Known as the father of French cuisine, famous chef Paul Bocuse impressed the world of gastronomy starting from 1975. In 1975 he was named a Knight of the National Order of the Legion of Honour by former French president Valérie Giscard d'Estaing. At that time he created his famous truffle soup that was named V.G.E. – the initials of the French president's name.

He created the soup for a presidential dinner, since then the truffle soup became and remain an exceptional dish on the menu of Paul Bocuse's restaurant was awarded three Michelin stars. Later the V.G.E. truffle soup became the biggest attraction of the restaurants in Lyon.

Although it is a famous and spectacular dish, the soup is, in fact, not hard to make. Read the next edition of Gastromedia magazine to find out how to make this famous dish.

Suppliers of technologies for professional kitchens and HoReCa businesses can promote their solutions in Gastromedia magazine – distributed for free to food service operators and managers. For details contact: 0266.219.392 or This email address is being protected from spambots. You need JavaScript enabled to view it..

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According to the electronic edition of People magazine, on the 1^st of June 2015, in London, the newest list of the world's 50 best restaurants was announced. The restaurants have been selected by an influential group of over 900 international leaders in the restaurant industry, and the list represents a hierarchy of the locations that dictates the current trends in the field of global gastronomy.

This year the first three positions have been occupied by the same restaurants as in 2014, however, the order has been changed. Last year's winner, the restaurant called Noma, located in the Danish capital city Copenhagen, slipped down to the third position this year, whereas the restaurant from Spain, El Celler de Can Roca, was ranked first on the list and the restaurant called Osteria Francescana from Italy climbed up to the second place.

The first 10 of the world's 50 best restaurants are:

The entire list of the world's 50 best restaurants along with details on each of the restaurants on the list can be found at www.theworlds50best.com.

Find out more details about the world's best restaurant by reading the next issue of Gastromedia magazine.

Suppliers of technologies for professional kitchens and HoReCa businesses can promote their solutions in Gastromedia magazine – distributed for free to food service operators and managers. For details contact: 0266.219.392 or This email address is being protected from spambots. You need JavaScript enabled to view it..

The EU allergens regulations, that came into force in December last year, require restaurants to specify dishes which contain specific allergens. More than 100 chefs have attacked these rules that harm “spontaneity, creativity and innovation” and warned that "significant damage” is inflicted on catering industry, according to The Telegraph.

Catering businesses, restaurants, coffee shops, bars and canteens must pay large fines unless they state precisely on menus and packaging which of their food contains ingredients from a list of the ‘EU’s 14 ‘top allergens’. The allergens on the list are: eggs, molluscs, crustaceans, celery, milk, fish, treenuts, sulphites, soya, sesame, peanuts, mustard, lupin and gluten.

According to the new rules it is not enough anymore to state on packaging or menus that allergens are present, or that they “could” be present. It is compulsory to conduct a comprehensive audit of every ingredient present within the food, and it has to be labeled with a precise breakdown of the allergens it contains. In case it is not obvious from the ingredient the name of the allergen must be written next to it

Several chefs have raised their voice against these regulations stating:

“It is a total fiasco and in my view is the responsibility of the allergee to ask, no the restaurateurs to list. I had a severe allergy for 6 years so coming at it from both sides of the fence.” – said Miss Miers, who won BBC cookery competition Masterchef in 2005.

“This is a costly overreaction from Brussels using a regulatory sledgehammer to crack a nut. Diners with allergies can and should be able to eat out with allergies, but this has unfairly placed too great a burden on the catering industry which will hurt customers, and in particular small independent businesses.” – said Matthew Elliot, group Business for Britain.

Source: www.telegraph.co.uk

According to the Food and Agriculture Organization of the United Nations’ (FAO) latest report in March 2015 food prices has shown a 1.5% drop from the previous month and an 18.7% drop from March 2014. Overall, except for a pause in October 2014, the prices have been falling steadily since April 2014, on account of large global supplies.

Sugar prices dropped significantly (-9.2%) in March. More modest declines are recorded by vegetable oils (-3.1%), cereals (-1.1%) and meat (-1%), whereas the prices of dairy products rose (1.7%) for the second consecutive month. In March 2015 the most significant price drops from March 2014 are shown in dairy products (-32%), followed by sugar and vegetable oils (both -26%), cereals (-19%) and meat (-5%).

The global food prices’ tendency to drop might last in the future in case the FAO’ s forecast for world cereal production are improved monthly. FAO has raised its 2014 world cereal production forecast by 2 million tons to 2,544 million tons. This is mainly thanks to a larger than anticipated maize harvest in the EU. At this level, global cereal output in 2014 would outstrip the 2013 record by 1%.

Source: www.fao.org