Champagne has a soul that “dances like no other”. It is the wine that was served when Paris unveiled the Eiffel Tower to the world. It is the wine that is used to launch ships and to close business deals. It is rare to find a drink that personifies all that is good in this world in the same way as champagne.
The key to mastering high-low dining is to make it look effortlessly chic.
For a cheese to be truly great, it has to be made in small batches by an artisan cheese maker who gives it his full attention by following the development of the cheese from pasture to table, nurturing it to the end. This is one food where quality really does matter, so do not compromise.
Marie-Antoinette was mistaken – she should have declared “Let them eat chocolate!”
“Since we must eat to live, we might as well do it with both grace and gusto”.
The panettone are just as exuberant as always, beautifully wrapped in colours of yellow, gold, blue (and even lime green!), heralding the onset of the festive season.
The spirit of the holiday is to give thanks, a gesture especially important this year
The focus of the movement is on mindful eating, not mindless eating. It believes that one must create memories and participate actively with food.
Exquisite and delightful, truffles are undeniably one of the greatest discoveries in the world of fine dining.
In much simpler times, food is always artisan: homemade, lovingly prepared, and created with special innovations that serve the needs of the time period. As the world became industrialised, it meant cheaper and faster options for food preparation, but at the cost of the touch of human interaction that can imbue meals with the magic that comes from cooking with love.