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Taste enthusiast? Life explorer? You’ve come to the right place. Let’s travel together through the culture of flavors and conviviality. Discover curiosities, learn about the most peculiar recipes and ingredients as well as the quintessentials. Be inspired by experiences of the finest taste experts.

Travel

Taste Guides

 

A journey through local flavors

  • EAST PARIS: A CULINARY EL DORADO

    The east side of Paris, between métros Bastille, Nation and Ménilmontant (the 11th and 12th arrondissements), is the new magnet for the city’s ‘culinary luminaries’ – daring, forward-thinking chefs who have put new spins on French cooking traditions and jumpstarted a booming restaurant scene. It’s also where those in the know come to buy some of the city’s best produce, at authentic Parisian markets, in ultramodern delicatessens and in atmospheric caves à vin, brimming with bottled treasures from all over France. Historically this area has always been hard working and progressive. It was here, between the fifteenth and eighteenth centuries that carpenters, porcelain manufacturers and textile entrepreneurs first made their fortunes, and it was from here that the mobs came to storm the Bastille in 1789 – so it seems fitting that this is the site of Paris’ culinary revolution today. To get a real feel for the transformation, let serendipity guide you along three main thoroughfares: rue du Faubourg-Saint-Antoine, rue de Charonne and rue Oberkampf. You’ll find a plethora of shabby-chic buildings harbouring trendy new bars and eateries, and former ateliers converted into hip hotels and cafés – best of all, none of them will break the bank. In fact, there are so many you could easily spend a week eating and drinking your way around this one area; it most certainly wouldn’t be a waste of your time. The streets offer plenty of postprandial shopping opportunities – all blissfully far from the city’s busiest tourist spots.

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Taste Inspirations

Secrets of taste

 

A stroll through the history of the most beloved ingredients

It feels particularly French to bestow upon salt’s most rarefied form the poetic designation of “fleur de sel” – “flower of salt”. The name is given to the delicate crystals raked from the liquid surface of salt beds in the coastal town of Camargue on the Mediterranean, and Guérande, the island of Noirmoutier and the Île de Ré on the Atlantic coast.

Confucius, the ancient Chinese philosopher born in 551 BC, was something of a foodie. In his famous Analects, a collection of his sayings and ideas, he outlined some rules to eating that wouldn’t look out of place today.  

 

Eat only at mealtimes, he advocated. Know the source of your food, eat meat in moderation, eat only food that is in season and do not drink to excess. All very modern.  

 

Each autumn, the restaurants of Shanghai are overrun by large hairy crustaceans. Market stalls pop-up all over the place packed with the creatures, their legs and pincers bound up in string, and everyone goes crab crazy.

 

In 1857, or so the story goes, a young butcher by the name of Sepp Moser was making sausages at the Zum ewigen Licht restaurant in the Bavarian city of Munich. In the dining room was a table of hungry customers who were becoming gradually more impatient for their food. Then disaster struck: Moser ran out of the thick sausage skin he needed to complete the order.

 

Taste Origins

Tales from Taste Lovers

Once upon a Bite

Bruce Lee & Liver Congee

“When you are a martial artist”, the great kung fu master and movie star Bruce Lee once said, “you only eat what you require and don’t touch foods that don’t benefit you”.

 

Bruce Lee & Liver Congee

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