Radio
The Menu, 540
19 August 2022
Baptiste Loiseau on his responsibilities as a cellar master for Louis XIII cognac, plus a new book on what food cultures from around the world share: a love of cookies.
L MONOCLE
Topics:
Latest content in edits - page 5
Radio
The Menu, 539
12 August 2022
A look into the important role hospitality professionals have been playing in Ukraine to support their nation at war. Plus: the week’s food-and-drink headlines and an interview with the winner of the Swedish Barista Cham…
Radio
The Menu, 538
5 August 2022
The creators of Romania’s first single-malt whisky on why the country was the right place for a product like this. Plus: a visit to a sandwich shop that has become a huge hit among Miami’s Cuban population.
Radio
The Menu, 537
29 July 2022
How Ecuador’s small-scale producers are working to make the country famous for its chocolate, not just for its cocoa. Plus, Le Cordon Bleu President and CEO André J Cointreau on his plans for the globally renowned culinary…
Radio
The Menu, 536
22 July 2022
We meet two top chefs who have brought fame to their home countries: Israel’s Eyal Shani and Brazil’s Gero Fasano.
Radio
The Menu, 535
15 July 2022
A visit to one of the most special Austrian farm-wineries, Olia Hercules on food as a tool to unite people and a top cocktail recipe by Ryan Chetiyawardana.
Radio
The Menu, 534
8 July 2022
We find out the subtle differences between Portugal’s alvarinho grape and Spain’s albariño, celebrate10 years of London’s famed Honey & Co and look at a new book that takes us on a cheese-based tour of the UK.
Radio
The Menu, 533
1 July 2022
Maira Yeo on the skills that made her the best pastry chef in Asia. Plus: how Turkish restaurateur Umut Ozkanca wants to change people’s perceptions of his home country’s food and how spices have changed world history.
Radio
The Menu, 532
24 June 2022
Brazilian chef Manu Buffara shares the dishes of her home country that the rest of the world has yet to discover. Also in the programme: how the Biennial of Design in Ljubljana is showcasing what could be the sausage of the…
Radio
The Menu, 531
17 June 2022
Description: How Julien Royer built his restaurant empire in Singapore and Hong Kong, plus baking tips from one of the world’s best-known authorities, Paul Hollywood.
Radio
The Menu, 530
10 June 2022
We are in Vienna where wine-makers are showing off a new vineyard classification system to give consumers a better understanding of Austrian wines. Also in the programme: how Cyril Lignac became one of France’s best-known…
Topics:
