Gourmand Magazine23

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G O U R M A N D

M A G A Z I N EIssue 23 / June 2012The In t ernat ional Cook book Revue

Da Dong meeting Alain Ducasse

ChineseLunc h at

Ei f fe l Tow erPhoto: CR Atelier mai 98


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Publisher:

Edouard CointrEau

editor-in-chief:

olaf PlotkE (V.i.S.d.P.)

Photos:

tibor brny, olaf PlotkE,frEdEriC Guy (PaGES 4&5)CoVEr: Cr atEliErmai 98

andPaGE7AdressofmediAownerAndPublisher:

Gourmand intErnationalinVErSionES rabElaiS, Sl

Pintor roSalES 50, 4Cmadrid, 28008, SPainwww.Cookbookfair.ComeditoriAloffice:

Gourmand maGazinEolaf PlotkElohbErG 3747589 uEdEm, [email protected]

page 2

G O U R M A N D

M A G A Z I N E

index

4

9

ifyouarEintErEStEdinPiCturESofthE awardSorthE Cookbook fairPlEaSEContaCt

tiborbrny:[email protected]+46 705 98 24 88

G O U R M A N D M A G A Z I N E

Crisis and Cookbooks in Greece 3

The Chasseuil Foundation 4

Books dedicated to Cognac 6

Chef Da Dong at Eiffel Tower 7

The unconventional Way to Wine8

Aslihan Koruyan Sabancis Cookbook 9

Issue 23 / June 2012

The Vineyard Dream 10

Chef Madrigal: A Culinary Traveller 11

News from the Gourmand Family 12

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The situation in Greeceis really scary. The wholeeconomic system iscollapsing. It is impossi-ble to collect the moneyfor the next installmentof our debt, and I dontknow what else the

governors can ask fromthe people to pay. Peoplehave nothing else to giveexcept their souls.People take care only forthe very indispensablethings. First of all food.Cookbooks are the lastthing people under thiseconomic pressure will

think to buy. Since Ja-nuary I have sold 300cookbooks. Last year inthe same period I hadsold 3,000 and two yearsago 6,000. The money Icollect is not enough tolive, so I spend moneyfrom my savings. ButI dont know how long

they will last. I quit mysecretary working for mefor 14 years and alsomy helper. I am coun-ting each penny, I spend

trying to make economy.As for the cooking andlifestyle magazines thesituation is worse. Whocares about fancy andGourmand food when hehas no money to buy theingredients for a simple

plane meal, for the family.Comparing with Icelandwe are more lucky asthe traditional productsof Greek cuisine neverhave been luxurious andexpensive. As Greecenever was a very richcountry people used tocook for years vegeta-

bles, pulses, homemadepasta and cracked wheatdishes and also all kindsof stuffed with groundmeat vegetables or otheringredients.The famous Bean Soup(Fasolada) was the veryspecial soup that savedus from starving during

the German occupationin the second World War.So because of the cri-sis we will return to ourtraditional dishes and

believe me it is for ourgoodness as this diet isthe healthiest one. Alldieticians recommend. Tobe healthy use less meat

less sh, much vegeta-bles, legumes and wheat.Greece this moment is

standing on the top ofa hill and in front is theprecipice and behind isan abyss. Staying in theEuro, 10 or more misera-ble years will follow andpeople will get poorerand poorer with new cutsof pension and salari-es. Going back to the

Greek coin and leavingthe Euro-zone we cantborrow new packagesof help and immediatelythere will not be moneyfor the pensions and sa-laries at all. Choosing the

rst option we are con-demned to a slow death,choosing the second it is

a suicide. So there is noway to escape. We justare praying, asking helpfrom the God.People are desperate. In

the last two years we had2,000 suicides. And themost common diseasethis days is depressi-on. There are peoplesearching for food to therubbish heaps thrown outof the supermarket at the

end of the day. They arelooking for anything in agood condition to feedtheir children. The Marketis dead.The stores are closingone after the other andpeople go out of theirworks. My daughter An-gie had the Vefas House

franchise consisting by26 stores around Gree-ce. Now there are onlyve and all the others left

unpaid debts. So Angieowe money to the bankand she is in a tragic con-dition.

Vefa Alexiadou is Greeces

bestselling cookbook authorand celebrity chef. SHewon several Gourmand

Award, including Publisherof the Year in 1998.

An inside view by Vefa Alexiadou

Cookbooks

are t he las tt h ing peoplet h ink t o buy


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To watch thevideo, click onthe picture!



