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Lots of fun shots including how to light stuff on location for good photo/video, more stuff about my new kitchen, some advice about dealing with TV people and more.
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.
Adventure in a remote black pepper plantation run by a young Frenchman.
I've never asked not to pay for my lunch in any restaurant. And yet two restaurants the same evening refused to let me pay for my meal while on vacation. How did this happen?
This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?
Most people seem to assume that celebrity chefs have great gastronomic restaurants. Not the case with Bocuse, apparently the King of the French Cuisine is naked.
Restaurants remain 'branché' only for a couple months in Paris. What happens after that? What is a branché restaurants anyway? And most importantly - how good is the food?
It is not easy to find a truffle worth the unreasonable asking price nowadays. I tried my luck at Terre de Truffe and La Maison de la Truffe in Paris. See how it works!
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.
Last weekend my friend John invited me to spend the day at his chalet in the Swiss Alps. We sledged down the fearsome 5-miles-long run and finished with cheese fondue.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.
A memorable meal at one of the most spectacular restaurants in Paris, located in the Gare de Lyon train station.
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.