Guerande salt
The profession of paludier has a long tradition in Guérande. The sea salt was seasoning, vital mineral and valuable preservative.
Food topics on Tellerrand-Stories
- Ürgüps women’s co-operative in Michelin
- The food scene in Tbilisi
- Blueberry bliss in the Black Forest
- Cognac – The elegant one
- Spirit tourism – Enjoyment while traveling
- Wallonia: Sacred beer at Bullette
- Stockholm food tips
- Krukmakeri: the special star restaurant
- Seafaring cuisine in Bremen
- Culinary delights from San Marino
- Culinary journey through Curaçao
- Viticulture Conquers the North
- Herring, Eel and Schiller curl
- Dezerter Bazaar in Tbilisi
- Ta‘ Rosina on Gozo
- Kaiseki dinner with Atsuko Kato
- Snack board with the scent of stone pine
- Bénichon, Kilbi? Definitely Fribourg!
- Made in Chicago: Snacks & Sweets
- Sea salt from Gozo and Malta
- The carp – an underestimated fish
- From show-off Stollen to Stollen etiquette
- Tea cultivation in Malawi
- Bananas from Malawi
- Malawi’s main dish: Nsima
- Sweet Salzburg
- Cyprus traditional cuisine
- Beer powder from Brandenburg
- Iceland and the beer
- How Icelanders bake bread
- Hákarl. Shark snack from Iceland
- The market hall of Avignon
- France and the desire for beer
- Mediterranean oysters
- Cake from the city of Deventer
- Lavender flower in Drôme Provençale
- Halloumi? Hellim? Grilled cheese from Cyprus
- Pfefferlechner craft brewery
- Frigoulette chocolate from São Tomé
- Cassoulet. Stew with history
- Olive oil from Provence
- Dijon mustard in dilemma
- Licorice and licorice
- Beurre Bordier from Saint Malo
- Truffle – Favorite of gastronomy
- Oysters always suit
- Smoked cheese from Denmark
- Specialty smoked beer
- Absinthe, legendary cult drink
- Top chefs and their white brigade
- Winter truffle with chefs of Provence
- Tuscany wild asparagus
- Culinary specialties in Ticino
- Truffle: Great delicacy – Big business
- Carraturo – archetype of the pasta machine
- Olive growing at Château Léoube
- Zoigl Inn in the Upper Palatinate
- Zoigl – Beer tradition in Germany
- Raclette – the original from the Valais
- The truffle and its host, the oak tree
- The Aups truffle syndicate
- Fly, dog or pig? In search of truffles
- Farina Bona, a Ticino specialty
- Panettone in perfection
- Burgundy and its truffle specialty
- Absinthe – forbidden and rediscovered
- Bamberg – Food from the Middle Ages
- Culinary Bad Kissingen
- Beer with best after date
- Tenuta San Giorgio on Lake Lugano
- World Heritage Site dedicated to the Gardener
- Food tour through Zurich
- Ticino cuisine on Lake Lugano
- Zincarlin – Speciality from Ticino
- Bamberg and the beer
- Northernmost olive Grove in Europe
- Rye bread baking experience
- Zoigl from the community brewhouse Falkenberg
- Bento – the snack for every situation in life
- Breakfast in Japan – Miso soup and more
- Food tour in Basel
- Culinary rarity – Saffron from Switzerland
- Markgräfler Küche im Hotel Krone
- Hotel Mühle brings Apulian cuisine to Binzen
- Saffron, spice and remedy
- Shoyu – The black seasoning of the Japanese
- Grenada’s oldest rum manufactory
- Moonlight Spearfishing in Japan
- Katsuobushi – traditional production
- Green Tea as an Elixir of Life
- Caspar Plautz at the Viktualienmarkt
- Potato – World food star
- Jimmy Shu, the best chef in North Australia
- Cooking knife, cutting technique and posture
- Halle-Luja! Food Trend Market Halls
- Su Vössing – Creation of a cookbook
- The most famous mustard in the world
- Miso from the Black Forest
- Winery Hans Wirsching in Franconia
- A ship anchored in Hittisau
