This week, we’re putting the focus on French gastronomy as we spare a thought for France’s restaurant owners, staff and caterers, who are struggling through the Covid-19 crisis. We take a look back at the history of haute cuisine, from the first known recipe to the publication of the Michelin Guide. We also take you around the Château de Valençay, where fine dining was used as a political weapon in the 19th century. Finally, we check out a top culinary school in Paris, where budding chefs from around the world are absorbing the expertise of French masters.
Olive Wagyu is raised on a diet of the remains of pressed olives and is considered the rarest beef in the world. Lately Olive Wagyu won at the Wagyu Olympics in the category of “best fat quality” – The meal includes Fillet, Skirt Steak, Sirloin Steak, heart and liver.
Barbecue is so much more than just throwing meat on a grill. It is a time for family and friends to come together in celebration. From Turkey’s shish kebabs, which originated from hunted animals skewered on swords, to earth ovens in the South Pacific, which involve cooking food underground, we’ll take a look at how cultures barbecue around the world.
Even before coronavirus, soaring fish prices and competition from big chains had wiped out more than half of Japan’s traditional sushi restaurants. With most owners at or near retirement, the pandemic is accelerating the demise of neighborhood sushi. Correspondent Lucy Craft looks at how fast-food sushi is remaking a dining tradition.