The Taste Guide Through Frischeparadies

Total Page:16

File Type:pdf, Size:1020Kb

The Taste Guide Through Frischeparadies Bon The taste guide vivantthrough FrischeParadies It’s easy to have good taste: one is always satisfied with the best.Oscar Wilde Contents 6 12 14 ABOUT US SUSTAINABILITY WORKING AT FRISCHEPARADIES # Who we are # Sustainable business # An attractive # What we do # Certificates and employer # Our delivery areas quality seals 16 19 82 94 102 GASTRONOMY RANGES OWN BRANDS QSFP LOCATIONS # We are a partner FISH AND DUROC # The pinnacle of premium BERLIN for the gastronomy 20 SEAFOOD 83 PIG CHARLOTTENBURG sector BERLIN DRY MEAT AND PRENZLAUER BERG 30 POULTRY 84 GOODS ESSEN FRUIT AND FRUIT AND VEGETABLES FRANKFURT 40 VEGETABLE 85 FROM THAILAND FÜRTH CHEESE AND PRAWNS HAMBURG 48 DAIRY PRODUCTS 86 HÜRTH/COLOGNE 56 PASTA AND BREAD 88 OYSTERS INNSBRUCK LEIPZIG 64 SUNDRIES 89 CAVIAR MUNICH STUTTGART GLACIER 70 SWEETS 90 FISH FILLETS SMOKED 76 WINE AND MORE 91 SALMON 106 VINEGAR 92 AND OIL OUR SUPPLIERS 93 CONFISERIE # Selected partners 4 RECENTLY, AT ONE OF OUR STORES: ; A epdtio it prads. Victo let th d slid shu behin hi a hi sense ar suenl overcom w jubilao. A exo mi­ o fru aroma care hi nos an ckl hi tast bud. e, jus fe step furthe, h’ sur h hear th powerfu roa o th se a fres Atlan brz fi hi lung. nex secon , h blink i disbelie a hi i- ne ey reveal roin gr pastur fu o magnificen cal. ‘S thi i th Paradie pa- adis!’, h chuckle. : Wedo a lot of things differently Our motto: ... and better we leave no stone unturned We are dedicated to providing ou with the freshest and widest selection of products. We firml believe that wishes are there to be met. But our eorts go beond this. We strive to be a source of inspiration and stimulation for professionals, gourmets and : amateur chefs and we think we succeed Almost all of our stores are. home to an extra-special. Our portfolio of some 12,000 fine foods speaks for highlight – our bistros. Here,. itself. Whether fresh fish and seafood, succulent meat the menus go far beyond. and poultr, exquisite cheese, mouthwatering ham what you’d normally expect. specialities ... the list is endless. This magazine aims to find, with our innovative. Welcome. Allow us to tell ou all about exquisite delicacies to whet your appetite, awaken your interest or simply chefs using the freshest pro-. from all over the world but first things first: when it comes put ou in the mood for some delicious food. ducts to create truly exceptional. to food, our philosophy is very simple. We always look for dishes. Bon appétit!. Enjoy! the ver best. The ver best manufacturers, the ver best processing methods and the ver best products. This is ensured ever da b more than fort purchasers with an excellent ee for qualit, a wide-reaching network of contacts, exceptional expertise and, most importantl of all, a deep-rooted passion for what the do. 6 Freshness comes first! From our store in Hamburg, we even supply large ocean cruise liners. Ahoy! Latvia : Hamburg Estonia Berlin : : Lithuania The Netherlands Poland : Een: Leipzig : weinwerk Hürth/Cologne Frankfurt : WHEREVER WE ARE, FRESHNESS is at Fürth: : Stu gart Onlineshop Munich : homeEvery year, we refrigerate more than 22,000 tonnes of food and transport it to our sites from all over the world. From there, we dispatch deliveries to locations : throughout German and even further afield. After all, we are also a renowned and esteemed partner in Isbruck the gastronom sector in Austria, Poland, the Czech epublic, the Baltic States, the Netherlands and We are happy to make. Maorca. The continuous cold chain is an outstanding deliveries to you in urban. feat. What’s more, everything we put in and take areas several times per. out represents unconquerable quality. day. And yes, it goes. Majorca without saying that we are. available online 24/7. 8 9 Sensitive products require a special degree of care and expertise. We make sure that everything arrives in the perfect condition you expect. A roads lead to Paradise LANDING OF INSPECTION OF IN- INSPECTION OF LOADING AND There’s a lot going GOODS COMING GOODS PICKING OUTGOING GOODS DISPATCH on behind the sce- nes here. Come and see for yourself. Over 400 suppliers dedicate their dail eorts to ensuring that our markets are stocked with the ver best, freshest products. Coupled with ecient, optimal logistics structures, our transshipment centres in Bremerhaven, Frankfurt and Paris guarantee smooth- running processes and the rapid An outgoing goods inspection is The majority of our annual sales transport of fresh foods. then carried out to check ever- volume of around 22,000 tonnes thing that has been carefull comes from our core business compiled. After all, we expect with the gastronomy, hotel and our customers to actuall receive Our 100 refrigerated trucks form All incoming goods are thoroughl retail sectors. Fish and seafood what they ordered. part of the continuous cold chain is our most important product checked in terms of quantit and between manufacturer and custo- group, followed by meat. qualit. Precisel defined stand- mer. Our own refrigerated trucks ards ensure that our customers The gastronomy, hotel and retail are used for deliveries within a are guaranteed to get the highest sectors need the freshest produce radius of up to 200 km around levels of quality and freshness. just as they are ready to use them. each FrischeParadies site. Custo- Our pickers are well-versed in ust mers located further afield receive in time procedures, and prove this their orders through professional more than 500,000 times every year. refrigerated transport. 