Preparing the perfect cup of coffee. And italian the iconic i can see wine is making a comeback. The. First course is served up by the best that germany has to offer enjoying a meal cooked by the countrys top chef is a treat in itself but the experience is made even more special by the setting picked as fine dining is situated in a renaissance palace in the southwest of germany just runs the kitchen then has successfully maintained three michelin stars since they were first awarded in two thousand and five the industrys second most important guide to gold meo as now germanys top chef of twenty eight seen so we travel down to get you a closer look. Yellowtail and the janks and she mean. Really. It is it is made of possession not. Many gold maize can spot a dish made by Christiane Bell on the sign of the new chef of the year it is one of the finest in germany to combine japanese influences with classic french cuisine. And yet. We use a lot of fish often preparing it the way the japanese do that means we use a lot of raw fish and a lot of very briefly poached fish you know quotes bush. Really was a cream sauce of the sort of things like that we can keep in our dishes the focus is always on the basic ingredient so theres inherent flavor we have to accent. But an all around its an array of fantastic side dishes you can be contorted and. You know it far from the border with luxembourg them as friends will mains and consulates be tempered by thats response. Since nine hundred ninety eight ballons his twenty First Century team have what to realize his vision of fine dining. The products they use come from all over the wells times are always of the finest quality like its yellowtail amberjack straight from the tokyo fish market sold to those monkeys yellowtail amberjack is also available iraqi impact already filleted from fish farmers in new zealand and australia in noise to let them know its all you and your minor product has the same name jailor tail amberjack but its quite different. In its life. For a long time bam restricted himself to classic french cuisine but after he was awarded his third michelin star in two thousand and five he realised he wanted to do Something Else. To asia and especially to japan expanded his calorie horizon he began combining the best of both worlds. Cream on me instead of vegetable oils exotic from sinn fein he developed a style of his own and he was soon popular all over germany. Need. Never aim to faithfully cause someone elses recipe to his wife and me because he did it was important to me to combine the style of cuisine that i had already been practicing with new things and to build a bridge between france and japan. The ambience in the restaurant his minimalist new table and the way to. The background music is in the classical but electronic everything is focused on enjoying the food every detail is important even including the right plate for each dish. To fall we have a credo here my wife and i in the company. We want to make people happy with our work. And were Service Providers so at the very top level knows and thats how we see ourselves yes and were not obsequious we dont bow and scrape or the crawl on the floor we want to meet our guests as equals and provide them with the service on the very highest loving him being named chef if he. Has achieved just about everything he can in his profession but he still passionate about his work and from all over the world can continue to take pleasure in anything so i think alan every combination. Now most people start their day craving that first cup of coffee well too long ago it was usually brewed using a filter or if you were in a hurry stirred into hot water using instant coffee nowadays those methods. Even derided espresso copper. You know lots a cotabato flat white thats just the standard list of choices when youre out and about in most european cities london based photographer horst felix has brought out a fascinating book focusing on the much loved beverage and we joined them for a journey of coffee culture. Because he can be brutal taps like beer. Or steam pressured. Everybody still has their own personal take me for making the perfect brew some have a whole philosophy like the head barista at this london coffee house anthony koori he enjoys the ritual of the preparation but also loves experimenting i like how different each cup could be even if you get the same being. In the same cause. It can change depending on the amount of seconds you run for the amount of coffee the temperature is brewed. All about and how to break into the flavor thats why i like london based photographer a horse to a free space has put together a coffee style a beautiful book that looks at the many facets of coffee culture he sought out masters of the art of coffee making people who truly celebrate the beverage he spent two years researching and photographing the barista seen mostly in europe and the u. S. Really attracted me was the fascination these people have with making coffee whether it was the people roasting the beans or did all those in a cafe these people long for the ritual and the barristers who lovingly call the coffee into the filters have always been interested in ceremony. For this forest a street race found his favorite coffee ceremony in the ozone Coffee Roaster eat in londons fashionable shortage area here the coffee specialties are just lightly roasted to