Chef Björn Frantzén is a gastronomical hero of ours. A lovely new dish is invented by chef de cuisine Christian Ekman @ Björn Frantzéns Brasserie Astoria in Stockholm.
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Fricassé on veal sweat breads & snails now served it with Cep mushroom veloté, smoked pork belly, forest mushroom & tarragon.
Every Friday The no1 Champagne expert in the world will taste new & old Champagne s to give You a tip or two for the
The no1 Champagne expert in the world taste some new Champagnes. This week Richard Juhlin tasted a trio of Champagnes from José Michel in Moussy. [read
Björnstierne Antonsson aka TheChampgneSommelier has written an article on Champagne Fleury – a pioneer in biodynamics. [read the full champagne story] Champagne Fleury: A Pioneer
