The good, the bad and the tasteless
Cheap or illegal labour, atrocious work and living conditions, chemicals and polytunnels, all ensure that Europeans can eat tomatoes all year (...)
Source: mondediplo.com
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Relais & Châteaux chefs pledge to stop serving eel with immediate effect to prevent its extinction
/PRNewswire/ -- The members of Relais & Châteauxs World Culinary Council has voted to immediately remove eel from their own menus and are sending a call to...
Source: prnewswire.com
French Black Truffles – Mozaic Ubud 22 Jan
French Winter Black Truffle Dinner with Paired Premium Wines at Mozaic Ubud on 22 January
Source: balidiscovery.com
A Montpellier, un lieu hybride entre art et gastronomie
L'hôtel Richer de Belleval veut s'imposer comme un lieu hybride mêlant art contemporain et gastronomie.
Source: lejdd.fr
Netflix documentary André & His Olive Tree is 'so real': Behind the scenes with chef André Chiang and filmmaker Josiah Ng, Entertainment News
December 23, 2020 Chef André Chiang in a still from the Netflix documentary André & His Olive Tree. Netflix When he read in October 2017 that Taiwanese chef André Chiang was going to close his eponymous restaurant in Singapore, filmmaker Josiah Ng felt compelled to contact Chiang and ask if he could document the final days of the two-Michelin-star restaurant. Chiang, now 44, agreed, not knowing the result would be a full-length documentary called André & His Olive Tree that was first releas...
Source: asiaone.com