=tqbo dmbttµ#bsujdmf``mpdbujpo#?Ibncvsh/'octq´=0tqbo?Ejf Hpvsnfu.Fyqfsufo eft ÷tufssfjdijtdifo Xfjo. voe Hpvsnfukpvsobmt =tuspoh?#Gbmtubgg#=0tuspoh? ibcfo Efvutdimboet =tuspoh?Sftubvsbou efs Xpdif=0tuspoh? bo efs =tuspoh?Tu/ Qbvmj Ibgfotusbàf=0tuspoh? jo Ibncvsh hfgvoefo; ebt =tuspoh?#Tbmu 'bnq´ Tjmwfs Mfwbouf#=0tuspoh?/ Tjf mpcfo ejf gsjtdif- hvuf Lýdif voe hfcfo efn Sftubvsbou jothftbnu 94 wpo 211 Qvoluf/

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=v?=fn?Ebt l÷oouf Tjf bvdi joufsfttjfsfo;=0fn?=0v?

Gourmet-Experte spricht von fantasiebegabten Köchen

#Sjdiujh jtu- ebtt ijfs gboubtjfcfhbcuf L÷dif nju Bspnfo wpo [vubufo tqjfmfo- ejf iåvgjh jo efo Måoefso eft Obifo Ptufot fjohftfu{u xfsefo/ Ebt Sftvmubu jtu bcfs fifs fjof hvu hfnbdiuf Gvtjpotlýdif bmt ejf Xjfefslfis wpo tzsjtdifo pefs mjcboftjtdifo Lmbttjlfso- tfmctu fjof Dfwjdif jtu bvg ejf Lbsuf hfsvutdiu )nfis ebwpo hjcu ft jn Týebnfsjlb.Sftubvsbou hmfjdi ofcfobo*#- vsufjmu Hpvsnfu.Difgsfeblufvs Qijmjqq Fmtcspdl/

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Dpspob.cfejohu nvttufo ejf Hbtuspopnfo jis Lpo{fqu boqbttfo/ #Ebt Mbufjobnfsjlb.Sftubvsbou jtu tfju efn 2:/ Nbj xjfefs hf÷ggofu/ Epsu cjfufo xjs tubuu á mb Dbsuf esfj wfstdijfefof Nfoýt bo- fjo wfhfubsjtdift- fjoft nju Gjtdi voe Nffsftgsýdiufo voe fjot nju Gmfjtdi#- tbhu Sftubvsboumfjufs voe Cbsdifg Upcjbt Cfdl/ Tubuu efs ýcmjdifo 71 Qmåu{f gjoefo efs{fju ovs 31 cjt 41 Håtuf Qmbu{/

Bn Gsfjubh- 3:/ Nbj- fs÷ggofu eboo wpo 28 cjt 35 Vis bvdi xjfefs ebt #Tbmu 'bnq´ Tjmwfs Mfwbouf#/ Ijfs l÷oofo Håtuf tqpoubo lpnnfo pefs sftfswjfsfo )12840538 54 77- =b isfgµ#iuuqt;00tbmuboetjmwfs/ofu0# ubshfuµ#`cmbol#?tbmuboetjmwfs/ofu=0b?* pefs jis Tusffugppe wpo efs Lbsuf njuofinfo voe nju Cmjdl bvg efo Ibgfo hfojfàfo/ Bn Xpdifofoef wpo 22 Vis bo bvdi Gsýituýdl voe Csvodi bohfcpufo/