DOCSLIB.ORG

20Noviembre08-INTERNACIONAL (Page 1)

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
20Noviembre08-INTERNACIONAL (Page 1) ? Expansión, jueves 20 de noviembre de 2008 EMPRESAS Vencedores y vencidos en los fogones ■ Sergi Arola logra mantener ■ Andrés Madrigal abrió hace ■ Hilario Arbelaitz,asesor de El ■ La compostela Toñi Vicente ■ De vocación investigadora, ■ En el Hotel Confortel sus dos estrellas Michelin,tras dos años el restaurante Bodegón en Madrid (que paga con la pérdida de una Jordi Herrera logra su primer Valencia,Javier Andrés dejar La Broche y romper con Alboroque,en el proyecto gestiona Vips),pierde una estrella el ‘efecto vieira’;fue ‘premio’en Manairó,el local Salvador oficia en Vertical Occidental,en Sergi Arola- empresarial Casa Palacio de distinción en su restaurante llamada a declarar ante el de Barcelona donde ha hecho (gestionado por Loles Gastro,donde el 32% de los Atocha.El local consigue guipuzcoano Zuberoa,que juez por comprar moluscos a míticas sus carnes y pescados Salvador,de La Sucursal), gastos son de personal. ahora su primera estrella. se queda con una sola. mariscadores furtivos. en parrilla de clavos. donde obtiene una estrella. LOS CHEFS ESTIMAN EN UN 40% EL AUMENTO DE LOS COSTES DE GESTIÓN DE SUS ESTABLECIMIENTOS PARA AJUSTARSE A LOS CRITERIOS DE LOS INSPECTORES FRANCESES ¡Quíteme ese Michelin del balance! La tradicional tacañería de la guía roja, que en su edición de 2009 otorga quince nuevas distinciones a los restaurantes españoles y que vuelve a optar por castigar el éxito internacional de la cocina ‘made in Spain’,sitúa la galaxia nacional con 130 estrellas. MARTA FERNÁNDEZ.Madrid El ránking culinario de 2009 lla Michelin es una inversión Es abogado, pero en sus ratos rentable o un coste injustifica- libres trabaja como gastroins- do? Chefs y restauradores esti- f o pector. Tiene un presupuesto El resultado anual (en n. de restaurantes españoles con estrella Michelin) man entre un 20% y un 40% el relativamente ajustado, asig- Diferencia aumento de los gastos operati- nado por la Guía Michelin pa- 2009 2008 neta Novedades vos de un restaurante para ra visitar restaurantes que los ajustarse a las pautas de Mi- Con tres estrellas 6 6 0 Ninguno nuevo lectores del manual culinario chelin. “Aspirar a una estrella Con dos estrellas 9 10 -1 Zuberoa (Oiartzun, Guipúzcoa) pierde su segunda estrella y La Broche (Madrid) se queda sin francés proponen cada año. En exige perfeccionar dos que tenía, que se trasladan al nuevo local del que era su chef hasta principios de 2008: sus manos y en la de una dece- el servicio de sala, Sergi Arola, que en febrero de este año inauguró Sergi Arola-Gastro (Madrid) na de colegas, está el veredicto invertir en vajilla, acerca de los cocineros espa- Con una estrella 115 108 7 Hay quince estrellas nuevas y nueve restaurantes que la pierden ampliar la bodega ñoles. ¿O, quizás, no tanto? TOTAL 130 124 6 y embellecer el En su edición de 2009, que cuarto de baño”, el fabricante de neumáticos f La guía desgrana un chef, publica hoy, la Guía Michelin que cree que “la Restaurante Ubicación Cocinero otorga 15 nuevas estrellas a res- apuesta puede salir taurantes españoles, retira 9 y ★ Con tres estrellas bien y la inversión recorta de dos a una la califica- Arzak San Sebastián Juan Mari Arzak compensarse con el ción de Zuberoa, de Hilario Martín Berasategui Lasarte (San Sebastián) Martín Berasategui aumento de comensa- Arbelaitz, en Oiartzun (Gui- El Bulli Roses (Girona) Ferran Adrià les, o puede ser un de- púzcoa). Este año, los inspec- Can Fabes Sant Celoni (Barcelona) Santi Santamaría sastre para el balance de tores del manual galo no con- Sant Pau Sant Pol de Mar (Barcelona) Carmen Ruscalleda un local”. Zaranda, en Ma- ceden a ningún local la máxi- Akelarre San Sebastián Pedro Subijana drid, es un ejemplo. Su chef, ma calificación: las tres estre- ★ Con dos estrellas Fernando Pérez Arellano, llas, que siguen en manos de Tristán Portals Nous (Mallorca) Gerhard Schwaiger abrió a finales de 2005 con la sólo seis chefs en