Webpage-Part-Food-and-Beverage-Richard Cavallo

Bonjour and hallo my name is Richard. I am inter alia a Cuisinier et Patron, Consultant, Counselor. Well let´s get ready to rumble! More about  my expertice in my meaningful online book is a Link. Here my top menu and wine recommendation also new cocktail, where all changes every 14 days 2019, before the weekend enjoy it,  merci.

Now my cooking Entertainment with different fresh courses of the modern menu la cuisine régionale du marché mondial. I have all created them in new organizational structure la modern classic nouvelle cuisine. Now the contemporary slogan for Gourmet- Haute- Regional Cuisines.

En Cuisine, comme dans tous les arts, la simplicité est la le signe de la perfection.

In kitchens, as in all arts, the simplicity is the identification of perfection.

In Küchen ist, wie in allen Künsten die Einfachheit der Ausweis der Perfektion.

Attention I started in 2017 my new Menu- nouvelle Cuisine and Buffet Pages. First with 14 modern classic nouvelle cusine Menu2019 and 25 modern classic nouvelle Cuisine Menu 2018. Also one video from Paul Bocuse on his last birthday, trendsetter and century cook since 1965 with teaching maxim. All menus can be enlarged in the link:

https://www.gewerbedr.at/Menu2018.html

https://www.gewerbedr.at/Menu2019.html

Now my creative and tasteful new global modern classic nouvelle cuisine of the fresh market Link:

https://www.gewerbedr.at/NouvelleCuisine.html

Here my handwork in creativity and innovation in the bourgeois not luxury catering buffet in new-   time layout with some pictures, visit my Link.

https://www.gewerbedr.at/Buffet.html

Thereof you see my different, creative modern menu also wild, vegetarian, vegan and normal dishes. All my dishes can be an new inspiration for you, because we never heard in life to learn.

What leads to a complete recovery for you?

Well a first class ambience with great innovative, creative food and beverage and emotions. Also the global best design of facilities and fittings decor and great equipment rooms and halls. Seasonal, regional, global fresh ingredients with gorgeous drinks and top service. All the wishes can be read by emphaty. Acurat the all around package Nature, Nature, Culture, Adventure...

Now the Group works as a learning and leisure destination in California. With property shares and ownership interest by Post Ranch Inn, Jean-Michel Cousteau Fiji Islands Resort, Hana Kai Maui Hotel, Sea Ranch Lodge. With stunning sea views and wonderful nature. It operates also a national park and a learning institute. Park Lodges, retreat centers are offer and Cavallopoint the lodge at the golden gate.

It has a natural restaurant and bar/ lounge, a healing center, great herbal atrium, a first class wine and olive oil center, own promenade and ample leisure paths. As well as event venues in different configurations. The profitable annual business plan includes great innovative programs on topics as environment, training of management, wellness, cooking, the arts and fitness with extensive landscape for many kinds of sports activities.

The 200,000 square foot project Cavallopoint on 45 acres in San Francisco Bay includes 142 rooms, 11,000 square feet of spa facilities, 15,000 square feet of event space of any kind. Make a round trip through the wonderful natural landscapes and sea views.

Let yourself be inspired and treat yourself to something! Now you have become curious? Click first on the Links and will be surprised:

https://www.cavallopoint.com/index.html or

https://www.postranchinn.com/ or

https://www.fijiresort.com or

https://www.hanakaimaui.com or

https://www.searanchlodge.com

 

You're gonna meet some gentle people there.

