3-EN FRANÇAIS (ENTREZ)    IN FRENCH: CINQ ETOILES MAGAZINE TABLE DE MATIERE (EN FRANCAIS)

CINQ ETOILES EST UNE REVUE MENSUELLE EN FRANÇAIS, CONCERNANT LE TOURISME, VOYAGE, ARTS, CULTURE ET LA GASTRONOMIE DE FRANCE. C'EST UNE PUBLICATION OFFICIELLE DE "AMERICAN HOSPITALITY INSTITUTE, INCORPORATED" DES ETATS UNIS D'AMERIQUE. CONTACTEZ NOUS A  cinqetoiles@americanhospitalityinstitute.org

CINQ ETOILES IS A MONTHLY MAGAZINE, CONCEIVED AND DESIGNED BY MAXIMILLIEN DE LAFAYETTE (EDITOR-IN-CHIEF) IN FRENCH, WITH A STRONG EMPHASIS ON EUROPEAN HOSPITALITY, TOURISM, TRAVEL, CULINARY ARTS, NEW TRENDS, HOSPITALITY CELEBRITIES, FRENCH CUISINE, ARTS AND CULTURE.  CINQ ETOILES IS AN OFFICIAL PUBLICATION OF THE AMERICAN HOSPITALITY INSTITUTE INCORPORATED, PUBLISHED, PRODUCED AND POSTED IN PARIS, FRANCE AND LONDON, UK, BY DE LAFAYETTE WORLD MEDIA.

1-You are what you eat...A good diet is central to overall good health. But which are the best foods to include in your meals, and which ones are best avoided? This section looks at the facts, to help you make realistic, informed choices...Full story

2-EATING THE RIGHT FOOD: Trying to eat more of the right things does not mean 'going on a diet', especially not one of the quick-fix diets so many celebrities are keen to endorse. True, you may lose weight with one of these, but it could well be only temporary. And you're likely to be less healthy as these diets don't provide all the nutrients you need. There's no such thing as a single super-food which contains every nutrient you'll need, so only by eating a varied diet will you get all you need to stay healthy...Full story

3-Eating for a healthy heart: Your heart is the most important muscle in the body, so it pays to look after this vital organ by watching what you eat. Diet plays an important role in helping to keep coronary heart disease (CHD) at bay. CHD is the nation's biggest killer. More than one in five men and one in six women in the UK currently die from CHD, according to research conducted by the British Heart Foundation, but we can all do a lot to reduce our risk...Full story

4-How to select a good piece of beef. Selecting your cut: From Sunday roast to boeuf bourguignon, beef has been a favourite for generations. But which cut should you choose? Our guide gives you the lowdown, from neck to rump via all the bits in between, and suggests the best method of cooking for each. When buying beef, you should make sure the meat is red, as brown colouring shows that it's been open to the air for some time...Full story

5-EATING OUT: If you only eat out now and again and the rest of the time you eat a well balanced diet, you don't need to worry about the effect of the occasional indulgence. But knowing how to make healthy choices from menus is vital. However, at a conservative estimate, most people eat out for about 25 per cent of their meals, which means we need to be more careful about the choices we make from menus...Full story

6-FOOD AND HEALTH. What's cholesterol? Cholesterol is a soft, waxy substance that's manufactured largely by the liver and is then circulated within the blood. We all need cholesterol if our bodies are to function efficiently, but if we have too much in our blood it increases the risk of heart disease. A healthy cholesterol level is less than 5.0mmol/litre...Full story

7-RESTAURANT OF THE MONTH: YAFFA RESTAURANT: BEST MIDDLE/NEAR EASTERN FOOD IN TRIBECA, MANHATTAN. A funky, friendly and cozy restaurant owned and managed by Yaffa Seror Faro, quite an unusual woman, a.k.a. The Gypsy Queen of Tribeca. If you are fond of authentic Middle/Near Eastern delights and specialties, then head right away toward Yaffa restaurant. And if you enjoy reading Kafka, Proust, Francoise Sagan, Lord Byron, Omar Khayam and Jean-Paul Sartre, dash into that restaurant and ask for Yafa, the proprietor and the existentialist story-teller...Full story

8-DELAWARE NORTH COMPANIES: UNITED STATES' BEST FOOD AND HOSPITALITY COMPANY OF THE YEAR...

9-CHIC CUISINE: Some distinguished signatures take the art of gastronomy to new heights. All the big names in French cuisine have a Paris address: reinvention of traditional dishes; fusion of herbs and spices, both savoury and sweet; innovation and a touch of genius are the main ingredients at these celebrated venues. Ambassadors of French cuisine, the top starred chefs, ranked in the food guides, will receive you in their domains, where the setting is often as spectacular as the bill...Full story

10-HOSPITALITY AND FOOD CELEBRITY OF THE MONTH: Mireille Guiliano (Meer-ray Julie-ano) is president and CEO of Clicquot, Inc., the firm she helped found in 1984 and was its first employee. Today she is recognized as the driving force in building the company's highly regarded national organization, developing its portfolio of ultra-premium wines, and igniting the remarkable growth and brand recognition of its flagship Champagne Veuve Clicquot. Educated in Paris, where she studied French and English literature at the Sorbonne and languages at the Institut Supérieur d'Interprétariat et de Traduction, Guiliano holds the French equivalent of a master's degree in English and German and certification as a translator/interpreter...Full story

11-DOES LIVE ENTERTAINMENT HURT OR HELP RESTAURANTS AND FOOD BUSINESS? For years, I have been struggling with this dilemma. And there is no honest and simple answer to that question. I can, certainly talk about this delicate and very uncertain matter, for I owned and managed several restaurants and cabarets that offered nightly shows, live entertainment, unique cabaret acts blended with a Cordon Bleu 5 star menus, here in Europe and in the United States. I made a fortune, thanks to formidable singers and musicians who worked for me and packed my restaurants for 10 years. And, equally factual...Full story

12-HOW TO SELECT GOOD VEGETABLES: Root vegetables traditionally form the staple of our winter crops, used in everything from the Sunday roast to soups. Stuffed with vitamins and minerals, they'll even help you shake off the winter blues. Beetroot: Beetroot is closely related to sugar beet and is believed to be derived from a wild species native to the seashores of Europe. It's a beautiful deep scarlet or burgundy colour and adds a dash of vibrancy to any winter dish...Full story