Podcasts about Brasserie

durée : 00:16:17 - Les goûts d'ici en Béarn Bigorre - À Pau, la Brasserie Aussau développe une gamme sans alcool pensée pour les adultes. Spritz, mojito, cola artisanal ou limonade bio : chaque recette fait l'objet d'un travail précis sur l'équilibre des saveurs. Une alternative festive locale qui séduit les palais exigeants. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Today on the show Eric is joined by Raffi Nasr of Craft Pita to go through some of the latest happenings from the Houston restaurant and bar scene. First Raffi and Eric discuss  a CultureMap exclusive regarding Brasserie 19 owner Charles Clark's 2 new Italian concepts coming soon, 2 recent closures (Succulent Fine Dining and Fainmous BBQ), and the return of Spanish Village. In the Restaurants of the Week portion Hong Kong Food Street and Honest Mary's are featured. Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Exclusive: Houston Restaurateur Brings Two New Italian Spots to Montrose Parking Problems Shutter Houston Restaurant After Less Than a Year Houston Barbecue Joint Will Soon Shutter Due to $72,000 of Unpaid Rent Iconic Houston Tex-Mex Restaurant will Reopen in New Third Ward Project Houston Charity Dining Event Returns with $15 Lunches and $25 Dinners

Dans cet épisode de CHEFS, on reçoit Mohamed Cheikh.Avant le succès médiatique et celui de ses restaurants, avant les ouvertures, on découvre un gamin de Fontenay-sous-Bois, une grand-mère omniprésente en cuisine, une école dans laquelle il ne trouve pas sa place, et très tôt une intuition tenace : la cuisine comme terrain possible d'ascension.Mohamed Cheikh raconte sans détour ses débuts, l'arrêt de l'école, les premiers pas en apprentissage, la découverte brutale mais fondatrice des cuisines traditionnelles, puis le désir d'aller vers l'excellence, quitte à essuyer des refus et à entrer par la porte de service. Il parle du travail, de la rigueur, du collectif, de ce que les maisons exigeantes lui ont appris — autant sur le métier que sur lui-même.Vainqueur de Top Chef, Mohamed Cheikh fait pourtant un choix à contre-courant : refuser la course aux tables gastronomiques pour penser une restauration accessible, directe, populaire au sens noble. Brasserie, table faisant honneur à la viande, fast-food de qualité : un modèle fondé sur le goût, le volume, la constance et le rapport au client.Un épisode dense et incarné, qui raconte comment un parcours fait de refus, de travail et de décisions assumées peut mener à une forme de liberté culinaire et entrepreneuriale, loin des trajectoires attendues.Et pour allez plus loin on vous conseille d'aller faire un tour du côté de Meïda, la brasserie du chef !De poursuivre la route vers Meatpack, le Steak House !Et pour finir le tour de la planete Cheikh... un ptit fried chicken qui fait plaisir!Cet épisode existe grâce au soutien de notre partenaire LightSpeed, une solution ultra efficace pour les professionnels qu'on vous invite à découvrir ici !

#BerichtausBerlin #DieterHapel #Landespolitik #Ausgehtipp #DNEWS24Berlin redet vom Wetter. Der Winter trifft die Berliner. Der ÖÜNV stockt. Gesundheit geht vor Umweltschutz. Der Regierende Bürgermeister von Berlin will eine Expo in Brandenburg - Schönefeld steht in Konkurrenz zu Miami. Steuerfahndung in Berlin soll effektiver werden. 1 Million Euro gegen Vulkan. 58 Immobilien eines kriminellen Clans dürfen wegen eines Verfahrensmangels nicht eingezogen werden. Polizei hat Nachwuchsmangelsorgen. Berliner Schüler trotz Traumnoten mit Mängeln. Berliner dürfen länger draußen sitzen. Verdi schwingt Streikkeule. Grüne Woche mit Rekordbesuch.Ausgehtipp der WocheIm Ganymed am Schiffbauerdamm in Mitte scheint die Zeit stehengeblieben zu sein. Schon zu DDR-Zeiten war die Location ein Promi-Treffpunkt. Heute ist das Ganymed eine traditionelle Brasserie mit französischer bodenständiger Hausmannskost zu gehobenen Preisen.Der Tresentreff in der Berliner Straße in Wilmersdorf ist gerade gerettet worden. Neben Fußball gibt's jetzt auch Verköstigungen Berliner Art zu fairen Preisen.

