Our guide to the world of food, drink and entertaining, The Menu serves up interviews with the world’s most creative chefs, introduces the makers behind the scenes and the ingredients that will soon be landing on your restaurant table.
618 Available Episodes (618 Total)Average duration: 00:17:14
Apr 21, 2023
Violet bakery and Marc Almert
00:27:14
Markus Hippi speaks to Claire Ptak, owner of Violet bakery and cake shop in East London, and Alexei Korolyov catches up with Marc Almert, sommelier at Zürich’s Baur au Lac hotel. Plus: Tomos Lewis updates us on the maple syrup situation in Canada and the week’s top food-and-drink headlines.
This week, we head to Melbourne. Lygon Street in Carlton offers as fine a selection of Italian cuisine as you’ll find anywhere – very arguably including Italy. Our guide is Monocle’s Andrew Mueller.
Brazilian chef Alberto Landgraf on how his German-Japanese heritage has shaped his cooking and Ivan Carvalho heads to Austria to sample blaufränkisch wine. Plus: Naomi Xu Elegant speaks to Kuala Lumpur-based chef Christian Recomio and the week’s food and drink headlines.
Monocle Radio’s Andrei Nikolai Pamintuan takes us to Makati City in the Philippines on a food crawl around the historic district of Barangay Poblacion.
This week, we continue our culinary exploration of Beirut to see how the Lebanese capital is gearing up for the return of tourists. Monocle’s Markus Hippi meets the local entrepreneurs who are helping the city to recover.
This week, Monocle’s Christopher Cermak heads to Eastern Market in Washington’s Capitol Hill neighbourhood. The market, which celebrates its 150th anniversary this year, offers a diverse culinary mix that goes far beyond traditional American fare.
This week, we leave the Midori House studio in London and head to Lebanon. Monocle’s Markus Hippi takes us on a culinary journey around Beirut and speaks to local entrepreneurs who are helping the city recover.
How Finnish restaurant, Finnjavel, is making waves in London’s fine-dining scene. Plus: one chef's plan for post-earthquake gastronomic recovery in Antakya, Turkey.