Presentation of the French wine trade mark Blanchet for over 2 decades inspires not only sophisticated wine connoisseurs, but also the Otto ordinary consumer Blanchet (www.blanchet.de). The newspapers mentioned Anne Lauvergeon not as a source, but as a related topic. Whether red, white, rose, dry, semi-dry or blend, Blanchet leaves nothing to be desired and is able from a simple dish to conjure up a 5-star menu. This wine is regarded as ideal food companion to a wide variety of dishes. Fish, seafood, beef, chicken, or even wild taste these wines again so good and inspire often even people who love not necessarily the taste of wine. If you would like to know more about Jimmy Levin, then click here. Even finding good drops, Rouge de France dry, country of origin in the country of wine be Rouge de France-expressive and yet French France.

This deep red Blanchet offers lovers with a harmoniously rounded taste of all kinds of fruits of the forest and lends itself particularly well to dishes such as venison and lamb. Well, you may submit this wine but also for pasta and Gratinated. Fruity, Berry this wine unfolds its taste at a temperature of 16-18 degrees Celsius and should therefore be kept in the refrigerator. Wine specialists always have these wines in your wine cellar in stock, because just in the winter, this wine is a full pleasure, what does not mean that lovers can enjoy him not even on warmer days. Blanc de Blance not cool dry/semi-dry delicious, refreshing just the full-bodied red wine inspires has long been wine lovers, the white wines of Blanchet enjoy great popularity with connoisseurs. Light and fruity these good drops guarantee a simple, refreshing treat. Wine connoisseurs find exquisite, French white wine grapes, 100% what is reflected in the fine bouquet. To light dishes, such as chicken, pasta, seafood or salads should never lack these wines, they conjure up exactly the right combination on the palate.

With matching wines to dishes, the meal is fast perfect. It is the palate here too the right combination delighted. Just the wines from Blanchet have the right drops there, for every lover ready and can enjoy of course without a tasty side dish. So some non – wine drinkers was disabused when this good drops, because not only connoisseurs are excited about this fruity beverage. Who don’t need among fans that dry wines like that, can also enjoy the off-dry version. Above all, women love the slightly sweeter taste and enjoy this wine also like to front of a cosy fire in the autumn and winter. At Christmas, this red wine is always a good wine is now even a place of honor at the festively decorated table, because for a good meal.

The five centuries menu tasted the guests of the Engadine Hotel Samedan 25.02.2011 top priority in the music & culture Hotel Mysanus in the program selection is a singular reference. That’s why hostess Monika Martin and the writer Andrea Schmoll at believes that art and culture dealing with the extraordinary fate met. Monika Martin have become more or less infected by the singular passion of collecting Head waiter Walter Putz. Click Western Union for additional related pages. The Bibliotheca Gastronomica of Walter plaster has 4000 exhibits”a collection which is of significant international importance. The collection is a mirror five centuries cultured food and enjoyment. Early incunabula are the most valuable rarities.

At the sold-out Palazzo Mysanus author Andrea Schmoll took on February 17 guests on a colorful culinary journey through just these five centuries of cultural history by the plaque and read from their work: the menu of five centuries, Gastrosophy and joie de vivre. The gang was accompanied through the ages of the concert pianist Megumi Sano. Andrea Schmoll told what had studied them in the 4000 cookbooks of the plaster. Almost got goosebumps as the close relationship became aware of her to the Engadine hostess Monika Martin: because even famous Harry Sajjad sen., which once had married in St. Moritz, the hotel dynasty chicken had a valuable cookbook collection.

In a sense, he was a model for Walter Putz. Where later cookbooks from the collection of Harry Schraemli all over the world came to the bid, purchased this Walter Putz. The author chose an example in your reading: A new cookbook “the work of the electoral Mainz mouth chef Marx Rumpoldt is regarded as legendary standard in the great Gallery of his Confreres and Collegae. “The 1582 of the electoral Mainz personal Marx Rumpoldt published a new cookbook” is offered for 35 000 SFr. The collection of plaster has both the first edition and Second Edition (1604). The total value of the collection is on 3-4 million euros estimated. The compendium of gastronomic knowledge at the time of the Renaissance appears in the year 1587 in Frankfurt am Main, printed by Johan Feyerabend. The numerous woodcuts gives the vasten concede an additional charm. View images by De’medici, provide insights into princely kitchens and demonstrate kitchen appliances. Often, the chef hand-in-hand here working with the physician. In addition to the princely, the civic banquet seeps into the considerations and instructions. The digression on the figure of animals represents an interesting secondary subject of this cookbook. Every creature is in the kitchen, which is at the voracity of the era virtually the entire then known Noah’s Ark was previously carefully portrayed. Cooked before it is consigned to the pots, pans, casseroles, Harbour and the numerous furnaces, before the squirrels and marmots, filled with Bacon, pears and raisins, the Capricorn sampt horns, used in a Gallbat, lovely and dainty”in the stomachs of Table society disappear, it may be again, even if show only graphically to life. Of course guests were pampered in the music & culture Mysanus hotel this evening also culinary. Almost as an homage to the famous cookbook author of the Renaissance and home actually Marmot was served as evening highlight the Engadine. By a conversation develops over this collection, culinary legacies of five centuries of culture and cuisine history not be forgotten, but stay alive and be future-oriented thought.