Revolution in the champagne glass
There is a need for non-alcoholic alternatives to wine and sparkling wine. There is no sensible reason for offering guests only an apple spritzer
A. Berg
Breton delight with Loïc Le Bail
Brittany & Spa in Roscoff. The hotel focuses on local freshness and combines tradition and modernity. If the star chef works alone, there is simply lobster
The Upper Palatinate and its Zoigl culture
If there is anything regionally typical besides the lush green hilly landscape of the Upper Palatinate, it is the Zoigl. Thomas Kellermann, top chef at Burg Wernberg near Weiden, strongly recommended a visit to a Zoigl pub during our stay at the now-closed Hotel Burg Wernberg. At the time, he had been living in the Upper Palatinate for ten years and often visited the Zoigl himself, occasionally dreaming of having … [mehr]
Hugo Roellinger’s cuisine of the corsairs
Hugo Roellinger raves about scallops and has his own philosophy on wild oysters. For him, an oyster is the transformation of stone into life
Guerande salt
The profession of paludier has a long tradition in Guérande. The sea salt was seasoning, vital mineral and valuable preservative.
View to Kassel for documenta14
Every five years, Kassel is dedicated to contemporary art. Installations, performances and lectures take place at a wide variety of venues
Hotel Tresanton in Cornwall
Designer Olga Polizzi creates a maritime domicile at Tresanton for relaxing days by the sea. The hotel’s cuisine is fresh, regional and unfussy
José Graziosi and the kitchen of Endsleigh
The former Duke of Bedford’s dining room is home to Endsleigh’s restaurant. José Graziosi offers a Mediterranean menu with a local touch
Luxury and country life at Hotel Endsleigh
Endsleigh is a listed property in the county of Devon on the Dartmoor nature reserve. In 2004 it was established as a hotel by Olga Polizzi
Hotel Endsleigh in the fairy tale forest of Devon
Endsleigh lies on the edge of what is now the Dartmoor Nature Reserve and is nestled in rolling countryside on the Tamar, England’s best river for fishing
Star chef Vineet Bhatia from London
The ambassador of Indian cuisine defines the basis of good food like this: You need good products and should use as much local ingredients as possible
Saffron: Here we are talking about gold
Saffron is one of the opulent riches of oriental cuisine. The spice is at the same time a natural medicine with a wide range of effects and was often weighed out with gold
