San Sebastian Gastronomika – Euskadi Basque Country 2020 will broadcast its most special edition free of charge on the internet from October 5th to 9th. […]
San Sebastian Gastronomika-Euskadi Basque Country 2020 is putting the finishing touches to the programme that this year will be showing the diversity of international gastronomy […]
Oriol Castro and Eduard Xatruch (Disfrutar**, Barcelona) cooked a complete menu on the stage of Madrid Fusion, a menu with their latest developments in processing […]
As Vicky Cheng (VEA Restaurant and Lounge*, Hong Kong) cooks a sea cucumber at the Madrid Fusión Congress, he explains that “the Spanish only use […]
The Italian chef Niko Romito (Reale, Castel di Sangro, Abruzzo, Italy) has received the 2020 Chef of the Year Award today from the vice-president of […]
“The ageing process begins at two weeks with the uncut pieces, and another four months once they have been cut up. You might think it […]
Nerua’s chef renewed his commitment to simplicity as the effective formulation of the “ultimate complexity”. His cuisine is a paradigm “of minimalism, purity, knowledge and […]
D. Ch. Marga Coll, chef at the Miceli and Arrels restaurants, buys in produce every morning at the Inca market in one of Majorca’s larger […]
A really practical master class about the use of pressure cookers in haute cuisine has hogged the limelight and attracted a lot of attention on […]
Ángel León questions the importance of ingredients and Nacho Manzano turns the order of the menu on its head Pitu Roca issues a call, on […]
On the eleventh anniversary of her restaurant A Tafona, the Galician Lucía Freitas continues to cook products from Galicia and the sea. With seemingly simple […]
The chef in L’Escaleta** (Cocentaina) presented the results of a neuro-marketing survey to gauge diners’ emotions concerning a tasting menu. The duration and order of […]