European Food Journal 2014 published: Six important star cooks talk about their culinary journey through Europe
European Food Journal accompanied six outstanding European Michelin star cooks on their personal culinary journey through Europe. The most spectacular stop is the restaurant in the hot air balloon of Dutch star cook Angélique Schmeinck. The hot air produced by the balloon burner is used to cook the food.
(firmenpresse) - Rheine, 24 November 2014. European Food Journal accompanied six outstanding European Michelin star cooks on their personal culinary journey through Europe. The most spectacular stop is the restaurant in the hot air balloon of Dutch star cook Angélique Schmeinck. The hot air produced by the balloon burner is used to cook the food.
“The hot air balloon is probably the largest oven in the world”
“The hot air balloon is probably the largest oven in the world”, says balloon restaurant owner Angelique Schmeinck in an interview with European Food Journal. On board of her balloon restaurant CuliAir Skydining she serves her guests lobster, fish or chicken high above the Netherlands or the Alps.
Massimo Bottura: “Don’t mess with grandmother''s recipes”
The avant-gardist and thee-star cook from Italy Massimo Bottura has set himself the difficult task of transforming the traditional Italian cuisine in order for it to survive. Grandmother’s recipes – yes please! But the way they look is something completely different if they are to be fit for the future. Have a look at his lemon tarte, which has been put through a significant change – and the plate on which it is served, too.
Chüngel revival in Switzerland
Our culinary journey takes us to Switzerland as well, where rabbit ambassador and mushroom pope Thuri Maag raises his glass to us from a photo beside Albert, Prince of Monaco. Thuri Maag’s sense of humour and his talent to revive national Swiss recipes which are threatening to become extinct, such as Chüngel (rabbit), which cast a spell even on internationally famous celebrities. The “Bambi Syndrome”, occurring in foreign tourists such as Asian and US-American ones, Maag does not deem honest. Rabbits are seen as pets, but cute little piglets and calfs are being eaten, too.
Tamás Széll: We don’t call it “goulash” but gulyás”
Hungary has long arrived in the ‘the heaven of stars’. One of the probably most famous star cooks in Hungary is Tamás Széll. In his interview with European Food Journal he sets straight wrong clichés regarding Hungarian cuisine.
TV cook Zacherl battles the “cheap is sexy” mentality
German TV cook Zacherl tells us about his personal regional culinary highlights from Germany. Regarding the eating culture of his home country, Zacherl has ambivalent feelings. Although he recognizes a trend towards more conscious nutrition, the dominant “cheap is sexy” mentality is troubling him. With his fresh cuisine Zacherl wants to boost the image of German cuisine.
Alain Ducasse revolutionizes haute cuisine
France. The country of revolutions. Haute cuisine, too, is experiencing revolutionary changes at the moment – initiated by extraordinary three star cook Alain Ducasse – the businessman among European star cooks. He merges haute cuisine with the concept of “naturalness” and legitimizes this as follows: “Nourishing oneself in a healthier and more natural way is an expectation and a necessity that it is now time to implement in haute cuisine.”
All the cooks with whom we spoke also gave us valuable insider tips about what can be discovered on the culinary continent of Europe: recipes, the most beautiful markets, national food, and specialities. European Food Journal 2014 is available online to download for free:
http://www.european-business-journal.com/media/inhalt/epaper/efj_epaper_2014.pdf
This press release is free for publication citing the source European Food Journal.
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European Food Journal 2014 is a special publication of the English online business magazine European Business Journal. European Business Journal is one of Europe’s most international business magazines providing its readers worldwide with a global business perspective on people, companies and ideas that are shaping the economic development in Europe.
For more than 20 years now, our publication has been a must-read for managers and decision makers, for sales and marketing professionals and representatives of international and export-oriented enterprises with their mind set on future expansion. We provide cutting-edge research and exclusive insight into leading European companies.
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Datum: 24.11.2014 - 11:02 Uhr
Sprache: Deutsch
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