French Riviera Nights: A Michelin-Level Wine Dinner With Chef David Rosov of “Palm Beach Elite Private Chef”

Chef Rosov evokes the glamour of the Côte d’Azur with haute French cuisine and exceptional wines from Bordeaux to Provence.

Palm Beach’s most discerning diners are invited to escape to the French Riviera this season — without ever leaving the shoreline. Chef David Rosov, founder of Palm Beach Elite Private Chef, introduces French Riviera Nights, a dazzling new five-course tasting menu that captures the romance, refinement, and effortless sophistication of Mediterranean France.

Designed for luxury villas, private yachts, and intimate soirées, the experience celebrates the golden era of Côte d’Azur dining — from the seaside bistros of Saint-Tropez to the Michelin temples of Cannes and Nice — paired with an exceptional selection of French wines curated for each course.

“The Riviera is timeless,” says Chef Rosov. “It’s the taste of sunlight on olive oil, sea salt in the breeze, and wines that whisper of lavender fields and limestone cliffs. This menu captures that spirit — refined, sensual, and unforgettable.”

THE FRENCH RIVIERA NIGHTS MENU

Each course reflects the classical French canon — refined through Chef Rosov’s modern lens and plated with artistic precision. The wine pairings have been hand-selected to transport guests through the vineyards of Burgundy, Bordeaux, and Provence.

Dessert: Lavender Crème Brûlée with Candied Violets & Citrus Sugar Shard

Fragrant and delicate, this Provençal dessert closes the evening with floral and citrus notes.

Wine Pairing: Château d’Esclans “Garrus” Rosé (Provence) — crisp minerality and wild strawberry essence bring the Riviera to the glass.

The Experience

Each private event is designed as an immersive sensory journey — evoking the ambiance of the Riviera through candlelight, soft jazz, and the aroma of fresh herbs and citrus. Guests may request optional live sommelier service, bespoke floral arrangements, or Mediterranean-themed décor to complete the setting.

Chef Rosov and his private culinary team provide full-service coordination — from menu planning and wine sourcing to in-home plating and tableside presentation. French Riviera Nights is available for private bookings of 2–12 guests through April 2026.

About Chef David Rosov

Chef David Rosov is the founder and culinary director of Palm Beach Elite Private Chef, offering bespoke fine dining, yacht catering, and Michelin-level tasting experiences across South Florida. Trained in classical French technique and Michelin-starred kitchens in California and France, Rosov is celebrated for his elegant balance of precision, artistry, and hospitality — crafting experiences that rival the finest dining rooms in Europe.

Press & Private Event Inquiries:

Palm Beach Elite Private Chef – Chef David Rosov

About Palm Beach Elite Private Chef


Palm Beach Elite Private Chef is where culinary excellence meets unparalleled service in Palm Beach, Florida. Founded and led by Chef David Rosov, who brings over 20 years of fine dining experience, the company specializes in creating unforgettable, customized dining experiences. Whether at your home, vacation rental, office, or yacht, Chef David and his hand-picked team handle every detail—from menu planning and ingredient sourcing to preparation, plating, and service. From intimate gatherings to large-scale events, Palm Beach Elite Private Chef delivers world-class cuisine and seamless hospitality, ensuring every occasion is nothing short of exceptional.

Sacha Lichine tire sa révérence, pas ses vins

Par idelette Fritsch

Elizabeth Hurley is supported by lookalike son Damian as she’s honoured for her 30 years of charity work at Estée Lauder’s star-studded Breast Cancer Pink Ribbon dinner

By Aggerant Llewellyn

Elizabeth Hurley was honoured for her 30 years as an ambassador for Estée Lauder’s Breast Cancer Campaign at a special Pink Ribbon dinner at NIJŪ in London on Monday. 

The actress, 60, who was supported at the star-studded event by lookalike son Damian, 23, matched the evening’s colour scheme perfectly in a pink Rebecca Vallance midi dress.

Elizabeth’s stylish look was tailored to perfection and boasted statement bows as well as a a Bardot neckline which showcased her ample cleavage.

The Inheritance star added extra height to her slender frame with strappy heels while styling her highlighted tresses into loose waves.

