From glazed chestnuts ... to heaven-sent Champagne

Article Abstract:

Cesare Bardini's company, Azienda Agrimontana, makes sweet glazed chestnuts in the traditional Piedmont way. The cooking of Swiss chef Fredy Giradet has both French and Italian influences. Other items mentioned include a party for chefs hosted by G.H. Mumm & Co.

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From Le Cirque's family ... to chef Pang and Les Dames D'Escoffier

Article Abstract:

Le Cirque restaurateur Sirio Maccioni returns to his home town in Italy once a year, where the family serves the Tuscan specialties of his youth. Chef Pang of New York's Golden Unicorn discusses how Chinese chefs adapt to new cooking styles and techniques.

Beliefs, opinions and attitudes, Personalities, Cooks, column, Le Cirque (New York, New York)

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From Russian princes and palaces ... to Asian blini and borscht

Article Abstract:

The Cafe Literaturnoye in Saint Petersburg, Russia, is on the ground floor of a royal mansion. A visit with Prince Dimitri of the Rurik dynasty is described, as is a trip to Hong Kong, where a number of Russian restaurants exist.

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