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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Over the last few days, the Basque Country, a region which boasts some of the best cuisine in the world, has been the meeting point for the best in regional…
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Refresh your skills, learn new techniques, specialise or simply take your first steps into the world of catering. Training can…
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Shops, clubs and gourmet eateries. Hidden behind these labels is a culinary world characterised by a clientèle with a taste for fine food who’re looking for something different, either in…
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In recent years many chefs have started to show an interest in “sous vide” or vacuum cooking as a technique to cook food and not just to preserve it. What’s…
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Taking care of your body by eating healthily has become a habit which is gaining more and more followers. As time goes by our bodies age, but there are diets…
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Beer is one of the most popular beverages in the world. Lager, ale, toasted, corn, oatmeal, high or low fermentation… The repertoire is extensive, but consumer’s tastes are running more…
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Read the first part of the article: The Age of Gin and Tonic (part 1) Trends do of course come to an end, and gin and tonic is seeing its omnipotence…
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It is no secret that gin and tonic is the trendy tipple. For some years now, no bar, club or restaurant has been without an extensive selection of gin and…
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At the beginning of 2012 the gastronomy experts, bloggers and critics all agreed that one of the culinary trends of the year would have a Peruvian flavour. More specifically, they…
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