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13 articles
Avec son goût caractéristique, le panettone ramène bien des gourmands aux Noëls de leur enfance.
26.11.2018 Diana Danko
This light and airy dome-shaped loaf cake is an inimitable sweet treat at Christmastime.
4 min. Be the first to leave a comment
Les noisettes du Piémont enrobées de chocolat blanc, au lait ou noir : des pépites à damner tous les chercheurs d’or gourmand…
19.11.2018 William Türler
Tristan Carbonatto is fascinated by the art of making chocolate. He shares his enthusiasm with his team of fifteen employees in his Swiss workshop.
4 min. Be the first to leave a comment
A herd of goats wandering in the setting sun
19.03.2018 Blandine Guignier
Thierry Chevenet owns one of Europe’s biggest goat farms; his expertise has now attracted the attention of France’s top chefs.
2 min. Be the first to leave a comment
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28.02.2017 Manuella Magnin
On 23 November 2016, around thirty hotel management students from the École hôtelière de Lausanne (EHL) took up the challenge of integrating liquid wholegrain cereals developed by the Nestlé Research Center (NRC) into novel recipes.
2 min. Be the first to leave a comment
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12.09.2016 Manuella Magnin
Created in the wake of UNESCO’s inclusion of the ‘gastronomic meal of the French’ on the list of intangible cultural heritage, the ‘International City of Gastronomy’ label is now taking shape.
5 min. Be the first to leave a comment
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15.04.2015 Manuella Magnin
Nowadays, the colours and textures of a dish are essential elements in terms of its presentation. They contribute towards the visual and tactile sensation of the ingredients, awakening curious taste buds.
4 min. Be the first to leave a comment
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15.11.2014 Nicolas Chatenier
Over the past two decades, gourmet cuisine has become a means of promoting a country. A strong culinary culture helps forge national identity worldwide. In this game, the largest countries aren’t necessarily the winners.
5 min. Be the first to leave a comment
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18.04.2014 Susanne Wenger

“The most intense conversation takes place over a meal,” says Lorenz Furrer, speaking from experience. Parliamentarians are frequent guests at his club in the government district in Bern.

4 min. Be the first to leave a comment
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29.01.2014 Nicolas Chatenier
Alexandre Gauthier wants his guests to discover those little nothings that are everything.
4 min. Be the first to leave a comment
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24.03.2014 Patrizia Coggiola
Foie gras is no more valuable than cassava, and insects are also fair game: the most innovative chefs are exchanging ideas and using new culinary knowledge. They are open to the unfamiliar.
5 min. Be the first to leave a comment
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15.11.2014 Nicolas Chatenier
Cooking today tends to give precedence to visuals over taste. Chefs actively encourage this tendency by publishing photographs of their creations. Whether scant or abundant, modest or flamboyant – cookery is an art form.
4 min. Be the first to leave a comment
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