Food

Topics – List of the Food Rubik. <a href="https://tellerrandstories.de/food-entdeckungen/">Link to the food overview page of the Tellerand stories</a>

Cholera on the menu makes curious in a year when the Corona virus is going around the world. It is an emergency dish from epidemic times / © Photo: Georg Berg

Cholera Swiss Specialty

Culinary specialties from Switzerland? First and foremost, chocolate and cheese. But cholera?

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Cooking with Lavender

In the kitchen, lavender is also used in the form of lavender salt or lavender sugar. As a tip for use: lavender has an aromatic proximity to rosemary

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Mural painting in the old town of Deventer. Motif on the occasion of the Hanseatic Year, which the nine Hanseatic cities of Holland celebrate in 2023. The mural has a reference to the past and present. Here in Deventer: Market woman with son selling Deventer honey cake and stockfish, important goods in the Hanseatic trade of Deventer. The boy wears a fan scarf of the soccer club Deventer Eagles / © Photo: Georg Berg

Cake from the city of Deventer

Deventer and cake, that’s like Lübeck and marzipan. The famous spice cake from Holland was a popular commodity even in the heyday of the Hanseatic League.

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Vivid purple lavender field with old stone house in the middle. In the valley of the Drome, the Alps meet Provence / © Photo: Georg Berg

Lavender flower in Drôme Provençale

The attraction of flowering lavender fields is as great as the famous Route Nationale 7 is long. What types of lavender are there and how to cook with them?

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Halloumi is pan-fried with sunflower oil - it is quite stable in shape and can withstand quite a bit / © Photo: Georg Berg

Halloumi? Hellim? Grilled cheese from Cyprus

It is white, keeps its shape, squeaks against the teeth and is political. Real halloumi (Greek) or hellim (Turkish) comes from Cyprus and the Mediterranean island has been divided since 1974.

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Alphorns are part of the hearty folklore at the gourmet event at the Gompm-Alm in South Tyrol. It takes place every year on the last Sunday in August. Well-known chefs prepare their dishes on old wood-burning stoves / © Photo: Georg Berg

Pfefferlechner craft brewery

South Tyrol is an ideal growth market for craft beer, because the Italians who like to try it are epicureans. Latest brewing creation is an alcohol-free beer

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Handmade, the bestseller of the chocolate manufactory Frigoulette is wrapped in golden paper. The Malakoff praline from Chocolaterie Frigoulette is available throughout France and is especially popular at Christmas. Malakoff is one of those sliced chocolates that do not have an additional wrapper around the center. The roasted hazelnuts give the praline a crunchy texture / © Photo: Georg Berg

Frigoulette chocolate from São Tomé

Bernhard Xueref discovered his passion for cocoa from São Tomé in 2010. It turned him into a chocolatier and ambassador for sustainability and Fairtrade

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Chef Eric Rousselot prepares the famous Cassoulet Imperial at Hostellerie Etienne, a family-run business since 1956. The brown crust is part of a good cassoulet. Furthermore, just a simple salad and a glass of wine - c'est tout - c'est bien! / © Photo: Georg Berg

Cassoulet. Stew with history

This hearty specialty from the south of France was a poor man’s food. Ingredients: White beans, duck, sausage, bacon. Preparation classic in the cassole.

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Grove of ancient olive trees "L'Oliveraie de La Farlède". In the shelter of the mountain Mont Coudon, these trees were able to survive the very hard frost in February 1956 / © Photo: Georg Berg

Olive oil from Provence

The harvest season for olives in the Var region begins in November. This is where tradition meets modernity. The differences could hardly be greater.

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Many of the flavored mustards still contain the mustard skins. They belong to the coarse mustard varieties and are refined with other Burgundy specialties such as cassis, the black currant or with Pain d'Epices, gingerbread spices / © Photo: Georg Berg

Dijon mustard in dilemma

A tragic story from the culinary world describes how Dijon mustard lost its home: Edmond Fallot is France’s last family-owned mustard manufacturer.

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Tangle of licorice roots. Above ground, the licorice is also a shaggy appearance. In the Middle Ages, licorice was very important for Bamberg and was even part of the town's coat of arms / © Photo: Georg Berg

Licorice and licorice

Every child knows licorice. Licorice, on the other hand, is as forgotten as the dial telephone. Once upon a time, licorice was the only natural sweetener in the kitchen besides honey.

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At Jean-Yves Bordier's Maison de Beurre in Saint Malo, butter paddles beat water out of butter / © Photo: Georg Berg

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.

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