discovering, tasting, experiencing, researching, understanding and writing about food
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Spring in Madrid, sunny and hot. I decided to stopped for drinking some sparkling water in a cafe. What a surprise to discover that Spanish Gouvernment is using coasters for stopping sexual business. Great idea. the guy in the left: Hot russian for all...
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I have seen on Friday 24th. March at Madrid´s Airport this Paella set. The idea? To bring paella home as a souvenir! Price: 18,95 Euros. If you are to shy for walking around with this black frisbee, you can bring home scallops. The shell is smaller !...
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I went to an outstanding exhibition about the history of Spanish food called "La Cocina en su Tinta," (The Kitchen in Ink) at Spain's national library (Biblioteca Nacional de España). The exhibition starts with late-Gothic cookbooks and archaic cooking...
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Once again I have found something new in an airport (my second home). This time is a yoghourt bar. Of course, such kind of bars are not new in the USA and in some european main cities (my favorite one is in Paris VIème, rue Mazarine). But this time it...
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The new Guide Michelin Main Cities of Europe 2010 arrived today. Congratulations to Geranium (Rasmus Kofoed) for its first star !! Congratulations to Relæ’s (Christian Puglisi) for the Bib Gourmand !! Noma remains with 2 stars. . 2011 is a step back compared...
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"Food Design" is an exhibit dedicated to the (freak!) culinary design. The creations are presented on large tables, linked together by curious spatial pipes converging on a totem library (better to visit if you really want to understad the concept ...)....
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The Flemish Primitives (Oostende, Belgium) is one of my favorites culinary events. Why? Well, you know that you can play piano with 4 hands.... at the Flemish Primitives you can cook with 4 hands. And when Bras meets Redzepi, you don´t get a plate at...
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The idea of "Toques Off to Paul Bocuse" is a dinner to "pay tribute to the 20th century’s most influential and revered culinary icon, Paul Bocuse," and that means bringing in a bunch of chefs including Joël Robuchon, Alain Ducasse, Pierre Gagnaire, Hubert...
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You will find here below the pics of the Gala Dinner of the Flemish Primitives 2011, Oostende. It was really nice, thanks to Jean-Pierre for the organization! Meringue – passion – foie gras – liquorice Parmesan – tomato – onion Potato – vanilla – Mimolette...
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AT MY TABLE, during the gala dinner: Bruno Verjus (I guess he doesn't like...), Magnus Nilsson (explaining the menu to Pascal) and Pascal Barbot (exploring the plate!) Magnus Nilsson, Alex Atala, Pascal Barbot and Ali Kurshat Altinsoy having good time!...
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