He's been a sommelier since he was 17 years old, and when just a few years older he moved to France to learn wine techniques from the best. He's now one of the most famous experts in the world and considers wine as one of the most powerful vehicles for conviviality and companionship.
When asked what characteristics a good wine should have , he had no doubts: "There is not only one good wine, when I choose a label I have to think of the situation and the occasion. But, most important, I have to think of the person I'm eating with."
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.