The evening was hosted by William P. Lauder, Chair of the Board of Directors for The Estée Lauder Companies, whose mother, Evelyn H. Lauder co-created the pink ribbon and started The Breast Cancer Campaign campaign in 1992.

It took place in the private dining room of NIJŪ the authentic Japanese restaurant from Executive Chef Chris Golding.

Guests sampled Lanson Le Rosé Creation and Wild Idol non-alcoholic sparkling rosé, before sitting for an elegant dinner paired with Chateau D’Esclans 2022.


La Vie Est Belle à Carlton Cannes, A Regent Hotel

By Anuja Gaur

Riviera Restaurant: A Symphony on the Croisette

From a humble 1830s fishing village to an aristocratic Hollywood haven.  The one-time modest and compact settlement in the picturesque South of France has triumphantly revolutionised its humble backdrop into a dazzling utopia for the world’s finest, glitterati society cliques.

To speak of Cannes without mentioning the Carlton Cannes is like ordering a martini without the olive; possible but utterly pointless, as the most legendary grand dame on the Croisette is more than a resplendent hospitality haven, but a gilded emblem of Riviera glamour and a starlet with perfect posture, all blended together with a cherished Century of secrets hidden beneath her Belle Époque façade.

The Carlton Cannes does not simply exist, it embodies where a stay here is not a matter of checking in, but a passage into another realm where refinement and seduction weave themselves into every hour of the day, and the very mention of its pedigreed title conjures visions of bejewelled gowns sweeping across parquet floors, as champagne flutes chime under the stars and hushed conversations sit held between those who shape the world, yet never need announce it. The hotel is not merely a setting, it is a protagonist in its own story, evoking a statuesque matron whose allure has never dimmed, but only deepened with the passing chronicled decades.

To be received into her embrace is to step into a dream carefully choreographed to enchant, each moment composed with elegance and intention, right from the warmth of her heartfelt welcome, to the epicurean theatre of her banquet table. For two nights, I had the honour of calling this Riviera jewel my home, a rare privilege that felt less like a stay and more like a fable brought to life, wrapped in the poetry of fine dining, gracious hosting and a heritage steeped in grandeur, yet always crowned with a shimmer of modern panache.

It is at Riviera Restaurant where Chef Laurent Bunel has orchestrated a dining experience that speaks in the melodic language of the Mediterranean, all carried by the sapid refinement of fine food as each dish is carefully attuned to wholesome seasonality, entwined with the local markets that inspire his team daily.

The opening act was a Tomato Carpaccio, its slices translucent and gleaming whilst laid out like crimson silk across porcelain as each mouthful revealed layers of sweetness, bordering on the fruity, tempered with a whisper of acidity, finally heightened by a drizzle of olive oil so golden and peppery, it seemed pressed just hours before.

Alongside a King Crab Salad arrived with regal poise, the flake,y tender meat pearlescent, tender and offering a natura,l fresh palate which melted against the zesty tang of citrus, and a cool thread of daintily herbed dressing. The textures were an interplay of firm and delicate, each bite a reminder that simplicity, when executed with mastery, is nothing short of luxurious.

The main encounter was unapologetically indulgent; a hearty yet elegant Australian Wagyu Tomahawk, carved at the table in a display of reverence that matched the quality of the cut. Its marbling had surrendered to the grill, producing a crust that was smoky and caramelised, sealing in a succulence so rich it seemed to dissolve before the palate could fully grasp it.

The flavour lingered to a deep and buttery play, yet balanced by the minerality of the accompanying spinach glossy with garlic and butter, and the generous helping of fries so golden and crisp, they shattered like glass at the bite, leaving only soft potato clouds behind. To sip was Les Clans 2023 from Château d’Esclans, a rosé of depth and character whose notes of peach, orange blossom and subtle spice wrapped themselves around the Wagyu like silk to cool down the richness, all the while amplifying its libertine beauty.

But it was for the dessert affair to play as the harmonious closing sonnet; a plum compote, its tartness softened by the perfume of Provence, crowned with wild, bold lavender and a smooth honey emulsion ice cream, that melted across the tongue like delicate satin. The heady floral notes appeared to rise gently, swirling into the fruity depth beneath, showcasing a concluding composition as fragrant as a balmy Summer garden at dusk. Dining here was not only a meal but a performance, with the terrace overlooking the Croisette and the Mediterranean glimmering away, just like a second course for the eyes.


