By Sandra López, Mario Rodríguez and Ana Vega
January 14, 2020
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 […]
January 14, 2020
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 […]
January 14, 2020
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 […]
January 14, 2020
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 […]
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 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
The fish maturing school has reached Madrid Fusión represented by Josh Niland, the “fish butcher”. “The enemy of the maturing process is moisture, and so […]
January 13, 2020
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 […]
January 13, 2020
“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 […]
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