Alexandre Mazzia’s Michel par AM (named after his fisherman grandfather) is currently located at 17 Rue François Rocca in Marseille, just a few metres from his internationally acclaimed, 3-Michelin-starred restaurant, AM...
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The art of pouring (apple) wine
The Salón Gourmets is presenting the first world championship in cider serving for cider from...
The most pleasant way to travel: A cruise by ship
Danube River Cruise on the A-Rosa Riva
In Engelhartszell the Danube appears like a small lake, the water is calm and shines in the late October sunlight. The river banks are lined with vineyards, autumn forests in shimmering shades of yellow and red, and small...
Danube Cruise on the A-Rosa Riva, Part 2
Weingut Hirsch I drink a wonderful Riesling, organically grown, directly from the Heiligenberg at...
Gourmet menu Andreas Senn, A-Rosa Riva
Wachau Gourmet Menu Andreas Senn, A-Rosa Riva, Danube Wine & Gusto, River Cruise Andreas Senn...
Understanding Molecular Gastronomy
Art cooking I, Ferran Adrià
Since the creation of molecular cuisine in the 1990s, the gastronomic avant-garde has been linked with a term of art. The pioneer and creative mind of the movement is Ferran Adrià, who introduced innovations in his restaurant "el...
An Interview with Christian Bau
This interview was conducted before the Ukraine war. But it is more up-to-date than ever, because...
Véritable 18: An Interview with Anne Trimbach
Hardly anyone knows Alsatian wine as well as Anne Trimbach. Despite her youth, she is the grande...