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Money for Nothing, As Seen by an Artist.
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- Author(s): Levere, Jane L.
- Source:
New York Times. 10/5/2008, Vol. 158 Issue 54454, p2. 0p.
- Additional Information
- Subject Terms:
- Abstract:
NO BOWL OF CEREAL Andrea Illy, the coffee seller, and Jean-Georges Vongerichten, the restaurateur and chef, are introducing fancy breakfast offerings for Le Meridien hotels that include espresso with hot chocolate, cocoa and steamed milk; ''juice shots'' in flavors like mango-chili-lime; and custard with goat and gruyere cheeses and black olive and dill purees. But Mr. Illy and Mr. Vongerichten tend to make less elaborate choices when it comes to their own breakfasts. On a recent visit to New York, Mr. Illy, the Italian chairman of Illycaffe, said he usually starts his day with two or three biscotti, a glass of soy milk, a piece of fruit, and espresso, ''one for breakfast and one after breakfast.'' [ABSTRACT FROM PUBLISHER]
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