When Michel Chasseuilstarted his Rare WineCollection forty years

ago, he was the frst to

want to create a RareWine Museum. He wasnot buying bottles todrink them or make mo-ney by investing.

He wanted to save therare wine treasures andcreate a collection for amuseum which would

become the referencefor research and wine

culture. In the begin-ning rare wine bottleswere very reasonablyprices. Collectors fromthe United States star-ted to push the pricessteadily up. A big jumpup was created by the

Japanese boom sometwenty years ago. The

market kept going up.Now a new increase isforeseen because of the

Chinese new collectors.The Chasseuil Coll-ection is now valuedat 40 Million Euros, in

numbers 40.000.000Euros, which is forChina approximately332.000.000 RMB.This could be seen as asuccess for an investor.For Michel Chasseuil, itis a problem, becauseof taxes in France. If hedies owning the collec-

tion, his estate taxes willbe very high, probably

more than half. The onlysolution then would beto sell the collection andbreak it up, which wouldbe the end of the dreamof Michel Chasseuil.

So he has decided

to create a non proftFoundation, and give

his collection to thefoundation. He is verygenerous: his family will

not receive the money,but the collection willremain as a museumreference for rare wi-

nes. Every year, theFoundation will arrangefor funds to buy the newwines, to keep the colle-ction growing.

The Foundation willarrange exhibitions ofthe collection, focusingon world wine culture,

including all countries. Itwill encourage wine cul-

ture research. It will helppublish wine books.The main goal will beto protect and deep thecollection together.Michel Chasseuil triedto buy three bottles orthree boxes of each:

one to keep in thecollection forever, one

to drink, and one toexchange or sell in thefuture. So there are

duplicate bottles thatcan be used to keepthe collection alive byfinancing or facilitating

getting new bottles.

The board of the Foun-dation is now made ofthree members, MichelChasseuil, his son Je-remy, and Marcel Gu-igal. It is advised by theCommittee of the Wise.These wine experts also

have much experienceand inuence, to help

the foundation:Vadim Beliakov (luxurydistribution in Russia),Michel Bettane (Jour-nalist, France), MichaelBroadbent (Wine livingmonument and legend,Great Britain), Nicolo

Boyko (wine expert,Ukraine), Aymeric De

Clouet (expert in rarewines), Edouard Coin-treau (Wine Culture

Photos: Frdric Guy

The Chasseuil Foundation

A Rare Wine

Museum


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Aperitif

Champagne Bollinger Vieilles Vignes

Francaises pre phylloriques 1990

Red tuna sashimi with duck foie gras

Tavrida Black Muscat 1937 Tsar

Nicolas II

Sea bass cooked on fre, sweet spices

juice

Meursault Perrieres Coche Dury

1999

Sweetbreads with mushroom canelloni

Chateau Lafeur Pomerol 1989

Chateau Feytit Clinet 2000 and 2001

Beef on a spike

Cote Rotie La Mouline Guigal 1978

Hermitage La Chapelle Jaboulet 1990

Chateauneuf du Pape Henri Bonneau

Reserve des Celestins 1998

Creme Brulee, salted apple and butter

Vin de Paille Bouvret 1893

Sweets and Coffee

Chartreuse Tarragona 1942

Cognac Dudognon 1917

The Menu

Ambassador), FranoisDes Robert (Roth-schild Bank, France),Christelle Grandin(Notary-Lawyer,France), Alain-Domi-nique Perrin (Fonda-

tion Cartier, France)and Elis Ponsolle desPortes (French luxurybrands, Comit Colbert,France).The Foundation wascreated in early 2012.The rst meeting of

the Committee of theWise was May 22, at

Paris restaurant Apici-us, which was a privateevent. At that meetingthe planning started fora big public fund-raisingevent in Paris in the Fallof 2012, which will beopen to all serious winelovers of rare bottles.The main decision ofthe Foundation now isto nd an appropriate

permanent location forthe museum. It can onlybe done with the helpof public institutions. InFrance, the elections ofMay 2012 have dela-yed the process. Thereare also some othercountries that have

expressed interest. Themuseum should allowfor perfect keeping ofthe collection. It shouldinclude research ca-pacity. It should allowthe public to visit, andsupport the collection.At the moment over twothirds of the collection

is French wine, it isexpected the collectionwill include more andmore wines from othercountries. Chinese

wines will be an impor-tant part of the collec-tion, which only has afew bottles of Mao Taiand Wuliangye at themoment. Chinese winecollection in China is

now even more advan-ced than western winecollection.The Michel Chasseuilbook 100 ExtraordinaryBottles is now publis-

hed in eight languages.The most recent oneis the Chinese edition,launched in Beijing inMay 4, 2012 by OrientalPress. The Chinese edi-tion has been praised

by Edouard Cointreauas the most beautifuland the best of all 8editions, thanks to thequality of the printingby Artron in Beijing, by

a change in the format,better design and lay-out, including the bestcover and back cover.This book is the nextbest thing to visiting thecollection, the book is a

treasure, with a limitededition. It is rare, likethe wines in the collec-tion, truly reserved forthose who know and re-spect the best in wine.