 

 

 

 

       

 

 

 

 

 

 

 

                  

 

 

 

 

 

 

                         

Thank you for visiting my Public Relations Page Entertainment Richard of Food and Beverage

 

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1. Amuse Gueule besteht aus einem geschmorten Ochsenschwanz Hartweizengrieß Ravioli mit weiße Rüben auf in Butter und Hauch Knoblauch, Muskatnuss sautierten Babyspinat an Ochsenschwanzjus

Amuse Gueule consists of a braised oxtail durum wheat semolina ravioli with white turnips on butter and hint of garlic, nutmeg sautéed baby spinach on oxtail jus

2. Wildschwein Praline mit Armagnac an Trüffel Gelee mit Agar Agar und Madeira auf grüne Bohnen und Baby Artischoken Salat sowie Feldsalat an Sherry Vinaigrette

Wild boar praline with Armagnac on truffle Jelly with agar agar and Madeira on green beans and baby artichoke salad as well as lamb's lettuce with sherry vinaigrette

3. Terrine aus geräucherten Aal an Granny Smith Apfel Konfit mit deren Julienne Fruchtfleisch an Knollen Sellerie Dip mit Apfelmus und violette Shiso Kresseblätter und Apfelchips

Smoked eel terrine with Granny Smith apple confit with julienne flesh on tubers celery dip with applesauce and purple shiso cress leaves and apple chips

4. Gratienierte Auberginen- Zucchini und Butternut Kürbis Lasagne an Kokosmilch Béchamel mit Wildkräuter an sautierten Paprikastreifen an roter Amarant und Chimichurri

Aubergine zucchini and butternut pumpkin lasagna on cocoa milk béchamel with wild herbs on sautéed strips of pepper on red amaranth and chimichurri

5. Glasige Seezunge an Limette auf geräucherten Lauch mit Frühlings- zwiebel an in Pankomehl fritierte Auster auf Sauce Vin blanc mit etwas Meerrettich an Tarragonöl Spiralen

Glassy Sole of lime on smoked leek with spring onion on oysters fried in panco flour on sauce Vin blanc with a little horseradish of tarragon oil spirals

6. Rosa Lammrack mit Thymian Lauchkruste und eine Lammschulter Galantine mit Quittenpüree, gepickelte wilde Pilze, Staudensellerie, rote Bete und Bordeaux Demi Glace an Sauerklee

Pink lamb rag with thyme Leek crust on lamb shoulder Galantine with quince puree, pickled wild mushrooms, celery, beetroot and Bordeaux Demi Glace on sorrel

7. Erdbeereis und Erdbeer Gel Cannelloni in Madeleine Mantel an Schwammblätter Boden mit Créme Brulee Füllung an einem Hauch Nelken und Zimt mit Erdbeer Chutney und Erdbeercreme

Strawberry ice cream and strawberry jelly cannelloni in Madeleine mantle on sponge leaves ground with creme brulee stuffing on cloves and cinnamon with strawberry chutney and strawberry cream

Video: Zu Tisch in Marokko - Cuisines des terriors

>  1er Grand Cru Classé Pauillac 1993

Die Cuvée besteht aus 77% Cabernet Sauvignon, 11% Merlot, 10% Cabernet Franc und 2% Petit Verdot. Prägnante, zwischen Cassis und Schwarzkirsche changierende Frucht mit leicht würzig-lakritzigem Schmelz in atemberaubender Stimmigkeit. Saftige Heidel- und schwarze Johannis- beeren schmeicheln der Nase, eine subtile Würznote erhöht bereits vorm Trinkeindruck die Spannung und Vorfreude. Erstaunlich ist der sehr reif-fruchtige Eindruck, den die überwiegend Cabernet Sauvignon-lastige Cuvée am Gaumen hinterlässt. Die rebsortentypische Tanninstruktur erhält durch den Cuvée-Partner zudem eine geschmeidige Opulenz, die die spürbare Kraft des Château Mouton Rothschild Premier Cru Classé in betörender Weise bändigt. Ein klassischer Aspekt, der 18 Monate an- dauernde Reifungsprozess in neuen Eichenfässern, sorgt für Tiefe im Abgang, der an Kaffee, Röstaromen und Zartbitterschokolade erinnert. Eine ausgezeichnete Balance zwischen Energie, Weichheit und Eleganz. Besitzt 12,5% Alkoholgehalt und kann aus einer schmalen Karaffe ins Rotweinglas bei 18 Grad getrunken werden.

