With its new size and hardcover, this volume brims with moments that make life magical. From secret ingredients that evoke cherished memories to the serenity found by the sea or in a song, these elements weave together to create a richer, fuller experience.
Indulge in Forage And Feast prawns paired with four exquisite dips crafted by Chef Jan. A thing of simplistic beauty for true foodies to savour.
This term might sound a bit fancy, but understanding it can really enrich your wine experience.
Toast the sunshine with a feast of cheeses, a glorious glass of chilled Chardonnay and a curated playlist of summer
In the world of luxury, sparkling wine isn’t just a beverage; it’s the exclamation point of celebration. The popping cork isn’t just the sound of opening a bottle; it’s the prelude to endless possibilities, the making of cherished memories.
Sometimes, we have to indulge something just because it’s a thing of beauty. If it sounds weird to you, beetroot’s use in dessert is not at all unusual.
Bienvenue dans ma ville! Over the years – through my tours and special features in JAN the Journal – I’ve
This street. The stories it could tell. The first time I turned a corner onto Rue Lascaris, I was still working as a chef on a yacht off the coast of Monaco. I had a few days off and decided to take a stroll through the streets of Nice.
In the Mediterranean – from Spain and Portugal, all along the coast through France, Italy, Greece, Turkey and the door of the Middle East through North Africa to Morocco – food is so much more than fuel. It’s pleasure.
My haddock velouté made its début at JAN many years ago and I could see immediately that we had a hit on our hands.