A swanky new cafe with champagne, oysters and a chocolate fountain is coming to Leeds

By Clementine Hall

One of Leeds’ trendiest restaurants is opening up a brand-new cafe.

We all know and love The Cut & Craft for its absolutely beautiful interiors, impeccable service and brilliant food.

And now they’re giving us even more to love, because they’re launching a pop-up cafe serving up a huge range of sweet treats and in true Cut & Craft style – champagne.

Taking over the former Northhome x Rinse Natural Wine pop-up in the luxurious Victoria Quarter, The Café by C&C will offer guests super fancy savoury filled croissants.

We’re talking smoked salmon served with crème fraîche, watercress and black caviar, or hazelnut hummus with honey & mustard beetroot tartare and pickled veg.

For those with a sweet tooth, their fabulous head pastry chef, Isabella Tokarski-Pudlo, has curated a selection of sweet treats baked-fresh each day.

The sweet treats menu includes giant raspberry macaroons, the restaurant’s famed gold chocolate bar as well as tiramisu, chocolate Biscoff shell, brownies and C&C cookies. 

But it doesn’t stop there, headlining the star studded menu is a chocolate fountain with three tiers of melted milk chocolate ladled onto a cup of fresh strawberries.

They will also be serving freshly shucked Carlingford oysters and nibbles including Gordal olives, black truffle crisps, salted pretzels and homemade pork scratchings – perfect accompanied by a glass of Moët & Chandon Brut Impérial or Whispering Angel Rosé. 

The pop up will be open throughout the festive season, the perfect opportunity to swing by for a pick me up mid-shop.


Château d’Esclans gets big spotlight at Pro Wine 2025

By Denise Cursino

Diego de Kerhor, ambassador of Château d’Esclans

Source: Júlia Luíza Stavracas – TAO PR Public Relation

Photos: Disclosure

Part of Moët Hennessy’s portfolio, the winery moved the brand’s stand with iconic rosés from the Provence region

On September 30, October 1 and 2, São Paulo hosted ProWine 2025, the largest wine and spirits fair in the Americas, which brought together producers, professionals and businesses in the sector, at Expo Center Norte. Moët Hennessy, the wine and spirits division of the LVMH group, was present with an exclusive stand, where Château d’Esclans, a world reference in the production of rosés in Provence and part of the brand’s portfolio, gained great prominence.

More than 2200 people passed through the space, which had a special area dedicated to the winery. Visitors had the opportunity to learn more about his trajectory and taste iconic labels, such as Whispering Angel and Rock Angel.

Present throughout the event, Diego de Kerhor, the Maison’s ambassador to the United States, welcomed the guests and shared his expertise on the region’s wines. On the last day of the fair, Kerhor conducted a masterclass in which participants were able to deepen their knowledge and understand the winery’s production processes, as well as taste selected labels, such as the emblematic Château d’Esclans and the sophisticated Garrus.

For the second consecutive year, Moët Hennessy reinforced its position in the premium beverage segment at Pro Wine, providing a unique experience to its customers and admirers, and further consolidating its presence in the Brazilian market.


Restaurant review: Sam’s Waterside, Brentford This place is so good that I now wish I lived in Brentford

By David Sefton

Fifteen or Twenty years ago, if I had suggested heading to Brentford, the only reason would have been to catch a Leeds United away match as the Bees and the Whites struggled in the lower fringes of the Championship with both making unwelcome forays into League One. Anyone else remember “Time to go, Massimo”? Makes me shudder.

There was certainly no other obvious reason to pierce the middle class firewall of Chiswick and head into a world of paper distributors and electric goods wholesalers shut off from the river by a long stretch of derelict or dilapidated buildings.

Yet here I am now in a warm, quietly luxurious, brasserie which overlooks the Thames as it flows through Brentford, surrounded by the sort of luxury new waterside developments you expect to find further downriver in more established areas. And then at a nearby table I notice Bentford’s Dutch keeper, Mark Flekken, enjoying a quiet supper with a friend following genuine heroics the night before (he saving the crucial penalty to take them through to the next round of the Carabao Cup). Even as a Leeds fan it was a fantastic watch, and the presence of a Premier League football star in a Brentford restaurant was a reminder that it is not just the football club that has come up in the world. And as one would expect from the (frankly) quite posh crowd that Sam’s restaurants attract, he was able to enjoy the evening entirely undisturbed by requests for selfies.

