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 Legion of Honour, embodied French Belle Époque and Parisian sensual pleasures for me…
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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 ham are only available “hors d’œuvres” in the menu, i.e. outside the actual…
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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 like this. In 1902, Henri Gallice, then president of the house, had commissioned…
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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 was the undisputed number one in German top gastronomy during these years. The…
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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 classic national wine guide. A remarkable number of them have survived the challenges…
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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 of wines is particularly strong in Burgundy and the Loire – and, of…
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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 houses, one could be curious about which wines the producers would present in…
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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 the United Nations issued the 17 Sustainable Development Goals in 2016, not only…
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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 lives from the variety of good, sometimes rare ingredients. It requires a developed…
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