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Gorgeous decadent Moroccan dish, sweet, nutty and fragrant.
The most delicate sorbet of them all, and you don't even need an ice-cream machine!
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.
A little Indian recipe of my own concoction - dates, raisins, onions, balsamic vinegar and port are simmered to make a luscious brown chutney.
These simple Italian cookies, also called zalettini, use corn flour for crunchiness and color.
I always wanted to cook root vegetables in hot embers but didn't have the required giant medieval hearth - until a month ago. See how we cooked turnips and beetroots from HattonchÔtel's moat garden in the castle's walk-in fireplace.
The super-strong jamaican jerk marinade is ideal for tandoori cooking.
My Parmesan-White Truffle sauce's hit-me-back flavor turned me into a truffle-hunting pig worthy of a glutton in Hieronymus Bosch's Hell.
Using an authentic restaurant recipe from a small Lombard restaurant, I managed to make extraordinary raviolis from scratch.
See how we make sÚrac, 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.
My own version of the Neapolitan quick rag¨. 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.
A most amazing pastry based on flour, sugar and a lot of butter. A definite calorie bomb but so good you would not believe.
An incredible festive 7-layers dish with lamb shanks, ground beef over rice. Delicious but quite involved if you're alone in the kitchen!
How I bought President Mobutu's very own brandy stash made with fruits growing on his Swiss estate.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.