Salt, a condiment that travels and attains divine status
Article
Like in a Formula 1 race where every millisecond counts, preferences in haute cuisine sometimes depend on a tiny nuance. And this nuance can be achieved by changing an element that is present in almost all our dishes: salt.
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Virtual tasters of brews
Article
Apart from the classic international prizes awarded by associations and publications specialized in beers, classifications made by the fans themselves are increasingly important. This revolution is gaining pace via the Internet.
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Among monks and hooligans
Trend
Tradition from the 16th century or experimentation from the 21st. Two different mentalities but a similar aim: to brew the best and most exclusive beer in the world. Two sides of the same coin that share the palates of fans from all over the world.
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The elBulli of the future
Article
What will the best restaurant in the world look like in 2014 when its stoves are turned back on after 2 sabbatical years by master Ferran Adrià? Nobody knows. But it will undoubtedly include creativity, innovation and the avant-garde.
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White truffles: an edible diamond
Article
Hidden among the roots of the holm oaks, limes and maples of northern Italy is a fungus that costs thousands of euros and has a prodigious flavour reserved for the most prepared of palates.
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