preserve the flowery and somewhat through to rome of the bean. Yet again here for time ana is fixing a siphon coffee the water is heated in an airtight chamber and the thermally induced pressure siphons it into the upper cylinder the freshly Ground Coffee is stirred in and caught in the craft below the ritualistic aspect has made siphon coffee especially popular engine. Pam i like about the fact that its actually making it like a lot of fun its really probably gross and its really easy to make it wrong as well so you kind of need to balance and fright and it. Makes you which opposite of it especially if its really busy you can just switch off and concentrate on the fact and you can like be in your all like little siphon bubble. Burst a free two weeks next stop is now entire coffee known for its flashlight a cappuccino with less milk and more as it was created in new zealand here former art student liam fields works with an american a spread so machine it lists for some twenty five thousand euros the brewing time is kept to precisely thirty seven seconds. No compromises are made with the milk either it has a high fat content of four point seven percent and comes from a farm that supplies the whos who among britains Coffee Makers it lends itself especially to the baristas works of coffee art. We know on. If youve had a bad day go to a cafe after greece to can make you a flat white like this thats almost like a face and its smiling at you just listed if go on. For just a freeze please ends his cafe crawl with a visit to where his photographic journey through the world of coffee began two and a half years before the gentleman theresas in southeast london here filtered coffee is made with the can mix pot pourri said anthony curry swears by it londons tap water is rather hard meaningful of calcium so he uses only soft spring water that brings out the full flavor of the beating. First the filter is slightly damp and he then scoops in some ethiopian the stress so as with the siphon technique working with the chemicals takes time. If. Youre not very clean on this cup of coffee is how coffee should taste. You know full of fruit for the flavor that we do. Not sit its all in one. A fruit at least photographed and sipped his way through the world of coffee he met for instance who aspire to create a new taste with every copy while knowing theres no such thing as the perfect cup of coffee but he got close. Up on that mine by drawing one of my basket coffees somewhere in africa are all venezuela in the desert with people who made it with all knots of love over a fire. Has to be a good coffee but i cant be a coffee shop on it for money or sheen without any special attention like a mcdonalds thats just dreadful. As the. Coffee has centuries of tradition behind it and always in fashion it is constantly being reinvented. Next elica c also has a centuries old tradition apple strudel is a popular pastry dish around europe but the oldest known recipe can be found in austria the handwritten note dates back to the late seventeenth century and is kept at a library in the capital vienna thats where were headed now to see how the struggle is made fit for an emperor at a former royal summer residence the sure and warm palace. Sherburne palace the former summer residence of the hapsburg monarchs is one of viennas top attractions. At the Imperial Court they ate well and apple strudel was often served for dessert and preference yours if ones like and a day without struggle to a sky without stars. At the court bank or a visitors can watch expert petitio make strudel almost every day make his assistant alexandra says empress Maria Theresa fell in love with a dessert in hungary and acquired the recipe. Brock to see all this she brought the recipe back here to the imperial course in vienna and refined it a little its for fine arts and the original viennese apple strudel was born. An egg lukewarm water two pictures of salt and some some flour or oil formed the basis for the day. And lastly the flour me with a fine flour. After kneading the dough for a good while she leaves it to cool now she prepares the apple filling. This mystics the most important thing in all the apples were in the salad green apples are all. You can use bedpost go. Granny smiths because they taste better. Than the smart. She can soften holes in finance and figure slices and sprinkle some with lemon to keep them from growing brown. Rice you throw in some raisins and then you add the bread crumbs would have been roasted with fast in a frying pan until theyre golden brown. Now she covers their dough in flour so its ready to be rolled out. Looking after us down the edges to make a mound in the center comes. The heads im outside now when they come to fists in the middle and you can nicely stretch the dough outwards so. You can toss it in the air to. Them one kind of down raise them tight for their me. Now its getting its really big and thats big enough rice its all ill just put it on my pastry cause its im off my school too. Your home itself now comes out feeling very best when you give it the right shape to make it nice and round a big handful them over and then we make a nice line. And build a wool so that it has a nice shape at the end. As you can see ive left a bit of dough so i can simply cut of the filling with the end of the dough. And now i can show you why i use a pastry cloth and. Its simply