There is nothing that allows people all over the world to chat with each other as well as food. You can also get to know a country’s cultural identity through its typical food. Regardless of whether it’s street food, traditional weekly markets, historic market halls, a trendy restaurant with good reviews, or a chance culinary hit, smells and flavors stick to many travel experiences. In our case, they are enriched in terms of content by conversations and interviews with experts, passionate producers, local heroes, farmers or cooks. Many of the people we meet on our travels stand for quality, a conscious approach to the environment and enjoyment.
The Auvergne – Rhône – Alpes region is home to a particularly large number of breweries. Why France is discovering a love of beer, tells a brewer from the Drôme Valley
Oysters are a popular appetizer in France. They are hardly filling, low in fat and carbohydrates, but contain many vitamins and minerals.
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.
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?
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.
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
Bernhard Xueref discovered his passion for cocoa from São Tomé in 2010. It turned him into a chocolatier and ambassador for sustainability and Fairtrade.
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.
The harvest season for olives in the Var region begins in November. This is where tradition meets modernity. The differences could hardly be greater.
A tragic story from the culinary world describes how Dijon mustard lost its home: Edmond Fallot is France’s last family-owned mustard manufacturer.
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.
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.
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.
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.
All of Denmark loves this cream cheese. The Gundestrup dairy on Funen supplies supermarkets, as well as the Danish royal family and top restaurants.
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.
Absinthe, this name carries the taste of the forbidden. A journey along the route of absinthe in France and Switzerland.
Gourmet cuisine, that much is certain, is highly complex and behind it lies an extremely professional coordination of the white brigade. A real team effort.
Winter truffles are available in Provence from December. Then the upscale gastronomy in the Var department always has one or more truffle dishes on the menu
Wild asparagus is considered a delicacy in Tuscany. In markets it is sold as a rarity. The harvest period extends over a few weeks in April.
In Ticino, Switzerland, there are culinary treasures to be discovered to this day. Behind them are mostly passionate people who preserve culinary traditions.
Visiting a global player in the international truffle market. In the small provincial town of Draguignan, truffle products are produced for gastronomy.
Italian Cuisine Day: Il Carraturo is the first pasta machine of mankind. The “guitar of Abruzzo” was invented around 1800. Chef Graziosi swears by the Carraturo.
Provence is one of the most beautiful and oldest cultural landscapes. For more than 2,000 years, people have been growing wine and olives on the Côte d’Azur
The drinkable Zoigl beer is a bottom-fermented, unfiltered traditional beer from the northern Upper Palatinate. Windischeschenbach is considered the center of Zoigl.
Reportage offer with many photos: Zoigl beer is traditionally brewed only in a few communities in the Upper Palatinate by private individuals, for their own consumption.
In Valais, the raclette cheese is spread with potato and cucumber. Raclette etiquette is not to wait in any case, so that everyone eats at the same time.
In the Var department in Provence, oak trees are used for truffle cultivation. Only after 10 years the first truffles can be harvested.
Every year at the beginning of December, the truffle growers of the French department of Var line up in the marketplace of Aups for the opening of the truffle season. Who is allowed to sell here, to whom and at what price has been regulated by the syndicate for over 50 years.
In the Var region of Provence, most truffle growers own private land where they plant oak trees. The precious black truffle is mostly tracked down with dogs.
Ilario Galbani has passionately continued the story of Farina Bona, the roasted corn flour he produces in Vergeletto, Ticino.
Panettone is the Christmas classic. The pastry is made perfect by sourdough, the best ingredients and time. A visit to the Pasticceria Marnin in Locarno, Ticino
Truffles take six to eight months to reach maturity. The degree of ripeness is not indicated by the size, but by the smell they emit
A rewarding look at the turbulent history of this drink, which translated into German simply means wormwood. Absinthe is the taste of the forbidden
Not sinister at all – the dishes of the privileged classes in the Middle Ages were tasty and often brimming with valuable ingredients such as saffron or pepper
Gastronom und Genussmensch Hermann Laudensack führt durch das kulinarischen Bad Kissingen. Typische Restaurants und ein Fleisch-Sommelier werden besucht
Beer for the patient. The Australian Coopers brewery warns connoisseurs of Sparkling Ales against consuming beer too hastily. One should first wait for the bottle fermentation.