durée : 00:16:25 - Taj'sun, une bière blonde venue de Monein - À Monein, la Brasserie Clavée fait pétiller les idées autant que les bulles. Derrière les cuves, Baptiste, œnologue passé à la bière, explore une palette infinie d'arômes et de plantes pour créer des recettes audacieuses, vivantes et locales. Une jeune brasserie qui ne manque déjà pas de caractère. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Het is dan weliswaar laagseizoen in de Efteling, maar ook de afgelopen weken zijn we weer overspoeld met Efteling-nieuws. In deze nieuwsaflevering praten we je helemaal bij! We bestuderen de nieuwe impressie van de Sprookjesbibliotheek en de reïncarnatie van de Chinese Nachtegaal, bewonderen het opgeknapte Meisje met de Zwavelstokjes en speculeren over de geruchten rond ontwikkelingen op het illustere LEM-terrein. Ook blikken we nog even terug op de sneeuwpret, bekijken we de stand van het werk bij Raveleijn en Hooghmoed en vinden we wat van het socialmediaverbod voor Efteling-medewerkers. Tot slot discussiëren we er lustig op los na een vraag van een luisteraar over second gates... Show notes Nieuws over de Sprookjesbibliotheek én De Chinese Nachtegaal De Persevant op X: 'Kleine knipoog naar de oorspronkelijke uitbeelding van De Chinese Nachtegaal in het Sprookjesbos?' / X Bericht door @vlederik.bsky.social - Bluesky Efteling heropent Meisje met de Zwavelstokjes in Sprookjesbos na ruim vier maanden onderhoud (2026) - YouTube Hans (45) brengt "meisje met de zwavelstokjes" uit de Efteling tot leven in zijn voortuin | BD.nl De Efteling wil uitbreiden op een nieuwe plek: achter het Efteling Theater - Looopings Stikstof raakt nu ook bestemmings- en omgevingsplan Efteling presenteert plattegrond met nieuwe attractie Hooghmoed erop - Looopings Spoedreparaties N261 door vorstschade duren mogelijk nog tot vrijdag - Omroep Brabant: het laatste nieuws uit Brabant, sport en informatie uit jouw regio. Bericht door @ringelbergnick.themepark.nu - Bluesky Efteling scherpt regels voor personeel aan: niet meer tiktokken op het werk - Looopings Efteling verbiedt medewerkers te TikTokken, dit vindt een deskundige ervan - Omroep Brabant: het laatste nieuws uit Brabant, sport en informatie uit jouw regio. Pinokkio - Single by Efteling | Spotify Efteling-restaurant Brasserie 7 heeft een nieuwe menukaart: veel gerechten verdwenen - Looopings Werken bij de Efteling Maak kennis met... Emile Castelain! Anton Pieck Museum - Verrassend Veelzijdig E161 | Stikstofcrisis belemmert Efteling om verder te groeien | BNR Nieuwsradio Goede Tijden Slechte Tijden wordt reclamespot voor de Efteling: soapserie wijkt uit naar attractiepark - Looopings Chef Soldaat - Drankorgel | Carnaval 2026 - YouTube SplitMap app Bezoek | Meer informatie • • Run Away kijken | Netflix

Découvrir l'histoire familiale de la Brasserie la Rieuse, ferme brasserie du Marais Poitevin Six acteurs locaux du Marais Poitevin sont interviewés pour présenter leurs activités : agriculteur, brasseurs, apiculteur, prestataire de balades en barque… Cette série de podcasts a été réalisée par Akken pour la Chambre interdépartementale d'agriculture de Charente-Maritime et des Deux-Sèvres. Réalisation : Laurence Giuliani Assistante : Lola Perret Enregistrement, conception sonore & musicale : Ludovic Finck Mixage : Léonard Lelièvre

Découvrir la success story de la Tête de Mule, brasserie située au cœur du Marais Poitevin Six acteurs locaux du Marais Poitevin sont interviewés pour présenter leurs activités : agriculteur, brasseurs, apiculteur, prestataire de balades en barque… Cette série de podcasts a été réalisée par Akken pour la Chambre interdépartementale d'agriculture de Charente-Maritime et des Deux-Sèvres. Réalisation : Laurence Giuliani Assistante : Lola Perret Enregistrement, conception sonore & musicale : Ludovic Finck Mixage : Léonard Lelièvre

Dan Lettieri of Streetlight Brasserie on New Year's Eve preps full 226 Tue, 30 Dec 2025 08:41:00 +0000 Gov1Rp9M9kP7xBqjNkzPzGkWhwFWgzJr news & politics,news WBEN Extras news & politics,news Dan Lettieri of Streetlight Brasserie on New Year's Eve preps Archive of various reports and news events 2024 © 2021 Audacy, Inc. News & Politics News False https://player.amperwavepodcast

