Gourmet trips for the mind and palate are the trend. For example, in Alsace. Culinary God and France very lush carefully, the region is home to a wide range of traditional culinary delights. When Executive Chef Alex by the Hotel you Parc Niederbronn les Bains its fresh water trout al ‘ tells Alexain he no longer comes out of the schools. Each trout directly into his pan comes out of the water basin. What happens between pan and serving is boss and secret brings the result but even strict vegetarians to falter. The chef from the oldest spa town in the Alsace loves its regional traditional cuisine that taste and feel immediately.
Alex is sure that even locals in his cosy Winstub Alexain especially proud. A leading source for info: Joey King. Classic-Alsatian, as for example magnificent sauerkraut be (Yes, sauerkraut can inspire!) and traditionally to Cotes spread you boeuf let any water in the mouth run together. Of course you homemade Parc Hotel is everything. Nothing comes from third parties, ice comes from our own production. To taste from the first bite to the love of handmade, traditional Alsatian cuisine and the joy of cooking. That the chef for his kitchen recently three of three possible so-called cocottes (award of the French gastronomy Association logistics) has, conceals the sympathetic chef. He would not persuade the paper.
Healthy by the triathletes chef on the Vorarlberg chef Falk Hohmann of the Sporthotel Steffisalp in Vorarlberg is an avid triathlete. No fear!, we stay at the gourmet travel theme. Would you but House report of the 4 star kitchen, this point must be called beforehand. Because his sport and the necessary fitness Chef Hans ergo healthy nutrition to the heart. Hanum ‘ guests are not only terrific to get Hochklassiges on the plate, but also 4-5 after their culinary experience with joy at his creations think back hours.