News
- Hors d’oeuvres are in fashion again
- 20.06.2008. We have honoured hors d’ oeuvres. Whether they will win our heart in their conquest around the world, is purely up to us. However, undoubtedly, hors d’ oeuvres deserve to be given a chance. More
- Be trendy – adopt a tree
- 13.06.2008. Besides olives and chocolates, it is not unusual to adopt mango, avocado, litchi and many others. In a slightly different form, privileges and the club memberships are offered to users by some whiskey makers or for instance by wine makers. More
- Delicacies – brave foodies only
- 26.05.2008. Kopi Luwak stands out among the delicacies maybe because of the fact we are especially sensitive to coffee. More
- The Paris Haute Couture with a rose flavours
- 19.05.2008. While his name is being associated with the words such as Haute Couture Pâtisserie, Picasso of desserts, the desserts magician, an architect of emotions and many other exclusive attributes, Pierre Hermé is simply a perfectionist and a gourmet who follows his family tradition. More
- “Justly” cup of coffee
- 30.04.2008. Under the heading “Proud in Crop, Quality in Cup” Crop to Cup consumers are offered a family farmed coffee with heritage. This is not anything new, however Crop to Cup, does have a slightly different approach. More
- Personalise me
- 23.04.2008. Even though we already spoke about the culinary 2008, perhaps you have wondered what else is new for the future of food? From functional food, flexible food, “Nouvelle Chimie”, food in tablets (even though this is something which none of us like to think about), to already present personalisation trend. More
- The pleasure in luxury
- 14.04.2008. We could write a lot of things about the new generation of chefs , however this time we will focus on the new generation of kitchens. One of the new trends in kitchen design has been focused on men. More
- Chocolate from the future
- 7.04.2008. What kind of chocolate do you consider to be the most prestigious in the world? The one made by Godiva, Neuhaus, Leonidas, Knipschildt Chocolatier or maybe the chocolates of local producers? More
- The Universal Food Language
- 5.03.2008. More than ever, the kitchen is a place of creative play and fun and the person who is cooking is in its centre. The chef is experimenting in his own little home laboratory, creating and while doing so experiencing numerous feelings. The kitchen is a place for the new, the unexpected, the surprising. More
- The Culinary 2008
- 5.03.2008. The culinary world scene in 2008 continues to follow the paths defined in previous years, but never was it this fresh, fair and vivid. More
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