Denis Culinary Tours

I want you to know I resist the idea of this article I’m writing.  It’s about stereotyping and generalizations.  And simplifications and categorizing and labeling.  And generations. Nonetheless, here goes: another article pitting Millennials versus Boomers.  Even if you’re not in one of those categories, I think you should read on – because restaurant life as we know it going to more and more reflect younger people’s tastes. Backing up and yet justifying my reluctance, The Center for Generational Kinetics says: “Generations exhibit similar characteristics – such as communication, shopping, and motivation preferences – because they experienced similar trends at approximately the same life stage and through similar channels (e.g., online, TV, mobile, etc.). Generation-shaping trends are most influential as people come of age, which means that members of a particular generation will develop and share similar values, beliefs, and expectations. It is important to rem...

More Bistro-ish.  Less Old-ish. It’s about the new atmosphere at André's Confiserie Suisse after their renovation. They wanted to “change everything without changing anything.” The Bolliers had already done a renovation back in 2014 of the front retail space and this summer they went to work on the back. The goal was to have an updated look but still retain the old world warmth of the former chalet. I think they definitely succeeded – new light wood floors, higher ceiling, no visual or closed off obstacles disguised as tall-backed booths and serving areas.  I checked out the place one late morning and it was clear it is a more inviting space – still seems friendly and you can hear someone else talk to you. Their Main Street Tearoom is really from the middle back, but you can sit up front, too. They’re open from 7 a.m. with lunch beginning four hours later. There are always two delicious choices which change daily plus their famous quiches. I buy their whole quic...

If you won’t believe me, believe Business Insider , a New-York-based international website which recently selected Chef Philip Quillec’s family restaurant, Café Provence , as one of the 100 best U.S. restaurants for the second time.  This award comes after several others, including Open Table’s annual assessment by its diners.  Although Philip attributes the success to everyone there, it’s clear he has made a difference since he became executive chef in 2008, returning after stints in France, Argentina, and Brazil.  Café Provence has always been a bit of an anomaly, nesting there in the Prairie Village Shopping Center – a truly French restaurant which has always embraced fresh ingredients including fish flown in daily.  And Chef Quillec’s journey has been anything but standard.  He started out in the kitchen of course, at the tender age of 13.  He didn’t especially want to be a chef, seeing all the hard work and long hours his father, Patrick, and u...

DESIGNED TO BRING OUT THE BEST IN BOTH OUR FONDUE AND WINE During September and October, we invite our guests to celebrate the extraordinary women who are making their mark on the industry today. Whether they work in the vineyard or in the boardroom, each is a winemaking pioneer in her own right. With premium ingredients and unforgettable flavor, our Uncorked 2017 dining experience is designed to bring out the best in both fondue and the variety of featured wine. Each wine selection originates with a notable woman winemaker. Cheese Fondue | Monterey Alpine Gruyére, Raclette and Fontina cheeses blended with Barrymore Rosé, fresh spinach, Gorgonzola crumbles and shallots, topped with honey-roasted almonds  Barrymore Rosé SALAD | CALIFORNIA SALAD Mixed greens, tomatoes, candied pecans and Gorgonzola cheese with raspberry walnut vinaigrette  Joel Gott Pinot Noir ENTRÉE | PACIFIC COAST Filet Mignon, Pacific White Shrimp, Herb-Crus...