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There are many reasons why anyone who cares about good, fresh food should patronize Technique — the restaurant at Le Cordon Bleu cooking school formerly known as Cafe Bleu — not the least of which is price.
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There are many reasons why anyone who cares about good, fresh food should patronize Technique — the restaurant at Le Cordon Bleu cooking school formerly known as Cafe Bleu — not the least of which is price.
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Shhhh, don’t tell anyone, but ELV hates cakes. Angel food cake, anniversary cakes, birthday cakes, wedding cakes, chocolate cake, sponge cake (aka genoise), …he hates them all almost as much as he hates cupcakes. There’s just something about the fluffy, generic, air-infused quality of cooked cake batter that puts him off, and reminds him of all the crappy, Betty Crocker cakes that were forced upon him as a child. Exceptions are made for cakes soaked in rhum, pound cakes and Boston cream pie (which is really two cakes separated by custard).*
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Take a tiny space, formerly occupied by a failed “continental” restaurant, add an outdoor patio and some nice furnishings, spice it up with a wine bar, mix in some high falutin’ Thai food, and whaddya got? Nittaya’s Secret Kitchen.