Tag: Chef
After dinner: tradition and innovation with Josep Margalef
The world of gastronomy today is a mix between tradition and innovation and few people manage to achieve this fusion so well...
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.
After dinner: Àlex Vidal and sustainability in his restaurant.
In Gastronomic Information we launch a new section called "En la messa", where we will have the pleasure of interviewing people linked to the world of...
No, Mugaritz does not offer a fetus on its menu
Mugaritz is a restaurant that, in the words of its chef, Andoni Luis Aduriz, "has helped make a place as conservative as Donosti...
Princess of Asturias Award for the solidarity of chef José Andrés
Ending hunger in the world has always been one of the fundamental objectives of chef José Ramón Andrés Puerta, better known as...
Flynn McGarry, the revolutionary young chef
He started cooking when he was 10 years old and since then he has only grown. Flynn McGarry is the example that dreams sometimes do come true.
Casquería book: for beginners and experts
The book Casquería by Javi Estévez takes us into the universe of viscera. By reading it you can learn to take advantage of each animal one hundred percent.
European lemon, the total citrus in the kitchen
On World Lemon Day this September 30, we review the potential that the European has, of which everything is taken advantage of in gastronomy.
Fournier and his deck of Spanish cuisine
The popular brand of playing cards pays homage to our gastronomy with oranges, hams, fish and sherry. Discover Fournier and his deck of Spanish cuisine.
Martín Berasategui: beyond the stars
We review the career of Martín Berasategui, the Spanish chef with the most Michelin stars and whose personality makes him even bigger in the kitchen.
