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By Roger Cohen and Roger Cohen,New York Times News Service | March 25, 1992
PARIS -- After Europe's toughest international corporate battle in several years, the Swiss food giant Nestle won control yesterday of Perrier, gaining an important stake in the world's expanding and highly profitable mineral-water business.The Agnelli family of Italy, which battled Nestle for three months, gave up the fight as part of an accord under which the Swiss corporation, allied with the Indosuez bank, sweetened its offer for Source Perrier SA to $2.7 billion.The Agnelli group, which holds 39.9 percent of Perrier's principal holding company, Exor S.A., agreed to tender Exor's 35.5 percent stake in the mineral water company to Nestle.
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ENTERTAINMENT
June 26, 2013
From: Brouilly, Beaujolais, France Price: $19 Serve with: Roast poultry, grilled tuna, sausage Who would have thought brats and Beaujolais would go so well together? But this elegant wine from Brouilly, one of the more exalted sub-regions within the Beaujolais district, brought a refreshing acidity to contrast with the fattiness of the sausage. This medium-weight, vibrant red wine offers penetrating raspberry flavor. Minus the sweetness, it evokes memories of Chambord liqueur, with dollops of earth and game flavors.
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NEWS
By Liz Atwood and Liz Atwood,Sun Food Editor | June 9, 2004
Cooking with fresh herbs is one of the latest and most tasty food trends. In this recipe, herbs bring out the flavor of grilled chicken leg quarters: Lift the skin on 4 leg quarters and press 4 basil leaves under each. Place chicken in sealable plastic bag. In blender, puree 1 tablespoon five-spice powder, 1 stalk of coarsely chopped lemon grass, 1/4 cup soy sauce, 2 tablespoons of vegetable oil and 3 tablespoons of water. Pour mixture into bag over chicken, seal and shake until chicken is coated.
NEWS
By GARRISON KEILLOR | September 27, 2007
I am sorry, Evian and San Pellegrino and Dasani and all the other bottled waters out there - Aqua Velva, Wells Fargo, Muddy Waters, Joan Rivers, Jerry Springer, whatever - but the current campaign against paying good money for bottled water when tap water is perfectly good is so sensible on the face of it that I am now done with you. Fini. No more designer water. Water is water. If you want lemon flavoring, add a slice of lemon. You want bubbles, stick a straw in it and blow. My father, a true conservative, would have smiled on this.
FEATURES
By ROB KASPER | March 11, 1992
Talking with strangers can teach you things. About what you eat, and how you eat it.This week, for example, after speaking with Georges Perrier, chef and owner of Philadelphia's highly acclaimed Le Bec-Fin restaurant, I developed a new appreciation for hazelnut oil.Perrier uses hazelnut oil as a finishing touch in his mashed potatoes. He also uses the oil to make the "jus" -- the French equivalent of gravy that accompanies his roasted veal loin.Both dishes are part of the meal Perrier will prepare tonight at Baltimore's Brass Elephant, along with the restaurant's chef Randy Stahl, for the Great Chef's Dinner, a sold-out, $150-per-plate fund-raiser for the Child Abuse Prevention Center.
BUSINESS
January 20, 1992
GM head blames media for woesConsumer criticism spurred by a hostile media has crippled the U.S. auto market and obscured recent progress at General Motors Corp., Chairman Robert Stempel said in a magazine interview."I haven't seen anything, anywhere -- TV, print media -- that suggests anything done in the U.S. is good," Mr. Stempel told Time magazine in the Jan. 27 issue, which hits newsstands today."Certainly the automakers haven't had good press on quality, gas mileage, transmission smoothness."
SPORTS
By Lem Satterfield and Lem Satterfield,Staff Writer | October 3, 1992
Standing on the Poly football field yesterday afternoon, Loyola's Brian Perrier took a long sip from his water bottle, wiped the sweat from his face and let out a sigh."
NEWS
By SLOANE BROWN | April 23, 2006
Talk about a feast for the senses. The Family Tree's 15th Annual Great Chefs' Dinner had that one down pat. First, there were the sounds of greeting, as the sold-out crowd of more than 300 was met at the door of the Grand Lodge at Hunt Valley by dinner co-chairs Carrington North, B.J. and Bill Cowie, and Barbara and Tom Bozzuto. Tongues were tickled first, with delicate hors d'oeuvres during the cocktail hour in the lodge's halls. But when the ballroom doors opened, the eyes had it. Every table in the room was a thing of beauty, each decorated by a different local designer.
NEWS
By GARRISON KEILLOR | September 27, 2007
I am sorry, Evian and San Pellegrino and Dasani and all the other bottled waters out there - Aqua Velva, Wells Fargo, Muddy Waters, Joan Rivers, Jerry Springer, whatever - but the current campaign against paying good money for bottled water when tap water is perfectly good is so sensible on the face of it that I am now done with you. Fini. No more designer water. Water is water. If you want lemon flavoring, add a slice of lemon. You want bubbles, stick a straw in it and blow. My father, a true conservative, would have smiled on this.