lifted up and the strudel rolls itself up all on its own. Tosh of us might just make a sack out of the can off place it on the baking sheet and roll the stool off past perfect innocence perfectly and looks good. Yes now you have some melted butter and pressure over the entire apple strudel to give it a nice golden brown color a great taste and a nice crispy crust wont know. All of the students baked for an hour at one hundred ninety degrees celsius and served warm. People eat it wait for another source plain always whipped cream no wonder the apple strudel is highly sought after at the residence cafe advantage as shown by one palace. Now italys qian tea is one of the oldest types of wine in europe it was historically filled into round bottles enclosed in a straw basket called a fiasco nowadays its image has suffered a bit of a fiasco after the market was flooded with cheap versions of the red its produced in tuscany a romantic area of central italy known for its sweeping landscapes bunning hot sun and its wealth of art and food history and local wine makers are determined to bring the key empty classico to former glory. Welcome to q. And a country the billiards between florence and sienna italys oldest protected wine region. Then its hard even your it is nestled in picturesque surroundings mentor les on from fact took it over from his german father he grows the local son jervey is a great fit and explains what makes kyunki classico so special. Alan this kind of classic. One reason why i can see classico is such an outstanding wine growing region is because the a trance already producing wine here over three thousand years ago so theres a long standing tradition of wine drawing was intensified in the middle ages so we have a lot of expertise when it comes to growing the sands of a. Z. Great and turning it into fantastic storable winds. Three hundred years ago in seventeen sixteen cosimo the third to made a jeep grand duke of just going to issued an edict delineating the boundaries that would eventually become the heart of the county classico region they own from founders busy with this years vintage the grapes are being crushed with their skin. Deficient im crushing the skin into the juice because the juice it sound doesnt have much comma so this way it absorbs the cala and the taste of the skin. In this process leaves him with whats called must now after a few weeks its flavor starts to become fruity or and more intense its left to permanent in oak barrels for one to two years to earn their candy classico label it has to contain at least eighty percent sun jabez a great apes the other twenty percent can come from other red grapes. But these days county is struggling with something of an image problem in the one nine hundred thirty s. Growing demand led to an expansion of the wine growing region consequently bad quality wine gave county a reputation as a jeep tape. All wine drinkers in the original county region came together to establish the community classico label with its now iconic black rooster seal. Sergios is the current president of the county classico association and one of the main local print nerds. He produces over a million bottles of county cause ago it is very nearly record ellen much every year. The association is determined to battle countys tarnished image and to reestablish it as a quality product that includes a new logo. Ganu roster looks more imposing more powerful and it sinks we have wonderful vain young superbe wifes flip passionate about what we do and weve really invested in quality and. Now has a much better reputation than it used to. Theres a striking number of sculptures scattered around the new target when youre used to it used to belong to renaissance artist michelangelo. Leone from crowds father was an art dealer from frankfurt this link between wine and dark counter does imagination and in one nine hundred eighty one he bought the estate and began making wine. The invited a range of International Artists to design labels for his bottles. Including dato for yoko ono and good progress. When the media says thats it ok idea is that the label expresses in some way the essence of the wine. Thing afterwards we invite the artists here and give them one hundred twenty bottles with a label they designed. The only one who did it on the wind was yoko no irony she doesnt drink it so we gave her one hundred twenty bottles of all of oil instead of. A percent of county classico produced here in tuscany is exported. Around the world. Well from wine back to find dining for a final cause we have another michelin starred restaurant for you this one is rather unique however as it serves up exclusively vegetarian food music to my is as i am a veggie the head chef of bolans cookies cream is not however stefan henschel eats meat when hes at home but it work theres not a morsel of it to be found even stays away from the usual meat substitutes so lets find out what he uses to tickle the taste buds of the custom. Beetroot. With crispy olive crumble. Reels leak with almost radish and black says me see these vegetarian dishes were created by. Head chef at the building restaurant called the scream since two thousand and seven seven henschel protests his vegetarian dishes with a team of six and he does it without resorting to classic meat substitutes like tofu or site on such doubles herbs and letting the needs of his edible