The Food Journey

Hello everyone!

I couldn’t resist starting this episode with the legendary comedian Louis de Funès from his movie “Le Grand Restaurant”. You almost don’t need a translation. It is a witty example of the love and hate relationship between France and Germany. And today’s destination of the food journey is Alsace, a region fought over many times by both countries.

So let’s move away from the clichés and preconceived ideas and dive into the fascinating culinary culture of Alsace, the land of great food and wine.

To get an insight on Alsatian cuisine, our guide today is Chef Georges Grunenwald, a native Alsatian, who is the President of Best of Gastronomie, an international association of Chefs from 135 countries, with more than 100,000 members.

The episode is in English.

ABOUT THE FOOD JOURNEY

We are taking you on a trip to discover culinary cultures across the world. Usually, we will showcase a typical dish that is representative of the region or country we are visiting.

ABOUT A TABLE FOR TWO

A Table For Two is a production house creating programmes that will make you travel through the world of Food and Wine. You will discover different tastes, experiences and stories to better understand other cultures, feel a greater connection to them, and make you part of a larger community.


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Nestled in central Europe, surrounded by Greece, North Macedonia, Kosovo and Montenegro, Albania is also open to the Adriatic and the Ionian Sea. From the Albanian Alps that makes you feel you are in Switzerland to the beaches of the Adriatic giving you a feel of the Italian Riviera, Albania’s land is very diverse.

And if you say diverse in this part of the world, it means an abundance of produces. Fruits, vegetables, meat, mostly lamb, fish and seafood. This place has it all. And that can only mean one thing. Its cuisine draws from these fresh and abundant produces.

Albanian story and cuisine have also been shaped by the occupiers of the land, notably the ottoman empire which ruled it for more than 400 years.

Today, it’s a country getting modernized at great speed and is an official candidate for membership of the European Union.

To get an insight on Albania, Chef Ravajol-Jorgo Hasani will be our guide. He is a star in his home country and the region. Travelling relentlessly across the Mediterranean to promote Albanian cuisine, to which he brings a special touch.

The episode is in English and Albanian.

ABOUT THE FOOD JOURNEY
We are taking you on a trip to discover culinary cultures across the world. Usually, we will showcase a typical dish that is representative of the region or country we are visiting.

ABOUT A TABLE FOR TWO
A Table For Two is a production house creating programmes that will make you travel through the world of Food and Wine. You will discover different tastes, experiences and stories to better understand other cultures, feel a greater connection to them, and make you part of a larger community.

One on One with... Elisa Fiore Gubellini - Part 2
One Special Guest - One Heart to Heart Conversation

In Episode 1 of One on One with..., we have the pleasure to welcome Elisa Fiore Gubellini, one of the most famous sommelier in Italy and founder of Wine Angels

Instagram:
https://www.instagram.com/elisafioregubellini/
https://www.instagram.com/_wineangels_/
YouTube:
https://www.youtube.com/channel/UCTT-hr_CCnNqNow7zNOEDfA.

In Part 2, we discuss the value of studies and what makes you really jump ahead and make money, her passion to make people happy through wine and Italy, her secret to help her in the luxury industry, woman in the wine industry and her dream to revolutionize the wine industry.

In Episode 1, our special guests are Chef Franck Page, the executive chef of Phoenicia Intercontinental in Beirut and Fabrice Guiberteau, winemaker and technical director of Château Kefraya in Lebanon.

In Part 3, we talk about wine pairing, an example of a dish and culinary habits in ancient times.

In Episode 1, our special guests are Chef Franck Page, the executive chef of Phoenicia Intercontinental in Beirut and Fabrice Guiberteau, winemaker and technical director of Château Kefraya in Lebanon.

In Part 2, they talk about what attracted them in the work of the other, the importance of the sommelier, what makes a good sommelier and also the added value of their direct relationship.

• [0:47] What attracted you in the other's work?( Antoine Abou-Samra)
• [1:29] Work attraction (Franck Page)
• [3:17] Work attraction (Fabrice Guiberteau)
• [5:10] The importance of their direct relationship (Antoine Abou-Samra)
• [6:05] The importance of the sommelier, what makes a good sommelier (Franck Page)
• [9:33] The importance of the sommelier, his/her role (Fabrice Guiberteau)
• [12:09] A similar philosophy between the two crafts (Fabrice Guiberteau)

In Episode 1, our special guests are Chef Franck Page, the executive chef of Phoenicia Intercontinental in Beirut and Fabrice Guiberteau, winemaker and technical director of Château Kefraya in Lebanon.

In Part 1, we get to know both our guests and discover how they met and their work philosophy. It’s a passionate plea for nature, things well done and the value of work.

[0:25] Introduction (Antoine Abou-Samra)
[1:32] Presentation (Franck Page)
[3:03] Presentation (Fabrice Guiberteau)
[5:09] How did you meet? (Antoine Abou-Samra)
[5:30] How we met (Franck Page)
[8:13] How we met (Fabrice Guiberteau)
[10:45] Both your work philosophy seems to be similar (Antoine Abou-Samra)
[11:19] My work philosophy (Fabrice Guiberteau)
[12:46] My work philosophy (Franck Page)
[15:00] My work philosophy , continued (Fabrice Guiberteau)

On December 9, 2019, Les rendez-vous de L'appartement welcomed the women of Chateau Qanafar: Colette Arslan Naim and her daughter Eva Naim. This podcast covers the full length of the interview. Les rendez-vous de L’appartement is a series of interviews of characters from the culinary world followed by a tasting experience. The interview is conducted in French.

Les rendez-vous de L’appartement is a series of a interviews of characters from the culinary world followed by a tasting experience.