For lunch I stopped in at La Pomme de Pin, in the heart of the old town, serving up some of the best French cuisine I’ve ever tasted hands down. Their menu de saison, consisted of artichoke soup with sage croutons, foie gras, and a venison fillet in red wine licorice reduction sauce with brussels sprouts, cooked pears and spätzle (a type of battered noodle dish), plus dessert of course.

One of the best places to stay in Lausanne is the Ouchy district, (a former fishing village) in the part of the city that sits on the peaceful shores of Lake Geneva.

I took the opportunity to stroll aimlessly some more along the promenade at sunset, a magical experience because of all the lights dancing in the water, broken up by the many swans, beneath a backdrop of colorful sky, positively erupting in pink. One surprise along the promenade was an authentic golden and bejeweled Thai pavilion, donated by the King of Thailand himself, who was once a student in Lausanne.

For dinner we went to Le Pirate, a seafood restaurant near the lake, famous for their mussels. Being in the French part of Switzerland, we ordered a classically French dinner: escargot, frog legs, bouillabaisse and mussels, which came out steaming in a giant bucket. I mean giant—there must have been over 100 mussels in there, marinated in garlic, and cooked to perfection in a simple and light garlic and white wine sauce that was pure heaven, bringing out the natural flavors of the mussels so perfectly. The escargot were phenomenal too: bathed in a butter and pesto sauce, with a soft, velvety texture that was cooked just right. Couldn’t have dreamed of a better way to end the night.

READ MORE ABOUT LAUSANNE, SWITZERLAND AT CULTUREVIXEN.COM

Today I visited La Maison du Gruyère (The House of Gruyère), a cheese dairy near Gruyères, Switzerland in the Fribourg countryside, where you can learn the entire cheese making process and do a cheese tasting afterwards!

Milk from Cows who Vacation in the Swiss Alps

It all starts with milk, from cows who spend their summers feeding on grass up in the Swiss alps, a vital part of Swiss culture marked with colorful traditions (see more about this below under “Fast Facts”). Gruyère cheese is still made according to a traditional recipe dating back to 1115 AD. At the cheese dairy, the milk is delivered by farmers twice a day and the cheese is made 3-4 times a day. You can watch the entire process and see the cheese makers at work—a perfect way to immerse yourself in Swiss culture.

READ THE FULL ARTICLE AT CULTUREVIXEN.COM

Perched 28 floors up at the top of Hong Kong’s fashionable Hotel ICON in Kowloon, Above & Beyond serves up dim-sum and seasonal Cantonese cuisine amid a spectacular harbor view. This upscale restaurant is just minutes away from the bustling urban center of Tsim Sha Tsui, buzzing with shops, restaurants and museums. However, all that excitement melts away the minute you step into Above & Beyond’s sleek, modern realm.

Breathtaking Harbor Panoramas

Whether enjoying cocktails and snacks at the bar or Cantonese fare for dinner, diners are all treated to spectacular views of Hong Kong’s Victoria Harbor. Through the restaurant’s floor to ceiling glass windows, the skyline spreads out before you, bringing the city right to your table.

Innovative Cantonese Flavors

Joseph Tse brings over 37 years of experience to his role as Executive Chef. His carefully designed menu is inspired by classic Cantonese cooking, must-try delicacies and international flavors, fine-tuned to impeccable execution. The Marinated Shrimp is accented by a sweet burst of mango that leaves behind an unconventional tart flavor. The Seasoned Lobster comes accompanied by egg whites and Hua Diao rice wine, both light and fragrant flavors which serve to enhance the natural essence of the lobster. The Braised Pumpkin Soup surprisingly juxtaposes the mild neutrality of pumpkin with aromatic truffles while infusing the familiar Cantonese flavor of dried scallops to create a unexpectedly delicious creation.

