerestaurant.com)

What are the top fancy french resturants? Why does Jason think tampons have flavors? Mattress Mike made 75 Million dollars of the Astros for winning the World Series.

SYNOPSIS: A loud and rowdy pack of dogs ravage the Haute couture clothed staff and murderous mobster patrons of a beautifully bathroomed French Restaurant. Join us as we talk about the colourful and theatric film from the late 80s.Next time we will be talking about Zoolander. The complete opposite end of the scale of the world of fashion. Spoiler Alert!! We discuss the movies in detail, so make sure you watch them first. Patreon: https://www.patreon.com/QuirkyFlix Production assistance provided by: LeRoss Media: https://www.lerossmedia.com The Cook, The Thief, His Wife & Her Lover (1989) - Allarts, Elsevier-Vendex, Palace Pictures

On hearing Leonardo DiCaprio practice the Oscar speech that never happened, attending weekend house parties at Mo Mowlam's royal residence, and being moved to tears during filming for his recent documentary, comedian and presenter Patrick Kielty goes Out to Lunch with Jay Rayner.  Patrick and Jay indulge in a delicious meal courtesy of Otto's French Restaurant, London: https://www.ottos-restaurant.com/  For official show merch, head to: https://kontraband.shop/collections/out-to-lunch  Out To Lunch is a Somethin' Else and Jay Rayner Production.  Learn more about your ad choices. Visit megaphone.fm/adchoices

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Laurent Veyet's tasting menu is not for the fainthearted, but may point to the future of feeding a booming world population. The menu includes a prawn salad with yellow mealworm, crunchy insects on a bed of vegetables and chocolate-coated grasshoppers. As sun bathed the outdoor restaurant terraces in Paris, Veyet's ornate dishes were winning approving nods and murmurs of satisfaction from his adventurous clientele. “It's the ideal dish for first-timers,” the Parisian chef said, preparing a serving of pasta made with mealworm flour, sweet potato and sauteed insect larvae. “There are some really interesting flavors. Not many people could say they don't like that.” Dining with his two daughters, Soheil Ayari gave his endorsement: “I feel like I am in a traditional restaurant except the concept behind what I'm eating is different. And honestly, the tastes are very similar (to regular food).” Ayari's young daughter was equally positive: “It's environmentally friendly and what's more, it's good.” (Reuters) This article was provided by The Japan Times Alpha.

Québec City is the capital city of the province of Quebec and sits along the Saint Lawrence River. The city is mostly French speaking as it was established by the French. This is an area of natural beauty and centuries of history. Several locations here that incorporate those two elements are reputedly haunted. These locations include Cathedral of the Holy Trinity, Plains of Abraham, Chateau Frontenac Hotel and Montmorency Falls. Join us as we explore the history and haunts of Quebec City in Canada! The Moment in Oddity features Devil's Throat Cave and This Month in History features Hank Aaron hitting 500th home run. The sponsor of this episode is HelloFresh! Go to https://hellofresh.com/bump14 and enter code bump14 for 14 free meals, plus shipping! Check out the website: http://historygoesbump.com Show notes can be found here: https://historygoesbump.blogspot.com/2021/07/ep-394-quebec-city.html Become an Executive Producer: http://patreon.com/historygoesbump Music used in this episode: Main Theme: Lurking in the Dark by Muse Music with Groove Studios (Moment in Oddity) Vanishing by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4578-vanishing License: https://filmmusic.io/standard-license (This Month in History) In Your Arms by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/3906-in-your-arms License: https://filmmusic.io/standard-license Outro Music: Happy Fun Punk by Muse Music with Groove Studios All other music licensing: PODCASTMUSIC.COM License Synchronization, Mechanical, Master Use and Performance Direct License for a Single Podcast Series under current monthly subscription. French Restaurant 1 by 5 Alarm Music

Good Morning Monaco Thursday, July 22, 2021 published by NEWS.MC Subscribe to our daily email newsletter French restaurant owners sound alarm over 'Health Pass' Not only will restaurant owners and cafe proprietors soon have the burden of checking the vaccination status of their clients, but they will also be obliged to fire their workers who are not vaccinated themselves. Jabs likely to be compulsory for health workers Minister of State Pierre Dartout has said that Monaco will move towards mandatory inoculations for all medical staff and carers. Eleven new coronavirus cases in Monaco Eleven Monaco residents tested positive for coronavirus on Wednesday, July 21, while ten were declared fully-recovered. Just one month to go until Regatta Set to start at noon on Saturday, August 21, the Palermo-Montecarlo Regatta is already building excitement in the yachting world. Monaco enjoys excellent church-state relations The Vatican Secretary of State, Cardinal Pietro Parolin, made a special visit to Monaco on Sunday, July 18, to mark the 40th anniversary of the elevation of the Diocese of Monaco to the rank of an archdiocese. Copyright © 2020 NEWS SARL. All rights reserved. North East West South (NEWS) SARL. RCI: 20S08518 - NIS: 6312Z21974 --- Send in a voice message: https://anchor.fm/monacodailynews/message

