Interview: Joan Roca (El Celler de Can Roca, Spain)

When 27 years ago Joan and Josep Roca created their own restaurant beside the one of their parents, they started to realize their own dream. Chef Joan and sommelier Josep were later joined by their younger brother Jordi, who is master of the sweet pleasures. Six years ago they moved into their own space where … Continue reading

El Somni – the gastronomic opera by El Celler de Can Roca

It was a nice morning in London last Monday when we have gathered in Mandarin Oriental, a nice international crowd  of food and travel journalists and opinionmakers, for the Catalonian breakfast with the legendary Roca brothers (El Celler de Can Roca) and tonight (6th May) is the day when premiere of El Somni will happen. … Continue reading

Pakta by Albert and Ferran Adria will be open in March

Originally scheduled to open in January, the new Japanese-Peruvian fusion restaurant by the Adria brothers will open in early March. Called Pakta, the restaurant will serve a cuisine called nikkei. It will be located in Barcelona, next door to Tickets, which is operated by Albert Adria. So far, Pakta will seat 30 and will feature … Continue reading

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

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

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

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

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

Interview: Marjan Simčič, Simčič winery, Ceglo/Brda, Slovenia

The Simčič wines (attention – we are this time talking about Marjan Simčič, not Edi Simčič, who also creates excellent and well known wines!) are for sure between the best known Slovenian wines abroad. His often awarded wines from the Slovenian Brda region (part of the vineyards are also in Italian Collio) are known as … Continue reading

His majesty Asparagus

Asparagus is a long-lived perennial, grown for its young tender shoots and ornamental foliage, and has been used as food for thousands of years. Pliny the Elder described cultivation methods used by the Romans for producing plants with blanched stems and of a cultivar producing spears of which three weighed a pound. Wild asparagus still … Continue reading

Vinitaly 2011 celebrating also Italian sparkling wines

Vinitaly is near and with it are arriving some news: World-wide success is that, despite the global economic crisis, progressive growth can be seen in exports of Italian sparkling wines. And to celebrate this excellence in Italian oenology at Vinitaly, a specific area will present all types – from classic to Charmat methods – exclusively … Continue reading

Molecular Cuisine in the Home Kitchen

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