A Refined Take on the Classics

Sometimes it’s best not to mess with what is tried and true. Braised abalone is one of those things. The Braised Whole Abalone in Oyster Sauce is tender and brims with richness while its sauce has a smooth consistency that is savory, but doesn’t overpower the dish. Similarly the crispy skin of the Barbecued Suckling Pig perfectly contrasts the buttery soft pork underneath and could only have been prepared by someone with practiced hands.

Sweets with Asian Flare

Desserts at Above and Beyond strive to suffuse new elements into time-honored favorites. You can’t go wrong with the Chilled Mango Sago Cream with Pomelo or the Double-boiled Pear with Osmanthus, an Asian plant with strongly-fragrant clusters of flowers. Another fun dessert to try is ice cream, which comes in unique flavors like Wu Liang Ye Chinese Spirit with Chocolate.

Details

Above & Beyond
28/F, Hotel ICON, 17 Science Museum Road, Tsim Sha Tsui
Tel: +852 34001318
Opening Hours: 11:00 – 23:00

Located among the lapping waves and pelicans in Redondo Beach, California is one of South Bay’s best kept dining secrets. Lined with palm trees and overlooking a quiet stretch of the marina, Baleen, named for a type of whale, feels miles apart from the bustle of Los Angeles, but chic enough to be a major player on the restaurant scene.

Underwater Light Show

Baleen has beautiful lighting design that creates an intimate atmosphere reminiscent of the sea. The first surprise to hit you are the menus. Long and heavy, their weight doesn’t prepare you for what you’ll find inside: a soft blue glow illuminating the food choices! Another stunning touch are the hanging lampshades that light up like TV screens displaying jellyfish dancing across their animated surfaces.

Contrasting all the water elements are an abundance of wood elements too. Sculpted chandeliers with wooden monkeys perched on carved tree branches accent the wood paneled walls and flickering central fireplace. All this light-play reflects off the many mirrored and glass accents in the restaurant giving off an enchanting underwater aura featuring a panorama backdrop of boats.

Creative Cocktails

The house specialty, The Baleen, is a dreamy pink concoction of vodka, lime, and blueberries with a hint of lavender, accented with a single blueberry. In the mood for strawberries? Try Strawberry Fields, an elixir of rum, strawberries, and basil.

Sea Specialties

Baleen’s menu is rich with seafood dishes. Signature standouts include the Cane Sugar-Seared Ahi Tuna, a flavorful juxtaposition of tough and soft textures stacked amid a colorful presentation of sweet coconut rice and spicy pickled papaya salad garnished with avocado wasabi puree. The Oysters Rockefeller seem to melt in your mouth, accented with spinach, garlic and parmesan all topped with buttered breadcrumbs. Craving something hearty? The Lobster Mac and Cheese comes garnished with breadcrumbs and plenty of buttery lobster meat.

Land Specialties

The Duck Carnitas, are a must try starter, served with semi-sweet cornmeal crepes in a burgundy-stained chipotle blackberry sauce accompanied by creamy apple slaw. The Filet of Beef “Oscar” special comes piled high with dungeness crab and paired with hash brown potatoes, asparagus, and lemon hollandaise sauce.

For the Sweet Tooth

A decadent way to finish the meal is with the Dark Chocolate Fondue for Two, featuring a spread of exotic fruit, including gooseberries and dragon fruit, primed for dipping. To make things even sweeter, the dish also comes with chocolate-chip cookies, and creative biscotti with subtle flavors like licorice.

Details

Baleen
The Portofino Hotel and Yacht Club
260 Portofino Way
Redondo Beach , CA 90277
310.379.8481

I love Moroccan cuisine. Pastilla, or meat pies encased in puff pastry and covered with powdered sugar and cinnamon, savory lamb tajines, and hot mint tea don’t even begin to scratch the surface of this complex culinary culture. My food obsession led me all the way to Morocco where I followed my taste buds right into the Moroccan kitchen.

READ THE FULL ARTICLE ON MOROCCAN COOKING AT CULTUREVIXEN.COM

Zanzibar is an exotic enough destination in itself, but things just got even more interesting. Check out this restaurant on a rock in the Indian Ocean.