The most modern knowledge from the world of vinology is adapted to the peculiarities of each site in this winery overlooking the bay of Agno.
Deeply rooted: Bamberg families have been cultivating farmland in the middle of the city for centuries. Every Bamberg gardener has his own specialties
Swiss Classics is a three-hour entertaining culinary tour of traditional stores and innovative start-ups through Zurich’s old town
Many fish swim in Lake Lugano: trout, pike, tench, chub. Gabriella Monfredini serves them as host of Swiss Tavolata in her cantine.
Zincarlin, a cone-shaped raw milk cheese, is a culinary specialty found only in the Valle di Muggio. It matures in cool cantinas (rock cellars)
As early as 1489, the prince bishop of Bamberg specified the ingredients for beer, which were only laid down 27 years later in the Bavarian purity law
Olive harvest in Pulheim near Cologne. Among the harvesters, all friends from the neighborhood, is olive oil expert Carmen Sanchez-Garcia
In Erschmatt, rye bread has been baked for centuries as a community event. Once a year, in December, they heat up the old oven in the community center
Zoigl from the Upper Palatinate is a beer and is part of Bavaria’s intangible cultural heritage. Report on the brewing process and fermentation in cool rock cellars.
In Japan, the bento box contains a meal for students, workers, hikers or travelers. It contains protein, cooked or pickled vegetables and rice
Even the traditional breakfast in Japan is a feast for the eyes. It has a high value and is considered the basis for a long and healthy life
Basel offers a self-guided food tour. Under your own direction, you can reach restaurants with special concepts and get a lot for 29 Swiss francs.
The most expensive spice in the world does not only grow in the Orient. The southern slopes below the small village of Mund are considered the best growing area for the rare plants
Walk through some diets. Chef Peter Prüfer of the Hotel Krone restaurant in Weil offers vegan cuisine and puts a new spin on the traditional
In Binzen in the Markgräflerland region, a traditional house is currently reinventing itself. Host Fabio Elia brings his grandmother’s Apulian cuisine to the table
Saffron gives an incomparable aroma. It would be too bad and too expensive to use saffron only as a coloring agent. About the cultivation in Valais and Morocco.
A soy sauce factory in Shizuoka Prefecture passes on the knowledge of the traditional production of the Japanese basic seasoning to younger generations
The Antoine Rivers Manufactory looks just as old as it is. Here you can see the original process for the production of 500 bottles of rum per day.
Spear fishing is one of the oldest fishing techniques. It is practiced in many countries around the world and is considered a very resource-conserving way of fishing
The traditional production of the Japanese basic seasoning begins with blood, water and fire. This is how the tuna species bonito becomes a rock-hard delicacy.
The elixir of life for the Japanese grows in Shizuoka Prefecture. It is a potpourri of secondary plant substances that have a health-promoting effect
The hippest potato snack in Munich can be found at the Viktualienmarkt. Various potato dishes come to the bar table on a tin plate
Potato scene at a farmer in Upper Bavaria, at the big potato party and at the trendsetters of Caspar Plautz at the Munich Viktualienmarkt.
Chef Jimmy Shu has had a remarkable culinary career in Australia. Award-winning restaurants and his own television series are testimony to this.
Above the rooftops of Budapest, master chef László Papdi teaches the art of proper cutting. Onions, trout and peppers go under the knife
Throughout Europe, market halls are becoming hotspots for culinary forays. Visitors are attracted by freshly prepared dishes with regional products.
The production has surprised us to some extent. The dishes come unadulterated from the kitchen of the star chef and are served still warm in the photo studio
A legal dispute ended the protection of the origin of Dijon mustard in 1937. The designation is no longer linked to the place in Burgundy, but only to the recipe
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
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
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
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
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
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 raves about scallops and has his own philosophy on wild oysters. For him, an oyster is the transformation of stone into life
The profession of paludier has a long tradition in Guérande. The sea salt was seasoning, vital mineral and valuable preservative.
