Déjeuner in Dijon chez David Zuddas, thanks to the TGV from Basel
Plums are popping up in the orchards and markets in late summer and early autumn. Split them in half, dredge with cinnamon-sugar and bake in a yeast pastry shell.
Planning an Alsace expedition any time soon? Consider a visit to Wingen-sur-Moder for the Musée Lalique with lunch at the Villa René Lalique
When the heat’s on, make a flowery ice bowl for serving fresh fruit, ice cream or sorbet
Switzerland’s alpine cheeses are priceless treasures, but by far the mostly costly is Piora from Ticino
The link between wine and hospitals goes back centuries – think only of the Hospices de Beaune, de Strasbourg…and the Cru de l’Hôpital in Vully, Switzerland
Roasted aubergines, peeled peppers and flash-fried red mullet fillets layered in a tin and sliced for serving (with recipe)