Food

Themen – Liste der Food Rubik. Link zur Food Übersichtsseite der Tellerand-Stories

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

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.

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.

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.

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.

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.

Black truffle with scallop. A classic in French cuisine / © Photo: Georg Berg

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.

Opening an oyster with the oyster knife / © Photo: Georg Berg

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.

After 20 seconds in the dense smoke of straw, the cheese wheels are streaked / © Photo: Georg Berg

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.

The Schlenkerla is omnipresent. This is what the people of Bamberg called the brewer Andreas Graser, second in the generation of the current owner family. He flapped his arms conspicuously as he walked and thus got his nickname / © Photo: Georg Berg

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.

Permalink of the original version in German: https://tellerrandstories.de/category/food/page/3
Optimized by Optimole