Exploring cognac culture with the help of cognac educator Arthur Kilajian. Vanilla crème, lavender, burnt sugar, rich toffee, candied fruits, florals, baking spices, vanilla, marzipan and figs. Do these notes make you think of the perfect dessert? If you’re not thinking of cognac, think again. Some may argue that cognac, also known as eau de …
From his eponymous French brasserie at the Four Seasons Hotel in Yorkville, Toronto, Daniel Boulud shares the stories of working as a young chef in Lyon and how it has informed the restaurant’s modern yet classically inspired menu today. Shortly before Dolce sat down with Michelin-starred chef Daniel Boulud for an intimate conversation at Toronto’s …
From her early days interning at New York’s most coveted magazines to now running her own global communications consultancy and strategic advisory agency, there’s nothing but stars in Veronica Speck’s future. Picture this: you’re in your early twenties, interning at Vogue magazine in the Special Events Department. You’re assisting in the planning of the American …
Growing up with 32 siblings from all over the world, Sash Simpson’s dishes represent the whole globe, with flavours spanning from continent to continent. Recently, Simpson took Dolce into his kitchen to explore his Indian roots through one of his signature dishes: Chilean sea bass with Madras curry. “What I would do is: get a …
Freshly hand-picked objects that are just as stylish and cool as the season to come. 1. Museum-in-a-Book Visit the world’s greatest art museum from the comfort of your home. www.phaidon.com 2. Blue Blood Made in 1958, this vintage 13.15 carat cushion-cut faceted Ceylon sapphire is fit for royalty. www.verdura.com 3. Pompom Party Soft pastel-pink is …
Daniel Boulud personally announces the appointment of Colin Henderson as Chef de Cuisine at Café Boulud. It’s not every day that you get appointed Chef de Cuisine at one of the top restaurants in Toronto, let alone by the patron of the restaurant himself. For Chef Colin Henderson, this happened on an early Wednesday morning …
