Chef Kei Kobayashi combines his ultra-sofiticated cooking with 2004 Bollinger ‘R.D.’. Get inspired ! [read more here] Kei’s Biography After a first experience of French
I do not know how many launches of new champagnes I have experienced on the computer in my office this year. Constantly these zoom meetings…
The three star L’Assiette Champenoise is undeniably one of the world’s best restaurants of all categories and I love the whole place with all my…
Osciètre refers either to the Iranian sturgeon, Acipenser persicus, or to the Russian one, Acipenser gueldenstaedti. The Osciètre is the most interesting of all sturgeons….
My accountant is absolutely wonderful. He is Italian, specifically from Udine. Many have been prejudiced about the choice of nationality when it comes to handling
Harvest times are about berries, mushrooms, fruits, and autumn vegetables. The food and wine never taste as good as in August/September. The friends and colleagues…
