Falstaff Magazin International Nr. 1/2022

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More news Get news directly into your inbox with our newsletter. Sign up at falstaff.com/newsletter/ FOOD RAVE REVIEWS FOR TOM MEYER’S GRANITE RESTAURANT IN PARIS Dubbed “the most important opening in Paris,” the restaurant in Les Halles has had critics in raptures. Chef Tom Meyer previously worked with Anne-Sophie Pic at her triple-Michelin-starred restaurant in Valence. He was then chosen by Parisian restaurant supremo Stéphane Manigold of Groupe Eclore to head Granite in Paris. The restaurant opened in late September 2021 – its debut subdued by the pandemic. The “resolutely contemporary, striking and audacious” creations include gnocchi coeur coulant, a dumpling filled with steamed shellfish, and charcoal-grilled scallops with smoked turnip. The restaurant also has a zero-waste and zero-plastic philosophy. granite.paris LONDON GORDON RAMSAY OPENS 1890 RESTAU- RANT IN LONDON’S SAVOY HOTEL The restaurant is named after the year 1890 in which the influential chef Auguste Escoffier joined The Savoy in London – a year after the luxury hotel opened. Chef Ramsay says the new restaurant "creates a blend between unparalleled service, culinary creativity and exquisite wines.” James Sharp, who headed the Michelin-starred Pétrus by Gordon Ramsay, is the new executive head chef. thesavoylondon.com PINEBERRIES SET FOR FOOD TREND COMEBACK IN 2022 Pineberries are set to make a comeback. The strawberry hybrid, a cross between Fragaria chiloensis and Fragaria virginiana, has white skin and red seeds and was named after its faint pineapple flavour. Developed in the Netherlands and first marketed in the early 2000s, the berry is tipped to be the next big thing due to its high levels of vitamin A and C. 70 falstaff mar – jun 2022

NEWS SANTO STEFANO ESTATE LAUNCHES OLIVE OIL Photos: Paul Stefanaggi, The Savoy London, Shutterstock, Santo Stefano Estate, Calvin Courjon, Getty Images/Kris Connor Villa Santo Stefano, a 12ha/29 acre estate in the Lucchesia hills in Tuscany, Italy, has launched its new Lucca oil. The extra virgin olive oil is certified organic and is a blend of local olive varieties: 80% Frantoio, 15% Leccino and 5% Moraiolo and Maurino olives. Unusually, the olives are hand-picked. Half a litre of the oil retails for €28/. The oil comes with some pedigree. Until 2001, the estate was owned by the Bertolli family, famous for their olive oil, who sold their brand to the Unilever company. villa-santostefano.it BOOKS CHEF ANGELA HARTNETT TO LAUNCH THIRD BOOK The award-winning British chef and TV personality Angela Hartnett will publish her third cookery book in late May, titled The Weekend Cook. It will feature more than 80 recipes for home entertaining. "Angela knows the secrets to throwing the most relaxed and enjoyable dinners for friends and family – sometimes mad, but always magical evenings that people talk about for months afterwards and in this book she is going to share them,” her publisher promises. The 288 page hardback book has full colour photography. bloomsbury.com PARIS/LONDON CÉDRIC GROLET BRINGS PATISSERIE TO LONDON The renowned Parisian pâtissier is opening his first London outpost at the Berkeley Hotel. A “pastry theatre” will feature Grolet’s team creating his masterpieces which will also be available at the new Berkeley Café, seating 60 guests. the-berkeley.co.uk AUBERGE RESORTS COLLECTION LAUNCHES TASTE OF AUBERGE The luxury hotel, resort and residence brand has launched a year-long programme of “epicurean events featuring pop-ups and chef residencies” at its properties. Held in both the US and international locations, Taste of Auberge, promises “unique opportunities to engage with incredible chefs through intimate dinners, immersive cooking classes and private tastings.” aubergeresorts.com WOLFGANG PUCK TO OPEN RESTAURANT AT VIENNA AIRPORT The Austrian-born celebrity chef of Spago and Oscar catering fame and man behind a restaurant and catering empire, is finally opening a restaurant in his home country. Delayed by the pandemic, the Wolfgang Puck Kitchen & Bar will open in spring 2022 in the arrivals area of Terminal 3 at Vienna Airport. There will be a seated restaurant and a bar as well as a take-away station. "With this new restaurant, a bit of Hollywood moves into the airport. Diners will enjoy fine cooking of premium produce in a pleasant atmosphere,” says Julian Jäger, a board member of Vienna Airport. Signature dishes like Puck’s gourmet pizza will feature on the menu, as well as typical Viennese classics. wolfgangpuck.com mar – jun 2022 falstaff 71