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Food Trotter By Stéphane Bellon
Stéphane Bellon, founder, Studionomie, Geneva

 

May 16, 2016 | Street food culture: Not to be taken for granted

February 24, 2016 | 25 alcohols in one diner? Trend or madness?

February 03, 2016 | Brain teaser of the month

December 28, 2015 | To each his own ...

October 29, 2015 | Fish and chips: A simple theory

September 28, 2015 | Dessert trolley comeback

September 14, 2015 | Farm to table?

August 28, 2015 | Best of the best

August 17, 2015 | Taking time to choose a pit-stop

June 24, 2015 | Breakfast and beyond

May 13, 2015 | Rock or roll?

April 08, 2015 | Does size really matter?

March 09, 2015 | Belgian pragmatism in a globalized world

January 29, 2015 | To worship the fish…in Göteborg

January 08, 2015 | Cooking in Delhi Sikh for 50,000 meals

November 26, 2014 | Undercover in Delhi

October 30, 2014 | Why I will never again negotiate pumpkin prices

October 16, 2014 | Table for one, please

September 11, 2014 | Unsung heroes

July 24, 2014 | The essence of a communal table

July 03, 2014 | Daiquiri vs. mojito

June 05, 2014 | Føøtprints in the sand

May 15, 2014 | Black chicken, hot ginger coke and red tea — to your health

April 03, 2014 | A railway to culinary identity

March 20, 2014 | Recipe for a hotel signature dish

February 06, 2014 | Culinary mimicry

January 16, 2014 | How to navigate a foreign produce market

December 12, 2013 | Fusion — confusion?

November 18, 2013 | Virtuoso chef … and virtual recipes

October 24, 2013 | The art of toasting: Seven rules to become a master

October 10, 2013 | Honey and roses

September 26, 2013 | Spice and steam