Chef Fredrik Björlin of Vassa Eggen Restaurant in Stockholm, Sweden gets ready for the 2008 International Culinary Olympics and shares his vision and recipes for a creative 3-course menu.
Edward F. Nesta
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Recepts från Chef Mathias Dahlgren av The Restaurant Mathias Dahlgren – Grand Hotel Stockholm i Stockholm, Sweden.
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The Restaurant Mathias Dahlgren at the legendary Grand Hotel Stockholm in Sweden opened in May 2007 and has already received one Michelin star and "rising star for two" the highest award a new restaurant can achieve, in March 2008.
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As a frequent visitor to Berlin, the capital of Germany, I am always on the lookout for what is new to explore in this vibrant city when it comes to restaurants, entertainment, and of course, new spas, and invariably, I always find something wonderful.
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The luxurious 534-room and 50-suites InterContinental Berlin in Germany celebrates its 50th anniversary in 2008. The hotel was built in 1958 as a Hilton Hotel and later became the InterContinental Berlin in 1978.
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Having dinner at the new Italian restaurant, Gabriele Restaurant at the Hotel Adlon Kempinski in Berlin, Germany is a delightful culinary experience with Chef Björn A. Panek deftly creating magic in the kitchen.
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The Michelin-star, 18 GaultMillau rated HUGOS Restaurant at the InterContinental Berlin provides guests with stunning panoramic city skylights to complement the cuisine of Chef Thomas Kammeier.
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We have always loved the Hotel Adlon Kempinski in Berlin, Germany as this grand dame hotel continues to excel in its service with every passing year, and their new 900 sq. meter tri-level Adlon Day Spa is truly a luxury experience.
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Chef Bjorn A. Panek of Gabriele Restaurant at the Hotel Adlon Kempinski in Berlin, Germany shares his vision and two tempting recipes for Beef Fillet "Rossini" and Pigeon Breast with Treviggiano, Artichoke, Hazelnuts and Lovage.
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Chef Bjorn A. Panek von Gabriele Gaststätte an Hotel Adlon Kempinski in Berlin teilt Deutschland seinen Anblick und zwei Reizenrezepte für Rindfleisch beinen "Rossini" und Taube-Brust mit Treviggiano, Artischocke, Haselnüßen und Liebstöckel aus.