Master of Wine & Chef de Cuisine
Master of Wine & Chef de Cuisine
If there was a Guide Michelin for patissiers, Daniel Rebert, patissier and chocolatier with his eponymous shop in Wissembourg in Alsace, would be top of the tree. Fortunately he is generous with his skills and came to Heidelberg to teach master patissier students how to make the best out of chocolate and co. Pictured here …
A combination of skills, united minds and busy hands. That is our teamwork.
That unmistakable label. An icon. And Schütt, an extraordinary site in Austria’s Wachau, for both Riesling and Grüner Veltliner, with cooling winds from the north giving herbal notes of dill despite the warmth of the 2018 vintage. A mix of apricot and marzipan with some white pepper intermingled with acacia honey. Complex, concentrated and poised, …
Everyone needs one: a house Champagne that is. Ours comes from brother and sister team, Nicolas and Clotilde Chuavet who are masters of the vineyards and cellar respectively, in Rilly en Champagne in the Montagne de Reims. Their Champagnes do not undergo malo and hence have citrus-fresh structure and longevity, yet without losing out on …
Masterclass mit Alison Flemming, Master of Wine Knapp 600 verschiedene Rebsorten sind in Italien offiziell registriert – berücksichtigt man die zahlreichen Synonyme, sind es in Wirklichkeit wohl noch viel mehr. Die Welt der italienischen Weine scheint nicht zuletzt deshalb unendlich komplex und viele Endverbraucher begnügen sich mit dem absoluten Minimun, den drei bekannten “Ps”: Prosecco, …
The Feldmarschall has been a cult wine for several decades. Just goes to show what a 1000 metre high, south-facing single vineyard mountain site, Fenner, in Kurtatsch, South Tirol (and a lot of TLC) can do for that once maligned grape variety, Müller Thurgau. Originally believed to be a crossing from 1882 of Riesling and …
All good things (including our culinary wine evenings) need a team. This was the first course. Hokkaido pumpkin sliced and roasted in the oven. Multi-coloured cherry tomatores, which can be roasted in the oven at the same time. Then a rich pumpkin purée with cardamom, dried tomatoes, chopped parsley, ground coriander and pul biber (a …
What could be better than a dozen wines to start the week.
The kitchen has turned into a pasta production centre. This was only a small part of the whole (160 tortelli in total). First off, make an egg-rich dough (250g flour „00“ grade, 250g semolina, 4 egg yolks, 3 eggs, 1 cl olive oil and 5g salt makes enough pasta dough for six hungry people). Tortelli …
At Hamburg Zanzibar. Turmeric is not something you usually associate with gin (more with curries), but then you wouldn’t expect a two-person strong start-up (a biologist and a yoga teacher) to win three top gongs in the World Gin Awards either. Hauke (German precision) and Yuka (Japanese creativity) started to make gin using some turmeric …