Covid is raging again, but we can see the end, be it this year or next year. It will finally stop being our total focus.  So many lives, livelihoods and businesses have been destroyed by this pandemic.  Ali Bab is a nice little French Restaurant near my office in Akasaka that has been closed since January.  Will they be able to reopen?  Hopefully they and many other businesses will do so and we can all get back to some semblance of normality.    That means we will see an uptick in business activity as consumer demand is reignited.  In that mix we will see the re-booting of the “war for talent”.  Many bosses have been weighing the cost of losing staff against the gain in cash flow, through lowering one of the biggest expenses in business – people.  Some businesses may have to re-hire staff they laid off, if they can, or find replacements. All of this activity is likely to happen roughly around the same time, so there could be a hiring frenzy.  Recruiters will start calling your best people to offer them new employment opportunities somewhere else.  The two big questions are why would new people join you and why would your people stay?   There is a lot more information available about businesses today than ever before and prospective employees will likely search out news, gossip and background on your company.  Japanese people are serious about their work and they have not absorbed the Western ways of job hopping, that are so prevalent in our societies.  They don't move around much, so if they are going to join you, they are likely to be thinking they will stay with you forever or at least for many, many years.  Coming on board is a major decision. Now as employers, what messages are we giving out to the world via our website, social media and word of mouth about our firm and what it is like to work there?   One of the key reasons we can keep our people is the internal culture we leaders have built.  They can get more money and better working conditions somewhere else perhaps, but not the culture.  Culture build is about authenticity, maintaining and living stated values and boss communication skills.  This is expensive.  Why?  Because to build the culture and to be consistent in maintaining it, takes up the most expensive and valuable resource in any company – boss time.  This is why most companies don't make the necessary investment.  Leaders imagine that culture build is someone else's responsibility, say in the HR department or over there in marketing and PR.  Big mistake.   The leader gets the culture they deserve.  If the time is not invested, then nothing magical is going to happen and there won't be much going on in the way of differentiation.  As bosses, we think we have given the message clearly and it has been received.  The thing that is always amazing is how little of the message actually sinks in.  You tell the team something and then in short order, you find they don't get it.  Here is the time factor again.  “Efficient” bosses will message once and just move on to their next meeting.    Culture building bosses know they have to bang that drum continuously for it to sink in.  I read somewhere that ad creatives get sick of their own ads a lot faster than those who are consuming them.  It can be the same with our messaging – we get sick of it before the troops do.  We have to get the key messages out again and again and in different formats, because people are wired differently in how they absorb information.   This communication discussion is not limited to just internal recipients.  How much effort and time is the leader allocating to getting the key messages out to the world, to prospective employees.  We often make the mistake of putting some colourless message on the website on the “President Greeting” page.  It reads like pap, sounds like pap and is pap.  Are we talking about the culture, the values, how we think about our people and are we doing it in an authentic voice?  The PR department may be thinking only about shareholders when writing the content, but with the talent war looming, it might be a good idea to compose some fresh messaging to appeal to new employees.   The internal culture has to be real and we have to be congruent.  It can't be a corporate Potemkin village of sublime wonder, when the workplace reality is actually more reminiscent of a Gulag.  Internal and external realities have to match up.  This takes time – that word again!  Most leaders have been scrabbling around since February 2020 trying to fathom how to survive.  Now is the time to attract great new staff, who through no fault of their own have been tossed into the street.  It is also the time to build or refine an unassailable culture which no unprincipled, eagle eyed, silver tongued, dreamy looking recruiter can easily pry your best people from.  If you already have a great culture, then get to work letting everyone know about it. Get out there and shout it from the rooftops of social media, so all can hear your siren call of “this is a great place to work, because you will love the culture here”.

This week Booger is working at a famous French restaurant.  Listen in to hear on how Booger adjusts to fine French cuisine.

