durée : 00:11:50 - Le chef Antoine des Verdots dévoile les secrets d’une collaboration avec Thierry Marx - Le chef Antoine Beyris, de la Maison Wessman à Conne-de-Labarde, partage sa méthode d'élaboration d'une carte. Au cœur de sa démarche : les produits du terroir, le respect des saisons et la collaboration avec Thierry Marx. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

En este episodio de Entre Fogones, exploramos la inspiradora historia de Vittorio Figurato, cofundador de Fratelli Figurato, quien dejó atrás su carrera en marketing digital para seguir su verdadera pasión: la gastronomía. Nacido en Nápoles y profundamente influenciado por la tradición culinaria italiana, Vittorio aplicó su visión empresarial al mundo de la pizza, creando junto a su hermano Riccardo un proyecto que revolucionó el concepto de la pizza napolitana en España. Desde su primer local en

Food Scene New York City From Shimmering Skylines to Sizzling Plates: New York City’s Culinary Scene Dazzles in 2025Listeners, the energy pulsing through New York City’s kitchens in 2025 could electrify the grid. Everywhere you look, chefs are defying expectations, blending old-world tradition with wild innovation, and always, the city’s restless appetite for what’s next. You can practically taste the ambition in the air—or at least in the aroma from a newly blistered sourdough or the sizzle of

Welcome to Buzzed with Brian! The People’s Pint is back! This episode Brian is ready to serve up a brew he helped make to you all! Remember, beer is better when we share it. This was the second year Brian has been growing his own cascade hops in his backyard. The hops were sure loving the new trellis and all the sunshine. The recent harvest was fantastic! Naturally, these freshly picked hops found there way into a base pale ale wort. Crack open a beer of your own and join Brian as he di...

Although many modern bartenders find the Ramos Gin Fizz to be a nuisance at best. and more work than it is worth at worst. But that famous drink, invented by Charles Ramos, continues to fascinate us. John Shelton Reed, storyteller, author, and historian of the south, tells the tale of the Ramos Gin Fizz in his new book by that name. John Shelton ReedWant to know more? Listen. It’s on Tip of the Tongue. The list of writings by John Shelton Reed

Je dagelijkse dosis horecanieuws in 10 minuten met Gijsbregt en WouterOp donderdag praten Wouter en Gijsbregt over recent geopende zaken of zaken die nog gaan openen. Ze tippen de luisteraars en zeggen wat er de moeite waard is en waarom je zou moeten gaan.Nieuwe restaurants en restaurantopeningen: de keuze van Wouter en Gijsbregt voor deze week:- Koks Eetbar de skybox in Gemert- Bella Brasa: een vaste Italiaanse formule in Middenbeemster- Dr. Wines wijnbar met aandacht van de eigenaars (lees meer

Adam, Joanna, and Zach discuss influential whiskies, hunting for sought-for bottles, and other drinks adventures. Then, Adam and Joanna are joined by Kate Shapira Latts, co-president of Heaven Hill Brands, to discuss why so much of the fear-mongering around the future of bourbon is misguided. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com

Welcome to Novella Hats — Where Style Meets Timeless Headwear.We are more than just a retailer — we are passionate curators of classic and contemporary headwear. Our mission is to bring quality, comfort, and character to your wardrobe through a wide selection of stylish hats and fashion accessories. From cozy beanies and elegant berets, to rugged cowboy hats, classic fedoras, trendy trilby hats, and summer-perfect bucket hats, our diverse collection celebrates global headwear culture. For those

durée : 00:41:28 - Bienvenue chez vous en Pays de Savoie - Découvrez les secrets de cette activité intergénérationnelle avec Jean-Michel et François, organisateurs du salon Savoie Modélisme !" Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Did the New York Times just cross the line with its brutal review of an LA dining icon? 🍽️ This week on The LA Food Podcast, we unpack Tejal Rao’s headline-grabbing critique of Wolfgang Puck’s Spago, the Beverly Hills institution she labeled merely “Satisfactory.” On our segment Chef’s Kiss / Big Miss, we debate: was this fair criticism, coastal bias, or just plain nonsense?Plus, we’re diving into:🍔 Bold new California legislation that could transform how restaurants operate💸 Our insider tips for

