the climate change to green energy solutions and reforestation. the community interactive content teaching the next generation about environmental protection and were determined to build something here for the next generation global ideas the multimedia environment series on d. w. . welcome to today's show will be setting up a five course menu with delicacies from all over europe is a little taste of what's coming up. cuisine calorie creations by an award winning chef. freshly brewed the fine also preparing

a perfect cup of coffee. and italian the iconic wine is making a comeback. first course is served up by the best that germany has to offer up enjoying a meal cooked by the country's top chef is a treat in itself but the experience is made even more special by the setting victors fine dining is situated in a renaissance palace in the southwest of germany. runs the kitchen then has successfully maintained three michelin stars since they were first awarded in two thousand and five the industry's second most important guide to gold meo as now crowned him just needs top chef of twenty eight seen so we travel down to get you a closer look. yellowtail amberjack senshi means. grilled. it is it is made of the sash not.

many gold maize can spot a dish made by christiane back on the site the new chef of the year is one of the first in germany to combine japanese influences with classic french cuisine. and you know. we use a lot of fish often preparing it the way the japanese do that means we use a lot of raw fish and a lot of very briefly poached fish in the uk which push it is really was cream sauce of the sort of things like thousands like in our dishes the focus is always on the basic ingredients with losing hair and flavor we have to accent. but an all around it's an array of fantastic side dishes you can be contorted and. not far from the border with luxembourg schoolmates and consul to be tempted by that's really stone chef since nine hundred ninety eight now and his twenty first have

went to realize his vision of fine dining. the products they use come from all over the welsh always of the finest quality like it's yellowtail amberjack straight from the fish market don't care if there's a monkey yellowtail amberjack is also available vacuum packed already filleted from fish farmers in new zealand and australia in noise to let them know scalia will be on my hair product as the same name jailor tail amberjack on but it's quite different. from what. for a long time bam restricted himself to classic french cuisine but after he was awarded his third michelin star in two thousand and five he realised he wanted to do something else. to asia and especially to japan expanded his calorie horizon he began combining the best of both worlds. cream on me instead of vegetable oil

and exotic fruit since think he developed a style of his own and he was soon popular all over germany. need. never aim to face fully close to someone else's recipe and his wife and me because he did it was important to me to combine the style of cuisine that i had already been practicing with new things and to build a bridge between france and japan. the ambience in the restaurant is minimalist with the table and the way. the background music is in the classical training everything is focused on enjoying the food every detail is important even including the right plate for each dish. to follow we have a credo here my wife and i and the company. we want to make people happy with are working and we're service providers at the very top level know and that's how we

see ourselves yes and we're not obsequious we don't bow and scrape are on the floor we want to meet our guests as equals and provide them with the service on the very highest lobbying him being named chef and. has achieved just about everything he can in his profession but he still passionate about his work and from all over the world can continue to take pleasure in anything so i think alan every combination. now most people start their day craving that first cup of coffee well too long ago it was usually brewed using a filter or if you were in a hurry stirred into hot water using instant coffee nowadays those methods. even derived it spreads so copper. you know lots a cotabato flat white that's just the standard list of choices when you're out and about in most european cities london based photographer the horst felix has brought

out a fascinating book focusing on the much loved beverage and we joined them for a journey of coffee culture. because he can be brutal chaps like beer. or steam pressure. everybody has their own personal technique for making the perfect brew some have a whole philosophy like the head barista at this london coffee house anthony koori he enjoys the ritual of the preparation but also loves experimenting i like how different each cup could be even if you get the same being. in the same car. it can change depending on the amount of seconds you run for the amount of coffee the temptress brew. all about and how to break into the flavor that's why i like london based photographer a horse to a free place has put together coffee style a beautiful book that looks at the many facets of coffee culture he sought out masters of the art of coffee making people who truly celebrate the beverage he

