ʻO ka makahiki hou, i ka nahu

No nā lā ʻekolu i hala iho nei, ʻo Madrid ke kapikala nui ʻole o ka honua meaʻai. Ma ke kahua o ʻO Madrid Fusion, kekahi o nā hanana gastronomic koʻikoʻi loa i ka honua, ua hele nā ​​ʻano hou o ka ʻāpana.

En hoʻopau, ke nānā nei mākou i nā kīʻaha a pau, nā meaʻai a me nā wahi i hiki ʻole iā ʻoe ke nalo i kēia makahiki.

ʻO keʻano o ka nani o Rusia

I ka makahiki 1885, ua kauoha ʻo Tsar Alexander III i ka mea kūʻai aku iā Peter Carl Fabergé me kahi makana kūʻokoʻa no kāna wahine ʻo Maria Fiodorovna: he hua manu Easter e hoʻopili i kahi moʻi a lilo i mea nani i loko ona. ʻO ia ka mea mua i loko o ka pūʻulu o nā ʻāpana waiwai kiʻekiʻe, nalo kekahi o lākou, he kaʻao.

In hale ʻaina CococoMa St. Petersburg, pili pono kēlā me kēia kīʻaha i nā kuʻuna Lūkini. Hoʻomaʻamaʻa, hoʻomaʻemaʻe, hana hou, akā ʻoiaʻiʻo. No ka mea ka daimana o Rusia gastronomy, caviar, eia ke lawelawe ia i loko o kahi hua manu Fabergé liʻiliʻi.

ʻO kahi nani me ka manawa ʻole.

ʻO ka ʻepekema paʻakikī o ka hoʻopaʻa ʻana

Ma nā kīʻaha Kepanī a me Kina, he mea nui ke kī e like me ka waina i kā mākou. ʻO ke kahu ʻO Tomoya Kawada, Kepanī e hoʻomaʻamaʻa ana i ka meaʻai Pākē i kāna hale ʻaina ʻo Sazenka, ma Tokyo, e hele hou aku ana. I loko o kona home, kī - keʻokeʻo, ʻōmaʻomaʻo, ʻeleʻele, melemele - ke kikowaena a puni kāna mau hana.

Ma ka papa kuhikuhi, ʻike mākou i nā hui nani e like me ka Crab Spring Roll me ka Champagne Tea (ke kī i hoʻokomo ʻia no 48 mau hola i hoʻohui ʻia ai ke kinoea) a i ʻole kahi mea ʻai māmā o nā halo keʻokeʻo a me nā iʻa me ka truffle-infused Yunnan keʻokeʻo kī. Me ke kōkua o kahi siphon kī, kahi ʻano ipu kofe, Hoʻokumu ʻo Kawada i kāna hui ponoʻī e hui pū me ka ʻiʻo nūnū kālua. He kīʻeleʻele kona, nā rosa, ka lemongrass, ka lau bay, ke kinamona, nā cloves a me ka pepa Taiwan.

Inā makemake mākou kāhāhā i kā mākou mau malihini, ua loaʻa iā mākou kekahi mau manaʻo maikaʻi.

ʻO ka nalu ʻōmaʻomaʻo hiki ʻole ke kāohi

ʻO ke kaiapuni kokoke loa, ka pale ʻana i nā huahana kūloko, ka hanohano o nā mea hana liʻiliʻi, hoʻomau, ke kaiapuni. ʻO ka nalu ʻōmaʻomaʻo ke hoʻomau nei ka hoʻolaha nui ʻana mai nā hale ʻaina maikaʻi. ʻO kahi kūpaʻa i ka ʻāina e like me ka honua i loaʻa i ka ʻenehana hou kāu mau hoa pili maikaʻi.

Mea Mahiai maikai loa He palapala noi i ka manawa hoʻomohala e ʻike i ka mālamalama i ka makahiki 2018. Ma o ia mea, hiki ke loaʻa i ka ʻoihana ākea o nā mea hoʻolako maikaʻi ma ka honua holoʻokoʻa. ʻO kahi pūnaewele kahi e hāʻawi ai kekahi o nā chef maikaʻi loa ma ka honua, kēlā me kēia i kā lākou "beam of action".

