While the lovely macaron may appear to be made of chocolate, it's exterior is made of pig's blood, almonds and egg whites. The filling is made of partridge and liver. This twist on the classic French cookie was inspired by the seasonal macarons sold at Parisian pastry shop Ladurée, according to El País.
In the video, Aduriz takes us away from the kitchen and back to the hunt for ingredients in the wild. Watch and get ready to be blown away...
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?