Calm the hearts of “quite terrified” chefs. Less than a month after the loss of Guy Savoy's third star, the La List ranking will bring together the cream of gastronomy in Monaco this Thursday in a "friendly and generous" atmosphere, in the words of its founder Philippe Faure. A tribute ceremony to Mediterranean cuisine and its multi-starred dean Alain Ducasse has been designed to make people forget the red guide's demotions.The chefs are wondering “who will be the next”, regrets...
Florian Gleibs from the Jewish restaurant Schmock has now written a cookbook with "Shalom Kitchen". A book in which he tells a lot about Israel and Arabic cuisine. source site
by Denise Snieguole Wachter 02/21/2023, 17:38 2 mins Yotam Ottolenghi's openness to new flavors and combinations makes him one of the most important chefs of our time. He creates extraordinary flavors from simple ingredients. Let's do the same and take fried eggs with turmeric and tamarind to a new Ottolenghi level. For me, Yotam Ottolenghi is the most important chef of our time. Thinking about him is like smelling sumac and cilantro, tasting harissa and tahini. With him, vegetables become...
When it comes to menus, the order of the dishes matters, so the hors d'oeuvres are usually served before the entrées or entremets. The New Maxim Cinema and the Restaurant Broeding, which are hosting a culinary evening at the cinema on Thursday, January 26, are also putting their faith in the right order. This starts at 5.30 p.m. in the Broeding, where a 3-course menu with champagne and wine will be served, at 7 p.m. we go to the cinema....
A library that suddenly opens and reveals a bedroom, a piano with a magic touch synonymous with a trap door... Each escape game has its surprises, sometimes impressive. That of the Stamtish association, in Strasbourg, is no exception to the rule. With one particularity: the discoveries here are of a culinary nature."Instead of unlocking a room, we unlock either the starter, the main course, or the dessert", sums up Laura Suffissais, the coordinator of a project born in 2021. Not...
Eat Drink Japanese cooking: Culinary delights from "Hell" Hitoshi Tanaka, chef of the famous Hyotan Onsen, explains the traditional cooking method "Jigoku Mushi" ("Hell-Steamed"). photo © Lars Nicolaysen/dpa "Onsen" in Japan stands for physical relaxation. In parts of the island, the hot natural springs are also used for cooking - without electricity and gas. Sometimes that's enough for three Michelin stars. They are the epitome of total relaxation: Onsen, Japan's famous natural hot springs. Geothermal heat not only heats countless...
For a university lecturer, Paul Thuile lives rather unusually. Namely at the inherited Rosengartenhof in Gargazon, south of Meran. There is plenty of space here, not only in the farmhouse, but also in the tool shed and other additions. The 63-year-old also needs that, as an artist, farmer and lecturer he has to be able to expand. With dark horn-rimmed glasses and white, tangled hair sticking out, he looks like a likeable, somewhat planned professor. source site
Eggerhof on the Marlinger BergThe two pigs "white" and "black", which were mainly fed with whey on the Eggerhof, were transformed into sausages, pork loin, pork chops and ribs after going to the butcher in the hands of Fabian Reisner and his partner Emilia Rogel Serna. The pigs got their rather impersonal names, because the end was foreseeable, from Rogel Serna, who took care of them every day. "I didn't want to grow too fond of them," says the petite...
"Science and magic are a wonderful field of tension in which I like to move - through my engineering studies and my lifelong occupation with the art of magic, I'm predestined for it," says the Munich magician Jörg Alexander about the ninth and new edition of the series "Magic & Culinary Art", which begins on October 8th in the Teamtheater. The figure he embodies in his program is that of "a modern alchemist" - which is why an amillary sphere...
It's easy to eat well in Palermo. However, those who venture into the courtyards, gardens and side streets will be rewarded with particularly creative specialties and surprising stories.A restaurant as a way to freedom for ex-convicts, as an integration center for refugees, a monastery that seduces with sweets? Such surprises are typical for Palermo, but you can hardly get lost in culinary terms in Sicily's capital anyway. Hit the road to the left or right of the Quattro Canti square,...