Michel Chasseuil (7.f.l.) with the Committee of theWise outside Restaurant Apicius in Paris.


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Cognac is the mainproduct from the Frenchregion Charentes andprobably the most popu-lar spirit all around theworld. In the heart of thatregion, in the city thathas given the name toCognac lives FranoiseBarbin-Lcrevisse. Youmight imagine that living

here, everything has todo with the spirit.And Franoise Barbin-Lcrevisse is specializedin writing cookbooks topromote Cognac and itslittle brother, the sweetliqueur Pineau, butalso the other typicalproducts from the Cha-

rentes region, as FoieGras, trufes, chestnut,snail etc. In France sheis known as a kind offood and drink ambas-

sador for the products ofthe Charentes region.Her book La cuisinedu pineau (Cookingwith Pineau), won theGourmand Best in theWorld Award in 2007.Three years later Fran-oise has been suc-cessful again with herbook Cognac et cuisine

daujourdhui. At Pa-ris Cookbook Fair shepresented the Englishversion of the bookCognac and ModernCuisine, published byLe Crot Vif, the regionalCharentes publishinghouse.Using the original pro-

ducts of the region,her books contain realslow food recipes, andshe calls her style NoFuss Gourmet Recipes.

For her cooking in thisspecial way has heal-thy aspects. FranoiseBarbin-Lcrevisse : Youhave to be aware of theFrench paradox: We eatreal fat meals and drinka lot of alcohol. Everynutritionist would judgethat this is absolutely un-healthy. But look at the

French - we are one ofthe healthiest nation inEurope. I think it has todo with the quality of ourproducts, our rejoice incooking and celebrationof dining.The book Cognac andModern Cuisine con-tains 40 recipes, mostly

with Cognac, but notalways. Cognac canalso be the perfect drinkto match with the reci-pe. Under every recipe

readers will nd two

pairings by wine andcognac experts: Jean-Pierre Giraud suggestsa wine or cognac, Oli-vier Rey recommands aspecial brand of cognacor wine, produced in theCharentes region.The book is rounded outwith a brief history of co-

gnac, information aboutthe production and thedifferent qualities. Andwho thinks that there isonly one style to enjoyCognac will be surprisedto read about traditionalpreparations as BrlotCharentais (Coffee andCognac or Cognac as a

medicine.Cognac and

Modern CuisineLe Crot Vif

www.croitvif.com

Franoise Barbin-Lcrevisse

Book s dedic at ed t oCognac and i t s Region
http://www.croitvif.com/http://www.croitvif.com/


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On May 21, Alain Ducas-

se invited his friends for aJules Verne style VoyageExtraordinaire to the bestof Chinese Cuisine withchef Da Dong. Amongthe guests of honor, therewas past president ofFrance Giscard dEstaingand several ambassa-dors, including the am-

bassador of China, whogave a warm speech onthe Chinese and Frenchfood culture friendship.The meal was perfect,a great success thanksto the talent of Chef DaDong and his 3 chineseassistant chefs, and theteam of Alain Ducasse.

The major conclusionwas that this was a win-ning combination, andthat there was real valuein future efforts of chine-

se food and french wines

with such Master Chefs.The Summer DreamMenu was a genuinedemonstration of the bestrecipes at Dadong re-staurants in Beijing. TheDucasse team achieveda miracle in serving aperfect Chinese 5 course

meal for 120 in the se-

cond oor Eiffel Towerrestaurant.Richard Geoffroy, cellar

master of Dom Perignon,and Pierre Lurton cellar-master of Cheval Blancand Yquem, presentedthe french wine legendswhich matched the chi-

nese food master pieces.

All wines were fromLVMH, thanks to Pre-sident Navarre of Moet

Hennessy.All dishes were stunning,with experienced guestsapplauding the sea cu-cumber as the best theyever had anywhere.