Eneko Atxa, koki hōkū ʻekolu o ʻoihana, waiho iā mākou ma hope o kēia ala i kāna hōʻike. ʻO ka ʻimi ʻana i nā mea maikaʻi loa mai kahi ʻāina a mākou e hele ai, ʻaʻole ia he pilikia.

ʻO ka huakaʻi aʻe: Tel Aviv

He ipu hoʻoheheʻe o nā moʻomeheu, nā ʻōlelo, nā ʻono, Iseraela ua hooulu i na kuko no kekahi manawa ka meaʻai o ka hapalua o ka honua. ʻO kekahi o kāna mau kūlanakauhale, ʻo Tel Aviv, hauʻoli i kahi olakino enviable mai kahi manaʻo gastronomic.

Milgo a me Milbar, i kapena ʻia e ke kahu Moti Titman, a MashyaMa lalo o ke alakaʻi ʻana a ka chef Moroccan Yossi Shitrit, ʻo ia nā hale ʻaina e hele ai e hopu i ka wā e hiki mai ana o ka kuke ʻana.

ʻO nā kīʻaha, nā mea kanu, nā iʻa, ka ʻiʻo – puaʻa pū kekahi– a me ka nui o nā mea ʻala a me nā mea kanu ka mea e hoʻokomo ai kēia mau kuke ʻelua i ko lākou mau lima. ʻO kā lākou mau meaʻai He mau aʻa ko lākou i loko o ka honua a ma ka manawa like lākou e noʻonoʻo ai a hoʻolilo iā mākou e noʻonoʻo me ke kūʻokoʻa holoʻokoʻa.

I ka ʻimi ʻana i nā harmonies hou

Mugaritz, hale ʻaina me 2 Hōkū Michelin akamai i ka uhaki ana i na rula, ua imi a loaa iaia i ke ano hou o ka lokahi mawaena o na ipu a me na waina. ʻAʻole ia e pili ana i kahi paʻa maʻalahi, akā e pili ana i ka hana ʻana i ka waina i ʻāpana o ke kīʻaha. A ʻaʻole ma ke ʻano he mea maʻalahi.

El ʻoliva a me ka pua sherry brioche (ʻae, ʻo ka pale, ka pua o nā waina ʻo Jerez i hana ʻia) a i ʻole ka hazelnut a me ka caviar Mochi me ka mole, i hoʻokaʻawale ʻia i loko o ka hale hana, kuleana no ka ʻala a me ka ʻono o Riesling ʻelua mau hiʻohiʻona o nā ala i wehe ʻia e. Andoni Luis Aduriz ma kāu hale ʻaina. Ma laila e hele ai a ma kahi e nānā ai.

Lisbon i ʻekolu kū

Nani, aloha a me ka ʻuhane nui, Lisbon ʻO ia ka huakaʻi wela o kēia makahiki no kekahi kumu ʻē aʻe.

He hanauna hou o nā mea kuke e hiki ke kānalua i ka hopena o kā lākou mea ʻai i kā lākou wehewehe hou ʻana i ka meaʻai kuʻuna.

Hale Leka, Loco y Alma ʻO kēia nā hale ʻaina ʻekolu āu e ʻai ai e ʻike i ka mea e kuke ai ma ke kapikala Pukiki.

ʻO ka hou a me ka hoʻopunipuni.

Nānā ʻo Salsa ma ke kahua

ʻŌlelo pinepine nā mea kuke maikaʻi loa he kīʻaha maikaʻi ʻole Loaʻa iā ia kahi manawa e makemake ai, akā ʻaʻohe meaʻai maikaʻi i lawelawe ʻia ʻole. ʻO ka mea nui o ka lumi ʻaʻohe mea kānalua a no ka manawa lōʻihi ua noho ʻo ia i loko o ke aka o ka lumi kuke a me kāna mau waiwai.

I kēia manawa ua hiki mai ka manawa no kēia ʻāpana o ka ʻai ʻai e ʻālohilohi. ʻO ka hana koʻikoʻi o Abel Valverde ma Santeloni, na José Polo ma Kahi komo a i ʻole ka tandem haku mele i hoʻokumu ʻia e Aduriz a me kāna sommelier Guillermo Cruz ma ke kahua o ʻO Madrid Fusion 2018 hooiaio i keia.

