Quispe: when bluefin tuna falls in love with Peru
Quispe: when bluefin tuna falls in love with Peru Quispe provides the proof for anyone questioning whether Peruvian restaurants are in the best of culinary health, with a loyal clientèle eager for the flavours and creations they serve up. ...
Nobu: from Barcelona to bluefin tuna heaven
A logbook by Sensei Hiroshi Umi. He almost literally lives out of a suitcase, having lost count of the trips, check-ins, passport stamps and layovers he clocks up over the course of a year. Terse of word, but highly affable, Frenchman HervÃ...
EpÃlogo: the tuna tapa that Antonio López would paint
A logbook by Sensei Hiroshi Umi.  To judge by the flavour of this outstanding dish, he gladly let himself get carried away. If the chef of EpÃlogo had claimed the prize for the best escabeche at Madrid Fusión just a few months earlier, d...
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...
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...