The cuvée consists of 77% Cabernet Sauvignon, 11% Merlot, 10% Cabernet Franc and 2% Petit Verdot. Concise, between Cassis and black cherry iridescent fruit with slightly spicy-liquorice enamel in breathtaking consistency. Juicy huckleberry and black currant flatter the nose, a subtle spicy touch increases the anticipation and excitement even before the drink. Amazing is the very ripe-fruity impression left by the predominantly Cabernet Sauvignon-heavy cuvee on the palate. The varietal-typical tannin structure receives through the Cuvée partner also a supple opulence that tames the palpable power of Château Mouton Rothschild Premier Cru Classé in a beguiling manner. A classic aspect, the 18-month aging process in new oak barrels, gives a deep finish that is reminiscent of coffee, roasted aromas and dark chocolate. An excellent balance between energy, softness and elegance. Has 12.5% ​​alcohol content and can be drunk from a small decanter into the red wine glass.

>  Champagner Krug - Grande Cuvée - 167 EME Edition

Besteht aus den Rebsorten 47% Pinot noir, 36% Chardonnay, 17% Pinot Meunier. Krugs NV Grande Cuvée 167ème Édition feiert jetzt sein Debüt. Ein wunderschöner Wein aus dem Glas mit Aromen von gelben Obst- bäumen, Pfirsich und wachsartiger Zitrusschale, ergänzt durch komplexe Noten von frisch gebackenem Brot, Walnüssen und Rauch. Am Gaumen ist der Wein vollmundig und muskulös, aber prägnant, mit einem tiefen und konzentrierten Kern, einer punktgenauen Mousse und einem langen, komplexen Abgang. Hat 12% Alkoholgehalt und wird bei 10 Grad aus dem Champagnerglas getrunken.

Consists of the grape varieties 47% Pinot noir, 36% Chardonnay, 17% Pinot Meunier. Krugs NV Grande Cuvée 167ème Édition is now celebrating its debut. A beautiful wine from the glass with aromas of yellow fruit trees, peach and waxy citrus peel, complemented by complex notes of freshly baked bread, walnuts and smoke. On the palate, the wine is full-bodied and muscular, but concise, with a deep and concentrated core, a pinpoint mousse and a long, complex finish. Has 12% alcohol content and is drunk at 10 degrees from the champagne flute.

> Aperitiv Free Tahiti Cocktail

4cl weißer Rum, 4cl Aperol, 4cl frischer Orangensaft, 1cl Maracujasirup, 4cl Maracujanektar, 2cl fricher Limettensaft. Bestitzt 58% Alkoholgehalt. Alle Zutaten mit Eis gut shaken und in ein Vorgekühltes Longdrinkglas gießen. Frische Karambole und Essblüte als Dekoration é voila.

4cl white rum, 4cl aperol, 4cl fresh orange juice, 1cl passion fruit syrup, 4cl passion fruit tea, 2cl fresh lime juice. Has 58% alcohol content. Shake all ingredients well with ice and pour into a pre-cooled highball glass. Fresh carambola and ilex as decoration é voila.

Die genaue Weinkunde und mehr steht in meinem online book Kapitel C Punkt 2. Wie Lagerung und Erstellung, Kühlung, Weinbegriffe und Rebsorten und schon 66 internationale Cocktail mit Rezepturen und Mocktails Rezepte, wo alle 14 Tage im XI. Kapitel meines online Buch, dass vorerst den Schluß bildet, ein neuer alkoholischer Cocktail Klassiker dazu kommt.

The exact oenology and more is available in my online book chapter C point 2. Such as storage and preparation, refrigeration, wine terms, grape varieties and already 66 international cocktail recipes and mocktails recipes, where every 14 days in the XI. Chapter of my online book, a new classic alcoholic cocktail comes along.

then Prost or Cheers or Santé or Cin cin or Salud or Skål