10 11 We take our responsibilit for the environment and its resources seriousl. This is wh the subect of sustainabilit has become a firm part of our corporate values. Out take on sustainability RESPONSIBLE PRODUCTS AND PROCUREMENT Our quality and sustainability seals provide It starts with the selection of our suppliers we have the utmost respect for ever single one of our products. For us, species-appropriate animal husbandr is a assurance and peace of mind matter of course not to mention the onl wa to guarantee trul exceptional taste. Our own FrischeParadies and SFP brands are prime examples of this, and permit simple product tracing all the wa back to the producer. Most of our You can trust us to get it right: we use quality seals and certificates suppliers have already integrated sustainability into their philosophy, and some to prove our qualitative and ethical values. have been certified b MSC/ASC or the German Bio-Siegel organic seal. We constantl strive to increase the proportion of organic foods and thus uphold the pillars of sustainability. MSC MAINE STEWASHIP COUNCIL. LABEL OUGE. This is a qualit seal for first- Independent, global and non-profit. Found- class foods from France. It was established in ed with the aim of finding a solution to the 1965 at the request of French poultr produ- problem of overfishing. The organisation has cers who placed more emphasis on traditio- Piars of developed and maintains a globall recognised nal and more natural animal husbandry. It is MSC-C-51804 standard for sustainable fishing. awarded on behalf of the French Ministr of sustainability Agriculture. Label ouge is an ocial qualit seal that is awarded independently of any ASC AUACULTUE STEWASHIP trademarks. COUNCIL. The turquoise logo of the Aqua- RESPONSIBLE RESOURCE Our team culture Stewardship Council (ASC) identifies PRODUCTS AND EFFICIENCY products from environmentall sound and PROCUREMENT AND CLIMATE sociall responsible aquafarming. OGANIC. When it comes to our assortment PROTECTION we opt for high-qualit products. Foods ASC-C-01472 that carr the EU Organic Label represent products that are made based on the idea of E-O-006 ICELAN ESPONSIBLE FISHEIES. Our Ice- ecological farming in harmon with nature. RESOURCE EFFICIENCY AND CLIMATE PROTECTION landic fish comes from sustainable marine fishing. This is guaranteed b the seal, which We do it. We implement various measures to reduce and, wherever possible, is controlled b independent organisations. avoid emissions that are harmful to the climate. Our new and renovated INTENATIONAL FEATUE STANA. One buildings are fitted with intelligent lighting, innovative and sustainable cooling of the most comprehensive and demanding sstems, heat recover from waste heat or the use of green electricit in accor- FIEN OF THE SEA. An independent, quality management and safety standards in dance with the latest energetic standards. Our packaging materials are reused non-profit organisation that makes a ke the food industry. for deliver and polstrene is returned to the raw material ccle. Our stationar contribution to preserving health oceans. THE GEMAN IVESIT CHATE All branches have switched to paper packaging wherever possible. As a member of Correspondingl certified products from the fish and seafood segment guarantee areas of FrischeParadies are characterised United Against Waste, we are activel committed to avoiding food waste. responsible and sustainable breeding. b diversit and corresponding ethical and moral values. This is why it was important to us to sign the German iversit Charter. Our employees Socially exemplary. In order to embrace the challenges that arise in everda UNITE AGAINST WASTE An initiative for the business, our emploees can make use of continuous further training and food industr that develops practical solu- tions and demonstrates that reducing food education programmes. We also have our own compan health management waste is possible and can even save mone. sstem to keep us all fit and health. 12 13 We also maintain the highest standards as an We offer numerous job employer. After all, the daily handling of pre- profiles. Are you interested mium foods and delicatessen products from all in selling fresh products? over the world calls for a certain amount of air Or would you rather work and dedication.