Episode 24: I will be talking about The Pickle Barrel Restaurant, Ford City Cinema, Mister Kelly's, and La Maisonette French Restaurant. Clips from the show are credited by The Museum of Classic Chicago Television (www.FuzzyMemories.TV) by Rick Klein. --- Send in a voice message: https://anchor.fm/pete-kastanes/message

Episode 24: I will be talking about The Pickle Barrel Restaurant, Ford City Cinema, Mister Kelly's, and La Maisonette French Restaurant. Clips from the show are credited by The Museum of Classic Chicago Television (www.FuzzyMemories.TV) by Rick Klein. --- Send in a voice message: https://anchor.fm/pete-kastanes/message

La Gare French restaurant has been making great food for 40 years.That alone speaks of the perfection that going into this special menu.Chef Roger has been in the kitchen leading this family restaurant to the levels of perfection that is prepared every day. We will look at thewir website and tell you a little bit about this great restaurant,and then introduce you to a great feature with chef Roger. La Gare French Restaurant is located in the heart of Santa Rosa's historic railroad square, Sonoma Wine Country. The restaurant opened in July 1979 by Swiss-born Marco and Gladys Praplan. Their children Jackie and Roger, have taken up the tradition of providing old world French classic cuisine, using fresh local ingredients, in a relaxed and warm atmosphere. Always a favorite with the locals, La Gare still offers soup and salad with all entrees as well as table carte side service. Voted most romantic restaurant year after year, La Gare has become the go-to place for birthday and anniversary celebrations. Chef Roger Praplan graduated from U.C. Berkley as a premed in 1979. He served an apprenticeship at the respected Hotel Beau Rivage in Geneva and was awarded credentials in Annecy, France (CAP) certificate aptitude professional. He also worked at the Bonbonerie Pastry Shop in Crans Montana, Switzerland. In addition, Roger worked at Hotel Meridian in New York, the Saint Francis Yacht Club on the marina in San Francisco which also led to a 5-year stint at the dragons camp at the Bohemian Grove in Monte Rio. Roger teaches courses in French cuisine, soups, stocks and classical sauces, butchery as an adjunct instructor for the last 18 years at Santa Rosa Junior College, and is a member of the Gastronome Club of San Francisco. He also served as president of RARE- Restaurant Association of the Redwood Empire and as a member of the Harvest Fair Board for 6 years. Check out the menu on line,it's truly amazing.I will be doing features from this great restaurant with local winemakers in the very near future. La Gare has been a local favorite for almost 40 years and two generations. Serving old world classic French cuisine by using fresh local ingredients, they pride themselves on still including soup and salad with every entree. Known for their tableside carte service and escargot, La Gare was voted most romantic restaurant by the San Francisco Chronicle. Now please click on the link below and join us as we learn more about La Gare French Restaurant.Cheers! Click here and join us as we enjoy La Gare French Restauarant .

Recently Ienjoyed a great get together with Chef roger at La Gare French restaurant.Gina met me at the restaurant and brought a couple great wines from J.Pedroncelli.This winery has been featured at La Gare for many years,and brings together two great reasons to always enjoy Sonoma Country wine country.First we will look at the tasting notes and history of J.Pedroncelli,and then La Gare. Since 1927, when John Pedroncelli, Sr. purchased vineyard and a small winery in Sonoma County's Dry Creek Valley, two elements remain unchanged: the exceptional place the Pedroncelli family farms vineyards, and the family's dedication to making fine wines. From selling grapes to home winemakers during prohibition in order to keep the vineyards going, to growing a small base of business during the 1930s and 1940s, to the second generation joining their father: son John becoming winemaker in 1948 followed by Jim in 1955 as sales director, to 1963 when the winery was officially purchased by John and Jim from their father, to growing the line of wines in the 1960s with vineyard expansion and diversification, to the boom time of the 1970s and 1980s along with many changes and additions to our sales base including national sales and export, the third generation coming on board and vineyard replanting in the 1990s to the 21st century refining our focus to restaurants and casual dining/meet-up wine bars and independent wine shops across the nation. to the transfer of ownership of the company to the third generation (now a 70% woman owned company with a woman winemaker!) to the second decade in the new millenium where the fourth generation is coming up the ranks... Nine decades strong, we are still family owned and operated.It all adds up to tradition, heritage and a family of wines you can enjoy with confidence. Our first wine will be the SB from J.Pedroncelli. Tasting Notes Pale yellow, brightly aromatic and very varietally correct-true to the Sauvignon Blanc grape. The clean and fresh flavors are layered with pear, Meyer lemon and tropical fruits. Our Sauvignon Blanc is crisp with notes of citrus, green apple, grass and a touch of minerality. The finish is quite refreshing. Please enjoy upon release or within a year or two as no aging is required. We have two wines today. "Dry Creek Valley's standing as the source of Sauvignon Blanc incomparable for its sense of place is reinforced with this layered and stable interpretation. The fruit is all grapefruit and peach from orchards where nettles also have a benign yet intriguing presence." we will now open the RThree Vineyard Cabernet from J.Pedroncelli! Dark red with purple hints around the edges. Aromas of dark ripe berries, dried herbs and earthy tones introduce this medium bodied Cabernet Sauvignon. Soft tannins are framed by cherry, plum and blackberry fruit followed by hints of oregano and bay leaf. Great structure and good acidity combine with a spicy finish. Enjoy upon release or cellar up to eight more years. Awesome! Now let's join Chef Roger and Gina at the La Gare French restaurant,afterlearn a little about this great restaurant. La Gare has been a local favorite for almost 40 years and two generations. Serving old world classic French cuisine by using fresh local ingredients, they pride themselves on still including soup and salad with every entree. Known for their tableside carte service and escargot, La Gare was voted most romantic restaurant by the San Francisco Chronicle. La Gare French Restaurant is located in the heart of Santa Rosa's historic railroad square, Sonoma Wine Country. The restaurant opened in July 1979 by Swiss-born Marco and Gladys Praplan. Their children Jackie and Roger, have taken up the tradition of providing old world French classic cuisine, using fresh local ingredients, in a relaxed and warm atmosphere. Always a favorite with the locals, La Gare still offers soup and salad with all entrees as well as table carte side service. Voted most romantic restaurant year after year, La Gare has become the go-to place for birthday and anniversary celebrations. every time I enjoy this great restaurant it is a celebration of Life.So please click on the link below and join me as I visit with chef Roger and Gina.Cheers! Click here and join us as we enjoy La Gare French Restauarant .

