Page 19 - Cold Room News Today : Breaking News, Live Updates & Top Stories | Vimarsana

This is exactly what i look for when i try to create a credible tea cake and in this case look as you can see in this blue one here the colors absolutely stunning i really love the blue berry cake for sure yeah. his ideas come to life in the cold room of the hotel kitchen a new afternoon tea collection comes out twice a year. on the show says his ideas for the next spread fashion labels often sent him photos to use as a guide or sometimes even the real thing. when we did the exclusive the afternoon before just to meet you i had about ten thousand pounds worth of shoes and handbags on this tabl...

>> anthony: ah, the good ol' days. >> daniel: yeah, well. >> anthony: why lyon? why here? look at the fundamentals, the things the lyonnais think of as birthrights. the right for instance to eat delicious cured pork in unimaginably delicious forms. >> daniel: the art of charcuterie, lyonnais can't live without it. >> anthony: look at this. terrine, pate, sausages, rillette, it's an art that's revered here and widely enjoyed. >> daniel: monsieur reynon. >> reynon: bonjour. >> daniel: merci. tony. >> anthony: bonjour, monsieur. tony. >> chef: tony. >> anthony: and few names garner more respect f...

>> why lyon? why here? look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious forms. >> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. [ speaking foreign language ] >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> in a relentlessly cold room, pork shou...

Look at the fundamentals, the things that lyonnaise think of as birthrights. the right, for instance, to eat delicious cured pork in unimaginably delicious forms. >> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. [ speaking foreign language ] >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> in a relentlessly cold room, pork shoulder, belly and back fa...

>> the art of charcuterie, lyonnaise can't live without it. >> pate, sausages, it's an art that's revered here and widely enjoyed. [ speaking french ] >> few names garner more respect from aficionados of pig than reynaud. >> [ speaking foreign language ]. >> 20 ton of saucisson just inside this room. the holiday are coming and they're going mad with production of saucisson. >> in a relentlessly cold room, pork shoulder, belly and back fat are fed in batches through a vertical chopper. the sprinkling of seasoning and spices. removed in large balls of finely but not too finely chopped leek. you ...