Our ongoing series of tapas photos from our latest food artist discovery: food photographer Steve Homer of Sabor de Almería in the southeast of Spain.
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Cailler Chocolate Museum in Canton of Fribourg, Switzerland
Cailler Chocolate Museum in Canton of Fribourg, Switzerland
by Jonell Galloway
The Maison Cailler (Nestlé), in Broc, in the canton of Fribourg in Switzerland recently opened its doors to the public. The factory, built in 1898, and still in operation, has been converted into a chocolate museum and visitor center. It offers an interactive audiovisual and guided walk through the factory-museum which explains everything aspect of chocolate making.
The fact that it’s located in a working chocolate factory enhances the experience, and the guided tour explains the history of the factory from its beginning in 1898 to present.
The 7 million CHF renovation project created nine themed areas, including Aztec temples and Swiss hillsides, says Aus Food News. Since the factory is still up and working, you can actually witness chocolate bars being made.
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French Food Quote: Daily Food Quote, August 4, 2011
by Jonell Galloway
I wish I were a poet so I could write an ode to the peach. For your pleasure, sing of its unique beauty, its velvety skin splattered with green, yellow, red, pink and golden spots, which are really neither green nor yellow… My palette isn’t familiar with the colors of the sublime.
J’aimerais être poète pour composer une ode à la pêche. Pour vous plaire, chanter son unique beauté, sa peau de velours éclaboussée de taches vertes, jaunes, rouges, roses et dorées qui ne sont évidemment ni vertes, ni jaunes… Ma palette ne connaît pas les couleurs du sublime.
–Hubert Michel, Mes péchés bretons
French writer Hubert Michel was born in Brittany in 1960.
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Food Art: The incredible intimacy of olives, food photography by Steve Homer
Our ongoing series of tapas photos from our latest food artist discovery: food photographer Steve Homer of Sabor de Almería in the southeast of Spain.
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Food Art: Deconstructed Russian salad, food photography by Steve Homer
Our ongoing series of tapas photos from our latest food artist discovery: food photographer Steve Homer of Sabor de Almería in the southeast of Spain.
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Simon Says: Daily Food Quote, August 4, 2011
That last cherry soothes a roughness of my palate.–Robert Browning
Robert Browning (1812-1889), a Victorian English poet and playwright, including Pippa Passes (1841) and Elizabeth Barrett (1846). In 1844, he saw Poems‘s 
, and was so impressed that he soon convinced her to become Elizabeth Barret Browning.
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A chocolate school, and guess where? Switzerland
You can go to chocolate-making school at the Chocolaterie Rapp in Prangins, between Geneva and Lausanne, even if you don’t want to be a professional chocolatier.
The introductory course lasts one hour and a half and consists of:
- visit of chocolate school
- presentation and history of chocolate
- introduction to chocolate making
- chocolate tasting and drink at the chocolate school
- issue of a tasting diploma from the Compagnie des fins becs, a Swiss gourmet tasting society
Classes are given on Monday, Tuesday and Thursday, and on reservation only.
Price: 15 CHF per person, with a minimum of 10 people per class.
The school can be visited on Saturday for 25 CHF per head.
The full course lasts 5 hours, and consists of:
- visit of chocolate school
- presentation and history of chocolate
- handling of chocolate
- chocolate moulding and tempering, depending on the season
- chocolate desserts
- praline and truffles
- chocolate tasting and drink at the chocolate school
- issue of a Chocolate Know-How diploma and notebook of recipes
Price: 160 CHF per person.
Unfortunately, all classes are fully booked until the end of August 2011. September dates will be announced soon.
If you want classes in English, please request well ahead of time.
For more information, call (41) (0)22 361 92 12 or contact the school by e-mail at rapp-confiserie@bluewin.ch.
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The best chocolatiers in Paris: a list to keep forever
The best chocolate addresses in Paris: a list to keep forever
The top 20 chocolate makers in Paris, including addresses, websites and telephone numbers. A list to keep in your pocket as you wander around Paris.
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French Food Quote: Daily Food Quote, August 3, 2011
In life, gathering fruit counts for nothing.
But all fruit not gathered rots, thereby reaping a little less joy in the world.
La cueillette ne compte pas pour des prunes, dans la vie.
Car tout ce qu’on ne cueille pas pourrit, et il s’ensuit qu’un peu de joie se perd.
–Alina Reyes, Cueillettes
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Alina Reyes is best known for her literary treatment of eroticism, and her first novel, The Butcher, which was translated into many languages and adapted for the theatre.
Alina Reyes est surtout connue pour son traitement littéraire de l’érotisme, et pour son premier roman, Le Boucher, traduit dans de nombreuses langues et adapté pour le théâtre.
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