Five varieties of Black Forest miso / © Photo: Georg Berg

Miso from the Black Forest

As a spice paste, miso is the energy drink of the Japanese and the source of flavor. Peter Koch produces for German consumers what he learned in Japan

Food topics on Tellerrand-Stories
Julius-Echter-Berg, the most famous site of the Hans Wirsching winery / © Photo: Georg Berg

Winery Hans Wirsching in Franconia

The Hans Wirsching winery is one of the best-known private wineries in Franconia. The most important vines in Iphofen are Silvaner, Trollinger and Scheurebe

Food topics on Tellerrand-Stories
The local mountain gives the village its name: Hittisberg - looks harmless, but goes quite in the legs / © Photo: Georg Berg

A ship anchored in Hittisau

The Schiff in Hittisau is one of the best gourmet addresses in Austria. Here they work with regional specialties from the Bregenzerwald and the Vorarlberg

Food topics on Tellerrand-Stories
The secret to tender beef brisket is the reverse order: first heat it in the oven at low heat and then grill it hot in its own smoke just before cutting / © Photo: Georg Berg

Star chef Marco Müller in St. Peter-Ording

After much fresh North Sea air at the beach the menu, which prepared the citizens of Berlin 3-star cook Marco Mueller in the Ambassador hotel, promises highest benefit

Food topics on Tellerrand-Stories
Jörg Geiger, Revolution in a Champagne Glass / © Photo: Georg Berg

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 topics on Tellerrand-Stories
The Relais & Chateaux Hotel Brittany & Spa is located on the waterfront with a small sandy beach / © Photo: Georg 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

Food topics on Tellerrand-Stories
Hidden behind tall trees is the Château de Richeux. It is a hotel with the excellent star restaurant Le Coquillage / © Photo: Georg Berg

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

Food topics on Tellerrand-Stories
Brittany Guerande: Salt farmer at his daily work / © Photo: Georg Berg

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
Aerial view of Tresanton with the buildings built into the hillside and the new beach club under construction / © Photo: Georg Berg

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

Food topics on Tellerrand-Stories
Chef José Graziosi is Italian and cooking pasta is practically in his blood. Since his apprenticeship, a very special kitchen utensil has accompanied him / © Photo: Georg Berg

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

Food topics on Tellerrand-Stories
Michelin-starred chef Vineet Bhatia (l.) with two colleagues / © Photo: Georg Berg

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

Food topics on Tellerrand-Stories
African women with trays and bowls on their heads / © Photo: Georg Berg

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

Food topics on Tellerrand-Stories
Permalink of the original version in German: https://tellerrandstories.de/category/food/page/8
Optimizado por Optimole