There’s a new article out: ‘The Drinks Business’ on the topic ‘Flûte or coupe’? The glassware commonly used to serve Champagne in restaurants and bars is substandard and inadequate according to Champagne commentator Richard Juhlin.
The Art and Origins of Ceviche: A Culinary Journey
Ceviche
Björnstierne Antonsson
Ceviche, a dish that embodies freshness and zest, is one of the most iconic representations of Latin American cuisine. [read the full champagne story] Its
