When we introduce food in hot oil at about 180 degrees, previously floured to dry its surface completely, inside it is steamed above 100 degrees without the juices leaving the pies, proceeding to a rapid denaturation of collagen and the separation of tissues and bones or bones. Also, on the …
Chef Manuel Bentabol exchanged his studies of Dentistry by the stove. After passing through the School of Hospitality of Seville, he moved to San Sebastián to practice in the kitchen of Arzak under the tutelage of Juan Mari and Elena. This period allowed him to get his first contract at …
Chef Zhou Mengxin is considered a “passionate cook. “Of Chinese origin, he has resided since 2017 in Igualada (Barcelona) and has been chosen among the 10 best chefs under 30 in the Iberian and Mediterranean region in the S.Pellegrino Young Chef contest. Currently, Zhou Mengxin is the co-owner of the …
Chef Nelson Roque has traveled the coast and the mountains of Peru to learn the different gastronomic techniques of the regions that make up his country. Despite his youth, this renowned chef has shown his talent in the best-known Peruvian restaurants, such as Astrid & Gaston, Toshi (a restaurant that …
Made with vegetables, fish, seafood, or meat, tartar is one of the most popular methods in restaurants. A dish that was already reflected in Marco Polo’s travel book, where it was reported that the nobles consumed meat fillets cut into small pieces with garlic and spicy sauce. Some stories tell …
The Flanders region (Belgium) will host the 19th edition of The World’s 50 Best Restaurants in 2020. The annual list of the best restaurants in the world will continue its world tour after leaving its permanent headquarters in London in 2015. New York took the witness in 2016, and subsequently, …
Blaska will present a dish inspired by his childhood, in which pure ingredients predominate, the authenticity of the cuisine and the tradition of the Hellenic places where he grew up. “I hope that when they taste my plate, they are transported to the place where my heart belongs, Mesolongi,” he …
Although it is famous for its pintxos, San Sebastián also enjoys high recognition in the world of sweets, mainly for the cheesecake they make at La Vina Restaurant. Located in the old town, every day they prepare more than 50 pieces. People from all nationalities pass-through this establishment every day, …
Spiros Kasselouris began working on the stove in 2007 and, since then, has passed through the kitchens of different restaurants in his native country, Greece. He currently serves as s OUS chef of Selene in Gerakas (Athens) and also debuts as a contestant S.Pellegrino Young Chef. For the regional final, …
The VII edition of the Andalusia Taste Congress International Fine Food Exhibition, ‘Raices of Quality,’ will be held from September 23 to 25 in the Al-Andalus hall of the Palace of Exhibitions and Congresses of Seville(FIBES I). Ángel León and Dani García, chefs of the two Michelin-starred restaurants in Andalusia, …
