Gastronomy magazine

All articles

IN THE HEADLINES

» Andreas Caminada (Switzerland)

The new star of Swiss gastronomy, tipped for a 3rd Michelin star, uses his talents at Schauenstein castle in the heart of Graubünden. A magical place with equally magical cuisine.

RESTAURANTS

• » Secret Supper clubs: opening a ‘pop-up’ restaurant in your own home is the latest dining trend to hit the UK and keen cooks, foodies, and even rock star’s estranged wives, are getting a taste for it.

RECIPES

• » Ouessant lamb stew cooked under a turf fire: the scarcity of trees on Ouessant has meant that the islanders have always used gorse and turf from coastal pastures as fuel...

PRODUCT TASTINGS

• » Belgian Wagyu Beef: for centuries, Wagyu beef was the reserve of the Japanese Emperor and shoguns. Although Wagyu cattle has been bred in Europe for a number of years now, it remains an exclusive commodity both in Japan and elsewhere.
• » Cheese, wine and absinthe in Franche-Comté: it’s hardly surprising that the birthplace of Raymond Blanc should prove to be such a culinary treasure chest. The unspoilt region of Franche-Comté near the Swiss border in Eastern France is a lesser known gastronomic destination definitely worth checking out.

WINES AND VINEYARDS

• » Jean-Marc Roulot (Meursault, France): behind every fine wine there is an exceptional man or woman. One such wine-grower is Jean-Marc Roulot, a full-time vintner and part-time actor of stage and screen who produces some of the purest and most expressive Meursaults around.