Was ein Brocken, oder? 2,25 Kg Hochrippe vom Rind, um genau zu sein. Bei Metzger Heininger in Frankfurt darf’s aber auch gern ein bisschen mehr sein: Dieses Stückchen wurde von einem gut 1 Meter langen Rippen-Strang abgetrennt, der in den Kühlkammern des Hauses langsam vor sich hin reift. Read the rest of this entry »Google+
Of course there are many restaurants in Paris serving good beef, but if you’re looking for the one go-to point for your sudden fix of meat, then La Maison de l’Aubrac certainly should be high on your list, since it also is the one such place that is open any time a day for the entire week.
And somehow you feel like there’s a special kind of vibe in this place, which isn’t far from the Champs-Elysées. There seems to be a mix of testosterone and beef vapors in the air and a common spirit of meat-greed that unifies all patrons. Read the rest of this entry »Google+
Yes I know, summer is finally there and screams for light wines: whites, rosés and maybe a fruity red, but this nice piece of Charolais simply begged on its knees for a powerful Pauillac.Google+
Not only has the Mayenne region an incredibly beautiful landscape of green pasture and small hills, its people also know what true hospitality is and they make their guests wish they would stay longer.
How lucky did we feel on the first stop of our road trip through Europe when our friend Antoine and his wife Azuka received us with a delicious dinner and lots of good wines. Among those was also a really incredible sweet wine discovery for me. Luckily I didn’t lose the notes I’ve taken that night and am now able to report a bit. But first of all, thank you for the warm welcome and copious dinner.
After we quenched our thirst with excellent Champagne (Pol Roger was it?) – which also reinvigorated us after 2 hours of traffic jam around Paris – we were amazed to find out we would have freshly seared Foie Gras as a starter, plus an incredibly perfect wine match . Read the rest of this entry »