He ʻumi Haute Nā ʻAina Mea Kūʻai e kahaha ai iā ʻoe

He mea hou nā mea hou. ʻO nā mea ʻē aʻe i ʻāpana o ka mōʻaukala o ka lumi kuke. Pono lākou āpau no lawelawe i nā meaʻai i kēia wā me ka maʻalahi a ʻoluʻolu i nā hale ʻaina kau.

i keia la hoʻopau Hōʻike mākou i ka pehea a me kahi e ʻono ai i nā pā i hoʻohuli a hoʻomau i ka hoʻohuli i ka meaʻai kuʻuna.

Pēlā e hana ai ka "paʻakai ola" o Aponiente

ʻO ia kekahi o nā hana kuke hou loa. Ianuali i hala, ʻO Angel Leon, kuke o Kohoia (3 mau hōkū Michelin), lawe i ke kahua o ka piko gastronomic ʻO Madrid Fusion makemake e hoʻopūʻiwa i ka lehulehu. Eia hou, ua kūleʻa ʻo ia. Hāʻawi kāna "paʻakai ola" i kahi wili paʻa i ka meaʻai paʻakai kuʻuna. Hoʻohui ʻehā ia o nā paʻakai like ʻole e hana i ka wai kai.

ʻO ka paʻakai supersaturated me kahi ʻano ʻē: ke pili i ka meaʻai, hoʻololi i kahi wai anuanu i kahi paʻa (nā aniani paʻakai) wela. ʻO ka mahana, i hiki ke piʻi i 135ºC, kuke koke i kekahi ʻano o nā mea hoʻohui. Kahi hoʻokalakupua i mua o nā maka o ka mea ʻaina. E ʻono ai i kēia hoʻokalakupua, akāka, pono ʻoe e hele i Aponiente. ʻElua menus hoʻāʻo: Ke kai mālie (195 euro) a me ke kai ma hope (225 euro)

He poepoe ka lumi kuke o kēia wā

La spherification ʻO ia kekahi o nā hōʻailona palena ʻāina o nā meaʻai i kēia au. Kēiaʻano hana, i puka mai ka Bulli de Ferran Adriʻa No nā makahiki he ʻumikūmālima a ʻoi aku, hoʻomau ʻo ia i ka leʻaleʻa iā ia iho i kahi ʻano kupaianaha. ʻO Spherification kahi gelation kāohi ʻia o kahi hoʻomākaukau wai. I ke kaʻina hana I ka wai, o ke kala a me ka ʻono i makemake ʻia, hoʻohui ʻia kahi pākēneka o ka alginate a laila hoʻokomo ʻia ia, me ke kōkua o kahi syringe a i kahi puna paha, i ka ʻauʻau wai me ka puna. Penei lākou e hoʻokumu ʻia ai hoʻopuni ʻia kēlā mau ʻāpana liʻiliʻi o kahi papa gelatinous maikaʻi, i pahū i ka waha e hoʻokuʻu ana i nā mea ʻono āpau.

A wahi kiʻekiʻe loa e hoʻōla i kēia ala o elBulli: Nā tikika, ma Barcelona, ​​kekahi o nā hale ʻaina o ka hui elBarri, alakaʻi ʻia e Albert Adrià. He 1 kona hōkū ʻo Michelin a ʻo kāna Olive kaao.

Mai ka ʻaina Kōlea kuʻuna i nā meaʻai Haute me 'OCOO'

He mea maʻa mau ia i nā hale Kōlea e hana i nā pā kuʻuna. OCOO he lopako kuke e hui pū i nā ʻano kuke kuke ʻokoʻa, ke kumuhana i ka meaʻai i ka kuke lua: ma ka kaomi kaomi a me ka mahana. Me ka hoʻokuʻu ʻole i ka mahu, ka mālama ʻana i nā onaona āpau i loko o ka ipu hao a me ka kuke ʻana i kahi mahana haʻahaʻa me ka kikoʻī piha.

