Food & Drink
Page 64
Beurre necessity
The Echiré cooperative has churned out butter for over a century. Some of the world’s best restaurants won’t use anything else. Monocle looks at what makes Echiré a better butter.
Master Shibatayama
Former Grand Champion sumo wrestler Master Shibatayama chooses a traditional Japanese restaurant in Shinjuku for his Last Meal. He runs a sumo school and is the author of several books on regional sweets.
Feast your rye
Aki Arjola, a former food magazine editor and founder of a food shop in Helsinki, takes us on a tour of his neighbourhood.
Good morning
A morning ritual we’re never willing to sacrifice. We’ve rounded up the components for a perfect start, from a tasty muesli recipe to the finest coffee makers and the best morning reads.
Cream of the crop
With a growing Latino population in the US and Europe and the success of Häagen-Daz’s dulce de leche flavour, there is rising demand outside of Latin America for the treasured dessert.
Early to bread
In Paris's 7th arrondissement, Jean-Luc Poujauran abandoned his celebrated bakery to pursue a singular obsession: supplying 200 restaurants with sourdough born from his father's ancient starter.
Serge Hochar
For his ‘last meal’, food isn’t the prime consideration for Château Musar’s Serge Hochar. He would choose a special vintage white from his winery in Lebanon with some cheese and olives.
Thandi Wine
Based in South Africa, Thandi is the first black-owned-and-operated wine collective in the world and also the largest black-owned exporter. Kashfi Halford visits the vineyards in the Southern Cape to meet the people who…
Brasimba beer
For the past eight decades, the Brasimba brewery has provided a rare slice of normality to the people of the DR Congo, a country that has endured a long history of conflict and unrest.…
The next pig thing
Last July saw import bans on the highest grade of Spanish jamón ibérico de bellota lifted in the US. As a result, more people are eating what fans refer to as ‘porcine wagyu’.