Recommended publications
  • Issues and Decision Memo for Final
    A-475-818 A-489-805 Sunset Review - 2018 Public Document AD/CVD Operations VI: DD, SH DATE: November 28, 2018 MEMORANDUM TO: Gary Taverman Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations, performing the non-exclusive functions and duties of the Assistant Secretary for Enforcement and Compliance FROM: James Maeder Associate Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations performing the duties of Deputy Assistant Secretary for Antidumping and Countervailing Duty Operations SUBJECT: Issues and Decision Memorandum for Final Results of the Expedited Fourth Sunset Reviews of the Antidumping Duty Orders on Certain Pasta from Italy and Turkey I. Summary We have analyzed the substantive responses of interested parties in the fourth sunset reviews of the antidumping duty (AD) orders1 covering certain pasta (pasta) from Italy and Turkey. We recommend that you approve the positions described in the “Discussion of the Issues” section of this memorandum. Below is the complete list of the issues in these sunset reviews for which we received substantive responses: 1. Likelihood of continuation or recurrence of dumping; and 2. Magnitude of the margins likely to prevail. II. Background On August 1, 2018, the Department of Commerce (Commerce) published the notice of initiation of the fourth sunset reviews of the Orders, pursuant to section 751(c) of the Tariff Act of 1930, 1 See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Turkey, 61 FR 38545 (July 24, 1996); See Notice of Antidumping Duty Order and Amended Final Determination of Sales at Less Than Fair Value: Certain Pasta from Italy, 61 FR 38547 (July 24, 1996) (collectively, the Orders).
    [Show full text]
  • A Brief History of Wine in South Africa Stefan K
    European Review - Fall 2014 (in press) A brief history of wine in South Africa Stefan K. Estreicher Texas Tech University, Lubbock, TX 79409-1051, USA Vitis vinifera was first planted in South Africa by the Dutchman Jan van Riebeeck in 1655. The first wine farms, in which the French Huguenots participated – were land grants given by another Dutchman, Simon Van der Stel. He also established (for himself) the Constantia estate. The Constantia wine later became one of the most celebrated wines in the world. The decline of the South African wine industry in the late 1800’s was caused by the combination of natural disasters (mildew, phylloxera) and the consequences of wars and political events in Europe. Despite the reorganization imposed by the KWV cooperative, recovery was slow because of the embargo against the Apartheid regime. Since the 1990s, a large number of new wineries – often, small family operations – have been created. South African wines are now available in many markets. Some of these wines can compete with the best in the world. Stefan K. Estreicher received his PhD in Physics from the University of Zürich. He is currently Paul Whitfield Horn Professor in the Physics Department at Texas Tech University. His biography can be found at http://jupiter.phys.ttu.edu/stefanke. One of his hobbies is the history of wine. He published ‘A Brief History of Wine in Spain’ (European Review 21 (2), 209-239, 2013) and ‘Wine, from Neolithic Times to the 21st Century’ (Algora, New York, 2006). The earliest evidence of wine on the African continent comes from Abydos in Southern Egypt.
