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Living the drama of war far from home and suffering for your loved ones, but without being able to do anything is a horror. This is what chefs with Israeli and Palestinian restaurants in different places in Spain who Laura Conde has interviewed for this report say.
None of them wanted to reveal their name, a sign of the fear of those who daily face reactions that range from solidarity to hatred. They all talk about anxiety and the measures they have taken in their businesses: most are afraid that something will happen to them and have stopped speaking their language with the team when there are clients.
- Why do you fall in love with Nordic cheeses? In less than three decades, Norway has gone from being a complete unknown in dairy matters to seeing how its cheeses win the most reputable international competitions, as has just happened. Expert Enric Canut tells us the reasons and puts us in the context so that we understand why the world has fallen in love with Norwegian cheeses.
-Albert Ventura. The new episode of the Stay to Eat podcast features chef Albert Ventura, with whom we talk about the profession, the business, the attitude of the diners or about some issues related to the restaurant, such as the liturgy that surrounds it, and which ensures that he can't stand.
- Papa Luna's herbal tea. Seeds of coriander, anise, fennel, caraway, cumin, dictormium, licorice root, court bark and white sugar. They are the ingredients of pulveris papae, the infusion that saved Papa Luna's life and of which Iker Morán reveals the secrets to us.
- Arrels. After having cooked for years under Alain Ducasse in Paris, chef Pere Venturós returned to his city. There he runs the Terra restaurant with Mònica Saña, where his passion for French cuisine joins his pantry and his roots.
- Croque-madame. Ana Casanova presents us with a variation of the well-known French croque-monsieur sandwich. It is the croque-madame and is distinguished by the fried egg that tops the bread. They say that the name is due to the fact that this final touch gives it a shape similar to that of women's hats of the time.