España, Àbac Barcelona Xavier Pellicer obsesión de tener una estrella, Atrio Cáceres Toño Pérez que logró once meses después Arola logra ‘mudar’ El Poblet Denia, Alicante Quique Dacosta y mantuvo tras cambiar de lo- Mugaritz Rentería, San Sebastián Andoni Luis Adúriz cal en 2007. Hoy, sigue lleno. sus dos estrellas de La El Celler de Can Roca Girona Joan, Josep y Jordi Roca Sergi Arola abandonó en Broche a su nuevo Santceloni Madrid Óscar Velasco* enero La Broche, en el madrile- local,ideado bajo el La Alquería, Hacienda Benazuza Sanlúcar la Mayor (Sevilla) Rafael Morales** ño Hotel Miguel Ángel (tras Sergi Arola-Gastro (N) Madrid Sergi Arola romper su acuerdo con Occi- ‘concepto Michelin’ (N) Es el único resturante nuevo que obtiene dos estrellas Michelin en la edición de 2009 de la guía francesa. dental), para abrir Sergi Arola- Gastro, con la vista puesta en ★ Los recién galardonados con una estrella (1) mientras en Francia casi una Boroa Amorebieta-Etxano (Bilbao) Javier García Michelin. Con un menú degus- treintena de cocineros disfruta L’Aliança d’Anglès Anglès (Girona) Lluis Feliu tación de 120 euros, el chef tele- de este triestrellato. Cinc Sentits Barcelona Jordi Artal visivo ha logrado mudar sus Con su decisión, repleta de Manairó Barcelona Jordi Herrera dos estrellas en La Broche (que notables ausencias, la guía roja L’Angle (Hotel Món) Sant Fruitós del Bages (Barcelona) Jordi Cruz las pierde) a su nuevo local. sitúa España con 130 estrellas, Els Tinars Llagostera (Girona) Eduardo Gascons lejos de las 227 concedidas an- Alboroque Madrid Andrés Madrigal Motor en marcha teayer por Michelin a Tokio. Skina Marbella (Málaga) Víctor Trochi / Daniel Rosado Con 108 años En España, el motor económi- Sólo la ciudad japonesa (con El Nuevo Molino Puente Arce (Cantabria) José Antonio González co culinario seguía ayer fun- 160.000 restaurantes) tiene Pepe Vieira Raxó, Poio (Pontevedra) Xosé Cannas de historia cionando. El Ministerio de In- más del doble de distinciones Abantal Sevilla Julio Fernández Quintero dustria, Turismo y Comercio que París. España se sitúa por Valdepalacios Torrico (Toledo) Ismael Delgado* En 1900,nació la Guía Michelin en firmó un convenio con la Cá- detrás de Francia y Alemania Riff Valencia Bernd Knöller Francia.Hoy,tiene ediciones en tedra Ferran Adrià de Cultura en número de premios. Vertical (Hotel Confortel) Valencia Javier Andrés Salvador Tokio (Asia es mercado clave para Gastronómica para impulsar ¿Intención de desmerecer el Bal d'Onsera Zaragoza Josechu Corella el grupo de neumáticos) y Nueva proyectos en educación e in- gastromilagro español? Entre York,donde este año la guía ha vestigación. Con el chef cata- ★ Los establecimientos que pierden la estrella (2) cocineros y gastrónomos, ya hecho un guiño a la crisis,con una lán presente, Industria dio un Zuberoa (3) Oiartzun (Guipúzcoa) Hilario Arbelaitz no sorprende la histórica taca- lista de 58 restaurantes de dato: más de 5 millones de tu- Caelis (Hotel Palace) Barcelona Romain Fornell ñería de la guía gala. “Es incon- Manhattan,Brooklyn y Queens ristas visitan España cada año L’Alezna Caces (Asturias) Pedro Martino gruente que España lidere las para cenar por 40 dólares (32 para realizar alguna actividad El Mesón de Doña Filo Colmenar de Arroyo (Madrid) Julio Reoyo vanguardias culinarias en el euros).Al tiempo que surgen exclusivamente gastronómica. Playa Club La Coruña Jano Blanco mundo y sea castigada por una ránkings que ganan prestigio, ¿Mirarán la Guía Michelin? Fagollaga Hernani (Guipúzcoa) Ixak Salaberría guía que turistas extranjeros y como la revista británica Otros optan por seguir con La Cuina de Can Pipes Mont-Ras (Girona) Ramón Casabayó parte del público español tie- su propia guerra. Santi Santa- L’Esguard Sant Andreu de Llavaneres (Barcelona) Miquel Sánchez Romera Restaurant, Michelin levanta nen como referencia. La envi- Toñi Vicente Santiago de Compostela (La Coruña) Toñi Vicente ampollas de todo tipo.Olivier maria, enfrentado a sus cole- dia francesa es evidente”, afir- Hostal de Sant Salvador La Vall de Bianya (Girona) Joan Borràs Roellinger,del restaurante Les gas, envió ayer a mediodía una ma un restaurador español. Maisons de Bicourt,en Cancale nota autoproclamándose el * Asesorado por Santi Santamaria. ** Asesorado por elBulli-Ferran Adrià. (1) Sólo se citan los restaurantes que han obtenido una estrella en esta edición. (2) El En tiempos de crisis, surge resto de los restaurantes citados en esta lista, a excepción de Zuberoa, pierde la única estrella que tenía. (3) Tenía dos estrellas, pierde una y mantiene otra. (Francia),renunció hace poco a chef español con más estrellas una cuestión: ¿Tener una estre- Fuente: Elaboración a partir de la información facilitada por Michelin sus tres estrellas “para vivir mejor”. Michelin. ¡Que le aproveche!.
Load more

Recommended publications
  • Die Besten 100 Restaurants 2008 Nach „San Pellegrino
    Die besten Restaurants der Welt 2008 Rangliste erstellt von 600 Spitzenköchen, Gourmets und Journalisten. Sponsor: San Pellegrino Rang Name Land 1 El Bulli Spain 2 The Fat Duck UK 3 Pierre Gagnaire France 4 Mugaritz Spain 5 The French Laundry USA 6 Per Se USA 7 Bras France 8 Arzak Spain 9 Tetsuya's Australia 10 Noma Denmark 11 L'Astrance France 12 Gambero Rosso Italy 13 Restaurant Gordon Ramsay UK 14 L'Atelier de Joël Robuchon France 15 Le Louis XV France 16 St John UK 17 Jean Georges USA 18 Alain Ducasse au Plaza Athénée France 19 Hakkasan UK 20 Le Bernardin USA 21 Alinea USA 22 Le Gavroche UK 23 Dal Pescatore Italy 24 Le Cinq France 25 Troisgros France 27 El Celler de Can Roca Spain 28 L'Hotel de Ville - Philippe Rochat Switzerland 29 Hof Van Cleve Belgium 30 Martin Berasategui Spain 31 Nobu London UK 32 Can Fabes Spain 33 Enoteca Pinchiorri Italy 34 Le Meurice France 35 Vendome Germany 36 Die Schwarzwaldstube Germany 37 Le Calandre Italy 38 Chez Panisse USA 39 Charlie Trotter's USA 40 Chez Dominique Finland 41 D.O.M Brazil 42 Daniel USA 43 Oud Sluis Netherlands 44 Ristorante Cracco Italy 45 Asador Etxebarri Spain 46 Les Ambassadeurs France 47 L'Arpege France 48 Tantris Germany 49 Rockpool Australia 50 Le Quartier Francais South Africa 51 Taillevent France 52 Nobu New York USA 53 Osteria Francescana Italy 54 Masa USA 55 Bukhara India 56 L'Ambroisie France 57 Maze UK 58 River Café UK 59 Steirereck Austria 60 Le Chateaubriand France 61 Obauer Austria 62 Dieter Müller Germany 63 WD-50 USA 64 Zuma UK 65 La Pergola Italy 66 El Poblet Spain
    [Show full text]
  • Authorship at the Fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor O
    Authorship at the fogones: Gastronomy and the Artist in Post-Transition Spain Alison Heather Atkins Brick, New Jersey Bachelor of Arts, Spanish and Mathematics, Wake Forest University, 2005 Master of Arts, Spanish Literature, University of Virginia, 2007 A Dissertation presented to the Graduate Faculty of the University of Virginia in Candidacy for the Degree of Doctor of Philosophy Department of Spanish, Italian & Portuguese University of Virginia August, 2013 Randolph Pope David T. Gies Gustavo Pellón Herbert Braun ii © Copyright by Alison Heather Atkins All Rights Reserved August 2013 iii Abstract This dissertation analyzes the representation of food in Spanish novels and cookbooks from the 1980s and 90s, a period in which Spanish cuisine gained an unprecedented level of international visibility and prominence. Using both cookbooks and novels published during the period, my project examines the tension between everyday and stylized food practices in order to explore how each text engages with questions of authorship and artistic creation. The first two chapters focus on cookbooks authored by alta cocina chefs as well as by gastronomic critics who have compiled signature recipes by the chefs. I consider how these texts engage with contemporary theories of authorship and creativity, establishing a complex relationship with the modern notion of author as individual, autonomous, and unique, a kind of genius figure. In Chapter 1, I analyze the ways in which the prologue writers and compilers of two cookbooks of the early 1980s, Carlos Delgado’s Cien recetas magistrales (1981) and the 1982 Grandes maestros de la nueva cocina vasca present the featured chefs as unique and autonomous creators as part of a process of establishing culinary art as a legitimate art form.