    [Show full text]
  • 2019-Columbia-Gorge-AVA-Map.Pdf
    WHERE TO STAY WHERE TO DINE WINE TOURS Balch Hotel Balch Hotel Bistro Martin’s Gorge Tours 40 South Heimrich St, Dufur, OR 97021 40 South Heimrich St, Dufur, OR 97021 503-349-1323 | martinsgorgetours.com 541-467-2277 | balchhotel.com 541-467-2277 | balchhotel.com/dine Scenic, guided wine tasting tours at premier local wineries. Perfect Elegant simplicity awaits you at this award-winning, boutique inn. Breakfast 8:30-10am Dinner 5-9 pm by Reservation outing for wedding parties, reunions, other groups or a couple’s Get away for rejuvenation, romance and re-connection, with vintage Whether outside under umbrellas on our slate patio or in the relaxed retreat. Discover area attractions from waterfalls to wineries, rooms, on-site dining, spa services, cozy library, sunny patio and elegance of our historic dining room, you’ll enjoy Light Fare that’s locally breweries, and hard cider... leave worries behind and experience the gardens with majestic Mt Hood view. Just 13 minutes off I-84 at The sourced and made from scratch. Simple, seasonal and satisfying with specials treasures of the The National Scenic Area. Charters and shuttles Dalles. Dinner by reservation; open year-round. on the weekends. Enjoy local wines and craft beer. Lunch by special request. available. Best Western Plus Hood River Inn MountNbarreL Wine Experience Boda’s Kitchen 541-490-8687 | mountnbarrel.com 1108 E. Marina Way, Hood River, OR 97031 404 Oak St., Hood River, OR 97031 All-inclusive wine country bike & shuttle tours. Taste gorge wine like 800-828-7873 | hoodriverinn.com 541-386-9876 | bodaskitchen.com a local with this exclusive wine and agricultural experience.
    [Show full text]
  • 30 Days of Quick and Easy Recipes
    30 Days of Quick and Easy Recipes 30 Days of Quick and Easy Recipes To Get You Out of Your Recipe Rut By Christina Hitchcock This book is dedicated to my wonderful husband and son who have supported me through this food-crazed journey that I’m on and who continue to be my faithful taste-testers. Christina is the publisher of www.ItIsAKeeper.com © 2017 www.itisakeeper.com Page 2! 30 Days of Quick and Easy Recipes Copyright © 2017 by Christina Hitchcock. All rights reserved. This publication may not be reproduced, stored or transmitted in whole or in part, in any form or by any means, electronic, mechanical or otherwise, without prior written consent from the publisher and author. Brief quotations may be included in a review of this publication. If in PDF form, this publication may be stored on your computer. One copy of this book may be printed for your own personal use. Disclaimer The information in this book is based on the author’s opinion, knowledge and experience. The publisher and author will not be held liable for the use or misuse of information contained herein. Disclosure This book contains affiliate links. If you click through an affiliate link to a third-party website and make a purchase, the author will receive a small commission. © 2017 www.itisakeeper.com Page 3! 30 Days of Quick and Easy Recipes About Christina 6 INTRODUCTION: Confessions of an Overwhelmed Mother 8 CHAPTER 1: The Tools I Use 10 CHAPTER 2: Quick Cooking Strategies 14 CHAPTER 3: 30 Days of Quick & Easy Recipes 19 BROWN SUGAR GARLIC CHICKEN 20 CRISPY OVEN FRIED
    [Show full text]
  • Cooking Carcinogens Consumer Education: Food News You Can Use It Seems Prudent, in April of This Year • Greater Surface Area
    I NSIDE Cooking Carcinogens Consumer Education: Food News You Can Use It seems prudent, In April of this year • Greater surface area. 98 researchers in Sweden dis- Frying, baking, and toasting until more research is covered a potential cancer- of starchy foods can be Weight Loss Kitchen 99 done, to caution causing substance, acry- assumed to produce fairly lamide, was produced in large amounts acrylamide. Dessert Recipes people at high risk for large amounts whenever By contrast, cooking 100 cancer to limit their starchy foods such as grains these same starchy foods by Vegetarian Health Calendar or potatoes are cooked at boiling, steaming or in a 102 exposure to carcino- high temperatures. The microwave oven does not Handout: Packing A gens. This means Environmental Protection appear to produce Healthy Lunch Agency (EPA) limits the detectable amounts of acry- 103 limiting the intake of amount of acrylamide in lamide. In general, dry cere- Handout: Apple Quiz animal products and drinking water to no more als have much more acry- 104 than 0.12 mcg in an 8oz lamide than do whole-grain, For Professionals: starchy foods that glass. Table 1 on page 101 hot, cooked cereals (unless Vegetarian Awareness Ideas shows the amount of acry- toasted). A boiled potato were cooked at high 105 lamide these Swedish would have little or no acry- Resources You Can Use temperatures to the researchers and others have lamide. A baked potato 106, 107 found in various foods. would have a small amount, point where they are Obviously the amount of but French fries, potato Atkins' Diet Update 108 browned and crispy.
