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XIII EDICIÓN DEL 2 AL 4 FEBRERO 201 5 COCINAS VIAJERAS UNA AVENTURA POR EL CONOCIMIENTO TRAVELING CUISINES AN ADVENTURE THROUGH KNOWLEDGE 2 TO 4 FEBRUARY 2015 DOGMAS UN ESTADO MENTAL 2 MUNDO DIVERXO: CALIFORNIANO UN VIAJE POR LA CULTURA SABOR + COCINA DANIEL PATTERSON 4 +ALCOHOL= Cocina vegetal sin extremismos. Téc- nica, definida, personal. Sabores pu- GASTRONÓMICA DEL MUNDO 1 VINO Y COCTELERÍA ros que nos hablan de la temporada DIVERXO WORLD DOGMAS: y el entorno natural de la bahía de A JOURNEY THROUGH INTERNATIONAL FLAVOUR+COOKING+ALCOHOL = California, donde Patterson cultiva WINE AND COCKTAILS muchos de sus productos y seleccio- CULINARY CULTURE na obsesivamente los demás. A CALI- 3 1 DAVID MUÑOZ & FORNIA STATE OF MIND > Cuisine with JAVIER ARROYO 2 an emphasis on vegetables without Una cocina diferente, rompedora, going to extremes. Technical, defined, 1 insólita. Una actitud revolucionaria: personal. Pure flavours that speak of natural, espontánea, libre. Un para- the season and the natural environ- digma nuevo, unipersonal, en la van- ment of California’s Bay Area, where AUDACIA, TÉCNICA guardia. David Muñoz es DiverXO. Y Patterson grows many of his products E IMAGINACIÓN Javier Arroyo el talentoso sumiller and obsessively sources others. 2 capaz de dar sentido al vino su mun- COI, EEUU /USA AKRAME BENALLAL 1 3 do. Different, ground-breaking, un- Un ciclón novísimo de la última coci- precedented cuisine. A revolutionary na francesa. A los seis meses de abrir attitude: natural, spontaneous, free. A Akrame en París recibió su primera new paradigm, individual, at the fore- NUEVA COCINA URBANA estrella. Ya tiene dos y otro Akrame front. David Muñoz is DiverXO. And TOM SELLERS 5 en Hong Kong. Elaboraciones des- Javier Arroyo its talented sommelier Del Noma a Londres pasando por Per lumbrantes que evolucionan en cada who is able to make sense of the wine Se. El cocinero británico de moda in- pase. La cocina como arte en pro- in this world. tenta ofrecer a sus comensales la me- ceso. BOLDNESS, TECHNIQUE AND DIVERXO, ESPAÑA/ SPAIN jor comida de su vida cada vez que IMAGINATION > The newest tornado 4 visitan su restaurante: Story. Cada pla- in cutting-edge French cuisine. He to, una historia. A los cinco meses de was awarded his first Michelin star 3 abrir recibió su primera estrella. NEW six months after opening Akrame in VIAJE DE UN CARLOS MORENO URBAN CUISINE > From Noma to Lon- Paris. Now he has two and another MERCADER DE ESPECIAS El mixólogo de moda en la capital. don with a stop at Per Se. The popu- Akrame in Hong Kong. Stunning dis- Dejó huella en el Urban y el O’Clock lar British chef aims to offer his guests ANDREU GENESTRA 4 antes de decidirse a abrir Charly’s, su hes which evolve with each bite. Cui- Recorrió el ancho mundo aprendien- the best meal of their lives every time sineas art in progress. local. Allí, ha creado en homenaje a they visit his restaurant, Story, where do antes de retornar a su Mallorca na- David Muñoz y su cocina el cóctel Di- AKRAME, FRANCIA/ FRANCE tal. Ahora ha transformado toda esa every dish is a story. He was awarded verXo líquido. The most famous mixo- his first Michelin