, Autor auf [:de]Grandgourmand, Travel, Food, Lifestyle[:]

Martin Müller / Simplicissimus Heidelberg

2 Minuten Lesezeit

The renowned restaurant Simplicissimus in Heidelberg, which has been leased from the Hotel Zum...

6 Minuten Lesezeit

Excellent reception in front of a majestic scene in Heidelberg Castle. A well chosen oyster trio of...

9 Minuten Lesezeit

Since the creation of molecular cuisine in the 1990s, the gastronomic avant-garde has been linked...

10 Minuten Lesezeit

The culinary landscape in Germany has become incredibly exciting in the recent years. Creative...

3 Minuten Lesezeit

The Sauce Cumberland is very festive, it is made from jelly, port wine, oranges, lemon and mustard...

10 Minuten Lesezeit

In the third and last episode of Dieter Müller's UNPLUGGED, the top chef talks about the value of...

5 Minuten Lesezeit

Chicken Liver, Brännland 33° Brix Brännland ISCIDER 33°Brix Birnen, Brännland 33°Brix Kartoffeln...

8 Minuten Lesezeit

In der zweiten UNPLUGGED Folge spricht Dieter Müller über ein Soufflé, Molekularküche, Fußball und...

11 Minuten Lesezeit

An invitation from the Israeli Ministry of Tourism is not to be rejected. In addition to many new...

13 Minuten Lesezeit

In the new UNPLUGGED column by Grandgourmand, cooking legend Dieter Müller talks about culinary...

2 Minuten Lesezeit

This typical Alsatian dish tastes very different from Bavarian or Palatine Kraut. The Sauerkraut is...

5 Minuten Lesezeit

The vineyards, which gently nestle into the landscape, are gilded and glowed by the September...

9 Minuten Lesezeit

For 7 years now, sommelier Uwe Warnecke and Philipp Kiefer have been organising the "véritable"...

7 Minuten Lesezeit

Philipp Kiefer war 2015 Deutschlands bester Jungwinzer. Im pfälzischen St.Martin ist es ihm...

6 Minuten Lesezeit

Gaia Gaja ist eine der beiden Töchter des charismatischen Winzers Angelo Gaja, der in den 60er und...