LAST ENTRIES
Haro, Paris and London with the restaurant's chef...
Chef Miguel Caño proposes to revive and celebrate the popular saying “Haro, Paris and London”. Following the famous quote, the Nublo chef proposes a gastronomic tribute in the capitals of France and Great Britain
GASTRONOMY
Haro, Paris and London with the restaurant's chef...
Chef Miguel Caño proposes to revive and celebrate the popular saying “Haro, Paris and London”. Following the famous quote, the Nublo chef proposes a gastronomic tribute in the capitals of France and Great Britain
Make delicious ramen at home
Make a delicious ramen with the combination of noodles, tasty broth and fresh ingredients creating a unique culinary experience.
After dinner: Alejandra Ormeño and Nikkei food
We interviewed Alejandra Ormeño, chef at Restaurante Ají, specialized in Nikkei cuisine, which fuses Peruvian and Japanese cuisine.
Japanese Pastry, a book by Laura Kié
Of Japanese gastronomy we know mainly the emblematic savory dishes but very little the sweet ones. In the book Japanese Pastry published by Lunweg, he brings you closer to this other part of Japan's gastronomy.
Oriol Balaguer's new book: Oh la la chocolat
The new book by pastry chef Oriol Balaguer, recognized as one of the best in the world, is dedicated entirely to one of the great human passions, chocolate.
The importance of eating with company
Eating together fosters human connection. The table becomes a space for conversation. It is a social act that enriches our lives in ways that go beyond the contents of our plate.
DRINKS
The Vegan Wine Revolution
The growing popularity of vegan wines is partly due to the growing trend towards a more conscious and sustainable lifestyle. Consumers, increasingly informed about the environmental and ethical impact of their choices, are seeking options that align with their values.
BIO
Veganism day
November 1st is veganism day. We do an analysis of this sector and its consumption.
VIDEOS
After dinner: Alejandra Ormeño and Nikkei food
We interviewed Alejandra Ormeño, chef at Restaurante Ají, specialized in Nikkei cuisine, which fuses Peruvian and Japanese cuisine.
Opinion
Agriculture, livestock and low-cost food
Low-cost food leads farmers and ranchers to take to the streets to defend their farms.