A Culinary Journey through Europe

More documents

Recommendations

Info

me. This is the kind of flavour I like,’ and will find a variety of blends of that type to try out.” Once the perfect blend is found, customers need not worry about remembering ‘their’ tea’s name – all blends are numbered, and to find the favourite again, all that is necessary is its number. This is also printed on the carefully designed packaging, which clearly underlines that Mount Everest’s my-tbar is different from the competition and far from square. “Our brand is a lifestyle product for young, innovative people who might enjoy it in trendy cafés, hotels or lifestyle boutiques,” Ms. von Riegen says. “It is our first brand, the first one that bears our name. We established it to be able to guarantee high quality – something that is only possible through a brand – and to be unique.” Mount Everest achieves this aim by selecting only the finest teas that were approved by sample audiences for its brand. Mount Everest Tea Company is run as a family business in its ninth generation, and its roots reach as far back as 1793. Originally situated in Hamburg, the company moved to Elmshorn in the early 2000s, after Mr. von Riegen had taken over the lead in a generation transfer and restructured the entire business in the 1990s. Since then it has experienced steady growth. Its core competency is the import, refinery and distribution of high quality black, green and rooibos tea – a total of 550 different types from the largest and most renowned tea plantations in India, Ceylon and China. “With these teas we serve the specialized trade, but we also produce blends for wholesalers,” explains Ms. von Riegen. “Since we established our brand my-tbar in 2013, we also address end customers who can buy our products in specialized shops or online in our webshop.” With my-tbar, Mount Everest is present on social media as well as on national and international trade fairs where it gets a lot of positive feedback for its innovative products. While Mount Everest markets its products worldwide, there is a current focus on the European regions, especially Eastern Europe. “We want to grow, and we do plan to increase our activities in the US market,” says Ms. von Riegen. “I think we have a great brand – I truly love our products and drink the tea myself. Our advantage is that we produce the blends ourselves, and we offer top quality – and only top quality – at fair prices,” she adds. With this enthusiasm and a delicious range of tea blends for all tastes and occasions, Mount Everest is bound to turn my-tbar into the trend beverage it truly deserves to be. Mount Everest Tea Company GmbH Daimlerstrasse 13 25337 Elmshorn Germany +49 4121 79126 +49 4121 438879 info@mount-everest-tea.de www.mount-everest-tea.de www.my-tbar.com www.european-food-journal.com
AngÉlique AngÈlique Schmeinck, works in and above the clouds. In her hot air balloon restaurant, the Dutch chef takes us on a very special culinary journey. Up, up and away in my beautiful dining balloon www.european-food-journal.com
Page 1 and 2:
A Culinary Journey through Europe
Page 3 and 4:
Dear Reader, Six world-famous Miche
Page 5 and 6:
A subtle yet critically important e
Page 7 and 8:
eal awareness of environment and he
Page 9 and 10: The center for food and hospitality
Page 11 and 12: Massimo Bottura, Italian chef, who
Page 13 and 14: © Paolo Terzi we share stories. I
Page 15 and 16: © Thomas Ruhl is the most amazing
Page 17 and 18: © Paolo Terzi postman, and they of
Page 19 and 20: OOPS! I DROPPED THE LEMON TART Zaba
Page 21 and 22: PRODUCTS ! Pasta & Company S.r.l. M
Page 23 and 24: Made the traditional way Celebrate
Page 25 and 26: The signature cake of Tuscany Anoth
Page 27 and 28: Tamás Széll, Hungary’s trendies
Page 29 and 30: It is interesting that despite bein
Page 31 and 32: one would want to prepare it after
Page 33 and 34: Gourmet Recipes Delicious My very o
Page 35 and 36: “We are active in the processing
Page 37 and 38: Say “Cheese!” Dairy products ar
Page 39 and 40: EBJ: Mr. Tráj, you haven’t been
Page 41 and 42: Thuri Maag, the Swiss celebrity che
Page 43 and 44: EFJ: How do you like Chüngel serve
Page 45 and 46: winter, and when we go skiing, we l
Page 47 and 48: Paul Spuhler’s Diced Rabbit Chün
Page 49 and 50: Le Tonneau d’Alpage (Barrel of th
Page 51 and 52: Ralf Zacherl, German TV chef “The
Page 53 and 54: many, I particularly like the Chris
Page 55 and 56: Gourmet Recipes Delicious Granny Za
Page 57 and 58: Attila Hildmann: From my previous b
Page 59: Tasty? Trendy? Tea! Square, ecologi
Page 63 and 64: courage to fantasize are both impor
Page 65 and 66: cook stamppot, of course a very spe
Page 67 and 68: Creamy temptations from the bar Whe
Page 69 and 70: “Yet, there is a wide range of ex
Page 71 and 72: Wim Koolhaas, one of the best-known
Page 73 and 74: +49 5971 921610 Get one of 15 avail
Page 75 and 76: “Goat’s cheese is popular in th
Page 77 and 78: Alain Ducasse, the three-star chef
Page 79 and 80: “Nourishing oneself in a healthie
Page 81 and 82: Diversity and exclusivity The Borde
Page 83 and 84: Lurton and has made a name for hims
Page 85: “By these means, we have become o
Page 88 and 89: Exclusive Interview The craft beer
Page 90 and 91: Exclusive Interview EFJ: Well, the
Page 92 and 93: Exclusive Interview © Stone Brewin
Page 94 and 95: Exclusive Interview be an environme
show all

A Culinary Journey through Europe

Create successful ePaper yourself

Delete template?

Save as template?