ENTERTAINMENT
June 26, 2013
From: Brouilly, Beaujolais, France Price: $19 Serve with: Roast poultry, grilled tuna, sausage Who would have thought brats and Beaujolais would go so well together? But this elegant wine from Brouilly, one of the more exalted sub-regions within the Beaujolais district, brought a refreshing acidity to contrast with the fattiness of the sausage. This medium-weight, vibrant red wine offers penetrating raspberry flavor. Minus the sweetness, it evokes memories of Chambord liqueur, with dollops of earth and game flavors.
NEWS
By SLOANE BROWN | April 23, 2006
Talk about a feast for the senses. The Family Tree's 15th Annual Great Chefs' Dinner had that one down pat. First, there were the sounds of greeting, as the sold-out crowd of more than 300 was met at the door of the Grand Lodge at Hunt Valley by dinner co-chairs Carrington North, B.J. and Bill Cowie, and Barbara and Tom Bozzuto. Tongues were tickled first, with delicate hors d'oeuvres during the cocktail hour in the lodge's halls. But when the ballroom doors opened, the eyes had it. Every table in the room was a thing of beauty, each decorated by a different local designer.
NEWS
By Liz Atwood and Liz Atwood,Sun Food Editor | June 9, 2004
Cooking with fresh herbs is one of the latest and most tasty food trends. In this recipe, herbs bring out the flavor of grilled chicken leg quarters: Lift the skin on 4 leg quarters and press 4 basil leaves under each. Place chicken in sealable plastic bag. In blender, puree 1 tablespoon five-spice powder, 1 stalk of coarsely chopped lemon grass, 1/4 cup soy sauce, 2 tablespoons of vegetable oil and 3 tablespoons of water. Pour mixture into bag over chicken, seal and shake until chicken is coated.
SPORTS
By Lem Satterfield and Lem Satterfield,Staff Writer | October 3, 1992
Standing on the Poly football field yesterday afternoon, Loyola's Brian Perrier took a long sip from his water bottle, wiped the sweat from his face and let out a sigh."
BUSINESS
By Roger Cohen and Roger Cohen,New York Times News Service | March 25, 1992
PARIS -- After Europe's toughest international corporate battle in several years, the Swiss food giant Nestle won control yesterday of Perrier, gaining an important stake in the world's expanding and highly profitable mineral-water business.The Agnelli family of Italy, which battled Nestle for three months, gave up the fight as part of an accord under which the Swiss corporation, allied with the Indosuez bank, sweetened its offer for Source Perrier SA to $2.7 billion.The Agnelli group, which holds 39.9 percent of Perrier's principal holding company, Exor S.A., agreed to tender Exor's 35.5 percent stake in the mineral water company to Nestle.
FEATURES
By ROB KASPER | March 11, 1992
Talking with strangers can teach you things. About what you eat, and how you eat it.This week, for example, after speaking with Georges Perrier, chef and owner of Philadelphia's highly acclaimed Le Bec-Fin restaurant, I developed a new appreciation for hazelnut oil.Perrier uses hazelnut oil as a finishing touch in his mashed potatoes. He also uses the oil to make the "jus" -- the French equivalent of gravy that accompanies his roasted veal loin.Both dishes are part of the meal Perrier will prepare tonight at Baltimore's Brass Elephant, along with the restaurant's chef Randy Stahl, for the Great Chef's Dinner, a sold-out, $150-per-plate fund-raiser for the Child Abuse Prevention Center.
BUSINESS
January 20, 1992
GM head blames media for woesConsumer criticism spurred by a hostile media has crippled the U.S. auto market and obscured recent progress at General Motors Corp., Chairman Robert Stempel said in a magazine interview."I haven't seen anything, anywhere -- TV, print media -- that suggests anything done in the U.S. is good," Mr. Stempel told Time magazine in the Jan. 27 issue, which hits newsstands today."Certainly the automakers haven't had good press on quality, gas mileage, transmission smoothness."
ENTERTAINMENT
By David Zurawik, The Baltimore Sun | May 18, 2011
Oprah Winfrey is one great storyteller. So let her set the stage for the story of her years in Baltimore - seven and a half years starting in 1976 that would profoundly shape not only the life of the young anchorwoman, but also give birth to the media phenomenon known as Oprah. "I came to Baltimore when I was 22 years old. Drove my red Cutlass up from Nashville, Tenn., arrived and was as close to 'The Beverly Hillbillies' as I could be," Winfrey says in that rich, inviting voice that millions have tuned in to for decades.
BUSINESS
March 24, 1992
Swiss food giant Nestle SA won the bidding war for Source Perrier SA today as Italy's Agnelli family agreed to drop its efforts to buy the French mineral water giant.Nestle and the Agnellis had been locked in a fight for more than three months for Source Perrier, whose brands include Poland Spring, Great Bear and Arrowhead as well as its flagship Perrier. Nestle and its ally Banque Indosuez of France agreed to raise their bid for Perrier to about $2.6 billion from $2.3 billion.In other chocolate-related news, Quaker Oats Co. says it is selling Ghirardelli Chocolate Co. to a Boston-based investment firm, Thomas H. Lee Co.Chicago-based Quaker, which put the chocolate business up for sale three years ago, announced yesterday it expects to complete the sale within a month.
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