We show you what will make foodies rejoice this month: chocolate from Taucherli, champagne from Krug, olive oil from Octave and the book “The Gourmand’s Egg”.
“If I start feeling down I’ll gorge myself on pasta.”
Natalie Imbruglia
We love
Good Feelings
Anyone who simply pours themselves champagne has not understood the meaning of enjoyment. And enjoyment is not only found in the glass, but also in the boxes. Reason enough to bring the two luxury goods together. Krug brings the crème de la crème of the music scene on board and lets them sip from the glass – or, like Ryuichi Sakamoto, listen to it. Then it’s up to the professionals to turn the bubbling water into music. The result is inspiring – for listening, discussing and reflecting. jug.com
Places
A Slice of Paris
How do you bring Paris to London? By creating charm. Jean-Francois and Tanzi have been particularly successful in creating an oasis for Francophiles in England’s witch’s cauldron with their patron Kentish Town. In the cozy brasserie ambience, classic French dishes are served that not only fill the guests’ bellies, but also create memories. In addition to the interior, which gives us the feeling that we have stumbled through a time warp and straight into the 1920s when we enter the restaurant, special attention is paid to the cocktails. What comes shaken or stirred into the glass here provides that tickle on the palate and fireworks in the head that linger for a long time. Patron Kentish Town, 25 Fortress Rd, London, patronlondon.co.uk
Nice to have
Grand Cru
Everything is better with the right olive oil. But before we let you test numerous bitter comrades, we would like to recommend the queen of oils: Octave has already won prizes for its flavor and stylish appearance while you were still sniffing the discount store oil. It is no coincidence that olive oil is so sacred to Anastasios Ghiatras and Janis Papadatos, as Swiss nationals with Greek roots, it practically runs through their veins. For Octave “Organic” and Octave “Signature”, only the very best goes into the designer bottle. We could easily list their notes, tell you about raw artichokes and green tomatoes or peeled almonds and fresh grass, but in the end it’s your own fault if you let this treat slip through your fingers. Octave, “Organic”, 500 ml, approx. 78, “Signature”, 500 ml, approx. 68(octaveworld.com)
Darling
Cravings
When our craving for sweets turns us into sugar-hunting zombies, there’s one not far away: the Taucherli bar. They are produced locally in Switzerland by a small team, are delicious, look stylish and are now even available in a vegan version – which tastes twice as good to us. Taucherli, “Unmilky Flow 35 %”, 100 g, approx. 6(taucherli.com)
Book
Foodie’s Favorite
Poached, fried, deep-fried, boiled or stir-fried. There are few foods that can do as much as eggs. The fact that the combination of yellow and white is not only popular in the kitchen is illustrated by the book “The Gourmand’s Egg”, which follows the egg from antiquity to the present day and even looks over its shoulder when it models for Salvador Dalí or Frida Kahlo. In addition to historical background information and bedtime stories for egg fans, there are – of course – also recipes that will soon have us leaving all scrambled eggs behind. Taschen, “The Gourmand’s Egg”, hardcover, 288 pages, approx. 40.- (taschen.com)
