Tasting Notes

Pure-Berlin meets Moscow

Pure-Berlin’s Miles Watson and Sebastian Wussler cook up a storm for the 2013 RRA Awards in Moscow

On 7February, Miles Watson and Sebastian Wussler, co-founders of the much talked over Pure-Berlin were invited by the Resto Group (FounderDasha Galkina), to carry out the catering for the 2013 RRA Awards in the Ritz, Carlton Moscow. Over the course of the evening Watson, Wussler and sous chef Tobias Wussler, known for their modern reinterpretions of forgotten German dishes and delighting diners with unique taste experiences,prepared a seven course amouse bouchemenu for 400 guests, sending out over 6,500 portions. While enjoying the hotel's exceptional setting, which sits...

February 13, 2013

read more

Who’s Laughing Now?

FOUR’s International Edition discovered that when Sven Elverfeld opened Aqua in the Wolfsburg Autostadt 12 years ago, people laughed at the idea. Now his restaurant is rated 22nd Best in the World and he’s flying the flag for German cuisine. Just don’t ask him to shoot his own deer…

“Internationally, nobody knows what’s going on in Germany,” says Sven Elverfeld, the three-Michelin-starred chef of Aqua restaurant in Wolfsburg. “It’s picking up though – we’re starting to get tables from Asia and Scandinavia, because slowly, slowly people are getting to know what’s going on here,” he says. What’s going on here, at The Ritz Carlton hotel in the rather unlikely setting of the industrial town of Wolfsburg – previously only famous for its Volkswagen manufacturing plant, currywurst and football team, is some of the best, most inventive...

February 12, 2013

read more

Celebrating Tradition

A diamond whisky, 60 years in the making…

John Walker and Sons have bottled their Diamond Jubilee blend; a specially crafted blend of rare malt and grain Scotch Whiskies distilled in, and maturing since, 1952 - the year Her Majesty acceded to the throne. Whisky is enjoyed the world over, the first Whisky was distilled by the Babylonians in the 2nd Millennium BC and was quickly adapted around the world. There are now over 14 countries that excel in blending using a range of ingredients from malt to corn. Whisky is an art form, and it should be celebrated as such -it can take years before the finished product...

February 12, 2013

read more

Chef at Play, Delighting the Senses with Italian Ingredients

Alajmo is the world’s youngest 3 Michelin starred chef, he also has a host of restaurants, which he owns with his brother, under his belt, but that hasn’t stopped him from his continuous search for the perfect sensory dish. As seen in FOUR’s International Edition

In place of his name, Massimiliano Alajmo has a sketch of a child with a frying pan in his hand embroidered on his chef’s jacket. Although one might assume that the image is a symbol of his precocious rise to success – Massimiliano is the youngest chef ever to receive three Michelin stars (back in 2002, at the age of 28) – but by dining at Le Calandre, his flagship restaurant located outside Padua in Italy’s Veneto region, one learns that it is representative of the chef’s playful approach to cooking. “Cuisine must undress itself of the superfluous to...

February 12, 2013

read more