Article Archive for November 2015
Chef Adam Chrząstowski is reviving Polish culinary traditions at Ed Red restaurant in Krakow. “We try to respect the whole animal. Our restaurant is dedicated to meat,” he told the author. Ed Red was the first restaurant in Poland to dry-age their steaks, all the meat comes within 100km. Local products and reeducating palates are among the charming and well-traveled chef’s culinary passions.
French director Jean-Jacques Annaud talks about making Wolf Totem, the relevance of the film to China, Mongol culture, French kissing a wolf and wolf whisperer Andrew Simpson, ice sculpture horses, his relationship with religion and more in an interview with Wanda Hennig in Durban.
In a Q&A in Durban pending the preview of Wolf Totem at the 2015 Durban International Film Festival, Jean-Jacques Annaud shares some of his 3-D “secrets” with journalist Wanda Hennig. He also talks, broadly, about making Wolf Totem, the relevance of the film to China, Mongol culture, French kissing with wolves, wolf whisperer Andrew Simpson, ice sculpture horses, his relationship with religion and a lot more. Enjoy!