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 A few days ago on twitter Lisa Abend drew my attention to a foie gras funding project. Yes foie gras, the duck or goose liver that is utterly sublime but sets off ethical alarm bells, as the animals are force fed vast amounts of corn in order to get the buttery consistency and bright . . . → Read More: Give a goose man your support  A couple of days ago someone asked me to define Catalan food. I gibbered on about the variety of produce and cooking techniques due to the climatic and geographical difference between the high Pyrenees and the Ebre delta when in actual fact I just should have said FUN. That is the thing that really . . . → Read More: The London Gran Calçotada In January Ferran Adria announced he was closing El Bulli as a restaurant and reopening it as a Foundation. Today he announced on Catalan TV that he will be opening a ‘place to eat’ in Barcelona with his brother that will be nothing like El Bulli. . . . → Read More: What the World’s Greatest Chef Does After Announcing He’s Closing His Restaurant |
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