discovering, tasting, experiencing, researching, understanding and writing about food
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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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WINTER 2011 Outside, there is no signage. Same way as in Tokyo. You really must know the address if you want to come to Soy. A few tables and a bar to sample the best of Japanese cuisine in Madrid. Same tastes as in Japan. So good and sweet... The atmosphere...
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WINTER 2010 Here I am. In front of a pink painted building where I can read: Arzak 1897 Authentic and discreet. But I have to admit I was somewhat suspicious when I first saw the building and I asked my taxi driver if he was sure about the address......
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After my last post about the book (MODERNIST CUISINE ) and my post about the "Making Of" (Modernist Cuisine - THE MAKING OF ) here you have the pictures of the 30 Course Dinner at the lab AND the menu. With these 2 elements, Play the game: which name...
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After a nice chat with Alain Ducasse (in a really good mood), here some of my favorites books covers:
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"This book will change the way we under stand the kitchen" Ferrán Adrià ..... Two days ago I did a post about this wonderful book (If you missed it, check here MODERNIST CUISINE ) and I wanted to know more abouth the MAKING OF and about the Lab. VIDEOS...
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Month: March 2011 Media: El Gastronomico Language: Spanish Page: 20 to 25 You can read it here: link
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Month: March 2011 Media: El Gastronomico Language: Spanish Page: 6 to 10. You can read it here: link
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