I dieci Morellino di Scansano del ❤️ 2025 sono davvero scelti in miniera splendida, dai più immediati e croccanti alla mediterranea complessità delle riserve. Bravi Antonio Stelli e Roberta Perna a trovare un modo di parlare di una doc senza i soliti clichèeCategoria Annata Cantina Vignaioli di Scansano Roggiano Bio 2023 Croccante ribes rosso, piccante pepe e menta, succoso e fruttato, fresco e immediato 88Tenuta Agostinetto La Madonnina 2023Ricco scuro intenso e pepato , balsamico , tanti fiori

In Episode 17, hosts Samuel Boulton and Arline Lyons sit down to talk all things IWC Sake 2025. 🍶We take a deep dive into this year’s results, sharing our thoughts on the standout winners and trends shaping the sake scene. Arline gives us a rare peek behind the curtain at how the International Wine Challenge (IWC) sake judging process really works, from the tasting tables to the final decisions.Expect expert insights, honest opinions, and plenty of sake enthusiasm in this behind-the-scenes look at

Dans ce nouvel épisode des Belles Rencontres, nous recevons Boubacar, passionné de nutrition et créateur du compte Instagram Le Big Project. À travers son parcours personnel marqué par la perte de 30 kilos et la découverte de la diète cétogène, il partage une expérience inspirante : comment trouver une alimentation qui nous correspond, sortir du cercle vicieux des régimes yo-yo et renouer avec son corps.Avec simplicité et authenticité, Boubacar nous raconte la genèse de The Big Project, son rôle

今回のお客様は、まちの保育園

Vert tendre, jaune soleil ou striée comme un champ d’été, la courgette n’a pas besoin d’artifices pour se faire remarquer. Sous ses multiples couleurs se cache une même promesse : légèreté, fraîcheur et bien-être. Qu’elle soit douce ou croquante, fondante ou grillée, la courgette se glisse aussi bien dans nos plats santé que dans nos envies gourmandes. Riche en eau, pleine de fibres discrètes et de vitamines essentielles, elle hydrate, allège et équilibre sans jamais voler la vedette. Une alliée

We try and rate some of the best meals from our childhood!If you’re ever injured in an accident, you can check out Morgan & Morgan. You can start your claim in just a click without having to leave your couch. To start your claim, visit: https://www.forthepeople.com/ReactCAST Learn more about your ad choices. Visit megaphone.fm/adchoices

Our Guest Is Elsy Dinvil.She Joins Us From Portland Oregon…Where She’s Currently The Owner Of Creole Me Up… The First Haitian Food Processing Company In Portland. Creole Me Up Offers Authentic Haitian Culinary Products. We Talk About:✅ How The Kindness Of A Fellow Chef Helped Launch Her Business…✅ Exploring the Human Aspect of Homelessness & The Psychological Angle Missing From The Act Of Rebuilding Lives…✅ Plus, The Importance Of Embracing The Present, Not The

As we've heard several times in previous episodes of Cask to Glass, China is one of the great untapped markets for Scotch whisky.With a populaton of 1.4 billion, China's the second most populous country in the world. And last year Scotland exported 30 million 70cl bottles to China at a value of £161 million, making it the 10th largest market for Scotch both in terms of volume and value. But when you consider that Scotland exported the equivalent of 1.7 billion bottles worth £5.4 billion in 2024,

*Correction: Uji City produced only 37.6 tons of tencha in 2024, not 70 tons. I confused this number with the area of actively farmed tea cultivation in Uji City which is 73.6 hectares (source: https://www.pref.kyoto.jp/nosan/documents/r6chachosa2.pdf)In this episode of the Specialty Matcha Podcast, Ryan and Zongjun (Sam) delve into the intricate relationship between trust and the matcha industry. They explore how trust serves as the primary undercurrent of the industry, the complexities surrounding

Kjell-Gabriel mimrer over sin Arbois-tur og gleder seg over at Mont D’Or-osten er i diskene. Her skal du kjøpe en flaske Tradisjon og en flaske Ouille så er du klar for ostefest.See omnystudio.com/listener for privacy information.