Designer Olga Polizzi creates a maritime domicile at Tresanton for relaxing days by the sea. The hotel’s cuisine is fresh, regional and unfussy
The former Duke of Bedford’s dining room is home to Endsleigh’s restaurant. José Graziosi offers a Mediterranean menu with a local touch
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
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 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
- Absinthe, Switzerland and France
- Oysters, Brittany and Cornwall
- Beer, Zoigl culture in the Upper Palatinate
- Beer, smoked beer Bamberg
- Beer, with alternative expiration date, Australia
- Brittany, Cancalle, Hugo Roellinger, oysters and scallops
- Bread, rye bread, baking in the old tradition, Valais, Switzerland
- Bread, interview and bread baking course Plötzblog, Lutz Geißler
- Butter, Beurre Bordier from Saint Malo, France
- Cassoulet, Castelnaudary, Aube, France
- Comté, cheese production in Franche-Comté
- Farina Bona, local specialty, corn flour from Ticino, Switzerland
- Fisherman’s meal in Melide – Lake Lugano, Ticino, Switzerland
- Food tour through Zurich and Basel, Switzerland
- Medicinal water from Bad Kissingen
- Cocoa, Grenada, Caribbean
- The Bavarian potato
- Katsuobushi (bonito flakes) production process in Japan
- Cheese – Dairy in Hittisau, Vorarlberg, Austria
- Cheese – Zincarlin – Traditional soft cheese, Ticino, Switzerland
- Cheese affineurs in Cornwall
- Smoked cheese Fyn Island,Denmark
- Cookbook – How a cookbook is made – Making of with Su Vössing
- Market halls, food trend (Budapest, Dushanbe)
- Markets (Fez, Morocco; Freetown, Sierra Leone)
- Miso master from the Black Forest
- Nutmeg, Grenada, Caribbean
- Olive harvest on the Lower Rhine near Cologne
- Olive harvest in Aups, Var, France
- Olive oil production traditional vs. ultra-modern, Aups and Draguignan, South of France
- Panettone – The Christmas classic from Ticino
- Patagonian lamb, Rudolfo Guzman, Chile’s indigenous cuisine, visit to Germany
- Pasta – Carraturo – the oldest pasta machine in the world
- PriSecco, non-alcoholic – Manufacture Jörg Geiger, Swabian Alb
- Ramen restaurant in Tokyo, Japan
- Oldest Rum Distillery, Grenada, Caribbean
- Saffron from Switzerland, saffron harvest in Valais, Switzerland
- Sake Brewery, Shizuoka, Japan
- Salt from the Guerande, fleur de sel and sel gris, visit to the Paludier
- Mustard, How the Dijon mustard lost its home, Beaune
- Soba Noodles, a workshop on making three buckwheat noodles, Shizuoka, Japan
- Soya sauce, Hamamatsu, Shizuoka, Japan, visit manufactory
- Wild Asparagus of Tuscany
- Liquorice and licorice, Bamberg
- Sencha, visit at the green tea farmer, Shizuoka, Japan
- Matcha (green tea), rituals and preparation, Izu, Japan
- Truffle black, Burgundy, on the move with the sniffer dog
- Black Truffle, Tuber melanosporum, favorite of gastronomy, Provence, France
- Truffle hunting with dog, Provence, France
- Truffle and its host plant, in this case oak, Provence, Var, France
- Truffle syndicate of Aups, opening winter market Aups, Provence, Var, France
- Truffle, processing, delicacy, world market
- Zoigl beer from the Falkenberg communal brewery
Eating together connects and a trip with culinary discoveries allows us as travelers to better understand the foreign culture. Immersing ourselves in a regional food culture, starting with visiting local markets, cooking with locals and eating together around a table. These are all sources of stories, funny anecdotes, ancient customs or long-kept family secrets. This is what Angela Berg likes to tell in her reports about “Food, glorious food!”
Deutsch-Französischer Dialog (dokdoc.eu): Aus eigener Produktion – Französische Biere