Ka punawai o ka offal

Manaʻo mau ʻia ʻo ia ka hapa liʻiliʻi a maikaʻi ʻole o ka holoholona. ka ʻōpū Ke ola nei ʻo ia i kāna manawa gula.

ʻO ia ka leitmotif o ka lumi kuke o ʻO Javi estevez en ʻO Tasquería, ma Madrid, akā ʻoi aku ka nui o nā chef TOP i makaʻu ʻole i ka viscera. Ma waena o lākou, ka Catalan Benito Gomez, kuke o Ma ka pāl ma Ronda. ʻO wai, ma ke ala, he mania: mai hana hou i hoʻokahi mea i nā kīʻaha o ka papa hoʻāʻo (ʻumikūmāhiku i ka pōkole loa).

Kuki Lūkini ʻO Dmitry Blinov hoʻopāpā ʻo ia a nui me ka ʻōpū i loko o kāna Duo Gastrobar, ma Sana Peteroboro. ʻO ka palena hou o ka offal? Ka mea i hele mai mai ke kai mai. Ma Bardal a ma loko ʻO Quique Dacosta ua hāʻule mākou i ke ake monkfish. I loko o ka hale ʻaina hōkū ʻekolu o Denia, he mea like ia me ka foie gras autochthonous.

He hoʻolaha o nā manaʻo.

ʻAʻohe palena o ke kai

i ka wa ʻO Angel Leon Ua hoʻoholo ʻo ia e pili i ka lawe ʻana i ka mālamalama i loko o kāna lumi kuke i ka waiwai pau ʻole o ke kai, ua hoʻohiki pū ʻo ia e kāhāhā i ka lehulehu i kēlā me kēia makahiki.

ʻAʻohe palena o ke kai, no laila ua ʻike mākou i nā mea like e hiki ai iā ʻoe ke hana i nā sausages iʻa a i ʻole hiki ke ʻai ʻia ke kukui o ke kai.

Aia ma kahi hale wili kahiko ma El Puerto de Santa María, Kohoia ʻO ia ka hale ʻaina kahi e neʻe iki ai ka palena i kēlā me kēia kau. ʻO ka luʻi hou a Leon ʻO ia ka hoʻoheheʻe maoli ʻana i ka ʻiʻo o nā crustaceans, e ʻoluʻolu a hiki ke ʻai ʻia. ʻO wai ka mea i moeʻuhane ʻole e ʻai i ka ula me ka lepo ʻole? Hoʻokahi kumu hou e kipa aku ai i kēia hōʻailona hou ʻekolu Michelin hōkū.

ʻO ka mea i hana ʻia ma ka ʻoliʻoli e hana wale ʻia ma ka ʻoliʻoli

Mateu Casañas, Oriol Castro y Eduard Xatruch ʻO lākou nā kuki mua ʻekolu o elBulli. Hoʻopau i kāna pae i loko ʻO Cala Montjoi, wehe lakou Share, ma Cadaqués, a i ka, ma Barcelona, ​​​​he 2 mau hōkū Michelin a ua ʻike ʻia ʻo ia kekahi o nā hale ʻaina Spanish i manaʻo nui ʻia.

Ke hele nei nā manaʻo gastronomic hou loa o kēia trio nani hoʻokolohua me ka OC'OO, he lopako kīhini i hoʻohana nui ʻia ma nā hale Korea e hoʻomākaukau i nā kīʻaha kuʻuna.

Ma waena o nā hana ʻē aʻe, ʻae kēia mīkini iā ​​ʻoe e kuke i ka meaʻai, nā huaʻai a me nā mea kanu, no nā hola he nui me ka ʻole o ke ahi. Ma kēia ʻano, hoʻololi maoli kona ʻano, ʻano a me kona ʻono a i ka ʻono o ke kuke. Hoʻololi kekahi mau lāʻau kālika i pīni vanilla a hoʻopau ʻia ka lole ʻonika i ka pōʻino o ka ʻono ʻana e like me ke ahi.

ʻO kekahi mea hou: ka hua palai me nā ʻono like ʻole a me nā waihoʻoluʻu, kahi i hoʻololi ʻia ai ka yolk maʻamau e ka spherification o ka wai roe salmon, beetroot a i ʻole mashed potato.

Ua paʻi hou ka puʻuwai o nā meaʻai haute Spanish.