Getting Brazilian Wax

Krug tasting (Madrid)

Last week we were invited to a tasting that American Express organized in Cuenllas Krug champagne. The event promised to be interesting. It was a tasting paired, only 10 people in Cuenllas, this traditional corner of the good work that had long not visited. We arrived a little late, so I missed the initial presentations. Still, I know the sommelier who ran the tasting was Javier, head of LVMH Group.

Around a long table in a small cave Cuenllas private, and after a somewhat simplistic explanation of the alleged differences with respect to other Krug champagnes, enter the field. The first surprise came to us from the hands of Javier, who told us to decant (yes, decant!) More vintage champagnes, as the last two days that we were going to taste. Loses lot of magic, but it is true that the gains in aroma and flavor.

started with a Krug Grand Cuvée. A fruity champagne, as peak, well balanced with little acidity. With the Grand Cuvée we were served oysters with sea water jelly and lemon grass. Rich oyster, although the predominant lemongrass him and ate too much of role to the oyster.

Here is a Krug 1995, after decanting, we tasted. Too much acid, even without curiosity. Yes predominant notes of melon and peach. Slightly woody. We accompany a sea bass ceviche, quite wealthy, but some pieces are not very well cut.

Finally, we were promised a Krug Rosé, which however was eventually replaced by Krug 1989, a jewel on the paper, which however ended in the mouth a little disappointed. Beautiful color (gold very intense, almost to Oak), but notes acidic and poorly defined. To accompany it, a curious building Cuenllas; millefeuille Iberian pork jowl, apple, morel mushrooms and egg yolk. It was not bad, but you know I'm no friend of these mixtures as explosive, in the end you do not know what you're eating.

Finally, an interesting event, well organized, however ended up being a bit disappointed by the level of drinking and eating.

Basic information:

CUENLLAS

Ferraz, 3

Madrid Tel: 915425621

Wheelchair accessible, just upstairs.

I Enjoy Groping In Bus

L'Estimat (Valencia)

that lasts a long time senseless debate about where to set the best rice in Spain. Madrid is probably in Samm 2 (we'll talk another day of this house) and Benign House (which we discussed last week). But undoubtedly, is in Valencia where they mastered the art of rice. In Valencia city, two are in my opinion the great masters, Ca Sento (as you can see, in my opinion one of the best restaurants in Spain) and L'Estimat much less ambitious, I could go back a couple of weeks.

L'Estimat

is in the Malvarrosa Beach, adjacent to the new Port America's Cup. Delnate the beach there are numerous bars of rice, many of them with a traditional name in Valencia. The Pepic, La Rosa, etc. However, L'Estimat for me remains the undisputed leader of them all.

On our last visit, a small table on the terrace at the edge of the beach, and with the added attraction of having the background training America's Cup. For starters, a Valencian salad with tasty products and first calidad. ¡Qué complicado se ha vuelto comer una ensalada que sepa a algo! Para acompañarla, unos calamares a la romana, ligeramente chiclosos.

Lo mejor llega con la paella. Es esta ocasión, nos decantamos por una de pollo y marisco. Una capa muy fina de arroz cubre la paella, logrando que todo el arroz quede muy crujiente. El pollo y el marisco jugosos y tiernos. El resultado final, una exquisita paella, muy sabrosa, y difícil de encontrar en otros sitios. Pedimos cucharas de palo de naranjo, que como sabréis, es la manera tradicional de comer la paella.

Hacía calor, así que bebimos un clarete valenciano, un discreto Hoya de Cadenas.

For dessert, some strawberries and cream, which seemed freshly picked. Exquisite.

As always, great salad and rice, and a friendly and attentive service. For me, a must every time I go to Valencia. Of course, the paella out small portions, so I recommend asking for some extra helping if you're hungry. I, for example, I 3 servings for 2 people, but you know that I am a good eater ...

Basic information: L'Estimat

Av Neptune, 16 (The Malvarrosa)

46011 Valencia

Tel: 96 371 October 18

Average price: € 40

Wheelchair accessible

Lakme Pancake Cosmetic

Notes to the Dry Martini, Fernando Martín-Laborda

Some notes on article

Dry Martini ... First I must apologize Javier and I handed incomplete I'll take notes about the "silver bullet."

Indeed, forgot to mention the last step, one that even changes his name to our beloved cocktail. So, after pouring the mixture and having and drinking in the glass you can either give it a twist of lemon, or add some olives or a few onions.

The classic choice is the "twist of lemon. I ask permission, and forgiveness at the same time to introduce this anglicized as though I am not given to these orders which can be grammatical know the English word to define what the skin of the lemon is as follows: It should be peeled (recommended with a potato peeler), the skin of a lemon, once again first class, across the lemon, ie making a geographical metaphor, in the sense of the meridians are not parallel. Once this will be cut into three or four pieces and fold (SEF) on top of the cup, with a firm blow so that the skin fades citrus leading into the skin (which as you know is the aroma of lemon over it) this action should be repeated with about three pieces of skin cut, the first piece is left in the bottom of the cocktail and the rest are discarded after of having touched the edge of the cup with them to soak up the aroma.

The second option, but as popular or more, is the olive. The only assumptions here are as follows: The olives should be on the bone, the brine should be cleaned before entering into the cocktail and should NEVER be filled. That said the amount to be placed on the flag stick or vary depending on the drinker here is no objection to the request but of an olive.

The latest variant of the onions, called Gibson, is a dry martini with onions is a GIBSON, like the olives must be cleaned and the amount depends on the drinker.