We have another great feature with Chef Roger at La Gare French Restaurant.We will discuss the daily specials they are preparing for curbside pickup.First let's take a look at thweir website and discover the history of this fabled local restaurant. La Gare has been a local favorite for almost 40 years and two generations. Serving old world classic French cuisine by using fresh local ingredients, they pride themselves on still including soup and salad with every entree. Known for their tableside carte service and escargot, La Gare was voted most romantic restaurant by the San Francisco Chronicle. La Gare will feature a 10 oz cut Prime Rib dinner every Wednesday, until it sells out. 3 course dinner with soup, salad and all the fixings for only $32 Call Jackie for reservations 707-528-4355 LA GARE RESTAURANT 208 WILSON ST, Santa Rosa, CA 95401 P: 707.528.4355 Santa Rosa's most romantic restaurant “Long regarded as Santa Rosa's most romantic restaurant, La Gare serves exquisite French food without being over the top. The menu is studded with traditional and adventuresome dishes such as Chateaubriand, sweetbreads, and sautéed frog legs, though there are fresh fish and vegetarian options, too. The wine list includes labels from California and a variety of wine regions in France. For dessert, try the homemade chocolate mousse, sweet, simple and delicious” SONOMA MAGAZINE Don't miss the flaming table side Cherries Jubilee! Old school French fare in Santa Rosa's Railroad Square, with a menu that bursts with butter. If you're on a diet you can either go somewhere else or shatter the calorie counter. This is Julia Child-era French cuisine, from Escargots de Bourgogne to Carré d'Agneau persillé to Crème Caramel Beau Rivage. The most popular menu item, however, is the Chateaubriand or Steak Au Poivre. Don't miss the flaming tableside dessert of Cherries Jubilee! Just some of the press this great restaurant has got recently. Please join us by clicking on the link down below and learn more from chef roger and La Gare French Restaurant.Cheers!! Click here and join us as we enjoy La Gare French Restauarant .

Chef Gilles Marx is the Chef / Founder of Amuz which has been one of Jakarta's best dining destinations for more than 10 years. He tells his story of why he chooses to open his dream restaurant in Jakarta, the secret in keeping his consistency, and the strategies that his businesses use to navigate these uncertain times in the industry. Hope you enjoy the podcast! Check him out : https://www.instagram.com/gillesmarx/​ Amuz Gourmet: https://www.instagram.com/amuz_gourmet/​ Artoz Bar: https://www.instagram.com/artoz_bar/​ Aprez Catering: https://www.instagram.com/aprez_cater...​ Ray Janson Radio is available on: Spotify: https://spoti.fi/2lEDF01​​ Apple Podcast: https://apple.co/2nhtizq​​ Google Podcast: https://bit.ly/2laege8i​​ Anchor App: https://anchor.fm/ray-janson-radio​​ Let's talk some more: https://www.instagram.com/rayjanson/​​ #RAYJANSONRADIOPODCAST

Two lockdowns and a new extended ban on reopening have left French restaurateurs struggling to stay afloat as industry groups warn of mass bankruptcies. Nearly two-thirds of French restaurants and cafés say they fear they may have to shut down definitively. FRANCE 24's James André reports on what he's been hearing from Paris restaurant owners.

