We're in Reykjavik, capital of Iceland, where chef Gunnar Karl Gíslason of the Dill Restaurant cooks for us filet of lamb saddle on a bed of potatoes and three types of carrot.
The specialty from the Castile and León region requires over two hours of cooking in the wood-fired oven. It is eaten alone, accompanied only by a light red wine.
The "real battle" over relocating migrants is just the beginning, Hungarian Prime Minister Orban said after the European Court of Justice backed Brussel's refugee quotas. His government will continue to reject migrants.
We are headed to Languedoc, France for à la carte and porcini mushroom ravioli. Star chef Philippe Deschamps gives euromaxx a lesson in how to prepare this dish like a pro.
This week's à la carte takes us to Copenhagen. Head chef Jens Søndergaard prepares a traditional fish dish called Brantevik Herring.
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