The second edition of the event, online and free of charge, will be held from 13th to 15th July, organised by both the Gastronomy Division […]

Chefs Jaime Rodríguez and Sebastián Pinzón (Celele, Cartagena) bring the Colombian Caribbean food pantry to Madrid Fusión. “We’re much more than just coconut rice and […]

Oriol Castro and Eduard Xatruch (Disfrutar**, Barcelona) cooked a complete menu on the stage of Madrid Fusion, a menu with their latest developments in processing […]

As Vicky Cheng (VEA Restaurant and Lounge*, Hong Kong) cooks a sea cucumber at the Madrid Fusión Congress, he explains that “the Spanish only use […]

The Italian chef Niko Romito (Reale, Castel di Sangro, Abruzzo, Italy) has received the 2020 Chef of the Year Award today from the vice-president of […]

“The ageing process begins at two weeks with the uncut pieces, and another four months once they have been cut up. You might think it […]

Nerua’s chef renewed his commitment to simplicity as the effective formulation of the “ultimate complexity”. His cuisine is a paradigm “of minimalism, purity, knowledge and […]

D. Ch. Marga Coll, chef at the Miceli and Arrels restaurants, buys in produce every morning at the Inca market in one of Majorca’s larger […]

A really practical master class about the use of pressure cookers in haute cuisine has hogged the limelight and attracted a lot of attention on […]

Ángel León questions the importance of ingredients and Nacho Manzano turns the order of the menu on its head Pitu Roca issues a call, on […]

On the eleventh anniversary of her restaurant A Tafona, the Galician Lucía Freitas continues to cook products from Galicia and the sea. With seemingly simple […]

The chef in L’Escaleta** (Cocentaina) presented the results of a neuro-marketing survey to gauge diners’ emotions concerning a tasting menu. The duration and order of […]

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