    [Show full text]
  • Caviar and Conservation
    Caviar and Conservation Status, Management, and Trade of North American Sturgeon and Paddlefish Douglas F.Williamson May 2003 TRAFFIC North America World Wildlife Fund 1250 24th Street NW Washington DC 20037 Visit www.traffic.org for an electronic edition of this report, and for more information about TRAFFIC North America. © 2003 WWF. All rights reserved by World Wildlife Fund, Inc. All material appearing in this publication is copyrighted and may be reproduced with permission. Any reproduction, in full or in part, of this publication must credit TRAFFIC North America. The views of the author expressed in this publication do not necessarily reflect those of the TRAFFIC Network, World Wildlife Fund (WWF), or IUCN-The World Conservation Union. The designation of geographical entities in this publication and the presentation of the material do not imply the expression of any opinion whatsoever on the part of TRAFFIC or its supporting organizations concerning the legal status of any country, territory, or area, or of its authorities, or concerning the delimitation of its frontiers or boundaries. The TRAFFIC symbol copyright and Registered Trademark ownership are held by WWF. TRAFFIC is a joint program of WWF and IUCN. Suggested citation: Williamson, D. F. 2003. Caviar and Conservation: Status, Management and Trade of North American Sturgeon and Paddlefish. TRAFFIC North America. Washington D.C.: World Wildlife Fund. Front cover photograph of a lake sturgeon (Acipenser fulvescens) by Richard T. Bryant, courtesy of the Tennessee Aquarium. Back cover photograph of a paddlefish (Polyodon spathula) by Richard T. Bryant, courtesy of the Tennessee Aquarium. TABLE OF CONTENTS Preface .
    [Show full text]
  • Certain Pasta from Italy and Turkey
    Certain Pasta From Italy and Turkey Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Second Review) Publication 3947 September 2007 Washington, DC 20436 U.S. International Trade Commission COMMISSIONERS Daniel R. Pearson, Chairman Shara L. Aranoff, Vice Chairman Deanna Tanner Okun Charlotte R. Lane Irving A. Williamson Dean A. Pinkert Robert A. Rogowsky Director of Operations Staff assigned Michael Szustakowski, Investigator Christopher Cassise, Investigator Mark Simone, Industry Analyst Steven Trost, Economist David Boyland, Accountant Patrick Gallagher, Attorney Lita David-Harris, Statistician Diane Mazur, Supervisor Investigator Address all communications to Secretary to the Commission United States International Trade Commission Washington, DC 20436 U.S. International Trade Commission Washington, DC 20436 www.usitc.gov Certain Pasta From Italy and Turkey Investigation Nos. 701-TA-365-366 and 731-TA-734-735 (Second Review) Publication 3947 September 2007 CONTENTS Page Determinations ................................................................. 1 Views of the Commission ......................................................... 3 Part I: Introduction and overview ................................................. I-1 Background .................................................................. I-1 Statutory criteria and organization of the report...................................... I-1 Summary data................................................................ I-3 The original investigations and first five-year reviews................................
    [Show full text]
  • Culinary-Terms1.Pdf
    STYLE SHEET anytime basmati rice for Gastronome and apéritif bastila Gastronome Extra! à point, etc. bâton applewood bâtonnet (as of June 2017) arancini Bavarian cream arctic char bavarois Note: Italicize foreign arepas Bay Area words. If a word is listed Armagnac béarnaise sauce in Webster's, do not arroz con pollo Beaujolais italicize. art déco béchamel artisanal bed-and-breakfast artwork beef Wellington A arugula beggar’s purses Asian (avoid using beignet (fritter) a cappella Oriental–and don’t use ref. Bellini à la carte to people) Bel Paese cheese à la king Asiago cheese Belon oyster à la mode au gratin beluga caviar à la Niçoise au jus Bénédictine à point au naturel Berbere ahiote auf Wiedersehen (set rom) bercy sauce ackee autopilot best seafood restaurant affettati avant-garde beurre blanc agnolotti avruga caviar beurre noisette agrodolce bianchetto