Listing articles 1 to 15 of 22 articles with tag ‘Behind the scenes’
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Extraordinary pre-starter offered in top French chef Alain Ducasse's restaurant in Provence - delicious crispy toasted bread with eggplant caviar and anchovy sauce. A resounding success! See how Ducasse makes it and you can do it at home too.
My private tour of Captain Matthew's spice plantation in the Nilgiri hills on the Indian Spice Coast. A veritable Cockaigne - no spice or fruit that doesn't grow there.
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 Canadian stop on my tour of world street foods of dietary interest.
One of the most modern industrial pastry plants in Switzerland allowed me to spend a morning with them - with my camera. Feel like making 7000 Napoleons? Follow me in.
I was given a private tour of the Kuhn Rikon factory near Zurich, who makes some of the best cookware in the world.
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.
The national dish of Valais, my Swiss canton, raclette is the most gorgeous melted cheese you will ever have. Here at its best at the Manoir de Villa in Sierre.
My exclusive visit of Wenger, the cutler who manufactures well over 5000 knives a day in the Swiss Jura mountains.
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.
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.
Swiss Alps Cheesemaking Very Popular
My visit of a 8000'/2400m high cheesemaking chalet in the Swiss Alps where cheese is still made like 300 years ago - and not one tourist in sight!
A reader invited me in a neighborhood kebab house in Istanbul for the first night of Ramadan. After a short introduction, 50 pictures to take you through the whole meal from preparation to finish. Don't miss this!
During my stay at Hattonchâtel castle in France, I managed to arrange a private tour of the largest dragées factory in Verdun, dragées Braquier.
Follow me as I wake up in the wee hours of the morning to see Swiss armailli make a unique cheese in a small chalet up the Gruyere Alps.