“I was always interested in cooking but I’m not a professional chef,” says Merrit Kiho demurely. She’s putting the final touches to a plate of homemade rabbit pate and black bread in the kitchen of her house, which doubles as one of the top-rated restaurants in Estonia.
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Within the dining room of the Carlton Ambassador Hotel, in the Dutch city of The Hague, I was served a gourmet meal prepared using products from The Vegetarian Butcher.
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On entering the Oberweis flagship store, in central Luxembourg, I mutter a wow of appreciation at the immaculate presentation of the cakes, pastries and delicatessen items displayed in the counters on the ground floor.
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“I am a chocolate maker. I started in 2001 and now I have a shop and workshop together, working more like a restaurant,” says Laurent Gerbaud, introducing himself at his chic, central Brussels base.
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Anyone who hasn’t yet been to Salzburg might be forgiven for associating the Austrian city with just two things; Mozart and The Sound of Music.
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It’s true, you really can sample a selection of Portuguese wines for free at the Vini Portugal wine tasting room on the Praça do Comércio in Lisbon’s central Baixa district. This may sound too good to be true but, rest assured, there is no catch.
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Chocolate has widespread popularity yet few places are quite so closely identified with it as Belgium. Belgian chocolates are widely regarded as being among the best in the world and the nation’s leading chocolate chefs continue to come up with new recipes and pushing back boundaries.
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