Listing articles 46 to 60 of 65 articles with tag ‘Reportage’
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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.
Probably the largest fish market in the world. My visit of the first market of 2006 - at 4AM.
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
How I bought cheese in a small cheese making chalet in the Swiss Alps 2 hours walk from the last road and how I turned it into a delicious Croûte au fromage.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.
See how we make sérac, the Swiss ricotta, up in the Swiss Alps and learn about about Swiss cheese botanics with a field trip to see what the cows graze up there.
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.
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!
This 400-year-old covered food market in Kyoto is one of the best I've ever visited.
A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.
Graukäse is the closest offspring of the first cheese ever made. It is so strong you can actually raise the dead by placing piece under the deceased's nose. Follow me to Valle Aurina in Südtyrol to see how it's made at the farm.
My visit of Quicke's Dairy in Devonshire, the largest of the nine remaining producers of real farmhouse cheddar, or how to produce world class traditional cheddar on a large scale.
Dinner on a 100-year-old steamship on Lake Geneva by one of Switzerland's most famous chefs - complete with my behind-the-scenes visit of the kitchens.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Back at the Lenôtre pastry school in Paris to make tuiles à l'orange - a smart tile-shaped flat cookie served with tea in gastronomic restaurants.