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Auch auf der kommenden ProWein vom 19. bis 21. März steht die Lounge „urban gastronomy by #asktoni & ProWein“ wieder auf der Karte. Die hippe, urbane Gastronomie aus dem In- und Ausland erwartet ein Angebot vom Feinsten
...brandnew...
Valentine’s Dark Chocolate Fondant Recipe
Rich, decadent, and oozing with chocolate, this classic Dark Chocolate Fondant created by Le Cordon...
Guide MICHELIN 2023: Stars award ceremony in Karlsruhe
Der Guide MICHELIN hat Karlsruhe als offizielle Gastgeberstadt für die renommierte Sterne...
Award-winning Turkish winemakers, Lara Barut
Selected guests, special wines and unique delicacies gathered once again at the Winemaker's Dinner...
Back by popular demand, the Marseille food truck by Alexandre...
Alexandre Mazzia’s Michel par AM (named after his fisherman grandfather) is currently located...
The art of pouring (apple) wine
The Salón Gourmets is presenting the first world championship in cider serving for cider from...
A premiere at INTERNORGA – the new OFF THE RECORD Afterwork...
A premiere at INTERNORGA – the new OFF THE RECORD Afterwork LoungeHamburg, 15 February 2023. As is...
Photostory ProWein 2023
Unfortunately, I could only visit this year’s ProWein on Sunday due to time constraints. A...
DESSERT CLASSICS
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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...
