Food on the Move Tips | Page 61 of 66

Sardinian Wine: Vermentino, Cannonau and Other Bottles from the Island

Sardinia has exactly one wine with DOCG status, its most widely planted grape is identical to French grenache, and its vernaccia ages under a layer of yeast like sherry. I'll explain how Vermentino di Gallura differs from Vermentino di Sardegna, why archaeology and Aragon still argue over where cannonau came from, and I compare six bottles from a supermarket near Villasimius.

V Zátiší Restaurant, Prague (2): Lunch Menu

V Zátiší Restaurant is an elegant Prague establishment offering a unique combination of Czech and Indian cuisine. On weekdays, they prepare a two or three-course lunch menu at an unbeatable price. I recommend booking a table in advance due to high occupancy.

La Table 101 Restaurant, Lyon

On the Banks of the Rhône River in Tain-l'Hermitage

Le Tiroir Restaurant, Lyon

French cheese

Ansámbl Bistro, Prague

Les Halles Market, Clisson

Sel de Guérande: Hand-Harvested Sea Salt from Brittany

Salt from Guérande is still harvested by hand on France's Atlantic coast, with wooden tools and only in summer. The prize is fleur de sel - the fragile flower of salt drawn off the surface of flooded pans before it can sink to the bottom. And you can walk the marshes yourself: from the medieval ramparts of Guérande across the salt fields to the village of Saillé.

V Zátiší Restaurant, Prague: Lunch Menu

V Zátiší Restaurant is a renowned Prague establishment awarded a Michelin recommendation. The Easter menu I tasted this time offered Italian ravioli with ricotta and gorgonzola; the main course was slowly cooked lamb confit with mashed potatoes and wild garlic. The sweet finish was provided by a light tapioca pudding with mango sorbet inspired by Indian cuisine.