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Erri De Luca: the food of memories and childhood

Erri De Luca: the food of memories and childhood

Luxeat Insider · 8th ED.

Erri De Luca: the food of memories and childhood

Luxeat Insider · 8th ED.

Recognized by the Italian daily newspaper Corriere della Sera as “the writer of the decade”, Italian novelist and poet, Enrico “Erri” De Luca needs no introduction. I and dear friend photographer Martin d’Orgeval had the great pleasure to spend a moment in his presence, and absorb his musings around what…

27
Mar
Monica Larner: Italian wine, biodiversity and indigenous grapes

Monica Larner: Italian wine, biodiversity and indigenous grapes

Luxeat Insider · 8th ED.

Monica Larner: Italian wine, biodiversity and indigenous grapes

Luxeat Insider · 8th ED.

With all the focus going on a few famous regions, and often overshadowed altogether by its French neighbours, the sheer variety of Italian wines is often overlooked. We talk to Monica Larner, an award-winning wine critic and writer who lives in Rome, about Italy’s fantastically diverse offering of wine. The…

27
Mar
Rachel Roddy: An A to Z of Pasta

Rachel Roddy: An A to Z of Pasta

Luxeat Insider · 8th ED.

Rachel Roddy: An A to Z of Pasta

Luxeat Insider · 8th ED.

By Phoebe Hunt There is perhaps no better way to tell the story of Italy’s culinary diversity than through pasta. Not only are there many hundreds of different shapes originating from the country’s 20 regions – often with multiple different names depending on where they’re being eaten – each pasta…

27
Mar
On the Grill: taming fire and flames with Chef Bittor Arguinzoniz

On the Grill: taming fire and flames with Chef Bittor Arguinzoniz

On the Grill: taming fire and flames with Chef Bittor Arguinzoniz

The original article is published in Más Raro Que magazine – The Gastronomy issue (Sep. 2020) There’s no one quite like him. For chef extraordinaire Bittor Arguinzoniz, food is religion and ingredients are sacred. He mastered the art of grilling any food, capturing the heat of the fire and honing…

8
Mar
Confessions of a Michelin Inspector

Confessions of a Michelin Inspector

Confessions of a Michelin Inspector

Gaining a Michelin star, or three, isn’t simply a mark of excellence, it means your restaurant status goes automatically from a great choice to a must. We had the great pleasure to speak to Chris Watson, ex-Michelin Guide inspector, about the complexity of this rating system, the weight of allocating…

28
Feb
William Sitwell: The History of Eating Out

William Sitwell: The History of Eating Out

Luxeat Insider · 7th ED.

William Sitwell: The History of Eating Out

Luxeat Insider · 7th ED.

Like so many people associated with the restaurant world, William Sitwell’s life changed beyond recognition when the pandemic hit last spring. One of the UK’s eminent food critics, he was left wondering what the future of the restaurant world would be, as well as looking back on how eating out…

13
Feb
Talking Truffles with Christopher Poron, Maison Plantin

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

From Antiquity to today, truffles, the diamonds of the kitchen remain a highly-prized mystery. While truffles can be cultivated, the harvest is as unpredictable and uncontrollable as anything coming from nature. It is this enigmatic quality, and the unique, deep musky yet indescribable taste, that drives prices upwards of 850…

13
Feb
Who are the famous Mères Lyonnaises?

Who are the famous Mères Lyonnaises?

Luxeat Insider · 7th ED.

Who are the famous Mères Lyonnaises?

Luxeat Insider · 7th ED.

By Caroline Champion They are cited as culinary references in numerous texts of the twentieth century and flaunted as a key element of Lyon’s tourism. They are a cornerstone of France’s regional gastronomic heritage. Yet who are these famous Lyon Mothers (Mères Lyonnaises)? Writing a text for the Dictionary of…

13
Feb
Burgundy on a Budget

Burgundy on a Budget

Luxeat Insider · 7th ED.

Burgundy on a Budget

Luxeat Insider · 7th ED.

by William Kelley from Robert Parker The Wine Advocate By many metrics, Burgundy is enjoying unprecedented success. Dominating any list of the world’s most expensive wines, the region produces some of the most coveted and costly beverages on the planet. What’s more, Burgundy’s animating philosophy of terroir—the notion that the…

13
Feb
Emmanuel Renaut, a man of the mountain

Emmanuel Renaut, a man of the mountain

Emmanuel Renaut, a man of the mountain

Named Meilleur Ouvrier de France in 2004, Renaut is as generous in character as his cuisine is controlled and refined, both reflections of the rich yet subtle mountain environment in which they flourish. A former sous-chef of celebrity chef Marc Veyrat, also renowned for his use of mountainous plants and…

29
Jan