The Head Chef, Abbie Hendren, also has the area in her blood. She joined Sam’s Waterside as Sous Chef in November 2023, and her obvious talent led Sam Harrison to appoint Abbie as Head Chef. Before that her CV comprises places like the Petersham Hotel in Richmond, the Michelin starred Glasshouse in Kew, where she was Sous Chef, and its sister restaurant, La Trompette in Chiswick. The food we had on our visit proved out comments from others that she is a talent to watch.

Dinner was part of a series celebrating 20 years of the group, at which various of their suppliers and partners joined in – again a touch that speaks to the integrity of the owners. For our seafood evening, they were the excellent top end seafood suppliers Wright Brothers – who as well as supplying the trade also do home delivery – and Chateau d’Eclans, which has reinvented Provencal rose with Whispering Angel. D’Eclans is quite a story, with Sacha Lichine having gambled the family’s famous vinyards in Bordeaux (think Chateau Prieure-Lichine) to prove that you could make a fine wine with rose. Now it is one of the more famous wines in the world and he part owns it with one of the world’s great luxury brands groups, LVMH.

So some punchy support acts, but it was the food from Sam’s Waterside kitchen that was the star of the show.

First up was one of Wright Brother’s Carlingford Oysters with a perfect verjus dressing and a tempura shiso. I’m normally adamant that I prefer Oysters unmolested in their pure briny state – not even a vinaigrette, but I was won over by the clarity and compliment of these flavours. Short summary: given the chance I would eat a lot of this dish. And often too.

Then cured steelhead trout, with yuzu, avocado and radish, with thin black rice shards. Another spot on dish. Cured trout is such a perfect thing, and as with the oyster, the other parts of the dish helped to enhance the fish rather than overwhelm it. Pure, simple deliciousness.

And the meal kept going up a notch: firm, beautifully seared fillet of hake in a rich, warm, slightly spicy nduja sauce with cockles. The sauce was simply epic. I asked for a further bowl of just the sauce so that I could mop it up with some crusty sourdough. But even the sauce was put in the shade by the wonderful, sweet, little cockles. What a dish.

Then stone bass with crushed charlotte potatoes, crab bisque and pickled cucumber. And if that is not the definition of a perfect brasserie dish, I do not know what is. Impressively, I thought that the potatoes must have had a 50/50 butter to potato ratio, but it turns out Abbie has a special confit trick that enables her to make these without putting butter with them. Almost annoyingly great, and very indulgent. And the same adjective definitely needs to be applied to the basque cheesecake with poached English cherries. To cap it all, the dishes were accompanies by a climb through the offerings of d’Esclans from the entry level Wispering Angel, through Rock Angel to the rareified and rare heights of Les Clans, Garrus (my favourite) and Chateau d’Esclans itself.


Rosé the Day Away with Sundara’s New Pink Brunch

By NOW Bali Editorial Team

A new Sunday experience unfolds on the Jimbaran Beachfront as Sundara Bali presents their ‘Pink Brunch’, inspired by the delicate tones of Whispering Angel Rosé.

From seasonal dishes to specially-crafted cocktails, pink hues take over the indulgent weekend experience, with every delight served at the table, from seafood platters to fresh salads and succulent steaks.

Brunch at Sundara has always been about leisurely grazing, with sharing-style plates brought to the table for everyone to savour together. The Pink Brunch menu covers both land and sea, from refreshing Coconut Crab Salad and Grilled Oysters, to Coffee Wood-smoked Steak Tartare, Grilled Whole Fish of the Day, and Duck Smoked Over Embers.

A highlight is most definitely the Chilled Seafood Platter, a generous serving of the freshest oceanic delights, including poached lobster, tiger prawns, scallop crudo, coffee wood smoked salmon, served with Bloody Mary dip, smoked chilli mayo, horseradish and lemon.

