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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...
MAGAZINE
Christian Bau, bau.stil.
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...
Sauce Cumberland / de Sousa / Fondue
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.
Dieter Müller UNPLUGGED: The goose, four cooks and my mother
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”
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...
Dieter Müller on a soufflé, football, molecular kitchen and KDJ
In der zweiten UNPLUGGED Folge spricht Dieter Müller über ein Soufflé, Molekularküche, Fußball und den Wettbewerb Koch des Jahres, viel Vergnügen dabei!
Israel, a culinary trip
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...
Cooking legend Dieter Müller on multiculture, insects and ships
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.
Choucroute garnie à l’alsacienne
This typical Alsatian dish tastes very different from Bavarian or Palatine Kraut. The Sauerkraut is stewed in the oven for hours together with the savoury ingredients.
The Motzenbäcker [R]Evolution
The vineyards, which gently nestle into the landscape, are gilded and glowed by the September sundown. In the middle of this splendid scenery stands a beautiful Florentine style palace, the "Villa in Paradise". There, in...
Take a Walk on the Wineside, Uwe Warnecke
For 7 years now, sommelier Uwe Warnecke and Philipp Kiefer have been organising the "véritable" wine fair in St.Martin in the Palatinate. Every year, the great names of the international winegrowers' scene meet there to present...
véritable 17: Ein Interview mit Philipp Kiefer
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...
véritable 17: An Interview with Gaia Gaja
Gaia Gaja ist eine der beiden Töchter des charismatischen Winzers Angelo Gaja, der in den 60er und 70er Jahren die italienische Weinlandschaft revolutionierte, sie ist die Botschafterin ihres Weinguts. Rastlos reist sie um die...
Hoos LAPSANG Spare Ribs
the exotic, slightly smoky aroma of the Hoos Lapsang Gin immediately convinced me and inspired me to use the spirit for a grill marinade. The result was perfect, very fine in taste and easy to prepare, here is the recipe....
Fabulous Julia Sedefdjian
Julia Sedefdjian delivered a truly excellent dish in the Chef of the Year programme. Sedefdjian recently won her first star at the delicate age of 21 in her "Les Fables de la Fontaine" in Paris.