Recently I met up with John Balletto and we decided to visit our great friend Chef Roger At La Gare. We enjoyed afew wines and chef paired all wines with dishes from his menu.It was a beautiful fall night,with a chill in the air but we were surrounded by the warmth of the heat lamps on La Gare's amazing patio. we have three great new features to share from that evening.first we will explore the Balletto website and learn more about our four feature wines. Founder and owner John Balletto started the business after the untimely death of his father in 1977. At the age of 17, when the family needed him the most, he put their needs before his own and relinquished several college athletic scholarship offers so he could stay home and help his mother, Hazel, run the small five-acre farm. The Balletto family was determined to make the business a success, and throughout the 1980s and 1990s they purchased parcels of land to gradually increase vegetable production. One of those properties is where the Balletto Vineyards winery stands today. By 1994, the Balletto family had grown the business into the largest vegetable farm in Northern California, growing more than 70 different vegetables on 700-plus acres. More than two million cases of mixed vegetables moved through the premises per year during its peak. Tonight we will start with the great Pinot Gris From Balletto Vineyards and winery. Texture and persistence define this top-tier Pinot Gris. It's focused with crisp acidity and yet still maintains a powerful weight and presence throughout. Simply delightful. Aromatically, the wine opens with citrus and delicate slate aromas followed with darker, savory elements. The mouthfeel is a contrast of zingy lime, perfect viscosity and subtle tannins that add texture and extend the wine through an incredible and lengthy finish with both texture and flavor. This has become a favorite of mine and will pair with many great starters from Chef Roger's menu. We then will open the russian river Pinot Noir and the Cider Ridge single vineyard Pinot Noir. 2018 Pinot Noir - RRV Estate Balletto's Russian River Valley Pinot Noir exhibits everything you would expect from a serious point. It combines full and captivating aromatics with a delicate texture that defines the Balletto style of Pinot Noir. The wine itself is full of contradictory forces: it's weighty with a luscious mid-palate, but also surrounded by notable tannins and acidity that keep it focused, balanced and taut. It has plenty of dark fruit, but it is also layered with savory earth and spices that offset it. The overall impact is complex, impressive and delicious. The cider Ridge pinot Noir was amazing and a treat to drink. This dark and intense Pinot Noir shows powerful aromatics with a wild blend of dried rose, kirsch, baking spices and a savory earthiness. The aromatics alone are intoxicating and ever-changing in the glass and become more subtle with time. The wine is structured around focused acidity and notable tannins that work as counterweights to the ample mid-palate weight and softness, keeping all three balanced and interesting. It's intense, beautiful and stubborn all at once. The last wine will be the 2019 Late Harvest Pinot Gris - Vin de Paille .the third audio feature will tell you the entire story of this great wine. La Gare has been a local favorite for almost 40 years and two generations. Serving old world classic French cuisine by using fresh local ingredients, they pride themselves on still including soup and salad with every entree. Known for their tableside carte service and escargot, La Gare was voted most romantic restaurant by the San Francisco Chronicle. At the bottom of this feature will be three audio links.Click on all three!First the intro to the wines and chef.Then diner as the second,and dessert as the third. Please join us as we enjoy the best of sonoma county!Cheers! Click here and join us as we enjoy La Gare French Restauarant . Click here and join us as we enjoy La Gare French Restauarant . Click here and join us as we enjoy La Gare French Restauarant .

Welcome to Tales by Tom. The short story stylings of Tom Cagley Sr. Today we continue the series titled Stories From Home.  These stories were recorded during self-isolation from COVID-19.  Today three stories titled, The Rocking Horse and Teddy Bear, A French Restaurant, and Dwight David Eisenhower.  We will have more in two weeks. Tom Cagley Sr published a new book titled, Even the Day of My Wedding: A Love Story Born of the Holocaust." This story, a love story, is the story of Meyer Lasker, a 19-year-old Polish Jew, who survived the horrors of the Holocaust. Meyer loses track of his love when she comes to the States. The story tells how they reconnect . . . First love, last chance?  Buy a copy now! http://amzn.to/2cWv02y Remember Tom Cagley Sr's previous book, "I Was Your Son: A Troubled Journey" is still available on Amazon. Buy a copy of "I Was Your Son: A Troubled Journey" on Amazon http://ow.ly/ug4ru I encourage you to provide feedback on these stories or any of the earlier shorts by email at talesbytom@gmail.com Check out the podcast at http://www.talesbytom.com and/or download the cast on Apple Podcasts at http://bit.ly/yk9BC