Leave room for the beautiful and equally-delicious desserts, all tickled pink, with an iconic Bali Vanilla Mille-Feuille served at the table, Sundara Macaron with pistachio cream, and Rosella Soft-Serve Ice Cream.

Of course, bottles and glasses of Whispering Angel Rosé are the most appropriate pairing for the Pink Brunch. However, Bar Manager Paul Minea has also prepared a list of gorgeous pink cocktails to choose from: Pink Me Up, with Whispering Angel, strawberry and basil cordial and elderflower tonic; Pink Cooler, with Aperol, snake fruit cordial and dragon fruit foam; to Frozen Rosé, with East Indies Gin, peach, rosé, citrus and pomegranate.

Choose from two available Brunch Packages:

Pink Indulgence – IDR 1,250,000++ per person
Including a Seafood platter

Whispers in Pink – IDR 3,800,000++ for two people
Including a seafood platter and a bottle of Whispering Angel Rosé

Special Perks:
Wear pink and receive 10% offper reservation
Pool & daybed access (based on availability) with hourly poolside amenities


AWhat to eat with Château d’Esclans rosé

By Michael Huband

While many drinkers are unsure of food pairings to match rosé, Château d’Esclans has suggested the perfect dishes to accompany its estate wines, from quiche to caviar.

Rosé has been one of the wine industry’s great success stories of this century, and Provence rosé has been central to that. Between 2010 and 2022, exports of Provence rosé have more than quadrupled and their average value has doubled.

Moreover, the southern French region has become the benchmark for the category globally: consumers judge the competition in relation to Provence.

The appeal has certainly proved irresistible. But it has also frequently been simplified. Too often, Provence rosé is characterised as just a hot weather wine: crisp, inoffensive and made for sipping by the pool. It is a characterisation that the region’s best producers are now refuting.

Château d’Esclans is a prime example. Founded in 2006 by Sacha Lichine, it was born of a mission to create the greatest rosés in the world.

The property is situated northeast of St. Tropez, looking over valleys and, in the distance, towards the Mediterranean. It offers a perfect position to craft authentic, quality-driven rosé.

Alongside founding winemaker Patrick Léon, Lichine built a portfolio that embraced both Provence tradition and innovative winemaking. It includes a variety of styles – now sold in more than 100 countries – that show the breadth of potential for rosé in Provence.

Of course, in that range there are still refreshing wines to sip by the pool. Whispering Angel – a category leader – is far more complex than the stereotype, but it undeniably serves as a popular thirst-quencher.

Yet Provence rosé, as made by Château d’Esclans, showcases far more than freshness and drinkability. The estate wines, in particular, have gastronomic potential that drinkers sometimes overlook. So what is the pairing potential of the high end rosés? We spoke to the winemaking team for their recommendations.

Château d’Esclans

Made solely with grapes from the Château’s own vineyards, this estate wine brings together the approaches that define the winery.

Its blended Grenache and Rolle grapes are picked early in the morning, preserving freshness before the Provençal sun starts to heat the vines. They are then fermented in a mix of stainless steel and barrels, preserving the quintessential freshness while adding fullness and a smooth, creamy texture.

This complex wine is elegant and versatile, so the dishes it can accompany are likewise wide-ranging. Its winemakers recommend richer vegetarian dishes, such as ratatouille, quiche lorraine or a salad of apple, walnuts and goat’s cheese. Equally, Château d’Esclans can complement fresher meat-based dishes, like beef carpaccio or chicken with tomatoes, olives and lemon risotto.

Les Clans

Though bearing the estate’s hallmarks, Les Clans marks a step-change in the gastronomic ambition of the range. Once again employing Grenache and Rolle, its winemaking is founded on principles of sophistication and richness.

In practice, that means 100% oak fermentation and maturation, using 600 litre temperature-controlled demi-muids. Twice weekly bâtonnage over its eleven months of ageing further builds its rich profile.

Lobster, sea bass ceviche and tuna tartare: the suggested pairings use Les Clans’ combination of body, elegance and exotic notes to complement richer servings of fish and sea food. It also, however, has the weight and balance to pair with French classics such as steak au poivre, cheese soufflé and terrine of foie gras.