star just five months experiencia en la base sobre la que logist in the capital. He left his mark edificar su “cuina de la terra”. Más que after opening Story’s doors. LA SANGRE DEL MAR on Urban and O’Clock before opening RESTAURANTE STORY, 2 un eslogan: su despensa abarca 6.000 his cocktail bar, Charly’s Bar, where he ÁNGEL LEÓN m2 de tierra junto al mar. A SPICE has created the cocktail DiverXo Lí- REINO UNIDO/ UNITED KINGDOM La suya es una cocina necesaria, la- MERCHANT’S JOURNEY > He travelled quido in honour of David Muñoz and mentablemente insólita. Atrevida, di- the world over learning his craft be- ferente, muy avanzada, respetuosa his cuisine. fore returning to his native Mallorca. COCTELERO/BARMAN, ESPAÑA/SPAIN ENSENADA: con el producto y con el medio. León He has now turned all that experience investiga, aprende, bucea, pesca, en- VITALIDAD CULINARIA into the foundation on which to build 6 tiende el mar. Inventa a partir de él his “cuina de la terra” (cuisine from the ELSA JUDITH OLMOS un lenguaje gastronómico nuevo. earth). It is more than a slogan: he sou- 5 & DIEGO HERNÁNDEZ 7 THE BLOOD OF THE SEA > His cooking rces his ingredients from 6,000 m2 of 6 “Rábanos, epazote y gengibre”. El is needed type, though often too ra- land and the sea. nombre del postre ganador de Best rely found. Bold, different, highly ad- ANDREUGENESTRA, ESPAÑA/SPAIN Restaurant Dessert 2014, ideado y vanced, León respects the product ejecutado por Elsa Judith Olmos, and the environment. He researches, 5 repostera de Corazón de Tierra, en learns, snorkels, fishes, and unders- EXTRACCIÓN DE Ensenada, México, lo dice todo. La tands the sea, using it to invent a new 6 cocina dulce vive una nueva era. EN- THIS PROGRAM IS SUBJECT TO LAST-MINUTE CHANGES. LAST-MINUTE THIS PROGRAM IS SUBJECT TO AROMAS CON FLUIDOS culinary language. SUPERCRÍTICOS SENADA: CULINARY VITALITY > “Ra- APONIENTE, ESPAÑA/SPAIN MARIO SANDOVAL 5 dishes, epazote and ginger”. The 7 name of the winner of Best Restau- USING SUPERCRITICAL FLUIDS ARZAK, 7 rant Dessert 2014, designed and exe- COCCIONES TO EXTRACT AROMAS COCINA FRONDOSA cuted by Elsa Judith Olmos, pastry EMOCIONALES COQUE, ESPAÑA/ SPAIN ELENA ARZAK 5 chef at Corazón de Tierra in Ensena- JEAN-FRANÇOIS PIÈGE 3 >>> PÁGINA 13 Su restaurante es un engranaje per- da, Mexico Heart, says it all. This is a Clasicismo francés del siglo XXI. ¿Y fecto. La sabiduría de Juanmari ha 4 new age for desserts. eso cómo se come? Con delicia. Piege MARTA MIGUEL 6 encontrado en la intuición y pasión in- CORAZÓN DE TIERRA, reivindica una cocina del sabor y del Dirige un equipo del CSIC que nos vestigadoras de Elena el complemen- MÉXICO/ MEXICO producto de calidad sublime que nun- presenta una fabulosa técnica capaz to ideal. Son tal para cual la hija y el ca pasará de moda. Actualiza técnicas de extraer el aroma y las partículas padre: curiosidad, genio, innovación, y presentaciones. Vivifica el mito de la antioxidantes de alimentos complejos memoria. Arzak solo hay uno, pero en cocina francesa. EMOTIONAL COOKING en su estado más puro. La ciencia y la realidad son dos. ARZAK, LEAFY CUI- > Twenty-first-century French Classi- gastronomía definitivamente caminan SINE > Her