Not far from the shore of Michanwi Pingwe beach off Zanzibar island, eating here is a one of a kind experience, with pure 360 degree ocean views.

See more at: The Rock.

In Seattle hungry eaters in search of gourmet Mediterranean and North African fusion fare swarm to Lola, one of six restaurants that make up the empire of celebrity chef Tom Douglas. Douglas’ popular Dahlia Lounge, Etta’s, and Palace Kitchen restaurants were followed by the ever-popular Lola.

At Lola, Greek cuisine is reinterpreted with zesty inventiveness. Dishing up sophisticated takes on classic Mediterranean staples, dishes are prepared with fresh local produce, the cornerstone of Pacific Northwest cuisine. Located off the lobby of the trendy Hotel Andra in Belltown, Seattle’s foodie hub, Lola is an extension of Andra’s upscale stylishness. At first glance you’ll spot the restaurant’s signature icons: a hanging canopy of red neon flames.

For those in search of classic Greek treats, Lola won’t disappoint. Order the Mezedakia Sampler for an array of Greek tapas, or try the kebabs: wild pacific prawns, lamb with caramelized garlic in a red wine glaze, or squid with crushed chili and chermoula, a classic North African marinade. There’s also a show-stopping lamb burger, and delectable goat cheese turnovers for dessert, with pistachio, mint, and honey. For those craving a North African flavor, Lola’s menu includes tagines: dishes simmered slowly in a clay pot.

The stars of the show however, are Lola’s terrific must-try spreads. Served all day with freshly grilled pita bread, don’t miss the Kopanisti~pistachio with Mavrodaphne. Consisting of a rich base of blue and feta cheeses, this savory spread is layered with chopped pistachios and topped with a light drizzle of Mavrodaphne, a Greek dessert wine. Other innovative spreads include cauliflower~anchovy, kalamata~fig, and tzatziki~cucumber yogurt.

Lola’s breakfast menu is full of classic favorites peppered with off-beat treats like the jalapêno infused vodka Bloody Mary and Tom’s big breakfast, a colorful scramble of grilled octopus, diced yams, spinach, and bacon tossed on a bed of yogurt-based sauce and topped with eggs.

Lola is also the perfect spot for a midnight nosh, with a late-night menu highlighting gyros and kebobs, all accompanied by creative cocktails like ouzo with a hint of orange and rosemary, martinis accentuated with feta-stuffed olives, or ginger sensation, a gin concoction flavored with ginger syrup, lemon, and mint.

Lola is the perfect place to enjoy delightfully daring dishes featuring unlikely combinations of mouth-watering ingredients, right in the heart of the Emerald City.

Lola
2000 Fourth Avenue, Seattle WA 98121
206.441.1430

I just had a complete “ah ha!” moment. Ok, so maybe many of you already know this, but “rocket” is European-speak for arugula! That really connects the dots on all those mystery sandwiches I used to eat in London that listed cheese, baguette, and rocket as primary ingredients. (I assumed it was a type of spread.)

Arugula is my leafy green of choice right now, I just can’t seem get enough of it! I adore its unique zingy punch most of all. It adds a kick to any salad. So I did a little more digging and discovered that it has been used by the French and Italians for centuries (no wonder I love it), and is also known as “rucola“, “roquette” or “ruchetta“. Interesting, no?

Sarah Kaufmann is also known as “The Cheese Lady”. With 16 years of experience working in the dairy industry, Sarah has made the medium her own, carving up notables like a 300-pound gorilla and a six-foot-long cheddar gator for the University of Florida! Although Sarah usually creates her cheese sculptures in her San Diego and Cincinnati studios, she can also be found sculpting cheese in person at festivals, fairs, and other special occasions. I don’t think I could bring myself to bite into one of Sarah’s lovely creations.

If you were born and raised in Wisconsin, surrounded by dairy cows, cheese factories and people who wear orange triangle hats as high fashion, you might think it would just seem…natural! —Sarah Kaufmann