Listening to Jean-Baptiste Lécaillon, one can easily become confused by his convictions. When it comes to the style of Louis Roederer, for example, “the purity of the fruit is the absolute goal.” If in doubt,…
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I will never forget the Berlin master class in 2018 for the launch of the R. D. 2014: it was not only…
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For three decades – from August 28, 1991, to October 24, 2020 – Hans Haas cooked at Munich’s Tantris, earning the restaurant…
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“This book is not a reference work or compendium. Or at least not primarily. It aims to show what champagne is today.…
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