A Culinary Journey through Europe

Dear Reader,
Six world-famous Michelin-starred chefs have taken us on a personal culinary journey through Europe.
We kick off in Italy – where three-star chef and avant garde gastronome Massimo Bottura calls home. His
restaurant in Modena is nothing short of an experimental laboratory where the future of Italian cuisine is
bubbling merrily on top of the stove.
After this emotional rollercoaster we arrive in Budapest where Tamás Széll spirits us away to sample the
culinary secrets of Hungary and explains why Hungary’s national dish is definitely not called ‘goulash’.
The next chef on our journey is the Swiss mushroom expert and rabbit meat ambassador, Thuri Maag,
who is currently celebrating the comeback of ‘Chüngel’ in Swiss cuisine.
In Germany, we are welcomed by TV-chef Ralf Zacherl who is a big fan of regional cuisine.
At the Dutch border our journey really takes flight – literally. In the spectacular hot air balloon restaurant
operated by the Dutch Michelin-starred chef Angélique Schmeinck.
Our next stop is France, where haute cuisine is undergoing a period of huge change. The initiator of this
upheaval is the great three-star chef and revolutionary, Alain Ducasse, who is merging haute cuisine with
the concept of ‘naturalness’.
All of the chefs we interviewed have also given us some valuable insider tips about the culinary secrets
just waiting to be discovered throughout the European continent: Recipes, the best markets, national
dishes and regional specialities. Join us on our culinary journey in the following pages and experience the
colourful panoply that is European cuisine. Enjoy!
Your editorial team
PAGE 9
PAGE 74
PAGE 25
The Trip
PAGE 39 PAGE 49 PAGE 60