Food Stories, People, Places & Recipes

Poulet au Citron

The acidity of the lemon and the sweetness of the garlic make this very special French chicken dish sing.

Strawberry and Rhubarb Semifreddo

Ice cream, cake, dessert – a semifreddo is all of these things. Here is our seasonal strawberry and rhubarb recipe.

Mediterranean Focaccia Bread with Grana Padano and San Daniele

This is what Italy tastes like: a summery recipe by chef Andrea Mantovani.

Beef Rendang

This recipe from West Sumatra is quite rightly considered exemplary of the strong yet subtle and balanced seasoning of Indonesia's cuisine.

Venison Satay Skewers with Peanut Sauce

We elevate venison with a refined marinade and serve it with a delicious peanut dip.

Pizza Dough - Roman

Recipe for a slightly thinner, crispy pizza - enough for eight medium-sized pizzas.

Tuscan Classic: Panzanella with Red Peppers and Celery

An Italian bread salad with plenty of vegetables, basil and olive oil by Julian Kutos.

Venetian Classic: Sgroppino

Ah well, we are cheating a little by listing this as a dessert - because it also is a killer cocktail. Transport yourself to the Venetian lagoon with this recipe!

French Classic: Soupe au Pistou

For this dish to live up to its legendary deliciousness, the vegetables must be super fresh.

Raspberry and Mascarpone Parfait

Creamy. Fruity. Simply delicious. With this dessert you will delight and impress your guests.

Wild Boar Sauce for Pasta: Ragu di Cinghiale

Our dish here is a classic, simple ragout as cooked in Campania, in the south of Italy: a thick, hearty stew with meat and tomatoes.

Pasta: Penne alla Vodka

Julian Kutos presents a pasta dish from the province of Marche near San Marino.

Rotolini di Zucchine

Grilled, rolled and stuffed: these courgettes with cream cheese filling are an ideal vegetarian summer dish.

Black Truffle Soup 'VGE'

Paul Bocuse revealed the recipe for his legendary dish for the Falstaff Witzigmann Special

Pumpkin Risotto with Speck and Mushrooms

The autumn risotto variant is given a fruity accent with pomegranate seeds

Chicken Stuffed with Chestnut and Salsiccia

Sometimes the stuffing is the best part of the roast chicken. As the bird cooks, it soaks up all the delicious aromas. Chestnuts make the stuffing extra velvety.

Meat Sauce for Pasta: Ragu di Carne

The classic meat sauce for Piedmontese Tajarín made from a mixture of minced veal (beef) and pork. Equally good with rabbit, lamb or Italian sausage.

Avocado a la Plancha

This recipe turns avocados into a barbecue spectacle.

Pasta with Clams and Mussels

The delicious juice that clams and mussels release as they cook is as good as their meat. In order not to waste a drop, we boil it down to make a creamy sauce for pasta

SHIKI Japanese Fine Dining

Comme Chez Soi

Restaurant Bootshaus

Claro

Cheval Blanc by Peter Knogl im Grand Hotel Les Trois Rois

Paznaunerstube im Hotel Trofana Royal