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Pumpkin Gnocchis

After nearly 20 years of trials I finally succeeded in making these delicious gnocchis - my own personal culinary holy grail.

Nishiki Ichiba Food Market in Kyoto, Japan

This 400-year-old covered food market in Kyoto is one of the best I've ever visited.

Foie Gras Stuffed Corn-Fed Chicken

A simple yet impressive recipe by Hélène Darroze using some of the finest ingredients known to man.

A Visit of Château Pavie

Gerard Perse, one of the most important men in the Bordeaux wine industry, took me on a three-hour tour of Château Pavie in St Emilion. See for yourself how this man turned a failing château into one of the most prized wines in the region. Complete with many pictures and my 360° panorama of the huge limestone cellar and exclusive heart-to-heart interview with Perse.

Saint Martin Fair

My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.

Sicilian Almond Sorbet

The most delicate sorbet of them all, and you don't even need an ice-cream machine!

Asparagus like Green Peas

Delicious 19th century French dish - asparagus served like green peas. This was a favorite of Napoleon's Foreign Minister Talleyrand. Simple, healthy and thoroughly decadent.

The Four Hour Lunch

Lunch with my father at the best restaurant in Switzerland - and beyond. Don't miss the exclusive behind-the-scenes 360 panorama of the kitchens!

Tandoor-Roasted Pineapple Paneer Peppers Onion Salad

A spectacular warm salad from London Michelin-starred Tamarind restaurant. With some inside help and after a few disasters, I managed to make it at home!

French Medieval Bread Fouées

This is hands-down the easiest great bread you can bake in a wood-fired oven. Trust the French - it takes no time to prepare, no hand kneading, no proving and it bakes in 120 seconds flat. Way tastier than pita.

Swiss Alpine Gingerbreads

The most popular Swiss country fair cookie, Magenbrot, is a light gingerbread supposed to be a friend of the stomach. He is my friend too!

Italian Buckwheat Torta

A unique Alpine recipe from those mountains where Italians speak German. For hardcore buckwheat lovers only!

Pistachier at Lenôtre

A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.

FXcuisine's Ragù Finto

My own version of the Neapolitan quick ragù. Ready in under 20 minutes it has a unique hit-me-back taste that will keep you coming and coming to the pot until none is left.

Pasta con l'anatra - pasta in duck sauce

Using a whole duck to make pasta sauce is uncommon outside Italy.

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