Dinner with friends, a romantic dinner for two or a family lunch. There are various reasons why you might have guests or want to surprise a special someone with an…
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Sweet, savoury, sour, bitter and… umami. A fifth flavour has recently been added to the four traditional flavours which, although it has been around for a long time, was not…
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Cooking today wouldn’t make sense without names like that of Briton Heston Blumenthal, a driving force for experimentation with chemistry and physics along with Ferran Adrià in order to make advances…
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Every maestro has his book, they say. And master chefs are no exception. Important figures in gastronomical history such as Auguste Escoffier left guidelines that have been followed by hundreds…
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Currency and origin of trade routes all over the world, today spices are an element that is very present in the kitchen. Although in the past they were used primarily…
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Imagine a dish to serve petit fours after a meal, or selections and small tasters at a wedding or other event where people are eating standing up. The first image…
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The Pollen Street Social restaurant has been up and running for a year and a half and has already become…
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“In order to keep innovating, cooking must be open and must overcome the traditional model of chef secrecy”. These are Ferran Adrià‘s words and constitute the philosophy behind Bullipedia, the…
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Chestnuts are one of the seasonal products that people are most passionate about. Those who simply cannot understand Autumn without them know that the best way to enjoy them is…
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For restaurants that work with country and seasonal cuisine, the mushroom is Autumn’s product of excellence. Boletus mushrooms, chanterelle mushrooms, ceasar’s mushrooms… each type with its secrets and an audience…
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