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Catalan cuisine faces the future by returning to its roots

In recent years, Catalonia’s chefs have become renowned across Spain and around the world for their molecular gastronomy. But many chefs in the north-eastern region are now moving in a more traditional direction.

January 9th, 2012 | Posted in Culture, Featured, Spain News | Read More »

Kitchen Colossus takes time out

No more “carrot air” or “liquid ravioli”: Ferran Adrià’s El Bulli restaurant is to close for two years.

February 9th, 2010 | Posted in Culture | Read More »

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