A praline worth 180 000 Euro

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyja_5MRkrJRq4dk7m34paMx-L_e-t9UTfC36av9iaKGDKsV_Za7OhFx0-fI8V9ZfF6BPUHeBPnfO2Y9VXYVTWsu_wTaTdJnL8m1xasxyMDWC7nxDkBtJ8LifoejKUtZRfQkSvjwJn4M/s1600/imgresize.php.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicyja_5MRkrJRq4dk7m34paMx-L_e-t9UTfC36av9iaKGDKsV_Za7OhFx0-fI8V9ZfF6BPUHeBPnfO2Y9VXYVTWsu_wTaTdJnL8m1xasxyMDWC7nxDkBtJ8LifoejKUtZRfQkSvjwJn4M/s400/imgresize.php.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">Belgian Master chocolatier Paul Wittamer and jeweler Fabienne Lascar have created the world’s most expensive chocolate praline. The culinary masterpiece is adorned with a 3,63 carat diamond making the treat an outstanding 180 000<strong>€</strong>(240 000$). Created in Brussels, the chocolate praline is made from the finest dark ganache, caramel, a hint of ginger and is decorated with edible gold leaf. This luxurious treat is also available with a zirconium instead of an actual diamond, making it more reasonably priced at 20 € </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">(26$) or more depending on the gem’s size.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoMuL_qyzpJkOykLhw8b8i8l-PjsFzLIREjw3-vEa9dRBCrCkWIrA6FoqkXp8b1_6GgeaZnouiJiXR1DRcju7bnBcYhoheZZHpdWwsik7d7YytGvehEMF3TfvOY3NA2rkEXORdgI__Ho/s1600/17616986510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGoMuL_qyzpJkOykLhw8b8i8l-PjsFzLIREjw3-vEa9dRBCrCkWIrA6FoqkXp8b1_6GgeaZnouiJiXR1DRcju7bnBcYhoheZZHpdWwsik7d7YytGvehEMF3TfvOY3NA2rkEXORdgI__Ho/s400/17616986510.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div align="center"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HpUlsS8WPlihiOuW63EA5w0koqhQYX7JRo6GdLLS0WR4fy6e6514cgmQAqAejvJ-7dUrl8Wd9jgPztTGqw8aUvDqsHHoGwVDfnVvA_rgvGlCL5mzEpeCsY9M3qYaig1qsMWSewSASG4/s1600/17616982993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HpUlsS8WPlihiOuW63EA5w0koqhQYX7JRo6GdLLS0WR4fy6e6514cgmQAqAejvJ-7dUrl8Wd9jgPztTGqw8aUvDqsHHoGwVDfnVvA_rgvGlCL5mzEpeCsY9M3qYaig1qsMWSewSASG4/s400/17616982993.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;">6-12-13, Place du Grand Sablon - 1000 Brussels - BELGIUM </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div align="center"></div></div>

A praline worth 180 000 Euro

Belgian Master chocolatier Paul Wittamer and jeweler Fabienne Lascar have created the world’s most expensive chocolate praline. The culinar...

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La Pâtisserie des Reves - Paris Pâtisserie