ahi tuna Bibb lettuce aiguillette(s) B biergarten aïoli billy bi al dente baba au rhum biltong Alba truffles baccalà (fritters) binchō-tan charcoal alfresco back-up biplane al pil-pil bagna cauda biscotti amaretto (unless specific) baguette(s) bite-size ambiance bailli (l.c. when used alone) bittersweet amid; in the midst of bailliage (l.c. when used black-eyed peas among alone) black-tie Amontillado (sherry) baked Alaska blancs (wines) amuse-bouche(s) baklava blini (always plural) amuse-gueule(s) ballotine blintz (pl. blintzes) andouille Balthazar (16 bottles) bloc angel-hair pasta bammy Bloody Marys anglaise bananas Foster blue cheese Anna potatoes barigoule bluegrass Angus beef barquette(s)
    [Show full text]
  • Introducing Students to Conservation Genetics Using Sturgeon Caviar
    Chapter 5 Introducing Students to Conservation Genetics Using Sturgeon Caviar Kathleen A. Nolan, Tony Catalano, Phaedra Doukakis, Vadim Birstein, and Rob DeSalle Kathleen A. Nolan St. Francis College 180 Remsen Street Brooklyn, NY 11201 Anthony Catalano St. Francis College 180 Remsen Street Brooklyn, NY 11201 Phaedra Doukakis Vadim Birstein Rob DeSalle American Museum of Natural History Central Park West at 79th Street New York, NY 10024 Kathleen A. Nolan is an Assistant Professor in Biology at St. Francis College, Brooklyn, NY. She is a Visiting Scientist at the American Museum of Natural History in the laboratory of Rob DeSalle. ([email protected]) Tony Catalano is a Biology student at St. Francis College who helped to develop this lab exercise. He is interested in pursuing a career in forensic science. Phaedra Doukakis is a Biology Ph.D. student at Yale University who laid the groundwork for this lab exercise. Vadim Birstein is the director of the Sturgeon Society, New York, NY. Rob DeSalle is the curator of the Molecular Biology Lab in the Department of Entomology at the American Museum of Natural History in New York, NY, and a Professor at Yale University. ©2000 Kathleen Nolan/St. Francis College Association for Biology Laboratory Education (ABLE) ~ http://www.zoo.utoronto.ca/able 102 PCR of Caviar Reprinted From: Nolan, K., T. Catalano, P. Doukakis, V. Birstein, and R. DeSalle. 2000. Introducing students to conservation genetics using sturgeon caviar. Pages 102-112 in Tested studies for laboratory teaching, Volume 21 (S. J. Karcher, Editor). Proceedings of the 21st Workshop/Conference of the Association for Biology Laboratory Education (ABLE), 509 pages.
    [Show full text]
  • South African Wine
    The Book of Life by DISCOUNTED SOUTH AFRICAN WINE SPECIALS AND FROM White Red Indaba Chenin Blanc 2017 Indaba Mosaic 2017 £19.90 175ml £4.95 £19.90 175ml £4.95 FRANCE… Vivat Bacchus Chenin Blanc Vivat Bacchus Red Blend 2017 £24.90 175ml £6.20 2014 £29 175ml £7.25 Burgundy Rustenberg Chardonnay Vivat Bacchus 2017 £29.50 175ml £7.40 Cabernet Sauvignon 2016 Domaine Faiveley Clos des Myglands Vivat Bacchus Chardonnay £33 175ml £8.25 1er Cru (Mercurey) 2016 £45 2009 £69 2016 (lightly wooded) Paul Cluver Pinot Noir 2016 Thierry Mortet Vigne Belle 2011 £33.00 175ml £8.25 £34 175ml £8.50 (Gevrey Chambertin) £59 Meerlust Merlot 2015 £39 Springfield Life from Stone Bordeaux Sauvignon Blanc 2017 De Toren Fusion V 2014 £59 £35.90 175ml £9 Chateau Lacoste Borie 2011 (by Château Grand Puy Lacoste - Pauillac) £49 Rosé Doolhof Malbec Blanc de Château St Pierre 2012 (Pomerol) £59 Noir 2017 £26 175ml £6.50 Savour the wines in the comfort of your home – takeaway prices available, ask your waiter. The Book of Life by WineFrom £19.90 per bottle List Featuring our favourites and many wines chosen by you, our customers over the last 13 years Wide focus on South African wine but also wonderful French, Italian, Spanish and new world wines Loads of Burgundy and Bordeaux at cracking prices… Great wines by the glass Magnums and large formats too — bigger really is better! Please explore and enjoy — ask staff for advice and to visit our cellars Club Carnivore Index with Brian Turner Five courses with matching wines £79 Wine events 1 Welcome drink & one glass of wine per course included in the price Champagnes & sparkling wines 2 Magnums to Melchiors 3 Tuesday 16th October Wines by the glass, favourite & bestsellers Farringdon White & rosé 4 THE RULES: Red 5 Vintage reds: from the cellar 6 1.