Garrus

The combination of outstanding vineyards and precise winemaking has made Garrus a benchmark for fine rosé. It is concentrated and creamy, with richness and spicy notes that evoke top Burgundy and prestige Champagne.

Given the ambition behind it, the winemakers recommend iconic French dishes. It can offer freshness against some of the finest dishes in the world, like caviar or goat’s cheese. It also works well against the buttery delicacy of grilled sole with beurre blanc.

However, this is not a wine confined to a world of Michelin stars. Garrus’ combination of freshness and richness makes it ideal for humbler dishes that might grace the table at a family gathering. It will complement a rack of lamb, côte de bœuf with béarnaise sauce or roast chicken and sautéed rosemary potatoes – a wine equally suited to silver service as to grand-mère and grand-père’s dining room.

Industry News

What Happens When a Wine Goes Viral?

By Kate Dingwall

It started with one post on January 7, 2024, from an X user under the handle @OptimusGrind_. 

“I’m not gonna keep telling y’all to grow up and leave that Stella & Barefoot alone,” read the post, accompanied by a photo of Josh Merlot. 

The post blew up, quickly amassing over 20 millionviews and spurring a storm of copycat posts. 

“It’s Josh ‘clock somewhere,” someone captioned a photo of a bottle on the beach. In another post, Don Draper says to a room of marketing execs:“A wine, but we call it Josh.”

A photo of people celebrating: “A live look at the Josh marketing department.” 

Dan Kleinman, now the chief brand officer of Deutsch Family Wine & Spirits, ran the brand when the @OptimusGrind_ Tweet took off. Josh had a social presence, but posted with careful curation and calculation—memes weren’t in the marketing plan.

They had some decisions to make. How do you ride out—and reap—the attention? How do you prevent Josh from becoming a meaningless fad, buried in the social media trend graveyard beside sea shanties, jalapeño Sauvignon Blanc recipes, and sorority rush videos?

“Viral moments bring broad exposure, which is exciting, but that spotlight can cut both ways,” says Jessica DeBenedetto, who leads social media at Colangelo & Partners. “If a brand isn’t prepared to manage the sudden surge in social engagement—responding to comments, handling criticism, or monitoring the conversation—it can quickly become overwhelming and even damaging.”

“When a wine goes viral, it’s hilarious or at the center of online discourse for a bit,”  says Amanda Joffee, who runs Shitty Wine Memes. “But in today’s fast-moving social media cycle, it quickly peaks, then gets old.”

What Makes a Viral Wine?

How doesa wine go viral? Is it pure luck, or a predictable equation? 

Ryan Goydos, one half of the Super Vino Bros, lists three requirements for a viral wine: a good story, an accessible price point, and a certain amount of visual appeal.

“Maybe the color is super pretty or the label is memorable—those things all factor into the shareability of a wine,” says Gaydos. 

A viral moment also needs to feel like just that: a moment. Goydos, who has had plenty of viral wine videos, underlines that it needs to feel organic. “It needs to be a spontaneous, grassroots movement.”

Can a brand start its own movement? Tricky question. “Going viral takes something social media can laugh at or be shocked by,” says Joffee. “It’s also timing. It’s hard to make moments like that premeditated. With how many ads we see everyday, the internet’s grown a better BS detector for brands.”

As Goydos puts it, “It’s very difficult for a brand to catch that spark without it feeling fabricated.”

To understand wine’s role in the digital zeitgeist, we looked at the biggest viral moments in wine’s recent history. 

Whispering Angel 

The blush-pink French rosé has made its TikTok rounds, which shouldn’t be surprising to anyone. Château d’Esclans’s Whispering Angel has always been that brand. It’s the world’s most popular rosé and almost single-handedly responsible for reviving the category. 

Now, videos of rose Salmanazars being poured at 2 pm rack in hundreds of thousands of views. As do videos like one user’s reaction when her son shows up with Whispering Angel. 

“It’s always a nice surprise when a brand maintains this level of cult status online,” says Julia Cuissart de Grelle, the acting head of Château d’Esclans. “It shows up outside of food and beverage spaces, organically appearing in fashion, travel, and lifestyle content. The way fans have created their own rituals around Whispering Angel has been remarkable—everything from midday ‘rosé o’clock’ to traditions where it’s ‘Whispering Angel or nothing.”