Subject:

Valrhona SA

  • Blogs

    December 30, 2010

    Better Than a Ball Drop: New Year's Eve at Thermidor

    Lara Hata​Thermidor's NYE Retro Glamour Menu Where: Thermidor, 8 Mint Plaza (at Fifth St.), 896-6500 Cost: First seating (6, 6:30, or 7 p.m.), $85 for four courses; second seating (8:30, 9, or 9:30 p.m.), $95 for four courses plus Champagne toast Why it's likely to be special: New Year's Ev ... More >>

  • Dining

    November 24, 2010

    Fresh Eats: Our weekly roundup of SFoodie news

    Lara Hata​Thermidor's NYE Retro Glamour Menu Where: Thermidor, 8 Mint Plaza (at Fifth St.), 896-6500 Cost: First seating (6, 6:30, or 7 p.m.), $85 for four courses; second seating (8:30, 9, or 9:30 p.m.), $95 for four courses plus Champagne toast Why it's likely to be special: New Year's Ev ... More >>

  • Blogs

    October 7, 2010

    A Peek Into Tell Tale Preserve's October Society Bag

    Tamara Palmer​As we've noted, in advance of his Maiden Lane bakery (due this fall), William Werner's Tell Tale Preserve Co. has set up a case of treats at Coffee Bar in Potrero Hill and launched a monthly offering of what it calls its Society bag. The preorder, prepay bags (actually burlap sa ... More >>

  • Blogs

    December 7, 2009

    Bernal's Sandbox Bakery Hopes to Revive the Homely Pig in a Blanket

    J. BirdsallSandbox Bakery's brioche-wrapped pig, next to a savory scallion scone.​S.F.'s slow-to-arrive Sandbox Bakery opened this morning at 833 Cortland (at Gates) to a snarl of Bernal Heights residents crushing for ginger scones and Valrhona croissants. Neighbors will have to wait a bit lon ... More >>

  • Blogs

    August 12, 2009

    Recchiuti and Handal Prove Chocolate and Cheese Aren't Strange Bedfellows

    Amarena cherries and Blu del Moncenisio cheese await enrobing for the Red, White & Blu course.​A recent afternoon at the headquarters of confectioner Recchiuti provided definitive proof that, in the right hands, chocolate and cheese do go together. As part of his mostly sold-out Tas ... More >>

  • Blogs

    May 28, 2009

    Recchiuti's Taste Project Flirts With Savory and Sweet Flavors

    Michael Recchiuti dreams up the Taste Project "This has everything to do with stuff I'd like to do, but could never do on an industrial level," said chocolatier Michael Recchiuti as a panini fungi of shiitake chocolate malt ice cream on grilled brioche was served. Recchiuti had stayed up well into ... More >>

  • Best of San Francisco

    May 11, 2005

    Best Ice Cream (S.F.)

    Michael Recchiuti dreams up the Taste Project "This has everything to do with stuff I'd like to do, but could never do on an industrial level," said chocolatier Michael Recchiuti as a panini fungi of shiitake chocolate malt ice cream on grilled brioche was served. Recchiuti had stayed up well into ... More >>

  • Best of San Francisco

    May 11, 2005

    Best Pastries

    Michael Recchiuti dreams up the Taste Project "This has everything to do with stuff I'd like to do, but could never do on an industrial level," said chocolatier Michael Recchiuti as a panini fungi of shiitake chocolate malt ice cream on grilled brioche was served. Recchiuti had stayed up well into ... More >>

  • Dining

    February 9, 2005

    Chocolate U

    It takes more than the sweet stuff to educate us on Café Cacao's charms

  • Calendar

    January 19, 2005

    This Week's Day-by-Day Picks

    It takes more than the sweet stuff to educate us on Café Cacao's charms

  • Best of San Francisco

    May 19, 2004

    Best Newsstand

    Fog City News

  • Dining

    February 28, 2001

    Paris in the Springtime

    Grand Cafe

  • Dining

    March 8, 2000

    Intergalactic Planetary

    Grand Cafe

  • Dining

    December 8, 1999

    On the Right Track

    Red Herring Restaurant and Bait Bar

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