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In Portugal you always eat well, that’s why it is hardly possible to catch a restaurant there where a bad bacalhau is served. This recipe comes from my mother, she always served the bacalhau on holidays, because it is a lot...
MAGAZINE
An Interview with Christian Bau
This interview was conducted before the Ukraine war. But it is more up-to-date than ever, because Christian Bau not only talks about cuisine, but also paints a complete picture of his philosophy.
Danube Cruise on the A-Rosa Riva, Part 2
Weingut Hirsch I drink a wonderful Riesling, organically grown, directly from the Heiligenberg at the Hirsch Winery in Kamptal. Wonderfully mineral, complex, very fine aromas. A real recommendation, the excursion there is...
Donuts and Bouillabaisse at Heidelberg
Gastronomiekonzepte sind vielfältig. Eines davon ist Pop-Up. Eine Idee wird für einen bestimmten Zeitraum exakt verwirklicht, experimentell, professionell, poetisch, politisch.
Feast of the seven fishes, Daniel Paterna
Daniel Paterna, a cook from the Italian-American immigrant scene, describes the traditions of his family and examines his own cultural DNA. We sit together at a big table, drink wine, eat something delicious and talk about God...
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...
Gourmet menu Andreas Senn, A-Rosa Riva
Wachau Gourmet Menu Andreas Senn, A-Rosa Riva, Danube Wine & Gusto, River Cruise Andreas Senn has his own restaurant, Senns.Restaurant, in Salzburg. As sous chef at the legendary Ikarus, he studied different philosophies...
Time Steps, CELL
It is often small details that point the way at the beginning of the dinner.The oyster is finely tuned, sea buckthorn adds light acid peaks, and together with the buckwheat Koji a wonderful miniature is created.
UNPLUGGED: Evgeny Vikentev, CELL
In October 2018 the Russian master chef Evgeny Vikentev opened his Fine Dining Restaurant "CELL" directly at the Ku'damm in Uhlandstrasse. The shooting star is currently making the gourmet scene in Berlin shine even brighter than...
Koch des Jahres Heidelberg: The Mavericks
The accompanying programme at Koch des Jahres is always an enrichment for the audience. The diverse offerings include product presentations, workshops and many other exciting events. I had the pleasure to follow the discussion...
[:de]Expedition Gourmet mit Martin Scharff
After several trips to South America, which were all dedicated to the theme "On the tracks of the 50 Best South American restaurants", the enthusiasm for the Latin American continent and its cuisine has not let me go.
Russia’s Cuisine, Tradition and Modernity, Chernovic
The English edition at my hands is impressive! On over 456 large and richly illustrated pages, Chernov draws a truly captivating picture of his home cuisine. Each chapter describes a particular region, the people and their...
Coq au Vin Reloaded
The tender white meat of young chicken was already popular in ancient times. Allegedly the Persians made it appetizing to the Greeks. The first to cultivate chickens in Europe as suppliers of eggs and meat were once again the...
Louisiana Gumbo Recipe
Cajun cuisine is often misunderstood, one spontaneously thinks of spicy, dark fish with some cayenne pepper. In reality, however, the Cajun cuisine is complex and refined. This wonderful gumbo convinces with its delicate taste...
Véritable 18: An Interview with Anne Trimbach
Hardly anyone knows Alsatian wine as well as Anne Trimbach. Despite her youth, she is the grande dame of Riesling in Alsace. From her father, Pierre Trimbach, she inherited the love of wine. Today she is restlessly on her way to...
