Elena Arzak – Veuve Clicquot World’s Best Female Chef of 2012

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Elena Arzak, Joint Head Chef at Arzak in San Sebastian, Spain, has been named the Veuve Clicquot World’s Best Female Chef, part of the prestigious World’s 50 Best Restaurant Awards sponsored by S.Pellegrino and Acqua Panna. Elena is the fourth generation of the Arzak family to head up the restaurantsince it opened in 1897. In … Continue reading

Interface by El Bulli

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INTERFACE Bulli, is a project that began with the collaboration of Ikonic (Pere Gifre and Daniel Molina) and Ferran Adria with his restaurant elBulli. Initially the project was based on a charge of Ferran Adrià to design its new dishes, but then they realized that they can actually go further and the goal became to design … Continue reading

‘Fun’ Is Replacing ‘Fine’ Dining, Comprehensive Culinary Study Finds

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Until the past decade, the Connaught Grill in Mayfair, London, was perhaps the most traditional haute-cuisine establishment to be found anywhere. Chef Michel Bourdin, who held two Michelin stars for more than two decades, openly professed his model to be the great Auguste Escoffier, who made his mark a century earlier. Not only were there … Continue reading

El Bulli is closed: World’s best restaurant’ served up extravagant 49-course last supper

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The doors of El Bulli, one of the world’s most famous restaurants, have closed leaving 50 lucky diners with the taste of ‘clam meringue’ and ‘gorgonzola balloon’ lingering on their tastebuds. The few diners fortunate to eat at the three Michelin stars restaurant feasted on a 49-course menu which dazzled their palates with gastronomical delights … Continue reading

San Pellegrino World’s 50 Best Restaurants 2011

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Yesterday S. Pellegrino released their fairly well-regarded annual list of the “World’s 50 Best Restaurants,” and for the second year in a row, René Redzepi’s Noma is on top. Two new restaurants made the top ten: Alex Attala’s D.O.M. in Sao Paolo, Brazil and Iñaki Azpitarte’s Le Chateaubriand is Paris. Making way for the newcomers in the top ten are Daniel Boulud’s New … Continue reading

Noma’s René Redzepi and the Link Between Nature and the Plate

Chef René Redzepi at his restaurant Noma in Copenhagen in December 2009 (Photo by Reuters)

  René Redzepi and his Copenhagen restaurant Noma have been catapulted into fame since being voted the World’s Best Restaurant in last year’s San Pellegrino awards.   Known for using foraging techniques to find his produce, the chef is considered to be the founder of the Nordic Cuisine movement. The name of his restaurant is a … Continue reading

Hyper-Tapas Bar by Ferrran Adria

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The cocktail bar 41o and the tapas bar Tickets is an hyper-tapas bar/restaurant located in Barcelona, in the midst of the theatre district. Owned by Ferran and Albert Adria and the three Iglesias brothers (from Rias de Galicia Restaurant), Tickets Restaurant consists of five theatre-type bars offering an evolution in traditional tapas;  even sweet tapas are served in … Continue reading

Molecular Cuisine in the Home Kitchen

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Liquid nitrogen ice cream, sodium alginate pearls, goose liver whipped cream…these are the results of molecular cuisine, which also teaches how to produce 6.34 gallons of mayonnaise with only one egg yolk. Indeed, the term molecular cuisine is meaningless except to a small elite who are familiar with the chemistry, synthetic products and latest technology necessary … Continue reading

A great loss: Spanish chef Santi Santamaria died

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Today, the culinary world was stunned to hear that Spanish chef Santi Santamaria passed away suddenly while in Singapore visiting one of his restaurants. At 53, Santamaria was a major force in Spanish cuisine and his restaurants had seven Michelin stars, three of which were for his Barcelona restaurant, El Raco de Can Fabes. Spanish chef Juan Mari Arzak … Continue reading

A writing spoon / Collection Faces by Ferran Adrià

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This spoon helps you to scribble, and accentuates the texture of the espresso, cappuccino or chocolate, which is used instead of ink. The emphasis is on how the object is resolved. Because it is never anything other than a spoon, but it has that incision on the tip, just at the end. It is a … Continue reading