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Listing articles 31 to 45 of 65 articles with tag ‘Reportage’
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A night at the Liboson

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!

Japanese Green Tea

I am back from Japan with a first article about green tea in Tokyo.

Behind the Scene at Alain Ducasse's

Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.

Snails Have Seven Lives at L'Escargot Montorgueil

Just how many lives does a snail have? Seven, at L'Escargot Montorgueil, Paris' premier snail restaurant, where your shell might have served many guests.

Hard Core Swiss Vacherin Cheese

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.

Ultimate Speck

Proper Speck, a cult Tyrolian dried and smoked pork meat, can only be found in a narrow corner of Val d'Ultimo, in Italy. Probably the best dried meat on earth, and you can't really buy it. But let me show you how it's made.

Montgomery's Cheddar

My Christmas article will show you how the best cheddar since King Arthur is made in Somerset, including a 4 minutes video.

French Blanc-Manger

This extraordinary French sweet almond jelly must be the best food that survived the Middle Ages. My final and most tasty dish in the Hattonchatel castle serie.

Pizzaiolo del Presidente - Napoli's Most Famous Pizzeria

Eat like a president for 5 Euros in one of Napoli's most famous pizzeria.

Osaka Crab Extravaganza

This crab dinner in Osaka had the highest dollar-to-calorie ratio I had in my entire life - but entirely worth it.

Neal's Yard Dairy

My visit to the cult London cheese shop, selling no less than 57 types of British cheeses.

Poutine Will Keep You Warm Throughout Winter

A Canadian stop on my tour of world street foods of dietary interest.

Shopping for Arcane Ingredients and Cookware in Paris

The more you cook, the more you encounter recipes that call for ingredients you just can't find anywhere. You also realize that some culinary operations would be a whole lot easier with the proper tool. Well, if you're in Paris, here is where to go.

Marrakech Cooking Class

How I learned how to make pigeon pastilla, one of the most elegant dishes in moroccan cuisine.

A Night at Jeema-El-Fna

The huge Jeema El Fna square in central Marrakesh turns into the largest open air restaurant in the world as soon as the sun sets.

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