In 2017, Tre Torri Publishers teamed up with food magazine “Beef!” to debut the volume “Raw.” I myself was responsible for the nearly 100-page introduction. It covered the history of food processing, techniques for preserving…
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In the eighties, no Champagne brand was more attractive to me. The bottle with the “Cordon rouge”, the red ribbon of the…
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Raw, or French cru, is not necessarily a positive category in traditional French high culture. Uncooked foods such as salads or raw…
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With so much history, a little review at the beginning can be forgiven. The classic saga of Perrier-Jouët’s Belle Epoque goes something…
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For 25 years, from 1992 to 2017, Harald Wohlfahrt’s cuisine was awarded three stars in the Michelin Guide. Beyond that, however, he…
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An annually updated overview and evaluation of as many relevant wines of a country as possible: That is the promise of a…
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When Sébastien Visentin of Vin sur Vin Diffusion invites guests, even prominent French winemakers make their way to the Spree. Visentin’s range…
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Champagne had a difficult year in 2020 and a sensational year in 2021. In view of the continuing capacity bottlenecks at many…
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Today, luxury is no longer characterised by waste and excess. Rather, it is defined by sustainability and a sense of responsibility. Since…
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The first cookbook author What distinguishes the art of cooking from simple good food? Or from the luxury on display? Certainly it…
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