Charles Clark is the owner of Clark Concepts, based in Houston, TX. Charles was on the show for episode 666 back in 2019 and quite a lot has changed since then. In 2019, he had 6 concepts and a partner. He and his partner recently split amicably so that Charles could solely focus on Brasserie 19. In addition to improving Brasserie 19, Charles is currently looking for a location for his next solo concept.  Join RULibrary: www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantunstoppable.com/evolve Subscribe on YouTube: https://youtube.com/restaurantunstoppable Subscribe to our email newsletter: https://www.restaurantunstoppable.com/ Today's sponsors: Cerboni - Cerboni is an all-in-one financial solution for restaurants. Reliable tax preparation & Business incorporation. Seamless Payroll and compliance report. Strategic CFO Services That Drive Business Growth. Detailed, custom reporting for complete financial clarity. Dedicated support for restaurants & Multi-location businesses. End-to-end financial management under one roof.   For a free 30 minute consultation, call 281-888-2413 and mention "Restaurant Unstoppable" to get 20% off your first month of services.   Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more.   US Foods®. Make running your foodservice operation easier and more efficient with solutions from US Foods®. Utilize a suite of digital tools, like the all-in-one foodservice app MOXē®, and enjoy exclusive access to quality Exclusive Brands products. Learn how partnering with US Foods helps you get more out of your business by visiting www.usfoods.com/expectmore   Restaurant Systems Pro - Beginning January 5th, Restaurant Systems Pro will be launching its 30-day Restaurant Mastery Program. You'll get in-depth, step-by-step proven systems to get the money you deserve and create freedom in your life.  Here are the systems they'll cover: Scheduling Menu Engineering Purchasing Inventory  AI Invoice Processing Bookkeeping Restaurant Budgeting  Digital Checklists Recipe Costing POS Integrations This 30-day restaurant mastery program is valued at nearly $4,000, but restaurant unstoppable listeners can get it for only $97 by going to go.restaurantsystemspro.net/profits You could join the Restaurant Unstoppable Community…and it's on us. That's right. You get the 30-day mastery program for absolutely free.  Let's make 2026 the year your restaurant thrives. Today's guest recommends: OpenTable Guest contact info:  Email: cclark7980@concast.net Thanks for listening! Rate the podcast, subscribe, and share! 

It's holiday beer time and Tom Nickel aka Santa Tom has swung in with his best wears from O'Brien's and Nickel Beer Company! All week he's making the yule time beery with choice slections like this perfect San Diego Christmas beer from Brasserie Dupot called Avec Les Bon Voeux. Intense aroma of ripe banana with a hint of citrus and baking spices.

Building hype for a new brewery project is one of the most difficult tasks in the game, but the champs behind Herman made it happen. Nestled in the Laurentians in Prévost, QC, Herman has cemented itself as a leading purveyor of crispies (primarily), haze, sours and farmhouse in the province. Co-Founders Fréd and John joined Cee to chat about their origin story, why they keep making gorgeous farmhouse ales in bottles, the labour split between the partners and why that works, their love of coffee, their approach to their beer, how they handle collaborations and why collabs helped put them on the map, their Ontario collabs, why they stick to short cans, their "new age vintage" brand and labels, where the name came from, and why they want to collab with Drake. They got into five killer Herman brews - Echo Lite Light Lager, Spund Kellerbier, Severni Světlý Ležák 12°, Pia IPA Néo-Zélandaise, and Periaca barrel-aged Farmhouse Ale with peaches and apricots. This was a gem - cheers! BAOS Podcast Subscribe to the podcast on YouTube | Website | Theme tune: Cee - BrewHeads