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENNVAQKdo72uObEPu5yHxaDvugtEDZi6zJEe0qhd8nATF9PNLbq1AQ6DWhEoOU4Xm_l_mZQLg3kKbLY8F2Qwq-mMOYAPeJZH298lO0C-CK-z-uW1p9ioBqoWU_9_ETbbTdjyABHCBKPA/s1600/Conticini-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENNVAQKdo72uObEPu5yHxaDvugtEDZi6zJEe0qhd8nATF9PNLbq1AQ6DWhEoOU4Xm_l_mZQLg3kKbLY8F2Qwq-mMOYAPeJZH298lO0C-CK-z-uW1p9ioBqoWU_9_ETbbTdjyABHCBKPA/s640/Conticini-3.jpg" width="640" /></a></div>Whatever Parisian pastry chef extraordinaire, Philippe Conticini, does gets noticed. His talent for creating desserts that are art in all meanings of the word has found yet another expression this September when he unveiled his latest creation, <a href="http://www.lapatisseriedesreves.com/" target="_blank">La Pâtisserie des Rêves </a>(the patisserie of dreams), in the chic 7th arrondissement in Paris. Nothing in the design of the sleek 29 square-meter boutique is reminiscent of a traditional European konditorei. Most strikingly, the stars of the space — the desserts, cakes and pastries — are displayed on a round platform in the center. Each of the 15 culinary masterpieces is presented under its own temperature-controlled glass bell suspended from the ceiling. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxPWNMINBi_NfSwCs4o9Vf5vbEKLJJ8au02K9xJopmZjyhO1t_auMubLzYMTCqU4j0uqt_93wANr3RDcb3I2GMyAQhw1myNNp1GOWpgUdhUmn6AL41EMds23CuL-nHDXrEOczfw1zm-U/s1600/la+p%25C3%25A2tisserie+des+r%25C3%25AAves1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrxPWNMINBi_NfSwCs4o9Vf5vbEKLJJ8au02K9xJopmZjyhO1t_auMubLzYMTCqU4j0uqt_93wANr3RDcb3I2GMyAQhw1myNNp1GOWpgUdhUmn6AL41EMds23CuL-nHDXrEOczfw1zm-U/s640/la+p%25C3%25A2tisserie+des+r%25C3%25AAves1.jpg" width="640" /></a></div>Customers order their selection from the staff, after which each order appears directly from the kitchen. Both ideas evoke the feel of a meticulous laboratory where precious specimens are handled. Conticini has been in the culinary limelight for more than two decades with his own TV show, several books, restaurants and awards. <i><b>- Eric J.R. Engelen</b></i></div>

La Pâtisserie des Reves - Paris Pâtisserie

Whatever Parisian pastry chef extraordinaire, Philippe Conticini, does gets noticed. His talent for creating desserts that are art in all ...

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Le Matignon - Paris Restaurants - Bars

