The beautifully shot and edited video below shows off just a handful of dishes from the Central menu from 0 metres above sea level right up to the dizzying heights of 4200 metres.
It’s a snap shot of what the team are working on in Central and shows just how beautifully executed their ideas look like on the plate.
Here's the latest in our series focuses on the essential sauces in the world of gastronomy. Learn how to make a Velouté sauce, one of the classic French mother sauces.
The three-Michelin-starred chef from Chicago now has a fast-food outpost called Rêve Burger, serving 'damn good burgers done right', for pick up and delivery.
In 1964, the BBC asserted that the Spanish habit of all-day-eating and tapas stemmed from the lack of a square meal at breakfast. See what chef José Andrés had to say about that.
