Gastronomy Magazine

In the headlines

» The Bay of Morlaix with Chef Patrick Jeffroy (video)

The Breton chef Patrick Jeffroy was born in Morlaix. As lively and feisty as a crab, but also as generous as the sea and the land that give life to his cuisine Jeffroy is a man that personifies his native Brittany.

Restaurants

• » David Enjalran, the taste of freedom (video): David Enjalran, the chef at L’Esprit du Vin has thrown out the concept of menus and is now highlighting his suppliers’ produce.
• » Pinxo: a healthy serving of the Gascogne: At Pinxo, an Alain Dutournier restaurant, pride of place is given to ingredients from Gascony, the chef’s homeland in south-west France.
• » Patrice Gelbart: From his small village of Salles, in the deepest Tarn region, Patrice Gelbart is like an artist creating a cuisine based exclusively on fresh produce that’s light years from the clichés of regional cooking.

Touraine: a taste of France

• » Lamprey Fishing (video): Philippe Boisneau is one of the last fishermen of the Loire River. We joined him while he was fishing for lamprey, a creature that was around long before the dinosaurs.
• » Bernard Charret’s Loire River lamprey stew seasoned (video): Chef Bernard Charret has always given local products pride of place in Les Chandelles Gourmandes, his restaurant on the banks of the Cher River.

Local products

• » Culatello di Zibello (video) : Do you know what the Rolls Royce of Italian ham is? With scarcely 15,000 hams produced by fifteen producers per year it has to be the Culatello di Zibello.
• » Ham & Champ (video): José Gómez, the president of Joselito, has recently opened a restaurant dedicated to bellota ham and Champagne in partnership with Dom Pérignon…
• » The Blue Legged Prawn from Vietnam: Known as Tôm Càng Xanh in Vietnam, the Blue legged prawn is a giant tropical freshwater prawn which has evolved over thousands of years in the Mekong Delta, close to the town of Can Tho and its nearby paddy fields.

The beefburger is fifty years old!

• » The Minced Beef-burger is 100% muscle! This famous dish came into existence due to an appeal made by the French army in 1961. The idea was to provide the French soldiers with an essential ration of proteins which was perfectly healthy, safe and adapted to their needs...

Wine and Vineyards

• » Great White Wines from the Kamptal Valley: The Kamptal, to the northwest of Vienna, is a mountainous region that produces some of the country’s finest Grüner Veltliner and Riesling.
• » The wines of Dão and Bairrada: For those with a love of Portugals wines, the still wines of all colours are some of the most delicious and value packed bottles around at the moment.
• » An Introduction to New Zealand Wines: "I just spent two weeks there, and I was amazed by the beauty of the landscape, the hospitality of the people and the elegance of the wines. "
• » New Zealand wine growers look beyond the glut (video): Vintners are looking brightly to signs the industry is slowly recovering.
• » The fine red wines of Naoussa: Today, after a long period of relative inertia, these prestigious vineyards of yesteryear are back in the spotlight thanks to a new generation of young vintners.
• » Brightwell Vineyard, Oxfordshire: Through the denuded poplar trees and hawthorn clumps you can just see the silvered Thames. On the crest of the hill, standing amongst the Brightwell vines, the chug of a passing pleasure craft or throb of a narrow boat are the audible reminders that England’s grandest river is so close.

Gastronomy Quizz

• » Test your knowledge: Here is the new ViaMichelin quiz! Do you know where Côte-Rôtie and Mortadella come from? Test your knowledge of European wine and food products.