Word: parsley
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...terrible. You could taste the sliminess. The smell wasn't lovely either." Of course, in Blumenthal's kitchen it's often hard to tell the difference between wrong and right. Among his signature dishes: snail porridge, salmon poached with licorice jelly and--after failed experiments with goose liver, parsley, garlic and other ingredients--smoked-bacon-and-egg ice cream. "It may not sound better than the foie gras," he says, "but there are scientific reasons why it works...
...established himself as one of the town's culinary institutions. At his elegant, Louis XV-style restaurant in the 120-bedroom Hotel Bareiss Mitteltal, Lumpp offers a "grand tasting menu" that features such delicacies as glazed saddle of fawn, plums drenched in Armagnac (a famous French brandy) and parsley root fondue. tel: (49-7442) 470; www.bareiss.com...
...treatments in a minimalist setting A Starflyer Is Born In-flight comfort with an internet connection in every seat Take a Hike Destinations to restore your sense of wonder tasting menu" that features such delicacies as glazed saddle of fawn, plums drenched in Armagnac (a famous French brandy) and parsley root fondue. tel: (49-7442) 470; www.bareiss.com Jörg Sackmann, the one-star chef at the cozy and plush restaurant Schlossberg, was named the "Christo of the kitchen" by Gault Millau. Sackmann likes to enfold his fish, vegetables, and desserts in elaborate wrappings made of anything from crepes...
...capital of Ankara lies a surreal landscape of giant pink rocks carved by nature into phantasmagoric formations. Locals call the area Cappadoccia, or "fairy chimneys," and at nearly every roadside stop, there's a stall selling gozleme?the flat bread native to the region. A mixture of feta cheese, parsley, vegetables and spices is wrapped in dough and sizzled over a hot griddle until perfectly crisp. Gozleme is tangier than an Indian paratha, more robust than a French crepe, and altogether delicious...
...Turkish capital of Ankara lies a surreal landscape of giant pink rocks carved by nature into phantasmagoric formations. Locals call the area Cappadocia (fairy chimneys), and at nearly every roadside stop, there's a stall selling gozleme - the region's extraordinary flat bread: a mixture of feta cheese, parsley, vegetables and spices wrapped in dough and sizzled on a griddle until crisp. Gozleme is tangier than an Indian paratha, more robust than a French crepe and altogether delicious. Cappadocians eat gozleme for breakfast, lunch and dinner (usually with a refreshing glass of ayran, a frothy yogurt drink). Newer restaurants...