La Ferme de la Ruchotte

La Ferme de la Ruchotte

With its iconic wines, Burgundy and more specifically Côte d’Or, holds quite a few surprises. One of which, La Ferme de la Ruchotte, we stumbled upon last Sunday, in the form of a nine-course, vol-au-vent centred lunch, based on organic local fare including rare species of home-raised fowl. Garden to…

29
Jan
Topic: Location
What is a perfect croissant?

What is a perfect croissant?

What is a perfect croissant?

According to Jean-Michel Carton, the owner of Artisan Boulanger-Pâtissier Carton Paris ( 6 Boulevard De Denain, 75010) and the winner of this year’s “best croissant in Paris”, a perfect croissant has to have… A perfectly browned shell, with the central leaf “la couleurette” slightly darker than the rest, each “feuilletage” pastry…

30
Nov '22
Kaiseki at Kitcho

Kaiseki at Kitcho

Kaiseki at Kitcho

“Originating from the tea ceremony, kaiseki is a multi-course meal in Japan that highlights the skills of the chef and the finest seasonal ingredients. The kanji characters to write “kaiseki” (懐石) literally mean “breast-pocket stone” and are thought to have been incorporated by Sen no Rikyū , to indicate the…

29
Nov '22
Tarte aux clémentines by Alex Croquet

Tarte aux clémentines by Alex Croquet

Tarte aux clémentines by Alex Croquet

From the perfectly crunchy baguette tradition to a fluffy croissant, good bread is abundant in France, but Alex Croquet pushes the art of baking to a whole other level. Based in the small village of Wattignies in the outskirts of Lille, Alex Croquet has refused proposals to expand from all over the world whether it's in London, Paris or Tokyo. In the style of a true artisan, a shokunin, he wakes early every morning to make bread at his boulangerie in Wattignies village, which also supplies the bread to his Lille bakery.

29
Nov '22
Saffron harvesting

Saffron harvesting

Luxeat Insider · 14th ED.

Saffron harvesting

Luxeat Insider · 14th ED.

There is one ingredient that stands out more than any other in our search for the top ingredients in the world. Saffron. The most majestic of all spices has a four thousand-year history that spans numerous cultures, countries, and civilizations and is valuable asgold. Saffron originated from the flower of…

29
Sep '22
Mexico’s Chocolate Revolution: Xocao Chocolate by Victoria Espinosa

Mexico’s Chocolate Revolution: Xocao Chocolate by Victoria Espinosa

Mexico’s Chocolate Revolution: Xocao Chocolate by Victoria Espinosa

We sit down with Victoria Espinosa, founder and owner of Xocao Chocolate, one of our favourite and stunning products from around the world. The chocolate company has gone from strength to strength, transforming artisanal and bean-to-bar chocolate in the country and showcasing the quality of their native beans. Now, they…

26
Sep '22
Wine women from Piedmont in ten questions

Wine women from Piedmont in ten questions

Luxeat Insider · 14th ED.

Wine women from Piedmont in ten questions

Luxeat Insider · 14th ED.

Luxeat talks with Silvia Altare from Elio Altare and Chiara Boschis from Pira & Figli about their favourite wines, influences and how they see the future. Silvia has been fully involved in Elio Altare, her family’s winery since early 2000. She is present at every step from looking after the…

26
Sep '22
Bruno Cayron and his Vegetable Kingdom

Bruno Cayron and his Vegetable Kingdom

Luxeat Insider · 14th ED.

Bruno Cayron and his Vegetable Kingdom

Luxeat Insider · 14th ED.

Bruno Cayron has vegetables in his veins. As a young graphic designer in Paris, it was his ecological convictions that saw him return to his birthplace to create one of the most diverse market gardens in France, completely organic and in harmony with the clay-soil and climate of the region…

26
Sep '22
“White gold” from Alba

“White gold” from Alba

Luxeat Insider · 14th ED.

“White gold” from Alba

Luxeat Insider · 14th ED.

A small, uneven fungus that packs such an aromatic punch and is considered globally as a prized, luxury ingredient. Ever wondered how truffles grow and where you can find them? Luxeat recently spent some time exploring the north west of Italy and sat down with Ezio Costa, wife Clelia and…

23
Sep '22
Takahashi

Takahashi

Takahashi

One of my best discoveries recently is 8 places sushi-ya in Wimbledon Takahashi, run by a husband and a wife team. Before moving to London, Nobuhisa Takahashi worked at a kaiseki restaurant in Japan as well as Nobu Tokyo, where he acquired great skills for both, sushi and Japanese fine dining.…

27
Aug '22
Ristorante da ö Battj

Ristorante da ö Battj

Ristorante da ö Battj

The beauty of dining in Italy is that the majority of the best trattorias and restaurants, especially those out of the big cities, are still family-owned. Their decades-old recipes are passed down from generation to generation and are often carefully guarded against outsiders. Like in the case of Da Ö…

24
Aug '22