R. Crusoe Luxury Travel Blog
Did you know that Santiago, Chile, is in the midst of a food revolution? In 2006, Chef Rodolfo Guzmán, a native son, opened his first restaurant in the capital city. Today, that establishment, Boragó, is considered one of Latin America’s top restaurants.
It seems Guzmán set in motion a movement in the Santiaguinos food world ... Read More >Read More >
Ask a dozen folks in New Zealand what their national dish is, and you’ll likely get 12 different answers. Perhaps that’s because this little country has an overflowing larder of local ingredient— lamb, cervena (venison), crayfish (lobster), fish, and shellfish, just for a start. A great variety of fresh fruits and vegetables. And, of ... Read More >Read More >
And an influx of Europeans with experience in Old World wine-making. Together, the arrival of the railway and the immigrants transformed Mendoza, Argentina, from a modest wine region into the world’s fifth-largest wine-producing area. All this happened in the 19th and early 20th centuries, but lucky you: You can reap the benefits ... Read More >Read More >
Fan Shenghua, 58, is a master tea-maker in the West Lake area of Hangzhou, China. From his father and grandfather, he learned the traditional method of producing China’s finest green tea, Dragon Well, which is cultivated on hillsides around his home village.
Dragon Well, also known as Longjing tea, was granted the status of ... Read More >Read More >
In a recent edition of Euronews, the mayor of Bologna claimed that spaghetti bolognese is “fake news.”
What’s all this about?
According to the article, Virginio Merola, Mayor of the Italian city of Bologna, took to Twitter to deny the existence of the classic dish, traditionally comprised of meat sauce made with milk and wine and ... Read More >Read More >
Who doesn’t love dumplings?
Gyoza. Momos. Kreplach. Manti. Pelmeni. Ravioli. Jiaozi. Almost every nation in which we’ve chowed down has its own irresistible version.
Today, we focus on Poland’s dumpling, the delightful pierogi. A thin wrapper of unleavened noodle dough surrounds a savory or sweet filling, and the whole delicious package is cooked in boiling water ... Read More >Read More >
Our good friend, Chef Thai Dang, and his wife, mixologist par excellence Danielle Dang, founders of Chicago’s HaiSous Vietnamese Kitchen—head to Hong Kong and Macao in late February 2019, and they invite you to come along.
On this five-day journey, the Dangs will run a pop-up version of their Chicago restaurant, HaiSous Vietnamese Kitchen, at ... Read More >Read More >
Did you know that the old Czech city of Prague has a vibrant, dynamic gastronomic scene? Restaurants here include two Michelin-starred establishments and a slew of innovative, modern culinary delights.
If you thought your meals would run strictly to traditional Czech fare—pork, dumplings, and goulash—think again.
La Degustation Bohême Bourgeoise, on a romantic back street in ... Read More >Read More >
If you’ve been to Spain, chances are you’ve indulged in jamón ibérico—the delicious local ham that is salty but not overbearingly so, dried yet soft, with a nutty, delicate flavor.
It might just be time to return to Spain to taste “the ham of the sea,” mojama, Spanish salt-cured tuna. Made primarily in Barbate, ... Read More >Read More >
Yes, it’s true that the 1942 film “Casablanca” was fictional, Rick’s Café Américain and all. But no need to get caught up in the details. Fact is, the movie—and Humphrey Bogart’s restaurant—is so beloved, that one woman decided to recreate the café in Morocco.A former American diplomat fell in love with the film ... Read More > Read More >