    [Show full text]
  • The Modern Experience
    @EpochTaste D7 July 24–30, 2015 www.EpochTaste.com The Luscious Cuisine the modern of Northern Spain By Manos Angelakis When referring to Northern Spain, gastro- informal gastro-bar, we had a Catalan Bell- experiencethai nomes always reach for superlatives. I con- ini made with Cava accompanied by charcoal sider it to be the best place to travel, eat, and grilled octopus slices and roasted potato dipped drink in the world. And this comes from some- in garlicky mustard vinaigrette. THE BEST NORTHERN THAI IN THE CITY! one who has spent many years traveling in At practically every bar, wedges of tortilla search of culinary excellence. Española—the classic potato and egg frittata— In Northern Spain along the Pyrenees, the are always to be found. 4 STARS ON YELP! & GOOGLE strip between Barcelona in the east and San In Bilbao, fried shrimp coated with black ses- Sebastian on the coast of the Atlantic has a ame is another enjoyable specialty to accom- very high concentration of Michelin starred pany your glass of Fino. Cooked snails at a bar restaurants. The city of San Sebastian has more in Porrerà in Tarragona are as delectable as Michelin-star restaurants per capita than any they are in France, even though the cooking other city in the world (excepting Kyoto, Japan). method is a bit different. The names are world-famous, including such And let’s not forget the charcuterie platters— luminaries as Juan Mari and Elena Arzak at garlicky, spicy chorizo; creamy, fatty, and nutty Arzak Restaurant; Eneko Atxa at Azurmendi; “jamón Ibérico de bellota” from Iberico pigs Pedro Subijana at Akelarre; Carme Ruscalleda fed only acorns; “lomo de cerdo,” a cured and a Sant Pau; the eponymous Martín Berasategui air dried pork tenderloin; and, of course, the in Lasarte-Oria; Quique Dacosta at the Denia illustrious pâtés—a mixture of cooked ground beach resort; and the three Roca brothers at pork with additions like vegetables, truffles, El Celler de Can Roca.
    [Show full text]
  • CP GM Espagne 2012 EN
    PRESS RELEASE Boulogne, France – November 24, 2011 Michelin Guide Spain & Portugal 2012 Michelin has published the new edition of the Michelin Guide Spain & Portugal. As in years past, it presents a broad selection of hotels and restaurants in both countries. This is a very special year in Spain and Portugal. Faced with a severe economic crisis, many hotels and restaurants are working hard every day to stay in business. This does not mean, however, that they have abandoned their commitment to excellence. On the contrary, quality has improved and the true values of Iberian cuisine are reflected more fully than ever on restaurant menus. Nonetheless, the business environment remains difficult. In particular, the gourmet dining scene was seriously shaken by Chef Ferran Adrià’s voluntary decision to close elBulli, considered by many to be the best restaurant in the world and the epitome of creative cuisine. In response, the MICHELIN guide Spain & Portugal team has focused firmly on the future and reaffirmed its confidence in Spanish and Portuguese chefs. Every day, highly skilled, innovative professional chefs throughout the peninsula are leveraging their passion for cooking and craftsmanship. The MICHELIN guide Spain & Portugal 2012 features a selection of 4,448 establishments, including 2,246 hotels, 295 country guesthouses, 1,783 restaurants and – in Spain – 124 tapas bars. It also presents a selection of 229 Bib Gourmand restaurants that offer high quality meals at a reasonable price (€35 or less) and 51 hotels displaying the Bib Hotel label, which denotes affordable, quality accommodations, with double rooms available for €65 or less in major cities and tourist destinations and for €55 euros or less in other locations.
