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In fact this title was created in 2007 to promote traditional French cuisine and distinguish "excellence" of catering professionals.

It is awarded by the prefect of the Haute-Savoie on the findings of audit reports carried out by certification bodies. The restorer who obtained this title meets very strict quality standards and criteria must be scrupulously respected, as including: the obligation to cook on site, the exclusive purchase of certain products from artisans or independent SMEs The non-use of prepared dishes, the obligation to work with products acquired majority fees, diversification of food on offer (at least four dishes starter, main courses and desserts), and at least, a daily suggestion for starters, mains and desserts.

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Christophe, restaurant manager

Restaurateur hotelier son, that Chamonix is immersed in catering and service since childhood. He studied food and service in Tulle (Corèze) and then worked in several parts of France, notably in Drôme, in Corèze, and Paris. In 1988, he returned to his roots and works as a chef and manager in several altitude sites Montenvers, Flégère, the Panoramic Lognan, Le Chalet Charamillon. Working in the top of the Aiguille du Midi is difficult but the site is exceptional and without monotony. As he says himself, "according to the clouds, the brightness and the changing seasons, the view is never the same." This professional terrain like to discover his land and continue to surprise customers who do not expect to discover a product-based quality restaurant at the top of the Alps of the prestigious Aiguille du Midi.

Cédric Lerin, head chef

This Bordeaux 43 years has studied cooking in Boulazac, Dordogne. He arrived in Chamonix in 2005, after living 5 years in Les Deux Alpes. He was looking for a more authentic mountain spirit. Coming from a family of restaurateurs, the best reward for him is when customers come directly thank the kitchen. He pioneered the integration of local produce in mountain restaurants in Chamonix: "To live our region and get closer to local producers allows us to offer quality products selected by them and help to change the Image of altitude restoration. ". He chose the dishes on the menu according to customer preferences, but also on what he loves. Thus one can get to know this masterpiece: while tasting its cuisine!

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Using watts to gauge the brightness of an LED bulb? Don't.

If you've spent most of your adult life buying incandescent nike free run 3 v5 mens hairstyles 2018
, you're probably pretty comfortable choosing a bulb by its watts rating.

LED bulbs have come along, though, and introduced the lumens rating. Lumens and watts are different, which can make it harder to figure out what type of bulb to buy.

Luckily, it's simple enough to sort out any confusion.

When buying an incandescent bulb, the watts rating gives consumers a good indication of how bright a bulb is. The more watts, the brighter the bulb.

The rules have changed, though. An LED that uses 60 watts is in no way comparable to an incandescent bulb that uses 60 watts. In fact, a 60-watt LED just may blind you. LEDs are designed to use less energy and naturally have a lower watt rating. This means it's useless to use watts to determine brightness.

To fix the problem, bulb companies have started using lumens to rate bulbs. This gives you a more accurate indication of how much light to expect from an LED.

Measuring in lumens isn't a new concept designed just for LEDs. It's a rating that's been used for decades as a measurement of how much light a bulb (or anything else) emits. It just hasn't been predominantly displayed on packaging until recently. In 2011, the US Federal Trade Commission started requiring manufacturers of compact fluorescent, incandescent and LED bulbs to use lumens as an indication of how bright a bulb will be.

"While watt measurements are familiar to consumers and have been featured on the front of light bulb packages for decades, watts are a measurement of energy use, not brightness," the FTC said in a press release . "As a result, reliance on watt measurements alone make it difficult for consumers to compare traditional incandescent bulbs to more efficient bulbs, such as compact fluorescents."

On packaging, the lumen rating is indicated by a number followed by "lm," the abbreviation for lumens. The higher the lumen rating, the brighter the bulb will be.

The easiest way to figure out what bulb you need is by using an incandescent/LED conversion cart.

Say you normally use a 60-watt incandescent bulb, for example. You would probably want to choose an LED bulb that uses 8 to 12 watts and has a lumen rating of 800 to get the same illumination. This conversion chart will help you find an LED bulb similar to the incandescent you've been using:

Enter Noir on the first floor of the Charles Hotel, and you’ll see: Cocktails have never been this sultry. A dim and stylish lounge evoking the sexy 1940s, Noir sits at the edge of Harvard Square and Charles Square – a perfect afterhours rendevouz. Cozy up in black leather booths and unwind with sips of film noir concoctions, like Femme Fatale, Dirty Harry and Noir’s Boudoir. Pair the evening with light bites, from fresh salads to artisan grilled flatbreads, perfectly sized for sharing on a chill night out.

When it warms up, head to the outdoor patio for prime people-watching in Charles Square and cocktail-spiced conversations under the stars.

Noir is open daily from 4:30pm to 2am. For more information, please visit or call 617.661.8010.

Treat your guests to an evening evocative of 1940’s nightlife, with candlelit tables and creative catering befitting the intrigue of film noir. From a corporate event to a social soiree, Noir accommodates up to 100 people and offers a high-definition TV/projector for DVD and Powerpoint presentations.


There’s no better time to feast and fete! For your next affair, treat your guests to the tastes of New England’s seasons and landscapes. Here, you and your guests will savor innovative takes on local fare, with ingredients sourced from regional farms, fisheries and food purveyors. From an exciting outdoor clambake to a sophisticated tasting menu in Henrietta’s Table, Chef Davis and his team will create culinary experiences fitting both your palates and price range.

Explore our complete Catering Menu

PRIVATE EVENTS Maribel Carubia The Charles Hotel [email protected] 617.661.5040

Maribel Carubia

GENERAL MANAGER Andreas Rahn The Charles Hotel air jordans 21 for sale
617.234.8090 | 617.661.5053 (fax)

Andreas Rahn

PRESS INQUIRIES Molly Collins The Charles Hotel [email protected] 617.661.5081

Molly Collins

Treat Mom to a Weekend in Harvard Square

Book three nights and receive 15% off our best available rate.

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The SAP Support Knowledge Base Search, found in the nike air max thea womens trainers sky blue white pink
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