spent two years researching and photographing the barista seen mostly in europe and the u.s. . really attracted me was the fascination these people have with making coffee whether it was the people roasting on the greens or did all those in the cafe these people long for the ritual and the barristers who lovingly call the coffee into the filters have always been interested in ceremony sort of information forced a street race found his favorite coffee ceremony in the ozone coffee roaster eat in london's fashionable shortage area here the coffee specialties are just lightly roasted to preserve the flowery and someone threw a roma of the beam barista yevgenia from ana is fixing a siphon coffee the water is heated in an airtight chamber and the thermally induced pressure siphons it into the upper cylinder the freshly ground coffee is

stirred in and caught in the craft below the ritualistic aspect has made siphon coffee especially popular engine. pan i like about the fact that it's actually making it a bit like a lot of fun it's really proud process it's really easy to make it wrong as well so you kind of need to balance the trade and it. makes you which up a little bit especially if it's really busy you can just switch off and concentrate on a fight and then you can light be in your all like little siphon bubble. burst a free two weeks next stop is not entire coffee known for its flashlight a cappuccino with less milk and more a spread it was created in new zealand here former art student liam fields works with an american as presser machine it lists for some twenty five thousand euros the brewing time is kept to precisely thirty seven seconds. no compromises are made with the milk either it has

a high fat content of four point seven percent and comes from a farm that supplies the who's who among britain's coffee makers it lends itself especially to the baristas works of coffee art. we're known as left to talk half if you've had a bad day and go to a cafe after the race to can make you a flat white like this that soars like a face and it's smiling at you list this lesson if go on. for just a freeze place ends his cafe crawl with a visit to where his photographic journey through the world of coffee began two and a half years before the gentleman for he says in southeast london here filter coffee is made with the can expand furry said anthony curry swears by it london's tap water is rather hard meaningful of calcium so he uses only soft spring water that brings out the full flavor of the being. first the filter is slightly damp and

he then scoops in some ethiopian the stress so as with the siphon technique working with the chemicals takes time. if. you're not very clean on on this cup of coffee it's how coffee should taste. you know full of fruit for the flavor the sui bits will. not sit it's all in one. post a fruit at least photographed and sipped his way through the world of coffee he met for instance who aspire to create a new taste with every coffee while knowing there's no such thing as the perfect cup of coffee but he got close. up i don't mind but i drank one of my basset coffees somewhere in africa or all venezuela in the desert with people who made it with all knots of love over a fire. has to be a good coffee that i can be a coffee shop on a permanent sheen without any special attention like a mcdonald's that's just dreadful. as the. coffee has centuries of

tradition behind it and always in fashion it is constantly being reinvented. annexed elica c. also has a centuries old tradition apple strudel is a popular pastry dish around europe but the oldest known recipe can be found in austria the handwritten note dates back to the late seventeenth century and is kept at a library in the capital vienna that's where we're headed now to see how the struggle is made fit for an emperor at a former royal summer residence the shin bone palace. sherm bone palace the former summer residence of the hapsburg monarchs is one of yanis top attractions. at the imperial court they ate well and apple strudel was often served for dessert emperor of france yourself once likened

a day without strudel to a sky without stars. at the cork bakery visitors can watch expert patisserie make strudel almost every day bake his assistant alexandra says empress maria theresa fell in love with a dessert in hungary and acquired the recipe. she brought the recipe back here to the imperial course in vienna and refined it a little it was for fine arts and the original viennese apple strudel was born of. an egg lukewarm water two pictures of salt and some some flour well formed the basis for the day. and lastly the flour lapses might find flour. after kneading the dough for a good while she leaves it to cool now she prepares the apple filling. the smith the most important thing in the apples were in the salad green apples are all

. you can use bed. granny smiths because they taste better. than the smart. she can be apples in finnish and figure slices and sprinkle some with lemon to keep them from growing brown. rice in the grow in some raisins this summer then you add the bread crumbs which have been roasted with fast in a frying pan until they're golden brown. now she covers the auto in flour so it's ready to be rolled out. to make a mound as the center comes. not heads i've got so i now make two fists in the middle and you can nicely stretch the dough outwards so. you can toss it in the air to.

