Listing articles 1 to 15 of 16 articles with tag ‘FX cameo’
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How to roast a leg of lamb using only a piece of string. Watch me do it at the St-Luc mills in Switzerland.
My visit of the largest sugar factory in Switzerland. Walk in as a beet and exit as a thousand sugar cubes - a life-changing experience.
Learn how to make a foie gras terrine from scratch in only 12 minutes.
Make an extraordinary dessert in no time using stale bread an apple. A timeless classic from the Swiss Alps.
The story of a German secret weapon transformed into a delicious dish by the Italians.
My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.
For my first video I show you how to bake a simple but original and highly colorful cake using French almonds with a long pedigree: praslines.
My day at Eataly, the biggest slow food grocery store in the world, just outside Torino, Italy.
Every year my uncle Harvey summons the family around a converted wash boiler where he cooks the most delicious soup. The occasion is Swiss Federal Fast Day, a national holiday in Switzerland. See how we cook 20 gallons of soup from start to finish.
A memorable fondue in an over-the-top dungeon chalet straight out of a Hammer film. Our host, Paul du Marchie, has been building an architectural fantasy in the middle of the woods for the last 50 years. Dont' miss my eight 360° panoramas!
A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
A TV crew from Tokyo Broadcasting System, one of the largest TV channels in Japan, came to film me for 4 days for George Tokoro's World Delivery, a Sunday afternoon world food show.