Afsnittet er optaget live med 100 medsmagende gæster på Brasserie Post på Østerbro. https://meyers.dk/restauranter/post/   Få 15% rabat på dit næste besøg på Brasserie Post. Brug koden "Vin for Begyndere 15" i kommentarfeltet, når du booker bord.   Der er ingen smagekasse i forbindelse med afsnittet, men vinene kan selvfølgelig smages hos Brasserie Post, som har et fantastisk vinkort med masser af fokus på Bourgogne. Se Brasserie Posts vinkort her https://meyers.dk/media/47084/wine-list-september.pdf   …………….   Vi har været i kælderen hos Brasserie Post på Østerbro og fundet fem bourgogne-flasker, som på den ene eller anden måde stikker ud i forhold til "normal" bourgogne.    Vi smager og snakker om vinene og den mere naturlige tilgang til vinproduktion, som vinder frem i Bourgogne i disse år. Vi snakker også spontangæring, om druen pinot noir og om hvor vinstilen er på vej hen i Bourgogne.   Vi blindsmager også en vin sammen med publikum og der nørdes selvfølgelig også på både stort og småt.   Hvad er så egentlig rød bourgogne med kant? Tja… Lyt med og bliv klogere.   ...............   Vi smager på   1) Frederic Cossard, Bedeau, 2023   2) Claire Naudin, Orchis Mascula, 2019   3) Blindsmagning - lyt med for at få afsløret vinen (det er spændende sager!)   4) Claire Naudin, Viola Odorata, 2018   5) Frederic Cossard / Domaine de Chassorney, Saint Roman, Sous Roche , 2022   6) Frederic Cossard / Domaine de Chassorney, Volnay, 2022   ..................... Køb vores nyeste bog "Bobler for begyndere og øvede" her: https://www.saxo.com/dk/bobler-for-begyndere_bog_9788773396568 Eller vores bog om vin her: https://www.saxo.com/dk/vin-for-begyndere_bog_9788773391303 Støt Vin for begyndere podcast her https://vinforbegyndere.10er.app/ Besøg os på Facebook og Instagram, hvor man kan se billeder af vinene og få tips til vin og mad sammensætning. https://www.facebook.com/vinforbegyndere https://www.instagram.com/vinforbegyndere Web: https://www.radioteket.dk/ Kontakt: radioteket@radioteket.dk Musik: Jonas Landin Lyt vores bog som lydbog her: Køb den her https://www.saxo.com/dk/vin-for-begyndere-og-oevede_lydbog_9788773397374  

[SPONSORISÉ] Et si les déchets de brasserie devenaient la matière première d'une nouvelle industrie durable ?Dans cet épisode de Génération Fab, plongez au cœur de l'aventure Reus'eat, la start-up lyonnaise qui transforme les drêches de bière en couverts réutilisables, compostables, biosourcés et produits localement.Avec Marie Nagy, ingénieure agroalimentaire et cofondatrice de Reus'eat, découvrez :● L'origine du projet : une réponse concrète à la crise du plastique à usage unique● Le développement d'un matériau innovant à partir de coproduits alimentaires● Une formulation 100 % biosourcée, résistante à la chaleur et adaptée à l'industrie plastique● Une double approche : usage événementiel réutilisable et usage nomade compostable● Une fabrication 100 % française en circuits courts, au cœur de la région lyonnaiseReus'eat prouve qu'on peut réconcilier écoconception, performance industrielle et impact positif, en s'appuyant sur les savoir-faire français pour bâtir une nouvelle filière.

Alex and Stephen celebrate 300 episodes by cracking open tried and true old money staples and one not so old money beer. Beers from Brasserie de Blaugies, Uerige Obergärige Hausbrauerei, De Ranke, and Sierra Nevada will be put through the Power Rankings treatment. In the Beer News, Schramms Meadery released a batch of The Statement Reserve to help pay off their orchard loan, Sapporo gets in the NA and light beer game in the US, and AB-InBev gets caught doing gimmick infringement with the look of their latest hard tea product line. To get involved with the  "Life" International Barleywine Collab, click the link for info about the recipe, BSG discount, and links to help raise awareness of colon cancer.  If you'd like to make a direct donation to help support Alex, head over to his GoFundMe.  For more info about colon cancer and to help support the fight against it check out the Colon Cancer Foundation.  Head to our Patreon for weekly exclusive content. Get the Malt Couture Officially Licensed T-shirt. Follow DontDrinkBeer on Instagram and Twitter.

