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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.
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!
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.
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.
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?
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.
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.
Another dish with Eleonora in her kitchen near the Etna in Sicily - gorgeous veal meatballs wrapped in lemon-tree leaves and grilled.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
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.
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.