A Culinary Journey through Europe

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tion. We identify our customers’ needs and transfer them to concepts. Business intelligence is a keyword for us. We initiate portfolio management, make trend presentations and so on.” The strategy is paying off. Creamy Creation services distillers all over the world and is a sought-after partner among movie stars who aim to launch their own creamy liqueur. Drawing on a dense network of independent bottlers, Creamy Creation is able to support them from A to Z. “We are good at technology, flavours and taste” FrieslandCampina Creamy Creation BV Hoogeindsestraat 31 5447 PE Rijkevoort The Netherlands Global Communication Manager: Darleen Peters +1 585 344 3303 darleen.peters@ frieslandcampina.com www.creamy-creation.com/en In the coming years, international expansion is high on the company’s agenda. “We aim to enhance our market position in the USA and in Asia,” says the managing director. “In the long run, we might even establish a subsidiary in Asia. The global market is large, and we still have to make foot prints in new regions. In addition to our expansion plans, we will continue to invest in quality programs in order to increase the quality and shelf stability our products. Our vision is to consolidate our market-leading position and to continue our growth strategy. We want to be the number-one partner for the whole industry and the best-in-class in cream liqueurs. We are good at technology, flavours and taste. And we do understand the needs of our customers. These are excellent preconditions for further growth.” www.european-food-journal.com
+49 5971 921610 Get one of 15 available campaign codes for the March 2015 Foodtec issue! Manufacturer and refiner of Bethmale Cheese from the Pyreness BP 18 - 09201 SAINT-GIRONS CEDEX Phone +33 (0) 5 61 66 01 63 Fax. +33 (0) 5 61 96 09 40 accueil@jeanfaup.com www.european-food-journal.com
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A Culinary Journey through Europe
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Dear Reader, Six world-famous Miche
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A subtle yet critically important e
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eal awareness of environment and he
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The center for food and hospitality
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Massimo Bottura, Italian chef, who
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© Paolo Terzi we share stories. I
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© Thomas Ruhl is the most amazing
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© Paolo Terzi postman, and they of
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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 and 60: Tasty? Trendy? Tea! Square, ecologi
Page 61 and 62: AngÉlique AngÈlique Schmeinck, wo
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: Wim Koolhaas, one of the best-known
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
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