Faviken

Faviken

Fäviken is  a 12-seater restaurant located in the remote village of Jämtland in north-west Sweden, it is currently voted number 34 in the S. Pellegrino World’s 50 Best Restaurants.  Head Chef Magnus Nilsson had previously worked at L'Astrance (under Pascal Barbot) and L'Arpège  (under…

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History And Future Of ElBulli

History and Future of elBulli

elBulli was born as a beachside snack bar in the 1960s, though by the time Adrià joined it in 1983, it had become a respectable restaurant specializing in French nouvelle cuisine. About a decade later, Adrià, having risen quickly through…

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The Neurologist And The Chef

The Neurologist and the Chef

The profession of chef was not spelled out in his destiny but Miguel Sánchez Romera knew how to read between the lines. Born in Argentina to Spanish immigrants, he first studied Medicine, specializing in neurology and certain diseases such as epilepsy.…

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Agar Agar & Agar Spaghetti

Agar Agar & Agar Spaghetti

Agar is a vegetarian gelling agent derived from dried seaweed. Although some agar is wild harvested, it is more commonly farmed commercially. Like gelatine, agar is thermo-reversible but at much higher temperatures, and it has around 5 times the setting properties…

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Sous-Vide Cooking

Sous-Vide Cooking

Sous-vide, French for "under vacuum", is a method of cooking food sealed in airtight plastic bags in a water bath for a long time—72 hours is not unusual—at an accurately determined temperature much lower than normally used for cooking, typically…

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