Back in July, we announced that Ferran Adria was teaming up withbrother and business partner Albert Adria to open a Japanese restaurant in Barcelona. Details about the venture had been scarce until now.
In an interview with Peruvian publication El Comercio, Ferran said he was excited about returning to the kitchen. He explained the restaurant was Albert's idea and will accomodate only 30 diners. The yet-to-be-named restaurant will feature Nikkei cuisine, a style of cooking native to Peru which blends Peurvian and Japanese ingredients and techniques.
When asked if he intended to reinvent fusion, Ferran insisted the restaurant will be strictly a blend of Peruvian and Japanese cuisine but with one exception: ''We want to incorporate - something that doesn't exist in the Japanese or Peruvian cooking - working with vegetables.''
As for Nikkei cuisine, Ferran is passionate about bringing it to the international spotlight. ''In Japan, if you talk about Nikkei, they don't know what it is, it's incredible...The best part of Nikkei cooking is that it allows you to be more free...this type of cuisine is still being built and there is a long way to go, and this is fantastic,'' he said.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.