1971, the year Eckart Witzigmann started as head chef at Munich restaurant Tantris, is generally considered the birth of German gourmet cuisine. Wolfram Siebeck once remarked that this moment divided post-war German cuisine into two…
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In contrast to champagne, this year’s decline in the fine wine segment was clearly noticeable. Particularly painful: the presentations of the Napa…
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Andreas Schmitt is one of the most knowledgeable observers of the wine and gourmet scene in Germany. For 15 years, he managed…
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