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…
Read More »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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