USA, May 1, 1941 CheeriOats, a new oat-based breakfast cereal that is ready to eat without cooking has been introduced to consumers. Manufactured and marketed by General Mills Inc., the oatmeal, rye, and corn cereal shaped into “little doughnuts” is … Read More
New Haven, Connecticut, USA, December 1900 A small lunch wagon that sells steak sandwiches to local factory workers in tiny New Haven, Connecticut, has served what they are calling a “hamburger,” which was hastily made for a man who dashed … Read More
Armagnac, France, 1411 A new style of drink is being sold commercially throughout southwestern France. Called Armagnac brandy, it has been successfully distilled and produced in the town of Armagnac, located in the province of Gascony, at the foothills of … Read More
The anchorage for organic products is growing, and the organically cultivated area is growing. This is shown in the latest edition of the study “The World of Organic Agriculture” based on data from 186 countries for the year 2018. … Read More
Drinking wine from the current season already? With the sparkling-fruity Beaujolais nouveau, this is a treat! The early wine that originates from the homonymous growing area north of Lyon, France, is the first drop of the current vintage that may be … Read More
This is one of the most beautiful restaurants and hotels that I have had the pleasure of experiencing! I thought by visiting Fredy Girardet and Auberge de L’ile of the Troisgros Brothers, I just about had the top of the … Read More
Are you planning a vacation in the Caribbean? Then you should consider the Dominican Republic, having lived there for 5 years, I can assure you that you will have a great time and value for your money! See Travel Info … Read More
Das Gastfreundschafts Dilemma Zwischen 1976 und 2017, mit 4 und 5 Sterne-Auszeichnungen und zahlreichen Anerkennungen, dem Epicurian Award, dem Golden Spoon Award, dem Chaine des Rotisseur 5 Star Award (jüngstes Mitglied, das je in die Chaine des Rotisseurs aufgenommen wurde) … Read More
Dies ist ein Nachfolge-Blog zu meinem vorherigen Blog “The Hospitality Dilema” vom 12. Januar 2019, veröffentlich in der Schweizer Zeitung “BLICK” am 12. Januar 2019 von Doninique Rais, Katja Richard und Flavio Razzino veröffentlicht. * Der Stressjob verwöhnt die Profis … Read More
Have you enjoyed any Swiss Specialties? Tell us about it at the end of this page↓ You Just Have To Try! as published in THE LOCAL.CH Swiss chef Ulrich Koepf has worked … Read More