    [Show full text]
  • Eating Spain: National Cuisine Since 1900
    University of Kentucky UKnowledge Theses and Dissertations--Hispanic Studies Hispanic Studies 2015 Eating Spain: National Cuisine Since 1900 Matthew J. Wild University of Kentucky, [email protected] Right click to open a feedback form in a new tab to let us know how this document benefits ou.y Recommended Citation Wild, Matthew J., "Eating Spain: National Cuisine Since 1900" (2015). Theses and Dissertations--Hispanic Studies. 24. https://uknowledge.uky.edu/hisp_etds/24 This Doctoral Dissertation is brought to you for free and open access by the Hispanic Studies at UKnowledge. It has been accepted for inclusion in Theses and Dissertations--Hispanic Studies by an authorized administrator of UKnowledge. For more information, please contact [email protected]. STUDENT AGREEMENT: I represent that my thesis or dissertation and abstract are my original work. Proper attribution has been given to all outside sources. I understand that I am solely responsible for obtaining any needed copyright permissions. I have obtained needed written permission statement(s) from the owner(s) of each third-party copyrighted matter to be included in my work, allowing electronic distribution (if such use is not permitted by the fair use doctrine) which will be submitted to UKnowledge as Additional File. I hereby grant to The University of Kentucky and its agents the irrevocable, non-exclusive, and royalty-free license to archive and make accessible my work in whole or in part in all forms of media, now or hereafter known. I agree that the document mentioned above may be made available immediately for worldwide access unless an embargo applies.
    [Show full text]
  • FIRST-HAND PERSPECTIVES on the GLOBAL ECONOMY Introduction First-Hand Perspectives on the Global Economy
    Lauder Global Business Insight Report 2010: FIRST-HAND PERSPECTIVES ON THE GLOBAL ECONOMY Introduction First-hand Perspectives on the Global Economy In this special report, students from the Joseph H. Lauder Institute of Management & International Studies provide analysis of some of the most tantalizing economic, business and technology developments around the world. The articles offer new perspectives on the ever-changing global economy, including the growth of consumer markets in Brazil, Egypt and China, and the impact of the crisis on French luxury goods. The green economy’s growth worldwide is captured in articles on organic products in Germany, solar energy in Senegal and Japan’s eco-tech industry. The rise of the Russian gambling industry, sustainable tourism in Egypt and high-end gastronomy in Spain illustrate new frontiers in the leisure business. China’s coming of age is captured in articles on the development of its venture capital and mutual fund industries, enhanced awareness of social corporate responsibility, and the growth of second- and third- tier cities. New developments in infrastructure and financial services are reflected in pieces on the mobile Internet in Latin America, the rise to prominence of Spanish infrastructure management companies, and a new form of transparent, customer-driven banking. Taken together, the 16 articles offer perspectives on a range of dynamic economies and identify existing opportunities for conducting business within specific cultural, political and institutional contexts. The articles are
    [Show full text]
  • La Historia De Elbulli
    La historia de elBulli La historia de elBulli Our story from 1961 to 2011 [ 1961-1982 ] los orígenes 1961. Todo empezó con un minigolf... 1963. ...que luego fue un chiringuito. 1964. El primer restaurante. 1 [ 1961-1982 ] origins 1961. It all began with a minigolf installation... 1963. ...which later became a beach bar. 1964. The first restaurant. 1970-1975. An ever-increasing choice. 1975-1980. The Neichel era. 1981. The arrival of Juli Soler. 1961-1982. Some menus of the time. 1961-1982. Anecdotes of the time. 1961-2006. The various stages of elBulli and those running it. 2 [ 1961-1982 ] los orígenes 1961. It all began with a minigol installation... Doctor Hans Schilling a !erman homeo"athic doctor and his wife #ar$etta %&echoslovakian in origin but !erman b' ado"tion came to (oses at the end of the )*+,s and having fallen in love with %ala #ont-oi the' decided to bu' a "iece of land there. The setting for the building that the doctor and #ar$etta occu"ied is a hundred metres u"hill from where the restaurant was to be located. #rs Schilling was alread' serving meals before the establishment existed organizing barbecues in the o"en air which at times was frowned on. At that "oint our lin$ with the stor' begins with a "lanning "ermission licence for a minigolf installation dated June )*/). The name chosen for their business 0which came into use at some unspecified time1 was 2l Bulli since the Schillings had some 3rench bulldogs a breed collo4uially known as "bulli". 3 [ 1961-1982 ] los orígenes 1963.