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In this episode, I interview Mat Weir, a tech entrepreneur and the founder of international table booking service, First Table, the only company in the world focused on helping restaurants get their first customer for the night. Mat got the idea to start the company after seeing a sign in a local French restaurant in Queenstown, New Zealand. First Table charges the customer $10 per booking and the customer gets 50% off their food at the venue. After selling his software development company in 2014, aged 29, he built the website, opened with ten restaurants in Queenstown and is now in 60 cities across 8 countries and 1400 restaurants with a goal to hit 10,000.  The company has grown from one full-time employee, himself, to now 22 based in New Zealand, Australia, Canada, UK, and the Philippines. They’re looking to expand their product into North America, and Europe soon. Funding has been from sweat equity and the growing profits from a very scalable business model. Mat says when building your board of directors or advisors, start with a great chair and build a board around them. He believes the hardest thing in growing a small business is, decision making fatigue (Making a lot of decisions on the fly as you go). The advice he would give himself on day one is, “Mate, you’re in for a shitload of work, but it will be worthwhile”. Stay tuned and enjoy. This Cast Covers: First Table: The only company in the world that specializes in getting people into restaurants at the beginning of the evening How First Table helps restaurants get diners and create a great atmosphere. The unique business model they use to make money from having 1400 restaurants in 8 countries on their platform. Being a tech entrepreneur from a young age and thriving on several tech-oriented businesses. Starting out 6 years ago as a solo founder with 6 restaurants signed up and growing to 1400 restaurants across 60 cities in 8 countries and 22 full-time employees. Working hard to build their platform and having some of the best restaurants signing up. Building a globally recognized brand that is the only one in the world doing what they do. Bootstrapping from day one and funding the business solely from cash flow. Launching in other countries in North America, the UK, and other markets. The challenges of starting out in business and the worth that comes from forging on towards the core goal. The importance of having persistence and a plan B just in case. How being a developer has helped him grow the business. The value of automation in ensuring effective processes and employee productivity. The challenges of trying to scale up and make things more efficient on the platform. Shifting from being just a developer and a one man band to learn sales. The power of time management and optimizing your output to time. Committing to bringing on business development experts and how it helped in achieving hiring successes. The value of monitoring employee happiness and engagement levels in building a great culture. Plans to launch in Manilla and how their local presence there will help in building out a sales and marketing team. Consulting mentors who can give valuable business management and growth advice based on their years of experience. Decision-making fatigue: The exhaustion that comes with making so many decisions every day as a small business owner. The power of Facebook ads in growing a business. Additional Resources: Blitzscaling By Reid Hoffman and Chris Yeh www.Medium.com   Music from https://filmmusic.io "Cold Funk" by Kevin MacLeod (https://incompetech.com). License: CC BY (http://creativecommons.org/licenses/by/4.0/

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In this episode, Jordan interviews renowned paranormal researcher and radio host Steve Rowin about San Diego's haunted history; Richard relates the spooky goings-on at one of the oldest restaurant/bars in Los Angeles, Taix. 

Welcome to Episode #15: The Calabrian Homecoming - In Conversation with Josephine Gregoire.....I have sat on this conversation for a while now and let's just say it has to be noted that we sat down on a beautiful summers day here in Bungendore, NSW,  Australia at Le Tres Bon in Josephine and Christophe's French Restaurant in late 2019 to record this podcast.It is important to note that at the time, all was pretty normal here in Australia.  China was certainly not in a great place with Covid-19, yet Italy nor Spain had no idea what was hurtling toward them.  Italy's first case of Covid-19 hit the headlines at the end of January 2020.  Then the spiral of life changes began to trickle and then absolutely pour into northern Italy at a disarming rate.  Still right now all of Italy is in lockdown as are most places around the world.  I am sharing this despite our worlds turning upside down and despite the fact that since last week Le Tres Bon has had to shut their doors to the public as have many restaurants around the world.  Their Cooking School and their Tours of Alsace, France, Calabria, Italy and New Caledonia are on hold for now until that beautiful day arrives when this is over, a surreal thought right now.I am sharing this because conversations and time with people matters, the beauty of sharing a coffee has never been more of a sweet thing until now, simply because unless it's with a member of your own personal household well it is not happening.  When we sat down to chat last year it was because I knew Josephine's story was an important one and one that I wanted to know more about and potentially share on the podcast.  This is indeed a story about Love, Migration, Tradition and Place.  Firstly, I just want to thank Josephine for opening her heart to tell her story to us.  I doubt it was easy as it is deeply personal and relevant to her life today.   So thank you again Josephine for giving me the opportunity to listen and share your world.Le Tres Bon:  French Restaurant, Cooking School and Tours:www.letresbon.com.au Subscribe to Chef Christophe's Cooking Show:Le Tres Bon Gourmet ToursPlease find all Show Notes at: www.michellejohnston.lifeThe food journey continues and in future episodes........Stay tuned........and visit the Blog: 'Cooking with Massimo and Friends' for updates and shares along the way regarding the big commitment to cook every recipe from the book "Bread is Gold: Extraordinary Meals with Ordinary Ingredients" ....Support and Learn More:     www.FoodforSoul.itPlease subscribe, rate and/or review if you enjoyed this podcast.Instagram:  @awriterinitaly and @theyellowhouse__© 2021 A Writer In Italy - travel, writing, art and lifeMusic Composed by Richard Johnston, © 2021About A Writer in Italy Podcast:Five years ago Michelle Johnston traveled to Italy to create space for herself and her writing.  Michelle traveled solo giving herself time to recalibrate after many years of parenting and life in general.  Leaving her husband to take care of the family she reconnected with her writing, her art and her love of travel.The adventure turned into the book and travel memoir...............In the Shadow of a Cypress: An Italian AdventureSupport the show (http://michellejohnston.life)

