By Sandra López, Mario Rodríguez and Ana Vega

January 14, 2020

There was no record and the Italian chef paid 3,500 euros for a superb 750-gram piece. Like every year, the charity auction of black truffles […]

January 14, 2020

At the Reale Seguros Madrid Fusión Congress, Josep Roca explains how to adapt to enable diners to gain “emotion from a gastronomic experience in the […]

January 14, 2020

The German, René Franck (CODA*, Berlin) has now come back to Madrid Fusión in charge of the first restaurant with a Michelin star that only […]

January 14, 2020

The Grebenchshikovs, who run the Bobo restaurant in St. Petersburg, mix Russian tradition with avant-garde techniques. They come from the cold, but they bring warmth […]

January 14, 2020

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 […]

January 14, 2020

The largest gastronomy congress offers presentations and cooking shows on different themes on up to seven stages at the same time, completing a programme that […]

January 14, 2020

Hitoshi Utsounomiya, de la asociación de fabricantes de Shochu, el aguardiente japonés, y miembro del consejo regulador de este destilado, desveló en Reale Seguros Madrid […]

January 13, 2020

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 […]

January 13, 2020

When Reale Madrid Fusión first came on stage in January 2003, cookery was undergoing a revolution – a technical, ideological and cultural revolution – that […]

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