He ranks among the most outstanding characters in French Nouvelle Cuisine, and this year he set a new international benchmark as a chef. Michel Guérard and his renowned restaurant at Les Prés d’Eugénie in the southwest of France have been awarded three Michelin stars 40 years in a row! Besides the jubilee, European Food talked to Mr. Guérard about his slim approach to star cuisine and why he welcomes the rising public interest in the cooking profession.
He ranks among the most prolific characters of contemporary Norwegian cuisine and put the country on the culinary world-map as a self-proclaimed omnivore, traveler and writer. Andreas Viestad knows the ways of the world, but has never forgotten his Norwegian heritage. European Food asked him about the significance of food in his life and why passion always helps him to convince the food sceptics.
They pair with just about everything from sushi to steak, and they go especially well with parties: bubbles. Champagne and sparkling wines are associated with good moods, fine times and happy experiences. A glass of bubbles is simply perfect to celebrate the special moments in life. Schloss Wachenheim AG in Trier is an expert when it comes to the culture of sparkling. European Food spoke with the company, one of the oldest and most traditional sparkling wine producers in Germany – and one of the most open-minded and innovative ones.
Over the course of his long career, Swiss celebrity chef Thuri Maag has not just collected numerous Michelin and Gault-Millau awards, he has also developed a fondness for rabbit meat. The self-proclaimed rabbit ambassador talked to European Business about the company he has founded to promote rabbit meat, delikantessa, and also shared his thoughts about the latest food trends.
Sometimes, especially after a good meal, you need a digestif that will at the same enhance well-being and offer a unique, intense and complex herbal experience. Underberg is a herbal digestif with a tradition of over 170 years that can do the trick. Its blend of herbs is popular for improved well-being far beyond its home country of Germany. European Food spoke with Dr. Hubertine Underberg-Ruder, President of the Board of Underberg AG. She discussed the company’s tradition of consistent quality and Underberg’s leadership in the digestif market.
Sweet treats come in many forms but none so perfectly presented as the English-style sweets made by Cavendish & Harvey Confectionery GmbH. Very much a grown-up affair, the distinctive round metal boxes are gold-coloured to signal their superior quality and premium market positioning. As a German company with a distinctly English flavour, Cavendish & Harvey occupies a unique niche in a crowded market. European Business spoke to Managing Director Frank Gemmrig about tradition and reinvention.
“Space – the final frontier” – everyone knows the voiceover that introduces every episode of “Star Trek”. What was once science fiction has now come another step closer to reality: The conquering of the final frontier by humankind, starting with the mission to Mars. Astronauts can enjoy a varied diet even in space, says Anjan Contractor, who has developed a 3D food printer for NASA. His interview with European Food Journal is also an exciting story about a childhood dream that is about to come true.
Long gone are those years when we all lived on filter coffee. Today, the world of coffee is a universe of different beans, roasts, tastes and flavours. Cafè Latte, Espresso, Cappuccino – you can have it all, in pads, capsules, ground, as full beans – and to-go. Probably THE pioneer of the new coffee culture in Europe is Starbucks from the USA. Today, the coffee trader is represented across Europe with stylish coffee bars. We talked to Frank Wubben, Managing Director of Starbucks EMEA, about the latest trends in the coffee market and about the company’s philosophy to create a “third space” for coffee and tea lovers with its coffee houses.
Alfons Schuhbeck, personal chef to Bayern Munich football club, swears by hearty Bavarian fare. Even Bayern’s fans are treated to the rustic charm of his Fleischpflanzerl – Bavarian-style meatballs. For our culinary journey, he has kindly shared a special version of his meatballs (see PDF download at the end of the interview). And while we are on the subject of journeys: According to Michelin-starred chef Alfons Schuhbeck, one of the best cities for food is San Sebastián – European City of Culture 2016.
No need to panic; the bombs that the Italian three-star chef Niko Romito has loved since kindergarten are made from deep-fried dough filled with cream and jam. Every year, the Michelin-starred chef from Castel di Sangro celebrates “Bomba” day as a reminder of the heavenly aroma that filled his parent’s bakery in Rivisondoli when these delicacies were made. Romito has even greater plans for these delicious bombs as he reveals in an interview with European Food Journal.
Around the world, rice is one of the most important crops. Especially in Asian countries it is a staple and therefore the nutritional basis for a big part of the world population. As a matter of fact, the largest portion of the rice produced worldwide comes from Asia as well as from the USA being one of the main exporters. Nevertheless, in the EU rice production is also gaining momentum, and not just because ‘gluten-free’ is the buzzword of the day. Within the circle of the traditional rice producing countries in Europe like Italy, Spain and France, ‘newcomer’ Hungary supplies the EU markets with top quality rice – 50% of which comes from Nagykun 2000 Mezögazdasági Zrt. in Kisújszállás.
In this issue: Zordel Fischhandels GmbH - Big fish in the Black Forest / Cavendish & Harvey Confectionery GmbH - Success is sweet / Werner Kenkel Spółka z o.o. - The perfect package / SIMON SAS - Coming back to butter
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