    [Show full text]
  • Lamarca Andalucia Experience”'S Concept: Target Market 51 4.1.1
    UNIVERSIDAD DE ALMERÍA FACULTAD DE CIENCIAS ECONÓMICAS Y EMPRESARIALES MÁSTER EN GESTIÓN INTERNACIONAL DE LA EMPRESA E IDIOMAS Business Plan for the Internationalisation of Grupo Lamarca END OF MASTER’S DEGREE PROJECT Author: Marta Benavides Hidalgo Director: Javier Martínez del Río Almería, June 2012 Business Plan for the Internacionalisation of Grupo Lamarca Marta Benavides Hidalgo. June 2012 Acknowledgements I would like to express my most sincere gratitude to all the people who have somehow contributed to the successful development of this project through their help and support, and especially to: Antonio Lorente Lamarca, for trusting me for such an important task from the very first day, for believing in me, and for treating me like a colleague rather than an intern or an employee. Javier Martínez del Río, for supporting and helping me every time I needed it, for his valuable advice and suggestions, and for being always available, Sundays included. María Jesús, Lucía and Bea, for being some of the nicest people I have ever had the pleasure to work with, and for accepting all my directives from the very first day, even though I was a mere intern, the last person to enter the company and they did not know me at all. Jose Enrique Segura, for introducing me into the fascinating world of finance. All my teachers from the Master's Degree in International Business Administration and Languages, because it was thanks to the valuable knowledge that they transferred us during their different lectures that I was able to successfully accomplish the task that Antonio Lorente Lamarca entrusted me with.
    [Show full text]
  • Sant Pau, in Sant Pol De Mar
    ENGLISH EDITION Carme Ruscalleda’s culinary creations lie halfway between tradition and avant-garde. Her gastronomic discourse is expressed through constant dialogue with traditional recipes, which she reinterprets with boundless imagination and scrupulous respect for the ingredients. This allows her to keep their flavours sharp, ensuring their individual identity is not lost in the mix: it is the essence of Ruscalleda’s signature style, the thing that distinguishes her from all others. In the summer of 1988, Carme Ruscalleda and Toni Balam opened their restaurant, Sant Pau, in Sant Pol de Mar. In their 30 years there, they offered diners a selection of Catalan and universal cuisine inspired by recipes and ingredients from right outside their back door: El Maresme. When the Tokyo Sant Pau opened in 2004, Ruscalleda’s discourse started to incorporate ingredients, methods and concepts from other cultures, especially from Japan. In 2009, she opened the Moments restaurant in Barcelona, headed by Raül Balam, who adds an ironic and provocative touch to his mother’s cuisine. In autumn 2018, the Sant Pau in Sant Pol de Mar closed its doors to the public. Carme Ruscalleda continues to work at Cuina Estudi, a laboratory of ideas through which she expresses her commitment to society and to healthy, fun and transparent cuisine that is always in tune with its surroundings. Index 4 5 10 11 12 13 14 15 16 17 29 30 42 44 Family, shop, restaurant Carme Ruscalleda was born at Can Puig, a farmhouse on Carrer Nou in Sant Pol de Mar, in the region of El Maresme.