Elua makahiki aku nei, ʻO Mateu Casañas, ʻo Oriol Castro lāua ʻo Eduard Xatruch, nā mea kuke mua o ka Bulli, i kēia manawa pū i ke kauoha o ka hale ʻaina i ka (2 mau hōkū ʻo Michelin), hoʻomaka lākou e hoʻokolohua me kēia mīkini. ʻO ka cauliflower ʻeleʻele me ka niu a me ka lime béchamel kekahi o nā kīʻaha ʻaina e hoʻohana i kēia ʻano. Hoʻomaopopo ka cauliflower i 17 mau hola o ka kuke kuke i māhele ʻia i ʻekolu mau pōʻai like o ka papahana "hua manu ʻeleʻele". ʻAʻole, ʻaʻole wela. He aha ka mea e hoʻololi nui ai i kona ʻano a me ka ʻono. He mea haohao no ka mea ʻaina.

Nokene wai - kilokilo maʻemaʻe

Inā he mea lawe maʻa mau (a i ʻole kahi māka, no nā naysayers!) O ka techno-ʻano kīʻaha, ʻo kēia ka ka waipiu wai. ʻO kona ʻano ke kiko o kona paila i -196, ʻo ia hoʻi, noho ia i loko o kahi moku wai me nā mahana haʻahaʻa loa, hoʻoweliweli koke i ka meaʻai. I ka meaʻai haute e hoʻohana ākea ia e loaʻa ai ka ʻaikalima a me nā sorbets me kahi ʻano filigree. Me nā hua hoʻohui o nā hopena nani a ka uahi e hāʻawi ai.

O ka papa ʻO Dani garcia, kekahi o nā pae hoʻohālikelike o kēia hana ma Sepania, ke hoʻomau nei e hoʻohana i ka nitrogen wai e hoʻopūʻiwa i kāna poʻe malihini. Aia ʻo Nitro Almadraba Tuna Tataki ma ka papa kuhikuhi ʻelua mai ʻO BIBO Marbella e like me Madrid.

Enigma: he aha ke ʻano o ke kīʻaha?

ʻLelo lākou ke hoʻomaikaʻi nei lākou i ka papa kuhikuhi no kekahi mau mahina a loaʻa iā lākou. ʻO ka hui Enigma (kahi hoʻokumu ʻē aʻe o elBarri, me ka hōkū 1) hoʻokipa kūhelu i ka "Berena aniani". ʻO kēia nahu, kahi e hoʻokuli i ka Catalan pa de vidre kuʻuna, crunchy, aniani moakaka piha a me kahi ʻono kūleʻa ʻole.

Hana ʻia me ka starch wai a me kaʻuala. A, ma ka liʻiliʻi no kēia manawa, ʻaʻohe o mākou kikoʻī. Hāʻawi ʻia ia me ka momona ham a me nā truffle ʻeleʻele a ʻo ia kekahi o nā 40 i hala i hana i ka papa kuhikuhi ʻokoʻa mai ka hale ʻaina ʻo Barcelona.

ʻOno, paʻakai, anuanu, wela

Pāpale ʻO lākou kahi hiʻohiʻona ʻē aʻe o ka ʻaina techno-ʻona. ʻO kēia nā hoʻomākaukau wela a anuanu hoʻi i hana ʻia mai nā kalima, purees, wai a kahi i hoʻohui ʻia i kahi gelatin mua. Hoʻokomo ʻia ka wai i loko he siphon hana pū me nā cartridges oxide nitrous ma lalo o ke kaomi e kaomi ana i ka mea i loko o ka ʻōmole i hana ʻia i hoʻokahi manawa.

ʻO ka hopena he cream māmā e hāʻawi i ka pāʻani nui i ka lumi kuke. !Hoʻopili pū me kāu, no ka mea, maʻalahi ka hoʻohana ʻana i ka siphon! E hoʻāʻo: ʻo ka Krimeta o nā iʻa iʻa me ka hua cauliflower mai Zalacain.

