A Culinary Journey through Europe

More documents

Recommendations

Info

+49 5971 921610 Get one of 15 available campaign codes for the March 2015 Foodtec issue!
Alain Ducasse, the three-star chef with French roots, merges haute cuisine with the concept of ‘naturalness’ The revolutionary of haute cuisine 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 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 and 72: Wim Koolhaas, one of the best-known
Page 73 and 74: +49 5971 921610 Get one of 15 avail
Page 75: “Goat’s cheese is popular in th
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?