Divers

🍴 Thomas Pasquereau, chef of restaurant Passage secret in Bordeaux's 19th-century passage Sarget, offers a lunch menu (€29 or €35) and a candlelit evening gastronomic menu in the 25-seat dining space since March. The chef's background includes being the executive chef at the French Embassy in Cambodia and managing the Garde républicaine's dining in Paris. His cuisine, inspired by Escoffier, features creative French dishes. A standout dish is the mushroom-caviar with local ingredients. Pasquereau and associates Hang Pham, Antoine Lefez, and Vincent Tellier aim to host private events and collaborate with chefs and suppliers.

🧀 Skyr, with origins in Norway circa 870 A.D., became a staple in Icelandic cuisine after Viking introduction. This dairy product contains 12-20% protein and is low in fat. Modern skyr is made using yogurt cultures (Streptococcus thermophilus and lactobacillus bulgaricus) and is strained for a thicker texture. It is versatile in sweet or savory dishes and offers a plant-based version. Yogurts, quark, and petits-suisses are less expensive alternatives, with similar protein content when fat-free, and are rich in calcium. For healthier options, consumers are advised to choose natural products without added sugars and additives.

🍝 This recipe serves 10 people, involving a combination of meats (400g pork belly, 200g pork ham, 100g back fat), aromatics (100g lemongrass, 75g shallots, 30g garlic, 125g galangal, 6g turmeric, 12g kaffir lime leaves), and spices for the sausages. A buckwheat galette requires 330g of buckwheat flour, 75cl water, and 10g coarse salt. The sriracha sauce includes 500g red chili, garlic, sugar, salt, and vinegar, fermenting for 7 days and lasting up to 6 months in cold storage. Pickles are made with 100g carrot, 100g red onion, and 100g green papaya, using a liter of water, 500g white vinegar, 150g sugar, and coriander seeds. Saucisses are cooked on a plancha and finished in the oven at 180°C for 6 minutes.

🏕️ World of Hyatt partners with Under Canvas to offer guests outdoor luxury experiences at 13 locations, including the new ULUM Moab camp. Members can book stays and earn/redeem points through Hyatt. This move adds unique, nature-immersive travel experiences to Hyatt's rapidly growing luxury portfolio, as stated by Hyatt's Chief Commercial Officer, Mark Vondrasek.

👕 Adidas Terrex's 'Agravic Speed Ultra' trail shoes, developed with elite athletes, priced at 230€. Maison Nathalie Blanc's 'Claude' sunglasses, featuring white gold metal and acetate frames, retail for 447€. Crockett & Jones's water-resistant 'Chukka' boots in terracotta, made of suede and leather, cost 520€. Vanessa Bruno's 'Soka 03' unisex pink sunglasses are available in 4 colors for 217€. In Corio's 'Martin' boots in grained mahogany leather with a rubber sole priced at 329€. Ahlem's handcrafted 'Constantine' unisex sunglasses offer 100% UV protection and come in 3 colors for 510€. Linea di Corsa presents the 'Estoril' shoes in Alaska blue-orange with leather interior and exterior, available in 4 colors.

💸 E-commerce boutique and custom e-marketing services catering to Gastronomy, Bistronomy, Hotels, Unusual Accommodation, Guest Houses, Spa & Thalasso, Beauty & Wellness, Culture & Leisure, Sports, Wine Tourism & Wine Cellars. Prices start at €70 per month.

⚽ An employee at Contact Hôtels adjusts work schedules to attend national footgolf competitions on weekends. Upcoming plans include a Nantes competition on Friday and a tour in Brittany the following week. Monthly, 2-3 hours are spent on international footgolf association duties. Last year involved a 15-day trip to the USA, and this summer includes tournaments in Sweden, Scotland, England, and Belgium throughout August. The employee is grateful for partners supporting the financial aspect of the season.

🍪 On July 4, Cacao Barry (Barry Callebaut group) inaugurated its new global headquarters in Hardricourt, Yvelines, hosting 250 professionals. After 18 months of renovations, facilities include a 200m² "Expérience Cacao Barry" area showcasing the brand's history since 1842, an 800m² Chocolate Academy with a 170m² training lab, a fully-equipped demo room for 50 people, and an exclusive 140m² space for Or Noir, a custom chocolate creation service. Anne Widart, director of Barry Callebaut France, praised the overhauled premises.