Off to The Principality of Monaco! « Flanboyant Eats™: Latin Fusion Cooking & Tasty Travels Under Pressure!™

March

26th

2009

Off to The Principality of Monaco!

(view of yacht yard from the Palace courtyard, Nov. ’07)

today to eat, drink, shop and buy a yacht for 8 days!!

Okay, not really to buy a yacht but I will be enjoying thoroughly and soaking up all the millionaire and billionaire culture. Maybe a little of it will rub off on me!

I’m really excited about this trip because I’m going as part vacay, part journalist. That mean’s I’ll be doing some media related *work* reviewing resto’s, interviewing chefs, etc.. in Nice, Cannes, St. Tropez, Portafino, Italy and Monte Carlo, of course.

The BIG cajuna will be, get this… I’ll be breaking bread and interviewing the most MICHELIN starred chef in the world! This guy has 25! Yes VENTI CINCO stars and I”m eating at his resto!

Do you know what the means!?! My ante just went up!

I’ll be eating at both YOSHI and The Restaurant Joel Robuchon (*2 stars*). I shall sit there and try not to drool. Cameras will be rollin’, so you all will get to see some incredible footage of the whole experience!

Changing of the Guard at the Prince’s Palace will happen on Sunday and yes caught on tape. I had to get written permission from the Prince’s security office to get coverage! How prestigious, he is.

Look forward to a 3 part series of our awesome trip in April! Loads of pictures, a fully produced video and some orgasmic food! I may even do a quick write up while I’m there! If not, see you in April!

Maybe this time, I’ll gamble at Monte Carlo and actually enter Hotel de Paris as I was not allowed in last time!

The rich, I swear….

(eating Italian with mami y papi in Monaco, Nov. ’07)

16 Comments

Scott Says:

March 26th, 2009 at 11:28 am

Awesome! Lucky! Have fun and eat well as I’m sure you will! Bon voyage!

Hélène Says:

March 26th, 2009 at 2:34 pm

I’m jalous. Have fun and share your stories with us. Can’t wait to read about it.

Miesha Says:

March 26th, 2009 at 2:43 pm

ummm…wait. so i knew u were going to monaco right…but didn’t know u got to go to France, Italy AND St.Tropez on top of it. GIRL i think i’ve found a new career…CHEF! LOL! Wait let me just stay in my lane and let you run yours.

You get to eat at fab restos, do reviews AND meet top chefs. AMAZING! I think i’m gonna hide in your suitcase…oh wait i will next time…i still have some pounds to shed so i wouldn’t fit quite yet…

i’m so happy for you…you live a charmed life. I am looking forward to the pics and the video…fun fun! You have a wonderful family. Praying you return to us ATLiens safely. Bring me back a key chain darn it! Smooches!!

joan nova Says:

March 26th, 2009 at 8:36 pm

Cuidado Principe Alberto! Have a great time. Looking forward to your posts.

Cecelia Says:

March 26th, 2009 at 8:54 pm

I’m incredibly jealous you get to interview Mr. Robuchon! I have his cookbook at work, it’s very detailed oriented.

Marie Says:

March 28th, 2009 at 11:36 pm

Have a wonderful trip Bren! I’m envious! It all sounds so exciting!! Would your parents adopt me???

chefectomy Says:

March 29th, 2009 at 11:52 am

That is so big time. You are such a jet setter. Hope you brought pumps to make the right impression (which you would do in bare feet as well:)…)

The Duo Dishes Says:

March 30th, 2009 at 6:42 pm

Whooo this is big time!!! You’re going to have a great time there. Can’t wait to see what you ate.

avesta Says:

March 30th, 2009 at 9:37 pm

all I can say is I’m jealous! wow! eat enough for me too!!!!

Lys Says:

April 1st, 2009 at 3:23 pm

Have I told you how I’m so thrilled for you? Girl you are making moves. Oh – that apron – I’m so stealing.

Nicole Says:

April 2nd, 2009 at 1:32 pm

Oh I am sick to my stomach with jealousy. I am such a Eurofile…. And Monaco!!! I only spent a few hours there but oh soooo lovely.

Girl Japan Says:

April 3rd, 2009 at 8:14 pm

Oh Hurry Back BFF!!! I can’t wait to hear about all your fabulous eats and fun and please share loads of photos = )

JennDZ_The LeftoverQueen Says:

April 5th, 2009 at 5:20 pm

Awesome Bren!!! I just got back from Italy this week, and had a fabulous time – part work part play! – but when it has to do with food, in my mind it is ALWAYS play!

Have a great time on your trip and I can’t wait to hear about your adventures!

Cynthia Says:

April 6th, 2009 at 8:12 pm

Have a great time hon and looking forward to the series when you return!

chefb Says:

April 8th, 2009 at 9:21 am

THANKS ALL FOR THE WELL WISHES, STOMACH ACHES OF JEALOUSY! Okay for real it was all that! Thanks for reading and hopefully you’re starting to read the 3 part series on the trip! a bientot!

Ilona Says:

April 13th, 2009 at 9:44 am

Hey mama,
I love this picture.

Mi nombre is Bren but they call me B! I cook for cool people in my baddest pump and leave them wanting more. I believe pressure cooking is the best thing that could have been invented & thank mami for teaching me how to use it. God forbid I start my day without 4 shots of Cuban espresso!

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I’ve mentioned before how garlic is 1/3 of the Holy Trinity of Cuban cooking and what goes in our sofritos. My cooking experience is far better with its presence. It makes everything savory (or sweet in some cases) and simply taste that much better. Garlic comes from a group of edible plants called Allium. Onions, shallots, chives and scallions also come from this genera. If you’ve ever cooked with any of these, you are sure to have noticed their common characteristics: leafy layers (paper, as in the case of garlic) and high in fructose sugar. Garlic grows in bulbs or “heads,” with individual sections called cloves. Garlic has the least amount of water and highest level of sugar, causing it to brown much faster when heat is applied. Its high levels of sugar also cause that sticky affect when handling raw garlic. I recently did a full post on garlic. Click here to read the pull post.

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Most of the fat we should consume should come from fish, nuts & veggie oils. Limit solid fats like butter, stick margarine & lard. Daily allowances for oils ranges from 5-7 teaspoons for adults.

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Desagradar (deh-sa-grah-dar)

(verb)

Dislike

Desagradar works in the same way, with the thing you dislike being the subject of the sentence.

Había algo que le desagradaba.
There was something he didn’t like.

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