MAGAZINE

The renowned restaurant Simplicissimus in Heidelberg, which has been leased from the Hotel Zum Ritter St. Georg since March 2016, will reopen after the company holidays with a new team headed by Martin Müller.

Excellent reception in front of a majestic scene in Heidelberg Castle. A well chosen oyster trio of French and English origin caresses the palate and sets accents. Not every day we get the noble mussel from the wild catch, Martin...

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...

The culinary landscape in Germany has become incredibly exciting in the recent years. Creative minds such as Thomas Bühner, Kevin Fehling and Christian Bau contributed to this. Read more...

The Sauce Cumberland is very festive, it is made from jelly, port wine, oranges, lemon and mustard. Although the sauce was invented back in the 19th century, it was made famous by the great Auguste Escoffier.

In the third and last episode of Dieter Müller's UNPLUGGED, the top chef talks about the value of the KDJ competition, about current developments in the gastronomy scene, about colleagues and about his work on the MS Europa...

Chicken Liver, Brännland 33° Brix Brännland ISCIDER 33°Brix Birnen, Brännland 33°Brix Kartoffeln, Brännland 33°Brix t’s snowing and Christmas is just around the corner. The days are short, the nights very long, I often...

In der zweiten UNPLUGGED Folge spricht Dieter Müller über ein Soufflé, Molekularküche, Fußball und den Wettbewerb Koch des Jahres, viel Vergnügen dabei!

An invitation from the Israeli Ministry of Tourism is not to be rejected. In addition to many new taste experiences, the trip also promised a refreshment of the cultural horizon and a meeting with colleagues from the...

In the new UNPLUGGED column by Grandgourmand, cooking legend Dieter Müller talks about culinary delights, the multicultural element in gastronomy, cooking competitions and star cuisine on cruise ships.

Philipp Kiefer war 2015 Deutschlands bester Jungwinzer. Im pfälzischen St.Martin ist es ihm gelungen Weine anzubauen, die auch mit den ganz Großen mithalten können. Er ist zusammen mit Uwe Warnecke einer der Organisatoren der...