Da Dong lunch at Eiffel Tower

Sum m er Dream

Traditional Beijing pea our cake

Dom Perignon 2003

Sliced Canadian Geoduck clam with

Sichuan pepper

Dom Perignon 2002

Shredded Tofu with squid ink soup

Dom Perignon 1996 Oenotheque

Steamed Crab with Shaoxing wine

Dom Perignon 1973 Oenotheque

Soy bean paste with sea cucumber,with

traditional Beijing noodles

Chateau Cheval Blanc 2000

Mango Dessert

Chateau dYquem 1998

Traditional Beijing snacks

Cognac Hennessy Paradis Imperial

The Menu

Photo: CR Atelier mai 98


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Karen Page and AndrewDornenburg belong to

the elite of wine andculinary experts in theUSA. Their books wonnumerous prizes, inclu-ding several GourmandAwards. Becoming aChef was praised byJulia Child, who said shekept a copy by her bed.Their new masterpiece

is The Food LoversGuide to Wine, that wonthe Gourmand Awardas Best Book MatchingFood and Drinks in theWorld.But the book is muchmore than just a guide-book about which winematches best with a

certain dish. The FoodLovers Guide to Wineis the perfect introduc-tion for people who wantto learn about wine and

an essential encyclope-dia for every wine and

food lover.Unlike other experts thecouple does not write ina hyper-sophisticatedtone, but in a naturallanguage and explainswine with easy examp-les as using crayonsfor the different winevarieties. They even

show the reader how topronounce the differentwines the right way. Ouraim is to make peoplecurious about wine andhelp them to discoverthis universe, saysauthor Karen Page. Butthe whole scene has be-come a bit esoteric. That

excludes beginners,who fear to embarrassthemselves by askingsilly questions. Our bookis like an invitation to the

world of wine. It reallyhelps you to become a

connoisseur.The chapters on howto match food and wineare no silly list of dishesand wines that ts best.

We want our readersto create the right pai-ring for them, explainsAndrew Dornenburg.And the right pairing for

them might not be theright pairing for some-one else. The target ofthe authors is to impartknowledge and that thereaders understand theprinciples. They explainthe matching of food andwine with the help of axylophone. Under the

headline Composing amenu the authors showthat the secret of a goodmenu is like a scale,moving from the high to

the low tones with everynew course and wine.

Fish and seafood arehight tones, beef a lowand chicken a moderatetone. Same with thewine from high (Sau-vignon Blanc) to low(Zinfandel).Guide, encyclopedia,lesson, history book,shopping consultant -

this book includes it all.But Karen Page and An-drew Dornenbourg arenot so full of themselvesto think they are the onlywine experts. They eveninclude a chapter of winebook recommandations.Have you ever seen thisin another wine guide?

The Food Lovers

Guide to WineLittle, Brown and Companywww.karenandandrew.com

Karen Page and Andrew Dornenburgs new masterpiece

The Unc onvent ional Wayin t o t he Wor ld o f Wine
http://www.karenandandrew.com/http://www.karenandandrew.com/


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It is nearly impossiblenot to be impressed byAslihan Koruyan Sa-banci: She is Master inBusiness Administration,former Miss Turkey, Eu-ropean Queen of Beautyand Vice-Chairman ofSedes Holding, a biginvestor in aviation, cos-metics, real estate, logi-stics and much more.It seems whatever she

does, turns out to be-come successful.Because of her foodsensitivity she startedto write a gluten-freecookbook called Glu-ten Free MediterraneanGourmet Cuisine, whichhas been published inTurkish and English.

It became a bestsellerand was honored withthe Gourmand Awardas Best Nutrition Bookin the World in Paris

this year. The fullcolo-red book offers morethan 170 recipes on321 pages with beau-tiful photography andan informative scienticintroduction to the issueof food sensitivity writtenby Dr. Muazzez Garipa-gaoglu.I love cooking and Ilove food; says AslihanKoruyan Sabanci. It

has been a passion tome for all my life. Andit has been a big shockto me, when I found outhow many food allergiesI had.

Her sensitivity to bread,milk and chees cuttedback her nutrition in a

way she never dreamed.I could not believe howlittle there was for me toeat, she says.She bought herself

some gluten-free cook-books and became bo-red of them very soon,because of the use ofunusal ingredients asspelt, tapioca our, eggreplacer, almond our

and so on. Where andhow would I nd all

these things? It wastime for me to roll up mysleeves!