Host Margaret McSweeney takes us to the Oxfordshire countryside to Estelle Manor, one of the "hottest" destinations in England. Originally built in 1780 in Georgian style and rebuilt in 1908 in Jacobean style, Estelle Manor sits on 85 acres and is surrounded by 3,000 acres of parklands and gardens. In 2023, Ennismore opened this beautiful property as a private club and hotel. The kitchen gardens provide a bountiful and beautiful harvest of greens for the salads at the Glass House, one of the hotel's restaurants. Margaret enjoyed chatting with one of the chefs who was collecting the day's harvest from the gardener. The Potting Shed is the perfect place for a morning latte and pastries amongst the lush plants throughout the interior. Margaret's friend May and her dogs, Lulu and George joined her for this stay. They enjoyed a delicious lunch in the private library and dinner at Brasserie. Margaret especially enjoyed booking the Thermal Journey at the Eynsham Baths, an oasis of relaxation at Estelle Manor. This experience included exclusive access to the Tea Lounge where a tea master prepared a special blend for her. She purchased some tea to continue her wellness journey in Chicago. Please click here for additional information about Estelle Manor. https://estellemanor.com/. ✅  Be sure and visit Kitchencaht.info for photos of this amazing property. Savor the day! Subscribe to the KitchenChat audio podcast: Apple Podcasts: https://podcasts.apple.com/us/podcast/kitchen-chat-margaret-mcsweeney/id447185040 Spotify: https://open.spotify.com/show/3PpcTPpvHEh8eOMfDUm8I9 Webtalkradio: Webtalkradio.com This podcast is also available on Apple TV, Roku and Amazon Fire Stick streaming devices. Download the Experts and Authors App and go to the Kitchen Chat series page or visit: www.Expertsandauthors.tv 

L'Eglise au milieu du village est un podcast issu de l'émission Le Club de l'été sur Europe 1. - Présentation : Gavin's Clemente Ruiz  - Diffusion : Clara Ménard   Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

20250905- Lucas Dimitriu (Grand Brasserie) & Peter Madonia (BID) by That KEVIN Show

Estate-grown barley, hops, and fruit are the engines that power the beers at Macallen Farm and Brewery (https://www.facebook.com/p/Macallen-Ferme-et-Brasserie-100046434972035/), and multigenerational farmer (and brewery founder) Ryan Allen embraces agriculture as a creative tool in his brewing process. Whether it's heirloom barley varieties grown in intentional ways to optimize flavor profiles, or it's Cascade hops that he lets hang for extra weeks to develop deeper fruit notes, there are few variables that he's not willing to test and push in pursuit of the perfect flavor and aroma. In this episode, Allen discusses: growing heirloom barley for taste before yield choosing beer styles for different barley varieties and harvest conditions brewing test batches of every recipe, each year, to adjust recipes to the new crop weather impact on growth and flavor in barley controlling for pests through methods such as crop rotation adjusting water profiles to complement year-to-year barley flavor changes malting in-house for an additional layer of control choosing when to pick C-hops to optimize citrus and mango flavors varying the pick times for a single hop variety to achieve different expressions managing dry whole-cone hops in the brewhouse growing and processing estate-grown fruit for beer juicing the fruit, then using the skins for color adjustment And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): For years G&D Chillers has chilled the beers you love, partnering with 3,000+ breweries across North America and beyond. With our 24/7 service and support, your brewery will never stop. Remote monitor your chiller for simple and fast access to all the information you need, and gain peace of mind your operation is running smoothly. Berkeley Yeast (https://berkeleyyeast.com). Berkeley Yeast bioengineers ordinary strains and make them extraordinary—enhancing the flavors you want and eliminating the ones you don't. Visit berkeleyyeast.com to learn more and start brewing with science on your side. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. We can formulate custom blends featuring specialty ingredients. More information and free samples are waiting at oldorchard.com/brewer. Indie Hops (https://indiehops.com) Lórien seamlessly combines traditional elements of European noble hops with an elegant twang of American modernity. Learn more about Lórien and the rest of Indie's varieties at www.indiehops.com. Indie Hops — Life is short. Let's make it flavorful. Steel Chill Cups (https://SteelChillCups.com) Steel Chill-Cups are the perfect promotional tool! Crafted from 100% recyclable steel and proudly made in the USA. Discover how Steel Chill-Cups can “Put your brand on every pour”—visit SteelChillCups.com today! Arryved (https://www.arryved.com) Not only does Arryved offer a world-class POS built specifically for breweries, but they also provide Arryved Brewery Management, e-commerce, and more to help breweries scale and thrive. Visit arryved.com to learn more. Paktech (https://www.paktech-opi.com) With a minimalist design, durable functionality you can rely on, and custom color matching, PakTech helps brands stand out while staying sustainable. Trusted by craft brewers nationwide, they offer a smarter, sustainable way to carry your beer. To learn more, visit paktech-opi.com Brewery Workshop (https://breweryworkshop.com) If you're launching a brewery or acquiring an existing one, consider our brewery workshop and new brewery accelerator, September 14 through 17th in Fort Collins, Colorado. Over four days, we engage in panel discussions, technical brewery tours, networking, and small working group sessions that help you better understand and prepare for the challenges of brewery operation. Tickets are on sale now.