更多英语知识，请关注微信公众号: VOA英语每日一听Danny: So, we've been talking a lot about food. Do you have a favorite restaurant?Alex: Yeah, I do. I haven't been there for years, but it's still my favorite. It's called The Little SnailDanny: The Little Snail.Alex: And it's a French restaurant, and it's in this small coastal fishing village down the coast. It's kind of funny because it's a great restaurant and you kind of expect it to be in a big city. It has really good French food, but it's in the middle of nowhere.Danny: So, what's the decoration like then? What does it look like?Alex: It's cute. It's very cute. I haven't been in many restaurants in France but it's kind of what I imagine a French restaurant would look like, you know like , there's just a few things hanging on the walls and very simple decor, and it's just kind of cozy like a country town.Danny: Cozy! Sounds nice. But how's the service?Alex: Oh, it's okay. You won't starve. They don't have lots of staff, so it can get quite busy and you're gonna have to wait a while, but you know, when the food arrives, it is so good that you do not care.Danny: Really? What's the food like then?Alex: Ah, well, I just love French food. It's my favorite cuisine and I usually can't afford to eat it however, but if do you like traditional French food, it is great.Danny: Traditional French food? What's that like?Alex: Well, usually I get some kind of meat dish, maybe a quail or kind of another bird or something, and there's usually a really delicious sauce that might be made from wine or cream and herbs and that sort of thing.Danny: Sounds really nice.Alex: It is really good. It's delicious.Danny: So you said you can't really afford to eat French food. What are the prices like ?Alex:Well, the Little Snail is good compared to a French restaurant that you get in a big city.Danny: Really?Alex: Two people could eat there and have a really fantastic French meal for maybe about eight dollars, which is as I said, really good French restaurant.Danny: Really?Alex: That's for two.Danny: For two?Alex: Yeah.Danny: So is there anything special with the place?Alex: Actually we used to go there when I was working. We would go on these business trips and my boss would take me and my other coworker there on the Friday night as a kind of thanks-for-working-hard reward. And we always used to have, I think it's called ------ I've forgotten. My French is terrible, but it's this amazing dessert, which is kind of made with pastry, and has a sweet kind of custard creme inside.Danny: Everyone loves custard. Sound deliciousAlex: It's really good. I can't wait to get back there.

更多英语知识，请关注微信公众号: VOA英语每日一听Danny: So, we've been talking a lot about food. Do you have a favorite restaurant?Alex: Yeah, I do. I haven't been there for years, but it's still my favorite. It's called The Little SnailDanny: The Little Snail.Alex: And it's a French restaurant, and it's in this small coastal fishing village down the coast. It's kind of funny because it's a great restaurant and you kind of expect it to be in a big city. It has really good French food, but it's in the middle of nowhere.Danny: So, what's the decoration like then? What does it look like?Alex: It's cute. It's very cute. I haven't been in many restaurants in France but it's kind of what I imagine a French restaurant would look like, you know like , there's just a few things hanging on the walls and very simple decor, and it's just kind of cozy like a country town.Danny: Cozy! Sounds nice. But how's the service?Alex: Oh, it's okay. You won't starve. They don't have lots of staff, so it can get quite busy and you're gonna have to wait a while, but you know, when the food arrives, it is so good that you do not care.Danny: Really? What's the food like then?Alex: Ah, well, I just love French food. It's my favorite cuisine and I usually can't afford to eat it however, but if do you like traditional French food, it is great.Danny: Traditional French food? What's that like?Alex: Well, usually I get some kind of meat dish, maybe a quail or kind of another bird or something, and there's usually a really delicious sauce that might be made from wine or cream and herbs and that sort of thing.Danny: Sounds really nice.Alex: It is really good. It's delicious.Danny: So you said you can't really afford to eat French food. What are the prices like ?Alex:Well, the Little Snail is good compared to a French restaurant that you get in a big city.Danny: Really?Alex: Two people could eat there and have a really fantastic French meal for maybe about eight dollars, which is as I said, really good French restaurant.Danny: Really?Alex: That's for two.Danny: For two?Alex: Yeah.Danny: So is there anything special with the place?Alex: Actually we used to go there when I was working. We would go on these business trips and my boss would take me and my other coworker there on the Friday night as a kind of thanks-for-working-hard reward. And we always used to have, I think it's called ------ I've forgotten. My French is terrible, but it's this amazing dessert, which is kind of made with pastry, and has a sweet kind of custard creme inside.Danny: Everyone loves custard. Sound deliciousAlex: It's really good. I can't wait to get back there.