creations and stefan henschel himself isnt even a vegetarian. It isnt all the way to limit my cooking to vegetables because i think vegetarian cuisines multifaceted and colorful. Going on there are so many different possibilities just the colors of beets for example red yellow well but you know. When he takes a break on the restaurants rave. Up in the east in german state of saxony then he trained as a chef in north rhinewestphalia in western germany in two thousand and one he moved to berlin and learned to cook go make quantity in the two star restaurant among others then he started at cookie screen which. Is a good place to reset yourself when youre stressed in the summer i tell my team when you eat you dont have to sit at a table downstairs you can go out on the roof when the sun shining. For a tejano its delivers the herb some vegetables for the Restaurant Week straight from his own fields the brand of the pharmacy specializes in ravaged such as my spinach all paris markets carrots theyre known to be especially flavorful hes been working with chef on henschel for many years. The nice thing about peters projects here is that its about taste color and shape you can see that in the bed. Doubles the kitchen for past so well for me theyre perfect. When preparing his vegetable creations the chef can even upon his years of experience making meat dishes. Office salting the beans he wraps them in tin foil and banks them in the oven for thirty five minutes at one hundred sixty degree celsius. Or serves the complete five or its not really brazen roast you dont boil out the flavor of your taste has to remain in the vegetable. To thank you terry in cuisine is move complex the meat dishes because every individual vegetable has to go through several stages of preparation to ensure itll turn out especially tasty but the great challenge for vegetarian cuisine is in the restaurant eighty percent of our guests ate meat and we have to satisfy them as well all dishes arent necessarily lights just because theyre vegetarian they can be very rich. Cookies creme is one of the trendiest restaurants in downtown berlin expansion is having looted american Actor Tom Hanks and celebrity chef jamie oliver. Is often the case with the citys in spots the entrance is in the cool it serves about one hundred twenty guests daily. And showed the dishes taste fantastic because it doesnt just take the standard dishes and leave out the meat and substitute it with Something Else he conjures up entirely new dishes. With. Everything tasted. You can certainly do without the meat and we really enjoy it here or. There could scream kitchen even experiments with vegetables in deserts this is bluish a bit with celery. Already has definitely to carry on the way that we are but at the same time to keep developing what weve achieved so far and keep growing together as a tag. To step on henschel and. Dishes and Second Mission stone may be on the horizon. Thats full out for today i hope everything was to your utmost satisfaction if you want to find out more about European Food and drink make sure to follow us on facebook and instagram d w your inbox tomorrow my colleague meghan li will be taking you on some journeys through the continent i hope you join us again ill see you next month ive often up. You know next special edition of euro max on documentary teachers ocean riders. Old and new come together in the greek capital. And the lush landscapes got a german unesco World Heritage site. And more time in another year on have special. If you call. At any event past from says whoa such champions. Its a historic moment captured by the world cup photo team there up close and in the middle of the fray and now theyre sharing their best shot so well come history with. Thirty minutes clock to double. Time for a create an. Alibi up front it sure that grows all by. A house with no roof. Or design highlights you can make yourself. Trends tips and tricks that will turn your home to special. Upgrade yourself with d ws interior design channel on you tube. We make up over a week watches over half of that kind of budget cuts we ought the Civil Service of. Being one to shape the continents future to. Be part of it and join african youngsters as they share their stories their dreams and their challenges. To seventy seven percent splashed. On the south africa charge. Louis sarno just couldnt get this song out of his head. Musicologist began searching for the source of these captivating sounds. Deep in the rain forest in central africa. The bike up. And. Going out. To the limits leaving. Them with. Money leaving. He was so fascinated by their culture that he stayed. Only a promise to a son made song only the jungle and returned to the concrete and glass trunk. The result reverse culture shock. To realize how strangely artificial. Really connected to life. The prize winning documentary from the forest stars this night on to w. Israels parliament has passed a controversial law explicitly defining the country as the National Homeland of the jewish people the mesha downgrades arabic which has long been an official language on par with hebrew opponents of the law denounced it as racist discriminatory and on to democratic israel is about twenty five percent jewish. Facebook c. E. O. Mark zuckerberg has backtracked on commons he made about allowing holocaust deniers to post their beliefs to the platform after