We visited Baptiste Heugens of restaurant Two6Two in Strassen, in the Grand Duchy of Luxembourg.
At IJsscentrum Vlaardingen we meet Hidde de Brabander between the Kälterudi ice machines. A Valhalla for ice cream makers and a playground for this Master Patissier and culinary advisor Eric Miete.
Although the restaurant has been in existence for a relatively short period under the leadership of Chef Maucher, its reputation has already been established in Cologne.
In the Grand Duchy of Luxembourg, we are impressed by the way in which the dishes find their balance on the plate. Fruits and vegetables alternate in fascinating creations, intensified with the flavor bombs of Koppert Cress.
It is often the most unexpected encounters that create that largest and most longlasting impressions. In the heart of Cologne, in a neighborhood where you feel lost, we may find the strangest trouvaille of recent years: La Société.
Sushi, currently one of the most populair dishes in the world due to her many variations. However, two plants are by definition complementary to sushi, both in flavour and function: Shiso and Daikon.
Growing cresses yourself at home or at work with an automated growing unit.
Around 300 employees eat in this restaurant every day.
The consequences of the Corona virus have hit us all. We would like to share different inspirational options and scenarios for delivery and takeaway, developed by our team or by the top chefs in our network.
Located in the beautiful, stately historic hotel Bayerische Hof dating from 1841, not far from Munich's historic old town, one can find the gastronomic gem of the city: Restaurant Atelier.