    [Show full text]
  • Review of Four Sturgeon Species from the Caspian Sea Basin
    Review of four sturgeon species from the Caspian Sea basin (Version edited for public release) A report to the European Commission Directorate General E - Environment ENV.E.2. – Environmental Agreements and Trade by the United Nations Environment Programme World Conservation Monitoring Centre April, 2010 UNEP World Conservation Monitoring Centre 219 Huntingdon Road Cambridge CB3 0DL United Kingdom Tel: +44 (0) 1223 277314 Fax: +44 (0) 1223 277136 Email: [email protected] Website: www.unep-wcmc.org ABOUT UNEP-WORLD CONSERVATION CITATION MONITORING CENTRE UNEP-WCMC (2010). Review of four sturgeon species The UNEP World Conservation Monitoring Centre from the Caspian Sea basin. A Report to the European (UNEP-WCMC), based in Cambridge, UK, is the Commission. UNEP-WCMC, Cambridge. specialist biodiversity information and assessment centre of the United Nations Environment PREPARED FOR Programme (UNEP), run cooperatively with The European Commission, Brussels, Belgium WCMC 2000, a UK charity. The Centre's mission is to evaluate and highlight the many values of biodiversity and put authoritative biodiversity DISCLAIMER knowledge at the centre of decision-making. The contents of this report do not necessarily reflect Through the analysis and synthesis of global the views or policies of UNEP or contributory biodiversity knowledge the Centre provides organisations. The designations employed and the authoritative, strategic and timely information for presentations do not imply the expressions of any conventions, organisations and countries to use in opinion whatsoever on the part of UNEP, the the development and implementation of their European Commission or contributory policies and decisions. organisations concerning the legal status of any country, territory, city or area or its authority, or The UNEP-WCMC provides objective and concerning the delimitation of its frontiers or scientifically rigorous procedures and services.
    [Show full text]
  • CITES Tanımlama Kılavuzu – Mersin Balıkları
    CITES Tanımlama Kılavuzu – Mersin Balıkları CITES Identification Guide - Sturgeons and Paddlefish Guide d’identification CITES - Esturgeons et spatules Guía de identificación de CITES - Esturiones y espátulas Kanada Environnement Çevre Bakanlığı Canada C CITES Tanımlama Kılavuzu – Mersin Balıkları Nesli Tehlike Altında Olan Yabani Hayvan ve Bitki Türlerinin Uluslararası Ticaretine İlişkin Sözleşme tarafından kontrol edilen Mersin Balığı Türleri için Tanımlama Kılavuzu Bir Kanada Çevre Bakanlığı girişimidir Çevre Bakanlığı’nın yetkisiyle yayımlanmıştır. © Kanada Teknik Hizmetler Bakanlığı, 2001. Yayım Listesindeki Kanada Katalog bilgileri Ana başlık: Metinler Türkçe, İngilizce, Fransızca ve İspanyolca yazılmıştır. “Bir Kanada Çevre Bakanlığı girişimidir” “CITES Sekreterliği, Cenevre - İsviçre; TRAFFIC Avrupa; Rufford Vakfı ve Fransa Alan Planlaması ve Çevre Bakanlığı işbirliği ile yayımlanmıştır.” “Kanada Çevre Bakanlığı, Yaban Hayatı Yaptırım ve İstihbarat Dairesi tarafından piyasaya sürülmüştür.” Dizinler içerir. ISBN 0-660-61641-6 Kat. no. CW66-203/2001 1. Mersin balıkları – Tanımlama – Teşhis 2. Yaban hayatının korunması (Uluslararası kanun) 3. Tehlike altındaki türler – Kanun ve tüzük I. Kanada. Kanada Çevre Bakanlığı II. Kanada. Yaban Hayatı Yaptırım ve İstihbarat Dairesi, Yaptırım Ofisi. III. Nesli Tehlike Altında Olan Yabani Hayvan ve Bitki Türlerinin Uluslararası Ticaretine İlişkin Sözleşme (1973). Sekreterlik. IV. Traffic Avrupa. V. Rufford Vakfı. VI. Fransa Alan Planlaması ve Çevre Bakanlığı (Ministère de l’aménagement du territoire
    [Show full text]