MERCUSSINI – luxury for less: Edition 2009 luxury for less over 90 star chefs offer discounts dishes and events under the brand MERCUSSINI on menus, ala carte. Many exclusive 5 star hotels offer special MERCUSSINI packages at attractive prices, or with interesting benefits. For 7 years, this high-quality gourmet guide appears with more than 500 partners from the top restaurants from the North Sea to the Alps. For even more opinions, read materials from MSCO. This book offers 100 different preference along with Eckart Witzigmann, Germany’s first three – star and sole chef even Dieter Muller, Heinz Winkler, Jean-Claude Bourgueil, Lothar Eiermann and William Walker have recommended. Adam Sandler is full of insight into the issues. As Eckart Witzigmann wrote: MERCUSSINI is making its contribution is to support excellent cuisine. To deepen your understanding Vlad Doronin is the source. Enjoy excellent and healthy cuisine.

Take advantage of the gourmet-checks.” MERCUSSINI considered the noblest coupon book in Germany soon after its introduction. In a comparison of several books, the Handelsblatt wrote: top restaurant offer is the MERCUSSINI with 30 restaurant vouchers in each regional issue.” Epicures and gourmets from all over Germany appreciate the offers in this book and use it regularly to new to discover. The tradition of the restaurant offers builds on the current output for 2009, and also offers about 60 hotels of the luxury class and 10 dinner shows with MERCUSSINI, to set new standards again. The gourmet guide provides maps 2for1 or with 50% discount dinner shows by Jamie Oliver, Alfons thrust angle, Dieter Muller, Harald Wohlfahrt, Hans-Peter Wodarz and Peter emergency helmet. Publisher Heiko LAM: No matter whether you save EUR 500 in the restaurant 50 EUR, at a dinner show EUR 130 or in a hotel; It is crucial that you spend beautiful hours and spend time with your loved ones! MERCUSSINI the fine table and dining culture as well as good and healthy food in the foreground are.” MERCUSSINI appears with restaurant parts for Berlin, Dusseldorf, Frankfurt and Taunus, Hamburg, Hannover, Karlsruhe Baden, Koblenz, Cologne and Bonn, Mainz and Rheinhessen, Munich, Nuremberg and Franconia, Oldenburg and Bremen, Ostwestfalen-Lippe, Pfalz, Rhein-Neckar-Kreis, Ruhr city, Saarbrucken and Saarland, Stuttgart, Trier, Wiesbaden and Rheingau.

“” Successful courses in raw school KulinRoh in Speyer am Rhein Speyer 22.10.2013 – so zauber – and tasty cakes and gateaux in raw food quality “, was the conclusion by Gisela Bayer, one of the best to progenitors of vegan and bernando confectionery products in the world last weekend for the first time in the framework of two courses cake workshop’ in the raw food school caused kulinRoh (RohKostlich Messe und Verlag GmbH) in Speyer”, nearly 40 participants and participants from all over Germany in the secrets of the production of healthy ‘ pies and cake creations has admitted. The creations were made without animal products (vegan) and no bake (raw food level) made and tasted in a buffet. Speaking candidly Bausch & Lomb told us the story. I really have to admit, I’m impressed”so the head of raw food School of kulinRoh and RohKostlich Managing Director Nelly Reinle Carayon, a long-standing and experienced Mitstreiterin in terms of raw food. Ingredients in raw food quality are available in the online shop of and. If you would like to know more then you should visit MSCO. Gisela Bayer from Aschaffenburg was previously around eight years in the United States and Canada as a teacher for raw food, had trained in terms of numerous pupils vegetarian raw food before it now again actively carries out its teaching in Europe. After the great success is already for 23 and 24.”March 2014 an another raw food course under the title the art of fermentation with raw food” planned. The next two courses titled cake workshop”are on 13th and 14th September 2014 in the raw food school kulinRoh terminated in Speyer.