Taking Farm-to-Table|To Another Level

Cuisine Farm to table Jancee Dunn Publié le 29/10/2020

Taking Farm-to-Table
To Another Level

The award-winning Executive Chef of Twin Farms in the USA is continually inspired by Vermont’s exceptional produce, meats and cheeses.

The moveable feast

Cuisine Farm to table Tamlin Wightman Publié le 11/09/2017

The moveable feast

More and more, chefs are leaving the kitchen to seek out ingredients not only from local farms or their own gardens, but from the wilderness around them.

Contributors

Anastasia Miari Greek journalist and author of guidebook and cookbook

Anastasia Miari
Greek journalist and author of guidebook and cookbook

Amber Gibson Tourism columnist Forbes USA

Amber Gibson
Tourism columnist Forbes USA

Tamlin Wightman Travel writer and photographer

Tamlin Wightman
Travel writer and photographer

Stéphane Méjanès Committed gastronomic journalist

Stéphane Méjanès
Committed gastronomic journalist

Annick Weber Travel and lifestyle writer from Luxembourg

Annick Weber
Travel and lifestyle writer from Luxembourg

Jancee Dunn New York Times bestselling author of six books

Jancee Dunn
New York Times bestselling author of six books

History on a Plate

Cuisine Farm to table Annick Weber Publié le 24/06/2020

History on a Plate

One hour west of Copenhagen lies an 800-year-old castle where history and gastronomy meet in equal measure, exemplifying Denmark’s regional biodiversity. Welcome to Dragsholm Slot.

Magie's market

Cuisine Farm to table Stéphane Méjanès Publié le 03/12/2018

Magie's market

Four times a year, the terrace of the Saint-James in Bouliac becomes a farmers’ market unlike any other. Nicolas Magie, the Executive Chef at this hotel-restaurant designed by Jean Nouvel, welcomes the suppliers with whom he works every day.