Jörg Geiger and the 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
Food
Themen – Liste der Food Rubik. Link zur Food Übersichtsseite der Tellerand-Stories
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
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.
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
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
Vibrant markets in West Africa
Everything is worn on the head in Sierra Leone and sellers do not have to search long, because they make eye contact directly under the goods
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