Les Amis was given the maximum three stars in the fourth edition of the Michelin Guide Singapore unveiled yesterday at a ceremony in Capella Singapore hotel. The fine-dining French restaurant had received two stars in the last three years since the guide was launched in 2016. Merissa Goh, Marketing and Communications Manager for Les Amis tells us more.

In this episode, I interview Christophe Caron, who, with his mother and father, own French vegan restaurant Delice & Sarrasin in New York. Christophe moved from France to New York... Read More

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Podcast Episode #74 (feat. Dimples, Oliver and Ross) Poor Oliver has the goat sickness and Dimples and Ross must find out where and why he go it.All clues point to the French Restaurant on the highstreet! See us live -Red Raw at The Stand - Newcastle - 13th MarchOur next full show at The Maltings, Berwick - 12th & 13th July - Apocalypse Cow!Book your tickets here → https://www.maltingsberwick.co.uk/events/comedy/4963 For comedy sketches and some of our live show highlights, visit our YouTube or our Facebook by searching Damp Knight Comedy and you can find us as dampknightcomedy on Instagram or twitter @thedampknights.Also check out our new website - https://dampknight.wixsite.com/dampknightcomedy Damp Knight are primarily an improvised comedy group currently touring the North East of the UK. For more information and bookings, visit our Facebook page or email us at dampknight@gmail.com Thank You for Listening. Main Theme: Spacehaze by StoneOceanOur aim is never to offend, only to entertain but with the way of the world at the minute there may be subjects that some people may find offensive within these podcasts.

I spoke to the venerable Josh Hiller before he went to work up in the Carolinas about the differences between Restaurantl bar programs and a regular bar, what good service means to him and why having a kitchen attached to your bar is a bonus.

Concerns about animal welfare have urged Gauthier [goh-thee-ey] Soho, a French fine dining restaurant in London, to transition to a completely vegan menu. Chef and owner Alexis Gauthier made the announcement last June. Aside from pressure from animal rights activists, Gauthier's personal switch to a vegan diet prompted the decision. The chef also pointed out that more customers are opting for vegan dishes in his restaurant, which used to serve foie gras /ˈfwɑːˈgrɑː/—an expensive dish made of duck or goose liver. The chef explained that the transition will take place within 18 to 24 months. While the restaurant plans to stop making new dishes that use animal products like meat, egg, and butter, Gauthier said that the shift will be done gradually. The restaurant will do so because regular customers may be displeased if their favorite animal-based dishes are suddenly removed from the menu. Currently, 75% of the items in the restaurant's menu are already plant-based. Animal rights activists are becoming more outspoken in France, a country that has one of the highest rates of meat consumers. Along with concerns about health and industrial farming, animal welfare issues are pushing more French people to consume less meat. In fact, a 2017 study estimated that 30% of French consumers aim to reduce their meat consumption. Meanwhile, butchers and slaughterhouses criticized by activists argued that the vegan lifestyle threatens the French culture. This is because the culture patronizes food that is traditionally heavy on meat ingredients. Despite this, the vegan trend is expected to continue rising.

Salut les Amis!Have you ever been in a restaurant in France? Do you know the codes to be respected in order to look like a local?When you are with French friends in a restaurant or if you are on a date, do you know who should be paying the bill...?–> Further Boost Your French and Get Free Access to the Vocabulary of this episode translated into English by registering to our newsletter.www.ouipodcast.com

This week the guys count down the top ten scenes of twenty seventeens! Thank you for helping to make this the best year yet for efficient time wasting! Show Notes: 00:00:00 - Cold Open 00:03:52 - #10: Termite Exterminator 00:09:54 - #9: A Day in the Life of Merriam Webster 00:16:56 - #8: French Restaurant 00:28:29 - #7: Trash Gators 00:35:32 - #6: 911: What's Your Emergency? 00:47:40 - Reflections 00:49:00 - #5: Space Phone 00:59:57 - #4: 911: More Emergencies 01:10:19 - #3: Aliens, Too: The Alienating 01:15:18 - #2: Getting Coffee 01:21:49 - #1: Grab Some Nuts! Many thanks to all who nominated and voted on scenes this year! YOU are the BEST!

Diners in a new Paris restaurant, dine in the nude... I'd be too scared that I'd get my banana fostered!

Monique is the irreverent and opinionated co-owner of The Rooster, a traditional French Restaurant in Katoomba. She's a storyteller with an adventurous spirit who is on a mission to bring fine food to Australia.

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Wed, May 24 2006 Mister Ron's Basement #380 Hugh McHugh takes us to a fancy French Restaurant in the 1905 tale 'John Henry Goes to Dinner.' Time: approx seven and a half minutes The Mister Ron's Basement Full Catalog can be found at: http://ronevry.com/Mister_Rons_Full_Catalog.html