Remember I last wrote about Osmosis? Next time you’re in Barcelona, do yourself a favour and walk 100 meters around the corner (literally!) to Gresca. A whole different category altogether! A pioneer of the bistronomics genre (modern, bistroesque food at affordable prices), chef Raphael Peña opened Gresca in 2006 after learning the tools of the […]
A few days ago, FrieslandCampina, majority shareholder of Napolact (a large Romanian dairy producer) has announced closing down its factory in the village of Țaga, 60km from Cluj-Napoca in the heart of Transylvania, where the Năsal cheese has been made for over half a century. The Năsal is a soft cheese with an intense smell (yes… […]
Hidden discretely on Carrer d’Arribau in Barcelona is the restaurant Osmosis. A couple of blocks away from my hotel? Let’s give it a try! Bread and olive oil. And salts (Hawaiian Black, Australian Pink, Maldonian White) like we love ’em. First course was some amuse-bouche. A lollipop made with some sort of morcilla, rolled toast bread, […]
Quick – a drink! Walking around the hilly Lausanne, from Ouchy to the cathedral can be quite an exhausting activity that deserves a serious reward! And nothing beats a serious cocktail done by mixology nerds full of talent and passion, which is quite hard to find in our tiny Switzerland. Don’t despair – we found […]
The most incredible culinary experience of my life has been a dinner at Narisawa in Tokyo in December 2010 (thanks to my buddy H., I still owe you one!), who happens to be still be the Best Restaurant in Asia. Sure, I’m a Japanese food nerd, nevertheless this experience has been as much intellectual as […]
Penang, a tiny island off the Malaysian coast and recognised as having the Best Street Food in Asia by Time magazine in 2004. I’ve been to Malaysia in late 2010 and always wanted to share some of the incredible food I had there. It was, indeed, incredible! I just can’t forget how flavorful those roadside laksa were.
We just received yesterday our copy of Gather Journal. Pure gorgeousness! In their own words: We started Gather because of a shared love of food and cooking, and a desire to create a magazine with staying power on your bookshelf; one that you could return to again and again for inspiration. If we can, with our recipes, […]