2 MIN Palácio Tangará is organising a very festive afternoon tea buffet for guests on the first three Fridays and Saturdays before Christmas at the Parque Lounge & Terrace.
2 MIN Head Pastry Chef at Le Bristol Paris, Julien Alvarez, will be taking up residency for one day at Fou de Patisserie in Paris on November 23rd.
2 MIN A traditional German Christmas Eve dinner is not complete without a Christmas goose.
2 MIN HUB Food Art & Lounge is located within the Pullman Vila Olimpia and offers a stimulating atmosphere alongside very skilfully prepared food.
4 MIN Behind the scenes of this Parisian palace is a magical place, bustling with creativity, Le Bristol Paris chocolate factory.
2 MIN The Ottolenghi empire has swept through London like wildfire, establishing six restaurants of distinctive character.
2 MIN The Sunday Roast is a new concept dish by Chef Felipe Rodrigues at Tangará Jean-Georges, Oetker Collection’s Michelin-starred restaurant at Palácio Tangará.
2 MIN Is there a more satisfying simple pleasure than artisanal chips and a cold craft beer?
2 MIN Palácio Tangará’s Pool Bar offers hotel guests a private dining and drinking experience alongside the property’s stunning outdoor swimming pool. One of the signature dishes on the Pool Bar menu is a succulent salmon poke bowl with avocado and caviar. A traditional Hawaiian dish that is currently trending thanks to its delicate flavours and healthy
2 MIN This elegant starter is another gem from Chef Eric Frechon’s menu at Epicure. The blackened leaks create a delicate sheath within which the oysters are cooked in savoury seaweed butter. Where would we be without the creative joys of three Michelin starred cuisine? Here’s how it’s made… Serves 4 Ingredients 8 leeks 24