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjFFl9tR1laxNTTDI5hvHjT51JLGq3imAEWQNLtPSL0byaX4Sd3mAt1yQsptcoethH3sXOWqiF5dyRpxj5RMF2zEwP9GxDQwqjqIbFfepK4gv07Dx6BuFPUmLqMOclH9WNC6a27rBglk/s1600/lematt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCjFFl9tR1laxNTTDI5hvHjT51JLGq3imAEWQNLtPSL0byaX4Sd3mAt1yQsptcoethH3sXOWqiF5dyRpxj5RMF2zEwP9GxDQwqjqIbFfepK4gv07Dx6BuFPUmLqMOclH9WNC6a27rBglk/s640/lematt.jpg" width="640" /></a></div><div style="text-align: justify;">It is not easy to impress in Paris. To create a restaurant, bar, hotel or retail establishment that stands out, surprises the locals and the jetsetting international visitors, and creates positive buzz that lasts more than a night, is a serious challenge.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHf8qEGQWCl6z4gRQQ4jCqjfFwakLvmJ32AuWJ-1xQGjDt5Pva8ClwHHV9ZJcGUqBzAOPxDnXYDpPMYCoAf_DXZfUEFXKRjvmDIa_O9hnt9f4zOBjJOiBBDAcjefGxqq2Pj61mdWfUK5M/s1600/letmat2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHf8qEGQWCl6z4gRQQ4jCqjfFwakLvmJ32AuWJ-1xQGjDt5Pva8ClwHHV9ZJcGUqBzAOPxDnXYDpPMYCoAf_DXZfUEFXKRjvmDIa_O9hnt9f4zOBjJOiBBDAcjefGxqq2Pj61mdWfUK5M/s640/letmat2.jpg" width="425" /></a></div><div style="text-align: justify;">The collective talents and star power of the team behind Le Restaurant Matignon are significant enough to suggest that a new, permanent player may have arrived on the scene.<br /><br />Opened March 2010, at 3 Avenue Matignon, just a few steps off Champs‐Elysées, Matignon promotes itself as “restaurant and playground” but  in plain terms it is a restaurant, bar and lounge that has already hosted several lavish private parties for high-end brands and media.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_bIfQmZY_l38cB4NOzjAGd2OYEc8LNbUZn0FHgryZGN7DR2eRxt7DEUhHBo0mikxPHG72OwrY9OCXVD425PrhZ3Tgs6bYFD1xAsZvixpIJyzHUmoUmP0kPyPryh-DADO4PXeq7Bpbk80/s1600/lemat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_bIfQmZY_l38cB4NOzjAGd2OYEc8LNbUZn0FHgryZGN7DR2eRxt7DEUhHBo0mikxPHG72OwrY9OCXVD425PrhZ3Tgs6bYFD1xAsZvixpIJyzHUmoUmP0kPyPryh-DADO4PXeq7Bpbk80/s640/lemat.jpg" width="640" /></a></div><div style="text-align: justify;">Matignon was founded by Paris-born international promoter and artistic director Cyril Péret (Paglinghi) and Gilbert Costes, one of the Parisian Costes hospitality triumvirate (brothers Jean-Louis and Gilbert and Gilbert’s son, Thierry) that seems to have its hands in half the new restaurant and cafe concepts in Paris.<br /><br />Péret has entertained and cooperated with celebrities throughout his career in Miami and Paris, while the Costes brothers are no strangers either to working with celebrities and top-level designers and architects.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr4a2vBAnps7gk4unXstCXdazzUATxG7c_Pfkv4UgFSd8y4CmZcMd-kXUJk7kAOoJzjEQMI9L5v4d_CreVldPoisYU6m8ay3scIQb4f4EMW-RDGQXbCZVmWWAWWm2JQYoXCUfoSVdEU4/s1600/lemat1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrr4a2vBAnps7gk4unXstCXdazzUATxG7c_Pfkv4UgFSd8y4CmZcMd-kXUJk7kAOoJzjEQMI9L5v4d_CreVldPoisYU6m8ay3scIQb4f4EMW-RDGQXbCZVmWWAWWm2JQYoXCUfoSVdEU4/s640/lemat1.jpg" width="640" /></a></div><div style="text-align: justify;">To create the physical environment, Costes and Péret retained the formidable and prolific French architect and designer Jacques Garcia, whose rich and luxurious signature touch can be witnessed in hotels and restaurants around the globe. Garcia’s work includes Hôtel Métropole in Monte Carlo, the Spice Market restaurant in New York, Hôtel Costes in Paris and dozens of others around the world owned by sultans and sheiks, royalty and even Garcia himself.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHSqMuODDQeuVXXIG8kO-IhztGXleVg4mReyDeA4ERL080W6pS1EOXCejKs7Y9eMtQm-wNvClGL2utTklA6rWVX-cuiEgxkshaYXBX6Tz7VBx4eGG9XHTcfqmRofujY5UarEdJcYi4TU/s1600/letmat3%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwHSqMuODDQeuVXXIG8kO-IhztGXleVg4mReyDeA4ERL080W6pS1EOXCejKs7Y9eMtQm-wNvClGL2utTklA6rWVX-cuiEgxkshaYXBX6Tz7VBx4eGG9XHTcfqmRofujY5UarEdJcYi4TU/s640/letmat3%25281%2529.jpg" width="522" /></a></div><div style="text-align: justify;"></div>Several years ago, Garcia was quoted as saying that 50 million people ate at his restaurants and five million people slept at his hotels. These numbers have only grown since.<br /><br />At Matignon, Garcia has created a luxurious mix of eclectic and opulent, subdued and bold, elegant and funky. Matignon has no online presence at this time, so the only way to get to know it is to go in person. <i><b>Eric. J.R. Engelen</b></i><br />Matignon is located at 3, Avenue Matignon 75008 Paris, telephone : 01 42 89 64 72.</div>

Le Matignon - Paris Restaurants - Bars

It is not easy to impress in Paris. To create a restaurant, bar, hotel or retail establishment that stands out, surprises the locals and th...

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