Quebec’s cuisine has, seemingly forever, been an art that the Québécois have perfected. It is exquisite and the finest chefs compete in excellence. Superlative dining is a great tradition and during our journey we encountered outstanding restaurants. Always accompanied by the best wines, elegant dishes are prepared with the flavors of the region but conserve a French touch.
Mixing drinks is without doubt an art An art form that, like others, takes great sensitivity. intelligence, knowledge, talent and above all. a personal touch. The cocktail is a balanced mixed of two or more drinks, which when blended in harmony, produce a distinct flavor, although one does not stand out over the others.
Los Cabos is a destination recognized the world over for its fresh seafood dishes and regional specialties. However, the variety of international specialties is constantly increasing, among which Mexican, European, American and Asian stand out.
Part of the pleasure of a trip is enjoying the gastronomy and, in Asturias, it is one of its treasures and the exquisite fabada, prepared with beans, harvested in the low lands of the coast, chorizo (a highly seasoned pork sausage) and morcilla (black pudding) produced in the finest farms, is the star. White fabada is cooked with clams, per- fectly combining the excellence of this creation with the taste of the sea.
In order to enj oy the produce of the South China Sea, in Kota Kinabalu people go to Kampung Nelaya, where there is a true banquet of dishes. It is a very large restaurant and to one side we can see the aquariums of live fish and shellfish that are taken to the kitchen to be prepared once they are chosen. The jellyfish with chili and sweet and sour sauce is considered a delicacy and the meat satai are always available since they are the foun- dation of Malayan cuisine.
From La Samanna’s terrace you can enjoy the splendid colors of the sea, the long white sand beach, the golden cliff and spectacular sunsets. In this place, considered one of the top three of the region, the dishes, always accompanied by the world’s best wines, create a fusion that pleasantly surprises the palate.
Even though there were grapes in Mexico before the arrival of the Spanish, wine was unknown to the inhabitants; however, following the conquest, wine was greatly accepted. The quality of grapes in Mexico is excellent and therefore the production of wine increased considerably and achieved great fame.
Located in Les Sources de Caudalie, these restaurants are a magnificent invitation to discover the regional products of the “terroir”, of the earth. The dishes will be accompanied by the best wines of the region or of the world since the cellar has 15 000 bottles, but we recommend the excellent Château Smith Haut-Lafitte, whose vineyards surround the restaurant
The first Chilean wines were produced in the 16th century, during the Spanish conquest. The fast adaptation of the vines and their abundant cultivation turned this country, from the beginning of the 17th century, into one of colonial Spain’s main exporters of wine.
Located right on Lincoln Road, Sushi Samba is the ‘in’ place where the handsome folk can be found. Its decor is exceptional, with an atmosphere that stimulates well-being, thanks to its combination of lights, colors and the central bar.