René Jensen runs the Substans restaurant in Aarhus where he prepares Danish dishes with a modern twist.
"Mar i muntanya" reflects Catalunya's location between the Mediterranean and the Pyrenees.
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.
Prekmurska Gibanica is a typical Slovenian dessert: a delicious strudel with 4 layers.
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.
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