then always been there and. now it's getting it's really big and that's big enough franks it's all i'll just put it on my pastry cup it's i'm all for school or killed . your home itself now comes after the very latest we need to give it the right shape to make it nice and round a big handful. and then we make a nice line. and build a wall so that it has a nice shape at the end. of it was you can see i've left a bit of dough so i can simply cover the filling with the end of the dough. and now i can show you why i use a pastry cloth and. simply lift it up and the strudel rolls itself up

all on its own. touch of ours might just make a sack out of the cloth place it on the baking sheet and roll the struggle off past perfect innocence perfectly and looks good. yes now take some melted butter and pressured over the entire apple strudel to give it a nice golden brown color a great taste and i'm nice crispy crust won't know chris all of the streetlights baked for an hour at one hundred ninety degrees celsius and served warm out where. people ate it wait for another source plane always whipped cream no wonder the apple strudel is highly sought after at the residence cafe at vienna shemp on palace. now italy's key c. is one of the oldest types of wine in europe it was historically filled into round bottles enclosed in a straw basket called a fiasco nowadays its image has suffered

a bit of a fiasco after the market was flooded with cheap versions of the red it's produced in tuscany a romantic area of central italy known for its weeping landscapes bunning hot sun and its wealth of art and food history and local wine makers are determined to bring the key empty classico to former glory. welcome to q. and a country the vineyards between florence and sienna italy's oldest protected wine region. then it's hard even dared is now sold in picturesque surroundings meant now lay on firm in fact took it over from his german father he grows the local son jabez a great and explains what makes kyunki classico so special. alan this kind of classic with i think i can buy one reason why i can't

a classic i was such an outstanding wine growing region is because the a trance can already produce and wine here over three thousand years ago so there's a long standing tradition with wine growing was intensified in the middle ages so we have a lot of expertise when it comes to growing the signs of a.z. great and turning it into fantastic storable winds. three hundred years ago in seventeen sixteen cosimo the third demitted jeep grand duke of just going to issued an edict delineating the boundaries that would eventually become the heart of the county classico region your own front yard is busy with this year's vintage the grapes are being crushed with their skin. deficient i'm crushing the skin into the juice because the juice itself doesn't have much comma so this way it absorbs the cala and the taste of the skin. in this process leaves him with what's called must now after a few weeks its flavor starts to become fruity or and more intense it's left to permanent in oak barrels for one to two years to earn their candy classico label it

has to contain at least eighty percent sun jabez a greats the other twenty percent can come from other red grapes. but these days county is struggling with something of an image problem in the one nine hundred thirty s. growing demand led to an expansion of the wine growing region consequently bad quality wine gave county a reputation as a jeep dave. all wine drinkers in the original county region came together to establish the community classico label with its now iconic black rooster seal. sergio singh got it he is the current president of the county classico association and one of the main local print nerds. he produces over a million bottles of county cause ago it is bring your rocker dilemma cio every year. the association is determined to rattle counties tarnished image and to reestablish it as a quality product that includes

a new logo. loyal to feral ganu roster looks more imposing more powerful and it sinks we have wonderful vain young super of wife's flip passionate about what we do and we've really invested in quality and kyunki classico now has a much better reputation than it used to. there's a striking number of sculptures scattered around the new target when you're used to it used to belong to renaissance artist michelangelo. leone from france father was an art dealer from frankfurt this link between wine and dark captured his imagination and in one thousand nine hundred one he bought the estate and began making wine. he invited a range of international artists to design labels for responds. including dato for yoko ono and can come to us. when the it is as if the play idea is that the label

expresses in some way the essence of the wine. thing afterwards we invite the artists here and give them one hundred twenty bottles with a label they designed. the only one who didn't want the wine was yoko no irony she doesn't drink it so we gave her one hundred twenty bottles of all of oil instead and. eighty percent of candy classico produced here in tuscany is exported. around the world. well from wine back to find dining for a final cause we have another michelin starred restaurant for you this one is rather unique however as it serves up exclusively vegetarian food music to my is as i am a veggie the head chef of berlin's cookies cream is not however stefan henschel eats meat when he's at home but it work there's not a morsel of it to be found even stays away from the usual meat substitutes so let's

