Spain’s Top Chefs Clash Over Ingredients and Culinary Innovations

With inventions like parmesan snow, chilled sauces that “boil” with dry ice and green olives made of “spherified” juice, Spain’s avant-garde chefs have created an international buzz for a national cuisine that was long considered an also-ran. Gazpacho and paella were just no match for the specialties of French and Italian cuisine.

But dozens of restaurants around the country now rate a star from the revered Michelin guide. (Six currently hold its top honor: three stars.) Spanish chefs grace the pages of international gastronomic magazines, and some food critics believe they have replaced their French counterparts at the vanguard of culinary innovation.”*

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