vendredi 16 février 2007
jeudi 15 février 2007
3rd party sites...
Google search....
3rd Party Links...
Hôtel Balzac Paris 8ième 4 star hotel located in the Champs Elysées area
www.jjwhotels.com/balzac/
www.hotels-paris.fr/fr/hotel/JJW-Luxury-Balzac.htm
www.tripadvisor.fr/Hotel_Review-g187147-d194305-Reviews-Hotel_Balzac-Paris_Ile_de_France.html
www.summithotels.com/hotel_horizontal.cfm?id=16466
www.francehotelreservation.com/fr/paris/francehotelhotel-7714_3-hotel-balzac-a-summit-hotel-hotels.html
www.hotel-paris.fastbooking.fr/hotel/FRJJ643_jjw-luxury-balzac.htm
www.francehotelnetwork.com/fr/paris/hotel-7714_3-hotel-balzac-a-summit-hotel-hotel.html
www.aboutparis.info/3/151/hotel-luxury-balzac.aspx
www.A1-Discount-Hotels.com
www.hotels-paris.fr/es/hotel/JJW-Luxury-Balzac.htm
First site www.jjwhotels.com: english website; really simple to use; not a fancy website but nice pics of Paris flashing at the same time that I was doing my research; easy to use as you go straight to the reservation part; they don't really give you information concerning the rooms just the availabality at the beginning then you put your information they would give you a small description of the services; really simple to use!
Second site www.hotels-paris.fr: describes the hotel very well... give all the info concerning the services, the area with a map, the credit cards accepted and pics of the hotel. The good point is that it is translated int different languages. funny thing... it is linked to the same reservations center than jjwhotels.com.
Third site www.tripadvisor.com: gives you some info about the hotel and the price range but the main attraction of this site is the travelers reviews. In fact everybody can give his opinion regarding the Balzac Hotel. Tripadvisor compares the rates for the Balzac on three different websites such as sncf, expedia and hotels.com.
InterContinental Hotels & Resorts Grows Thailand Portfolio With New Luxury Resort In Hua Hin
INTERCONTINENTAL will be opening in 2008 a new resort in Hua Hin, Singapore. This new resort will be located in the beachfront along Petchkasem Road and composed of 120 luxirious rooms and 3 beachfront villas with private plunge pools. Each room will feature either private gardens or direct pool access. The resort will include a Spa InterContinental with outdoor garden treatment pavilions, five different pools and also five different contemporary innovative restaurants. Intercontinental group decided to develop their presence in Thailand, especially in Hua Hin because it is becoming a popular vacation destination for international and domestic travellers but it is a world paradise for excellent beaches, historical attractions and golf courses.
These kind of resorts around the world is growing because most of the travellers are looking for luxurious, quietness and well-located places to stay. They want to have both relaxing vacation but also discovering the culture of the country. Intercontinental group is developing its presence in Asia as it is actually a key destination for tourism. The Hua Hin resort will complement the other hotels already present in Asia as far as quality of services but also providing of memorable resort experiences for all the customers.
These kind of resorts around the world is growing because most of the travellers are looking for luxurious, quietness and well-located places to stay. They want to have both relaxing vacation but also discovering the culture of the country. Intercontinental group is developing its presence in Asia as it is actually a key destination for tourism. The Hua Hin resort will complement the other hotels already present in Asia as far as quality of services but also providing of memorable resort experiences for all the customers.
mercredi 7 février 2007
France is the winner of the Bocuse d’Or with Fabrice Desvignes. Kitchens of La Présidence du Sénat, Paris. 2007 : Happy Birthday Bocuse d’Or !
http://www.hospitalitynet.org/news/154000622/4030180.html
For the past 20 years, young chefs from all over the world have competed for the Bocuse d’Or. The Bocuse d’Or is a competition where 24 chefs representing 24 countries transform live, a fish and a piece of meat into culinary chef d’oeuvres. This year was the competition’s 20th anniversary. Paul Bocuse, the President and Founder of the Bocuse D’or, and world-known French chef, Heston Blumenthal, President of Honor and owner of the famous Fat Duck Restaurant in London, were there to present the awards to the winners and try all the delicious and creative dishes. The competition took place on January 23-24, part of the International Hotel Catering and Food Trade Exhibition in Lyon Eurexpo. Fabrice Desvignes, French chef from the kitchen of the Sénat won the €20000 for his creations made from Norwegian holy fish, Norwegian white halibut accompanied with Norwegian red king crab and Bresse chicken PDO.
Since Paul Bocuse’s great idea to create this competition to discover and promote young chefs from all over the world, we now see many renowned chefs doing the same or try to be more involved with culinary schools in order to help those young chefs be more popular through competitions, partnerships or associations. Such competitions are also great venues for the public to get to know these chefs and try their creations, and possibly follow their future endeavors. Furthermore, such competitions are very inspirational for young people who want to become future grand chefs.
For the past 20 years, young chefs from all over the world have competed for the Bocuse d’Or. The Bocuse d’Or is a competition where 24 chefs representing 24 countries transform live, a fish and a piece of meat into culinary chef d’oeuvres. This year was the competition’s 20th anniversary. Paul Bocuse, the President and Founder of the Bocuse D’or, and world-known French chef, Heston Blumenthal, President of Honor and owner of the famous Fat Duck Restaurant in London, were there to present the awards to the winners and try all the delicious and creative dishes. The competition took place on January 23-24, part of the International Hotel Catering and Food Trade Exhibition in Lyon Eurexpo. Fabrice Desvignes, French chef from the kitchen of the Sénat won the €20000 for his creations made from Norwegian holy fish, Norwegian white halibut accompanied with Norwegian red king crab and Bresse chicken PDO.
Since Paul Bocuse’s great idea to create this competition to discover and promote young chefs from all over the world, we now see many renowned chefs doing the same or try to be more involved with culinary schools in order to help those young chefs be more popular through competitions, partnerships or associations. Such competitions are also great venues for the public to get to know these chefs and try their creations, and possibly follow their future endeavors. Furthermore, such competitions are very inspirational for young people who want to become future grand chefs.
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