    [Show full text]
  • Santi Santamaría
    EL PERFIL Santi Santamaría Cocinero talentoso, empresario de éxito, polémico comentarista y mentor de numerosos jóvenes chefs, Santamaría consagró su vida al placer de la gastronomía El genio de Sant Celoni Nació en el mes de julio, tempora- costa de Dubai, en los Emiratos Árabes Unidos, y pos- da de higos, remolacha y el mejor atún teriormente otro en el complejo de lujo Marina Bay rojo, con el que Santamaría, precisa- Sands de Singapur. mente, preparaba maravillosas elabora- Santamaría era colaborador habitual, entre otros me- ciones en su restaurante Can Fabes. Fue dios, del periódico La Vanguardia, y escribió hasta la localidad barcelonesa de Sant Celoni nueve libros a lo largo de su carrera. El último de ellos, la que vio venir al mundo a este genio La cocina al desnudo, generó una tremenda polémica de la cocina. Agradecido y enamorado desde antes incluso de ser publicado. En él, Santi hacía de su ciudad natal, fue ese el nombre una crítica feroz a diversos aspectos de la alta cocina que le puso a su restaurante de Madrid, contemporánea. en los bajos del hotel Hesperia, en pleno En su libro, Santamaría reconocía que, dentro de las Paseo de la Castellana. tendencias imperantes en la cocina actual, se emplean Poco se sabe de la infancia y juventud una serie de sustancias químicas de las que no se infor- de Santi Santamaría, al menos hasta ma a los clientes. En la carta de un restaurante se puede que abrió, en 1981, su primer y más emblemático res- leer Pescado de escama de temporada a la plancha con taurante, Can Fabes.
    [Show full text]
  • El Bulli: Contemporary Intersections Between Food, Science, Art and Late Capitalism
    Instructions for authors, subscriptions and further details: http://brac.hipatiapress.com El Bulli: Contemporary Intersections Between Food, Science, Art and Late Capitalism. Maria Domene­Danés 1 1) Indiana University, Henry Radford School of Fine Arts, Department of Art History, United States of America. Date of publication: June 3rd, 2013 To cite this article: Domene­Danés, M. (2013). El Bulli: Contemporary Intersections Between Food, Science, Art and Late Capitalism. BRAC ­ Barcelona Research Art Creation 1(1), 100­126. doi: 10.4471/brac.2013.04 To link this article: http://dx.doi.org/10.4471/brac.2013.04 PLEASE SCROLL DOWN FOR ARTICLE The terms and conditions of use are related to the Open Journal System and to Creative Commons Non­Commercial and Non­Derivative License. BRAC- Barcelona Research Art Creation. Vol. 1 No. 1, June 2013 pp. 100-126 El Bulli: Contemporary Intersections Between Food, Science, Art and Late Capitalism. Maria Domene-Danés Indiana University Abstract Ferran Adrià, head of the Catalan restaurant and now foundation elBulli, participated in the exhibition of contemporary art Documenta 12 in 2007. My paper analyzes this event as the intersection of three elements: Adrià’s work and performance as chef, the incorporation of science and technology into cuisine in what is known as Adrià’s ‘techno-cuisine’, and the crossing between contemporary art and food. To do so, I describe some ofAdrià’s dishes and examine the ways in which they relate to the artistic field. Rather than addressing the polemic question of whether a chef can ever be considered an artist or not, my essay reflects on the significance ofAdrià’s approximation to the contemporary art world in relation to the blurring of artistic frontiers and other cultural and social fields.
    [Show full text]
  • Spain, Portugal & Mediterranean
    A HIDEAWAY REPORT Spain, Portugal & Mediterranean 2020 Villa Dubrovnik, Croatia Hideaway: A smaller hotel or resort with a distinctive style and character, a tranquil atmosphere and a dedication to personal service. Over four decades, Hideaway Report editors have explored ceaselessly to discover the most charming hotels in the world. While recommenda- tions vary in size, style and location, it is properties of 50 rooms or fewer that are the primary objects of their travels. They search for hideaways that have a profound sense of place. And their evaluations go far beyond simple checklists. Relying on unrivaled experience, they aim to separate the merely excellent from the truly enchanting. So if you are looking for a place where you can leave the world behind and experience something exceptional, then let our editors point the way. ON THE COVER Quinta da Côrte, Douro Valley, Portugal — photo by Jean-Francois Jaussaud CONTENTS ONE Updated February 2020 SPAIN .................................... 6 Madrid..................................... 8 Basque Country ......................... 12 La Rioja & Ribera del Duero ............. 14 Santiago de Compostela ................ 16 Barcelona ................................ 18 Catalonia ................................. 22 Salamanca ............................... 24 Mallorca .................................. 26 Menorca .................................. 28 Valencia .................................. 30 Andalusia ................................ 32 PORTUGAL ............................. 36 Lisbon
    [Show full text]