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The new chapter of the podcast “Stay to eat” stars Albert Raurich. Don’t miss the confessions of this chef who for years was Ferran Adrià’s right-hand man at El Bulli. From his peculiar arrival at Montjoi cove before the distrustful gaze of the rest of the team, to his mother’s help to “improve” the kitchen’s energy.
Beyond those anecdotes that make us smile, Raurich delves into the learning from those years in Montjoi Cove, about how behavior in kitchens has changed since working in open spaces where the cooks are face to face with the diner, to the influence of his partner, Tamae Imachi, who helped him understand Japanese cuisine.
– Kitchen robots for dogs? Well, it is one of the surprising novelties that have been presented at the Consumer Electronics Show (CES) festival, where Iker Morán tells us that he has also seen waterless coffee makers or gadgets to prepare express steaks and other bizarre inventions.
– Genomic feeding. In this report, Laura Conde tells us what nutrigenomics is, also called genomic feeding. It is based on the analysis of genetic variants associated with different aspects of nutrition, which provides us with valuable information such as the risk of suffering from deficits or intolerances and pathologies such as diabetes, cholesterol or obesity.
– Seven delicious ciders. Our expert, the sommelier María José Huertas, has selected 7 bottles that she considers delicious, complex and very gastronomic of cider, this traditional drink made from the fermented must of the apple that has been booming in recent years.
– Cease. Jorge Guitián has visited the innovative restaurant César, in the hotel of the same name in Lanzarote, where the chef Alejandro Martín prepares dishes with products from the island under the supervision of Juanjo López, from the Madrid establishment La Tasquita de Enfrente.
– Omelette of chards. Chef and teacher Ana Casanova takes advantage of the fact that we are in chard season to share this chard omelet recipe that also includes three cloves of garlic. It is nutritious, healthy, economical and, of course, very tasty.
