August 2017 – Diningology

Remembering the Father of “La Nouvelle Cuisine Francaise”. Christian Millau (1929-2017) By Robert Brown & Jörg Zipprick.

The beginning of my love of dining in France, particularly in the provinces, roughly coincides with the birth of the annual Guide Gault-Millau in 1972. The passing of Christian Millau this August 4th is the definitive end of an era, even though he was in retirement for several years and had sold his publishing company in […]

Complaints Dept.

Better Dining Through Chemistry:1 “The End of Pâtisserie as We Know It”. By Jörg Zipprick

What do you call this–mixing additives E 102 (Tartrazine); E 122 (Azorubine); E124 (Ponceau 4R); E 131 (Patent Blue V); E 132 (Indigontine); E 407 (Carrageenan) and E 953 (Isomalt) along with industrial sugars, synthetic dyes, and a lot of fat? The answer for more than two decades is high-end pastry.