So she started to writeher own gluten-free reci-pes. She cooked the re-cipes she knew, withoutusing our, but with a

lot of vitamines to stabi-lize the immune systemand antioxidants. Overa period of two yearsshe invented more than

100 recipes. Recipesthat do not taste as ifthey are diet dishes. Idid not wanted to forcemy family into eating

the same way I had to,but when my family andclose friends tasted myrecipes, they demandedthat all the food I cookedin our house be glutenfree.That is the secret of thebook Gluten Free Medi-terranean Gourmet Cui-sine: You are not awareof cooking recipes froma diet or nutrition book.

Only the charts of vita-mines, ber, fat, proteinsand so on remind you ofthe healthy aspect of thebook. But your guestsat your table will neverknow, if you do not tellthem.

Ayet Olsun!

(Enjoy your meal!)

Gluten Free Mediterranean

Gourmet CuisineNTV Publishing

ISBN 978-605-88826-1-4

Aslihan Koruyan Sabanci

Glut en Free, but noCut Back s in Tast e


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After years of dreamingRosemary and GaryBarletta founded theirLong Point Winery onthe eastern shore of

Cayuga Lake (USA).The romantic image ofthe winemaker takingcare of his plants inthe morning dust on abeautiful piece of landhas been displaced veryquickly by the harsh re-alities of business plans,vineyard pests and bru-

tal weather. After yearsof hard work, frustrationand joy the Barlettasare happy to producesixteen varieties of wine

and won some impor-tant awards, such as thegold medal of the Ame-rican Wine Society for aCabernet Franc.

It has been a long wayfor them.

Professor John C.Hartsock from the StateUniversity of New YorkCollege at Cortlandwrote down this fascina-ting story. Seasons ofa Finger Lakes Winery

offers a close look insidethe rise of artisanalwineries in the USA.On the basis of the fourseasons the author

unites the story of thebeginnings of the LongPont Winery with thedaily grind in a cycle ofone year.

I wanted to write a hu-man interest story of acouple trying to becomewinemakers with near-ly no money, John C.Hartsock explains.First, the book is afascinating story ofpeople making their

dream come true, witha literary concept andstyle that reminds us onThoreaus Walden. Atthe same time, Sea-

sons of a Finger LakesWinery shows thechallenges of becominga artisanal winery.For his intense and

private book John C.Hartsock has won theGourmand Award forBest Drinks Writing inthe World in Paris thisyear. I wrote a bookabout a dream thatcame true and by winingthis award a dream ofmine came true.

Seasons of a Finger

Lakes WineryCornell University Press

www.cornellpress.cornell.edu

John C. Hartsocks Gourmand Award-winning book

The Vineyard Dream
http://www.cornellpress.cornell.edu/http://www.cornellpress.cornell.edu/


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Andrs Madrigal (45 ye-ars) from Spain is a rest-less seeker for culinaryexperiences. Change isthe constant in his life

and breathtaking career.He started as a dish-washer in a shellsh

restaurant after hisfather forced him to startworking. After one of thecooks became ill, Ma-drigal suggested him-self as a replacementperson. He succeeded

and after a while he gotopportunities for intern-ships in some famousrestaurants of Alain Du-casse, Roger Verg and

Juan Mari Arzak. Thenhe became chef of hisrst restaurant, Balzacin Madrid. In 2007, hetook over the new re-

staurant Alboroque inMadrid and made it oneof the most ambitiousculinary places in Spain.His fusion of the cuisineof Provence and Spainmade him part of theculinary avantgarde inSpain. I try to translatefeelings into dishes, he

explains his cuisine. Andthe bigger the varietyof ingredients the moreprecise he can expresshimself through his

recipes. Probably thatis why he takes everyopportunity to travelthe world, taste newdishes and flavors. The

results are signaturerecipes that are abso-lutely unique and thrillthe guests in his threerestaurants in Madrid.Cooking is only one ofMadrigal talents. He isalso a popular discjo-ckey with his own radio-programme, TV host

and cookbook author.He presented his latestbook, Cocinar con Sen-tidos (Cooking Direc-tions) at Paris Cookbook

Fair this year. At the mo-ment he is already wor-king on his fourth cook-book called Las cosasde los jueves (Think of

things on Thursday). Itwill be as much a travel-ler between worlds thanhe himself is. AndrsMadrigal: It will containrecipes, multicultural ex-periences, my philoso-phy and a lot of humor.A masterpiece? Probab-ly. But for sure not his

last one. Still there is somuch to discover. Andfor sure, Andrs Ma-drigal is already on theroad...