Ke pāʻani nei me ka ʻaina

ʻO kahi pēpē "kāpili" e ʻono i ka tangerine a me ka ʻaikalima gingerbread (hana ʻia me kahi siphon). He aha nā mea ʻai o kēia wā me ka ʻole o trompe lʻoeil?

Pēlā e pāʻani ai ka chef me ka ʻainaina ʻO Samuel Moreno i loko o ka hale ʻaina hōkele hale kūʻai ʻO Relais & ChâteauxAlcuneza Mill. Kahi gastronomic ma Sigüenza e nānā nei no ka manawa mua o kēia makahiki 1 hōkū ʻo Michelin. Pono ka leʻaleʻa i ka meaʻai haute.

Simmers Perfection

La kuke wela haʻahaʻa Aia ia i ke kumuhana ʻana i ka meaʻai i nā mahana mahana, ma waena o 50º C a me 100º C. ʻO kekahi kumu hoʻoholo hou ka manawa. ʻO kahi pāʻani kikoʻī no kekahi mau makahiki i kēia manawa hiki iā mākou ke hoʻomaʻamaʻa ma ka home me nā pono hana e like me ʻO Rocook.

ʻAe kēia ʻenehana e hoʻokō i ka wahi kuke optimum no kēlā me kēia meaʻai, e hoʻonui ana i kona ʻono, e mālama ana i kāna mau waiwai a me ka loaʻa ʻana o kahi ʻano kāhāhā. ʻO ka hale ʻaina Girona ʻO El Celler o Can Roca, kahi e hoʻomālamalama ai lākou 3 Hōkū Michelin, he paionia ma kēia ʻano hana. Me ke kanalua ʻole, ka ʻōlelo TOP nui loa e ʻono iā ia.

Hū ka lumi kuke

ʻO ia ka makahiki 2003. Ferran Adriʻa ua ʻike ʻia ma ka uhi o ka Lāpule hoʻohui o ka New York Times e paʻa ana i kahi kāloti nānā pono ma luna pono o ke poʻo inoa 'ʻO ka Nueva Nouvelle meaʻai. ʻO ke koena ka moʻolelo.

Kāloti, tangerine, strawberry. Hiki iā mākou ke hoʻolilo i kahi wai a wai paha i loko o nā huʻa e like me ke kopa ma ka hoʻohui ʻana i ka lecithin phospholipid. Aia e pili ana he emulsifier kūlohelohe (loaʻa i loko o ka hua moa a i ʻole ka mauʻu soybeans) e hoʻēmi i ka hoʻohaunaele o kahi wai i hoʻopuehu ʻia i kekahi. ʻO kēia ka hopena i kahi emulsion droplet momona paʻa, māmā a momona. ʻO Cobo Vintage, Aia ka hōkū ʻo Michelin ma Burgos, hana i ka ea o ke fennel kai no ka lobster Cantabrian Nolewai i kalua ʻia.

Mai ka kuʻuna i ka wā e hiki mai ana ma o ka hana ʻana i ka hawewe

ʻO ka flamenco tablao wale nō i ka honua me ka hōkū ʻo Michelin, ka ʻO Corral de la Morería hāʻawi i kēlā me kēia lā a i ka pō wale nō kahi papa kuhikuhi ʻono no ʻewalu ʻai ʻaina laki.

ʻO kekahi o kāna mau kīʻaha kupaianaha kahi mana o kēia au o ka Walnut, ka mea hānai momona momona a Basque i kuke He a mousse hau hoʻohana i ka ʻenehana hakahaka e hoʻokō ai i kahi hanana kū hoʻokahi, e like me ka ʻōpala paʻa i hoʻoheheʻe ʻia i hoʻokahi manawa i ka waha e like me ka lole pulupulu. Hoʻomākaukau mua ka huʻa, a laila holoi ka hakahaka e hoʻoiho iā ia a paʻa loa i ka hau kahi chiller pahū ma -30º C. ʻO kahi elaboration ethereal me kahi ʻono nutty ikaika.