Die 100 besten Restaurants der Schweiz in 1981
on November 24, 2018 with No Comments
Franz Wiget the only 18-point Chef in Central Switzerland
on October 11, 2018 with No Comments
Franz Wiget from Adelboden in Steinen, the only 18-point chef in Central Switzerland. In Nidwalden, Schwyz, and Lucerne four chefs are playing in the 17-point league. Franz Wiget from Restaurant Adelboden in Steinen remains the best chef in central Switzerland. … Read More
Best Cigar, Cognac & Vinothek, Switzerland
on September 14, 2018 with No Comments
Located in Reitnau, Canton of Aargau – a great collection of spirits and cigars
Great Fare in Lyme Regis, England
on September 4, 2018 with No Comments
Great Fare in Lyme Regis, England
Essential Carbohydrates… a Friend or Foe??
on May 3, 2018 with No Comments
Essential Carbohydrates… a Friend or Foe?? You certainly may be shedding pounds, but do you really what you are losing? The primary function of carbohydrates in your body is to produce energy. Your brain and the central nervous system need … Read More
The Novel Taste of the Old Food
on October 5, 2017 with No Comments
Published by LIGAYA MISHANOCT. 4, 2017 New York Times A fresh black sea urchin atop a pair of dry-aged steaks, one aged for 45 days (at the top) and one for 21.Photograph by Kyoko Hamada. Styled by Beverley Hyde IN … Read More
Jumbo Shrimp in a Toasted Garlic, Sauvignon Blanc, Butter Sauce
on November 23, 2016 with No Comments
Pan Sauteed shrimp on toasted brioche bread, the sauce is with toasted slivered garlic, shallots, basil, lemon zest, white wine and a chunk of butter to bring it all together! yum yum
Ostentatious Modern Art Cafe & Cafe Picasso, Mexico, Canada & Miami
on July 19, 2016 with No Comments
Ulrich Koepf was also Vice President of Food and Beverage Operations with locations in Guadalajara, Mexico City, Edmonton-Canada, and Miami. He created a food concept for each unit with international and local specialties.
Citrus marinated Red Beets and Florida Orange Salad
on July 6, 2016 with No Comments
This is the raspberry dressing to toss the Treviso salad on top