Beurre Bordier from Saint Malo
In 1984, Jean Yves Bordier opened a butter shop in the Rue de l’Orme. He wants to make butter again as his grandfather did, with time, wooden tools and traditional techniques.
A. Berg
The documenta in Kassel
In 2022, the 15th documenta will take place in Kassel. The art exhibition has become a place for debates on contemporary art and current sociopolitical contexts.
Hiking in the Vosges
The Vosges are a varied low mountain range. Nevertheless, you do not have to do without good wine, hearty cuisine and picturesque towns.
Truffle – Favorite of gastronomy
In France, they call it the black diamond of gastronomy. Truffles are among the most expensive edible mushrooms in the world. Before Christmas, the price per kilo rises to 1,000 euros or more.
In Alsace on foot from hotel to hotel
The concept of Horizons d’Alsace sounds like it was created during the Covid pandemic to cater to the wanderlust and love of nature
Oysters always suit
Oysters are invigorating and energizing, like the primordial sea from which all life originated. It is recommended to chew them for a long time instead of swallowing them with fright.
Smoked cheese from Denmark
All of Denmark loves this cream cheese. The Gundestrup dairy on Funen supplies supermarkets, as well as the Danish royal family and top restaurants.
Specialty smoked beer
Beer used to have a strong smoky aroma without exception, and not only in Bamberg. Only industrial malt drying banished the smoke from the beer.
Absinthe, legendary cult drink
Absinthe, this name carries the taste of the forbidden. A journey along the route of absinthe in France and Switzerland.
Top chefs and their white brigade
Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of the white brigade. A real team effort.
Winter truffle with chefs of Provence
Winter truffles are available in Provence from December. Then the upscale gastronomy in the Var department always has one or more truffle dishes on the menu
Tuscany wild asparagus
Wild asparagus is considered a delicacy in Tuscany. In markets it is sold as a rarity. The harvest period extends over a few weeks in April.