find out what he uses to tickle the taste buds of the customer. beetroot. with crispy olive crumble. grilled leak with black says me see these vegetarian dishes were created by. hand chance at the building restaurants called the scream since two thousand and seven chef on ten shelter passes vegetarian dishes with a team of six and he does it without resorting to classic meat substitutes like tofu or science on. purpose and let it all he needs for his edible creations and stefan henschel himself isn't even a vegetarian. it is about all the made to limit my cooking to vegetables because i think vegetarian cuisines multi-faceted and colorful so pure must be going on there are so many different possibilities just the colors of beets for example red yellow well but you know. when he takes

a break on the restaurant's roof chef and grew up in the east in german state of saxony there he trained as a chef in north rhine-westphalia in western germany in two thousand and one he moved to berlin and learned to cook go make quantity in the two star restaurant among others then he started at cookie scream. this is a good place to reset yourself when you're stressed in the summer i tell my team when you eat you don't have to sit at a table downstairs you can go out on the roof when the sun shining. and offer to pay tejanos delivers the herb some vegetables for the restaurant weekly straight from his own fields the brand of the pharmacy specializes in rev edge doubles such as man of aspen h all paris markets carrots and known to be especially flavorful he's the working with chef on henschel for many years.

this is the nice thing about peter's projects here is that it's about taste color and shape you can see that in the vege. doubles the kitchen prepare so well for me they're perfect. when preparing his vegetable creations the chef can even on his years of experience making meat dishes. after assaulting the beans he wraps them in tin foil and banks them in the oven for thirty five minutes at one hundred sixty degrees celcius. serves the complete five it's not really brazen roast you don't boil out the flavor of your taste has to remain in the vegetable. to thank you terry in cuisine is move complex the meat dishes because every individual tensional has to go through several stages of preparation to ensure it'll turn out especially tasty but the great challenge for the g terry in cuisine is in the restaurant at this point seven percent of our guests eat meat and we have to satisfy them as well our dishes aren't necessarily light just because they're vegetarian they can be very rich. cookies cream is one of the trendiest restaurants in

downtown than in its patrons have included american actor tom hanks and celebrity chef jamie oliver. is often the case with the cities in spots the entrances and it serves about one hundred twenty guests daily. financial the dishes taste fantastic because it doesn't just take the standard dishes and leave out the meat and substitute it with something else he conjures up entirely new dishes. with. everything tasted. you can certainly do without the meat and we really enjoy it here because of. the cookies cream kitchen even experiments with vegetables in desserts there we ship it with celery. once it's all right was definitely to carry on the way that we are at the same time to keep developing what we've achieved so far and keep growing together as

a team. to step on henschel and. tarion dishes and second mission stone may be on the horizon. that's just full out for today i hope everything was to your utmost satisfaction if you want to find out more about european food and drink make sure to follow us on facebook and instagram d w your imax tomorrow my colleague meghan li will be taking you on some journeys through the continent i hope you join us again i'll see you next month i've often up. you know our next special edition of your own max on documentary features ocean riders evolving vulnerable. new come together in the greek capital. and the lush landscapes got

a german unesco world heritage site. and more next time in another year and special .

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iran truly want peace. the country's opponents have their doubts as to isolate. iran from theocracy during the cold war starting august fifth on g.w. . but i'm wondering if you know i mean you're monotonous in. kosovo now there's cynical media. us all with out about. vision again. but i'm wearing. this you know i mean in your mind noticing quite a wedding party sort of moment out is. what i'm focused on in the studio but i'm with what an organizer i've got is a term of. this you know i mean in your mind not a single you are getting what you guy i don't want and. i mean i'm going to end

unanimous. the show could go because as you've read yes it's a. question i. cannot i've only said that i thought of going on what are you finding. point zero point zero conceived because as you say i said. you know. u.s. president donald trump will invite his russian counterpart vladimir putin to washington this autumn the white house has said the invitation comes four days after their meeting in helsinki that led to an opera in the united states of the trumps failure to publicly confront putin for moscow's alleged meddling in the twenty sixteen election. israel's parliament has passed a controversial law explicitly defining the country as the national homeland of the jewish people the measure down.