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Personal Journeys
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Palate & Provenance
Culinary journeys through vineyards, kitchens and markets, for a place understood at its table.
Setting
Volcano, terrace, souk
Rhythm
Markets, long lunches, late tables
For
The serious palate
When
Spring and harvest
Some places are seen. These are tasted. A vineyard on the slope of a volcano. Lunch in the cellar where the wine was made. A market with someone who shops there every day.
Taste it where it began.
What this world is
Three ways these days are spent.
01
At the source
The vineyard, the olive grove, the fishing boat, before anything reaches a plate.
02
Private tables
Cellars, kitchens and courtyards opened for you, with the people who run them.
03
Long lunches
Three hours at one table, and nobody looking at the time.
Where it happens
Three places to begin.
ETNA & NOTO, SICILY
Of fire and golden stone
Ungrafted Etna vines on volcanic soil, then baroque Noto at dusk.
Begin a conversation
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DOURO VALLEY, PORTUGAL
The River of Gold
The birthplace of Port, tasted at the quintas on its terraces.
Begin a conversation
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MARRAKECH, MOROCCO
Inside the Red City's kitchens
Marrakech's own tanjia, cooked for hours in a hammam's embers.
Begin a conversation
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