One of today’s most versatile, daring and experimental chefs, Roland Trettl’s other great passion is fashion. In the volume Fashion Food, he collaborates with the photographer Helge Kirchberger to combines these two different genres through the seductive, lush images. Each piece of “couture” has been hand-made from edible ingredients, none of which have been treated with any artificial colourants or chemicals.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.