restaurant runs like cloc- cism. And how does one eat it? Joyfu- de la mano. He leads a team from the kwork. Juanmari has found the perfect lly. Piege vindicates flavourful cuisine CSIC, which presents a fabulous tech- match in Arazk’s investigative intuition 3 DÍAS DE EXPERIENCIAS and sublime ingredients that will never nique able to extract the flavour and and passion. They are two of a kind: go out of style while upgrading techni- antioxidant particles of complex foods curiosity, genius, innovation, memory. ques and presentations. He brings new in their purest state. Science and cuisi- There is only one Arzak, but there are Y APRENDIZAJE life to the legend of French cuisine ne definitely go hand in hand. two people making it happen. ESTE PROGRAMA ESTÁ SUJETO A CAMBIOS DE ÚLTIMA HORA. DE ÚLTIMA A CAMBIOS SUJETO PROGRAMA ESTÁ ESTE PIÈGE, FRANCIA/ FRANCE CSIC-UAM, ESPAÑA/ SPAIN ARZAK, ESPAÑA/ SPAIN THREE DAYS OF EXPERIENCES AND LEARNING 2 3 PAÍS INVITADO, CHINA 1 COCINA INVITADA, COLOMBIA 2 GUEST COUNTRY, CHINA; GUEST CUISINE, COLOMBIAN 5 4 3 5 3 6 1 4 LA COCINA CHINA 2 CONTEMPORÁNEA COCINA CON RAÍCES: YIFAN ZHU 3 6 TUBÉRCULOS Y Maestro de cocineros en el departa- TRADICIONES VERDURAS FERMENTADAS LA HUELLA ANDALUSÍ mento de cocina del Instituto de Tu- COCINA AL LÍMITE FILIP LANGHOFF 1 RODRIGO DE LA CALLE 3 EN LA ALTA COCINA rismo de Shanghai, dirige The Kitchen EN HONG KONG Campeón del Bocuse d’Or en 2009, Rodrigo enaltece la cocina verde. Es la PACO MORALES 1 Young Food Trading, representa en la ALVIN LEUNG JR 5 encuentra sabores definidos e inten- cabeza más visible de esa nueva van- Morales ha encontrado el camino de ciudad estado al WACS (World As- Alvin Leung no se corta en agregar sos en las materias primas de pro- guardia vegetal que discurre como vuelta a casa. Su espacio para el fu- sociation of Chef Societies) y es uno ingredientes y técnicas rupturistas a ductores locales de toda Finlandia. La una poderosa corriente de savia joven turo se llama Noor, se encuentra en de los expertos más sobresalientes de recetas milenarias. Es un loco autodi- suya es una cocina de las raíces, de las por nuestra cocina contemporánea. Córdoba y buscará la luz del legado la industria culinaria china. CONTEM- dacta y genial... ¿Hemos mencionado Se dice que por las noches realiza la vegetales y las culturales. Tan nórdica andalusí desde la perspectiva de una PORARY CHINESE CUISINE > Visiting ya que tiene tres estrellas en su res- como la Aurora Boreal. fotosíntesis. FERMENTED VEGETABLES innegociable visión contemporánea. professor at the culinary department taurante de Hong Kong? ¡No os lo per- COOKING WHIT ROOTS: ROOTVEGE- > Rodrigo de la Calle takes green cuisi- Nos esperan grandes cosas. THE AN- dáis! HE PUSHES THE BOUNDARIES OF ne to another level. He is the most visi- of the Shanghai Tourism Institute, he TABLES AND TRADITIONS > Champion DALUSIAN INFLUENCE IN HAUTE CUISI- heads The Kitchen Young Food Tra- COOKING IN HONG KONG > Alvin Leu- of the Bocuse d’Or in 2009, Langhoff ble leader of this fresh movement run- NE > Morales has found his way back ng does not hold back from adding finds specific and intense flavours in ning like a powerful current of young home.
