The renowned chef Jordi Roca has publicly denounced the identity theft of ‘El Celler de Can Roca’ (Girona), through a video on his official Instagram account. It is not the first time. This statement adds to the official communication issued by the restaurant itself on May 5, which warned precisely about the existence of a website that, posing as the establishment, offered reservations in exchange for advance payments.
Catalan cuisine will be the focus of the new restaurant Masia Tibidabo, which already has an opening date: June 5. The Tibidabo Amusement Park wanted to commemorate the park’s 125th anniversary by entrusting the gastronomic offer of the new establishment to Rafa Zafra, chef of the Barcelona restaurants Estimar, Amar, and Per Feina, as well as the successful Jondal in Ibiza.
At just 22 years old, with more than 6.7 million followers on YouTube and one million on Instagram, content creator Eric Tro has been showcasing expeditions to remote places and a life dedicated to adventure on his channel for years. What many of his followers did not know is that, for the past four years, he has been developing an extreme routine aimed at delaying aging and optimizing every parameter of his body. It is known as health maxxing – an even more obsessive offshoot of so-called biohacking – which basically consists of “trying to achieve maximum longevity. And soon, if science continues to advance at this pace, also immortality,” says Tro.
Sea and mountains, volcanic lands and wetlands, fields and valleys make up the privileged natural environment of the northern regions of Girona. A territory that constitutes the main ingredient of a series of experiences that invite visitors to live it in a closer and more sensory way, from Empordà to Garrotxa.
An express seafood paella with Japanese flavor: that is the latest bet from the Japanese company Nissin Foods, inventor of instant ramen, which has started marketing the famous dish of Spanish origin and the announcement that it can be ready in five minutes.
Kike Casarrubias and Montserrat Estrada, Mexican chefs based in Paris for more than 20 years, are finalizing the details of their arrival in Barcelona with an ambitious project: Papalote, which will open its doors near Francesc Macià.
Every forced act becomes unpleasant. The phrase, attributed to Aristotle, finds an escape in the act of eating. Feeding oneself is a biological imperative, a necessary refueling, but enjoying oneself while eating… Ah, that is a different matter. Even more: that sensation, which naturally occurs both when dipping the spoon into grandma’s stew and when feeling the spherifications burst upon closing the mouth, becomes an exercise in hedonism when the click happens: the moment of awareness. La Vanguardia’s Comer channel celebrated its tenth anniversary last night at the Azul restaurant, by Romain Fornell: “This is a night to eat, drink, and laugh with an incredible team of editors and collaborators who approach gastronomy in a transversal way. We try to tell people’s stories to get to know them more intimately. This is a night to be happy,” says its director, journalist Cristina Jolonch.
Every forced act becomes unpleasant. The phrase, attributed to Aristotle, finds an escape in the act of eating. Feeding oneself is a biological imposition, a necessary refueling, but enjoying oneself while eating is a different matter. Even more: that sensation, which naturally occurs both when dipping the spoon into grandma’s stew and when feeling the spheres burst upon closing the mouth, becomes an exercise in hedonism when the click happens: the moment of awareness. The Comerde La Vanguardia channel celebrated its tenth anniversary last night at the Azul restaurant, by Romain Fornell: “This is a night to eat, drink, and laugh with an incredible team of editors and collaborators who approach gastronomy in a transversal way. We try to tell stories about people to get to know them more intimately. This is a night to be happy.” Cristina Jolonch, whose name is a magic word for the attention of any professional in the field, resists appearing in this text beyond the obligatory mention. But it is impossible. The most renowned chefs approach her like bees to honey only to end up paying toll at this keyboard: Albert Adrià, Joan Roca, Carme Ruscalleda, Sergio Torres, Paco Pérez, Carles Abellán and Natalia Juan, Òscar Manresa, Carles Gaig, Fina Puigdevall and, naturally, the host, Romain Fornell. Mayor Jaume Collboni also attended. “Cristina Jolonch is the best advocate for our work; she is a person to listen to and who has a gift: she never judges and always supports.” At that moment, the Comer director interrupts the dialogue, embarrassed. “No no no, I don’t want you to talk about me!” Noblesse oblige.
To tip or not to tip (To leave a tip or not) is the latest Shakespearean drama to hit London’s fine dining scene. And it’s not that there’s a movement against tips, stipulated —as an obligation— between 10 and 12.5%, plus any extra the customer deems courteous, but because one restaurant has broken the mold and imposed the American 20%. This is Gordon Ramsay’s Lucky Cat, the Scottish TV personality’s restaurant, which already applied this rate to its Christmas menus.