CRAB FEST -ACT FIVE: Guillotine Gastronomy
“The discovery of a new dish does more for the happiness of the human race than the discovery of a star.”
― Jean Anthelme Brillat-Savarin
Let them Eat Crab!
When he...
Breakfast with Vibol
Vibol Thach is a resolute and passionate man of wine, a proud Cambodian who lived much of his early life in France, (where he still visits regularly) before returning to Cambodia...
For Canard
I absolutely adore ducks; I’ve nibbled on their webs and sucked on their tongues in Chinese palaces. I’ve eaten their livers “with some fava beans and a nice Chianti” in Italian cucinas....
အင်းလေးမှာရွာတဲ့မိုး- Inle Mar Ywar Dae Moe, (the rain in Inle)
The Morning Road
I have been coming to Inle Lake every month since 2019, with an interval during COVID 19, I cannot begin to describe how...
WOW - Wine of the Week, Indigo Burgundy Blues
Chateau d’Etroyes, Mercurey 1st Cru, Les Velley, 2020
The Appellation d’origine controlee, (AOC) Mercurey was created in 1936 and may be used with the red grape...
Wines of the Week: Schools Old & New
Chris Ringland, North Barossa Shiraz, 2017
Vigneron Adrian Hoffmann and legendary Barossa winemaker Chris Ringland have been working together for more than 25 years. This North Barossa...
Bouchard Pere et Fils Echezeaux Grand Cru 2018
The 2018 Vintage in Burgundy is often referred to as the ‘Heat Wave’ vintage, the passage of time has shown the wines to be both ripe and...
Tasting Bench
Pascal Jolivet Blanc Fume 2022
Sauvignon Blanc grapes sourced from three different soil types, the wine is a blend of grapes grown on 50% limestone, 30% flint and 20% clay-limestone. The vineyards...
