Spain’s Top Chefs Clash Over Ingredients and Culinary Innovations From: nytimes.com
Tagged: Cuisine, Europe, magazine, restaurant, SpainPosted on: June 3rd, 2008
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.”*
Curation from Tomás
Filed Under: Food, Tomás' Picks
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