Listing articles 1 to 15 of 65 articles with tag ‘Reportage’
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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.
Drinking whisky in the pub where men condemned to death had their last meal made me think about life, death and gluttony.
Rick makes giant Indian savory pancakes on the towboat he steers through the Snake River system.
My visit to a 500-year-old country fair held once a year in Vevey, Switzerland.
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.
This 400-year-old covered food market in Kyoto is one of the best I've ever visited.
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.
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.
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!
A pistachio-flavored little cake served with coffee in French gastronomic restaurants. If you get the pistachio paste, you can make it too.
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 exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.