A growing number of chefs around the world are borrowing techniques, recipes and ingredients from Cantonese cuisine, and using them subtly or overtly in dishes as diverse as Italian, Turkish, German and Japanese. Blue crab dumplings at Gallada, at The Peninsula Istanbul, in Turkey. Photo: Victoria Burrows Chefs taking inspiration from other cultures is, of … Read more
“We followed the Michelin template and had the Michelin attitude – we did what we had to do to get the stars, we had the silver cutlery and the white tablecloths,” says Aduriz, now fifth in the global Best Chef list. The interior of Mugaritz, Andoni Luis Aduriz’s restaurant in Spain’s Basque Country. Photo: Mugaritz … Read more
But now this plant offers a tantalising new possibility: if a radical project started by Ángel León – chef-owner of three-Michelin-star restaurant Aponiente just 10 minutes’ drive north of the salt pans – and Bermúdez, his research coordinator, comes to fruition, it has the potential to become the world’s most sustainable supercrop. Environmentalists have long … Read more
