Tag: haute cuisine
Dry ice: haute cuisine secret
We often associate haute cuisine with fresh ingredients, elaborate dishes, and high prices. However, one of the elements that is never usually...
Ultraviolet by Paul Pairet: multi-sensory
Can gastronomy adapt to the constant technological advances in which the world in which we live is immersed? The answer is...
Dabiz Muñoz, chef of the year
Is Dabiz Muñoz the chef of the year? Well yes. He was proclaimed as such yesterday in a ceremony in which he met...
Fermented foods in restaurants, new experience
Fermented foods in restaurants are becoming more common; fermentation, always present, is now becoming very popular.
Codium seaweed: variant with Galician flavor
A marine plant unlike any other in terms of taste and texture, codium algae stands out for its intense sea flavor reminiscent of barnacles.
Hit Mallorca Restaurant, by Berasategui
The Basque chef embarks on a new project with a lot of 'stick' that will lead him to open the Hit Restaurant in spring, in a leisure complex in Mallorca.
Marine plankton, already in the kitchen
With its entry into the menu of some restaurants, marine plankton has found its way, thanks to its properties, into pioneering recipes such as those of Ángel León.
Jellyfish sneak into haute cuisine
Its pests are of concern, but the jellyfish is used and eaten in Asian dishes, although it could spread to other cuisines in the world. Find out more here.
Discovering haute cuisine and its ins and outs
On July 10, Cuatro's 'Out of Coverage' program showed what lies behind a great restaurant, delving into and discovering haute cuisine.