Chef Andrs Madrigal from Spain

The Rest lessCul inar y Travel ler


12/12

At the C-CAP Philadel-phia Awards Breakfast,C-CAP Founder andGourmand Award-win-ning cookbook authorRichard Grausman(French Classics)

from the USA awardedmore than 404,878 Dol-lars in tuition and cashscholarships duringthe awards ceremonyhosted by The UnionLeague of Philadelphia.The top challengershave to compete in arecreated multi-starrestaurant kitchen to

face off in the savoryand sweet Final Com-petition held at DrexelUniversity.

French chef CyrilRouquet made it intothe May issue of Elle.His restaurant Louvre

Bouteille was namedRestaurant of theWeek. Cyril will bepart of the InternationalCompetition of BICC in

Beijing in June.

Le Cordon Bleu Inter-national announced anew scholarship, onewhich will substantiallyassist the successfulapplicant to attend

one of Le CordonBleus most prestigiouscourses: Hautes Etu-des du Got in Reims,France. Now in its 8thyear, Hautes Etudes duGot (Higher Studiesin Taste, or HEG) isa unique offering forgraduates and expe-rienced professionalswith a passion forknowledge and gastro-nomy. The Le CordonBleu Scholarship toHEG will provide thesuccessful applicantwith 2,500 Euros to-ward this elite coursein gastronomic educa-tion (the total current

price is 5,500 Euros).All costs for lectures,events, accommodati-on, meals and transport(are included in thatamount (exclusive ofthe cost of travel/ights

to attend HEG).More information:http://lcbparis.com/paris/heg/en

Fresh Fast Food isthe title of the newradio show by celebrity

chef Julie Biuso onRadio New Zealand.You can hear the showon the internet by ti-cking on the link below:

www.radionz.co.nz/national/

programmes/afternoons/au-

dio/2517069/fresh-fast-food-with-

julie-biuso

In July publisher Har-per Collins will re-lease the new book ofbestselling vegetariancookbook author RoseElliot MBE called30-Minute Vegetarian.Rose won the Gour-mand Award for BestVegtarian Cookbook inthe World in 2011.

Carl Warner, creator ofthe 2012 Paris Cook-

book Fair poster, hasnished his new TVcommercial for EdibleArrangements in theUSA. You can watch

the spot on You Tube;www.youtube.com/

watch?v=zkL5xaMPxnw

At Paris Cookbook Fairnutritionist Edith Kubi-ena signed a contract

with German publisherKornmayer. Her rst

cookbook will be relea-sed late this year.

www.kubiena.com

The new book by Gour-mand Award-winningwine book author De-

borah Rudetzki will bereleased in early June.Loenologie cestun jeu (Enology is agame) will be publishedby Librio. And she hasalready nished work

for her forthcomingbook The Forum thatwill be published by

ditions de Chne inOctober.

Send us your news:[email protected]


12

New s from t he Gourm and Fam i l y

http://lcbparis.com/paris/heg/enhttp://www.radionz.co.nz/national/programmes/afternoons/audio/2517069/fresh-fast-food-with-julie-biusohttp://www.radionz.co.nz/national/programmes/afternoons/audio/2517069/fresh-fast-food-with-julie-biusohttp://www.radionz.co.nz/national/programmes/afternoons/audio/2517069/fresh-fast-food-with-julie-biusohttp://www.radionz.co.nz/national/programmes/afternoons/audio/2517069/fresh-fast-food-with-julie-biusohttp://www.youtube.com/watch?v=zkL5xaMPxnwhttp://www.youtube.com/watch?v=zkL5xaMPxnwhttp://www.kubiena.com/mailto:editor%40gourmand-magazine.com?subject=Newsmailto:editor%40gourmand-magazine.com?subject=Newshttp://www.kubiena.com/http://www.youtube.com/watch?v=zkL5xaMPxnwhttp://www.youtube.com/watch?v=zkL5xaMPxnwhttp://www.radionz.co.nz/national/programmes/afternoons/audio/2517069/fresh-fast-food-with-julie-biusohttp://www.radionz.co.nz/national/programmes/afternoons/audio/2517069/fresh-fast-food-with-julie-biusohttp://www.radionz.co.nz/national/programmes/afternoons/audio/2517069/fresh-fast-food-with-julie-biusohttp://www.radionz.co.nz/national/programmes/afternoons/audio/2517069/fresh-fast-food-with-julie-biusohttp://lcbparis.com/paris/heg/en

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