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    10 Restaurantes Con 3 Estrellas Michelín En 2018 El Club De Las ‘3’ La Historia De Las Estrellas Michelín Tiene Su Origen En La Carretera

    RESTAURANTES BUENO sin cretino_Maquetación 1 20/09/18 09:59 Página 2 nacional 10 restaurantes con 3 estrellas Michelín en 2018 El club de las ‘3’ La historia de las estrellas Michelín tiene su origen en la carretera. Los hermanos André y Edouard Michelín, fundadores de la empresa de neumáticos que lleva su nombre, confiando en aumentar su negocio con la previsión de la industria automovilística en Francia, que en 1889 tenía sólo 3.000 vehículos, crearon una pequeña guía para facilitar información práctica sobre cómo cambiar una rueda y mapas para no perderse así como hoteles donde parar a reponer fuerzas. 70 INFORTURSA RESTAURANTES BUENO sin cretino_Maquetación 1 20/09/18 10:01 Página 7 Direcciones AKELARRE Padre Orkolaga Ibilbidea, 56 20008 Donostia, Gipuzkoa Tel: 943 31 12 09 www.akelarre.net ARZAK Alcalde J. Elosegi Hiribidea, 273 20015 Donostia, Gipuzkoa Rodaja de Teléfono: 943 27 84 65 tomate seco. www.arzak.es Quique Dacosta MARTIN BERASATEGUI Loidi Kalea, 4 20160 Lasarte-Oria, Gipuzkoa Teléfono: 943 366 471 / 943 361 599 www.martinberasategui.com QUIQUE DACOSTA Jordi Cruz /MARCO PASTORI Urb. El Poblet, Calle Rascassa, 1 03700 Dénia, Alicante ABAC Teléfono: 965 78 41 79 www.quiquedacosta.es En la planta principal del bar- APONIENTE celonés hotel ABAC encontrarás C/ Francisco Cossi Ochoa, s/n otro de los triestrellados restauran- 11500 El Puerto de Sta María, Cádiz tes, también nominado como Mejor Teléfono: 956 85 18 70 Restaurante de Cataluña en 2011 www.aponiente.com Azurmendi por la Academia Catalana de Gas- LASARTE tronomía. Jordi Cruz, el chef, se C/ Mallorca, 259 caracteriza por la tenacidad, la pa- 08008 Barcelona Teléfono: 93 445 32 42 Nuestra Tradición www.restaurantlasarte.com (180 €) y Nuestra AZURMENDI Vanguardia (210 €) Legina Auzoa, s/n 48195 Larrabetzu, Bizkaia son los menús disponibles Teléfono: 944 55 83 59 en el restaurante ABAC www.azurmendi.restaurant EL CELLER DE CAN ROCA Carrer de Can Sunyer, 48 Ostras a la brasa.
  • Download the Obsession 17 Magazine

    Download the Obsession 17 Magazine

    One of the most successful innovations to come out of the Black Forest. And a cuckoo clock. The difference is Gaggenau. In the Black Forest, some things never change. Others have been evolving since 1683. Ever since our company was founded as a hammer and nail works, innovation has become a tradition for us. Such as the ovens 400 series, shown here with oven, Combi-steam oven and warming drawer – uniting cutting-edge technology with superior design. Finally, our appliances have been constantly evolving. What stays the same: they just keep looking better and better. For more information please call 0344 8928988 or visit www.gaggenau.com Northcote_BlackForest_210x297_SP_UK.indd 1 05.10.16 11:20 TRUEfoods-AD-SEPT16-PRINT.qxp_Layout 1 27/09/2016 12:44 Page 1 Nigel Haworth introduces Obsession 2017 Monday 20th January to Sunday 5th February From Europe we have Hans Neuner from his name as one of the Young Turks chef Ocean restaurant, two-star, Austrian by birth, co-operative in East London – my daughter his roots are firmly in Portuguese cuisine. Keeley was one of their biggest fans – and From Italy we have Gennaro Esposito from John Williams, Chairman of the Royal restaurant Torre del Saracino, with his amazing Academy of Culinary Arts, brings his team flavours of seafood and pasta. from The Ritz, again congratulations in We’re very fortunate to have Ana Roš from receiving a well-deserved Michelin star. Slovenia, she is also someone I’ve admired for This year we’re also celebrating Chinese a long time. Anna cooked with Lisa in India New Year with Zhao Guang You and Lu Yao, at a major charity event.