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Fuentes Bluefin Tuna at Casa España in Paris During the Gam...
To the legendary motto of Baron de Coubertin, the promoter of the first modern Olympic Games in 1896, we could add a new phrase during these current Games: “more wholesome and more nutritious.” As we watch athletes from around t...
Terre: tartare and tataki like haute couture stilettos
A logbook by Sensei Hiroshi Umi. Emblematic of the hopeful times of parity in which we now live, our star here is the first female chef to appear with full honours in our logbook, which by now has quite a number of varied entries. Of delica...
The enfant terrible of the bluefin tuna lurks in Murcia
A logbook by Sensei Hiroshi Umi. Kitchen management: well-travelled and versatile. Succulence: supreme. Surprise factor: superlative, gigantic, the kind that has you licking your lips, and rushing to tell all your gourmet friends that ̶...
Sakura-ya. Face-to-face with the pioneering leading lady of ...
A logbook by Sensei Hiroshi Umi. She gives off the elegant, refined and measured air of an actress with years of performances behind her. Reserved of manner, a lively look in her small, blue eyes, Anna Saura has successfully made reliable h...
Bluefin tuna and iberian pork, a love story in Atocha
A logbook by Sensei Hiroshi Umi. The finest bluefin tuna and the most outstanding Iberian heritage breed pork have more than a little in common. Because almost every last bit can be used –from the finest cuts to the most unexpected offalâ...
Every Japanese term, everywhere
A logbook by Sensei Hiroshi Umi. According to an old Spanish proverb, “you are not from where you were born, but from where you graze” (or where you choose, I would add). Roger Ortuño Flammerich was born into this world in Barc...