Vicente Todolí: Art and Citrus – Re-imagining Citrus Growing in Valencia

Vicente Todolí: Art and Citrus – Re-imagining Citrus Growing in Valencia

ByPhoebe Hunt The Spanish region of Valencia is one of the best known areas for citrus in the entire world. Oranges, lemons, grapefruits and limes are exported by the tonne from this fertile corner of the Mediterranean, bringing a taste of Spanish sunshine to our supermarkets. But this is the…

17
Jul
Ingredients: Vegetables/Fruits
Alain Passard, the wizard of vegetables

Alain Passard, the wizard of vegetables

Luxeat Insider · 10th ED.

Alain Passard, the wizard of vegetables

Luxeat Insider · 10th ED.

French chef Alain Passard may not resemble a radical vegetable lover on a mission to change the way the culinary high-brow consider produce, yet he has, completely. A green superpower? As he confides, “I’m a different man when I’m in the vegetable patch”. Passard sees a world of creative possibility…

17
Jul
Le Temps des Tomates: Tomato tart by La Merenda’s Dominique Le Stanc

Le Temps des Tomates: Tomato tart by La Merenda’s Dominique Le Stanc

Luxeat Insider · 10th ED.

Le Temps des Tomates: Tomato tart by La Merenda’s Dominique Le Stanc

Luxeat Insider · 10th ED.

Tiny, old school and always packed with locals, La Merendais a hidden gem in Nice run by former Michelin-starred chef Dominique Le Stanc and his wife Danielle. I absolutely love Niçoise cuisine and it’s always a pleasure to come back, especially during this time of the year when the vegetables…

17
Jul
Erez Komarovsky: The Pioneer of Israel’s Artisan Baking and Cooking

Erez Komarovsky: The Pioneer of Israel’s Artisan Baking and Cooking

Luxeat Insider · 10th ED.

Erez Komarovsky: The Pioneer of Israel’s Artisan Baking and Cooking

Luxeat Insider · 10th ED.

Born in Israel in the sixties, Erez Komarovsky is considered one of the true pioneers of artisan bread-making in Israel. The celebrated chef and baker takes inspiration from his time spent in France, California, but above all draws on the rich melting pot of flavours and ingredients in his native…

16
Jul
Talking Truffles with Christopher Poron, Maison Plantin

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

Talking Truffles with Christopher Poron, Maison Plantin

Luxeat Insider · 7th ED.

From Antiquity to today, truffles, the diamonds of the kitchen remain a highly-prized mystery. While truffles can be cultivated, the harvest is as unpredictable and uncontrollable as anything coming from nature. It is this enigmatic quality, and the unique, deep musky yet indescribable taste, that drives prices upwards of 850…

13
Feb
Twelve essential ingredients from the Spanish Mediterranean

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

Twelve essential ingredients from the Spanish Mediterranean

Luxeat Insider · 3rd ED.

by Borja Matoses The Spanish Mediterranean, spans eight provinces, with a coastline of about 3,000 kilometers that runs from the border with France in the Pyrenees to the Strait of Gibraltar and includes the Balearic Islands. Although each region has a distinct identity, the gastronomic stables are strong and unifying,…

7
Aug '20
Talking about Food & the Future with Sam Kass

Talking about Food & the Future with Sam Kass

Luxeat Insider · 1st ED.

Talking about Food & the Future with Sam Kass

Luxeat Insider · 1st ED.

Sam Kass, the man who made The Garden is now making eggs with his small children in a locked-down long island. The news personality, investor, political advisor, executive director of Michelle Obama’s Let’s Move! campaign and White House chef, hardly needs an introduction. Living under confinement has been intense. Outside…

23
May '20
A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

Luxeat Insider · 1st ED.

A Theory of Ingredients: Musings and hypothetical conversations by Besim Hatinoglu

Luxeat Insider · 1st ED.

Aiste Miseviciute and I have something in common: a fascination with gastronomy first piqued more than a decade ago by Vedat Milor and Mikael Jonsson’s unequalled blog, Gastroville. The whole website was testimony to the widely acknowledged idea that a good dish starts with good ingredients. Despite trends at the…

23
May '20
Aztec agriculture

Aztec agriculture

Aztec agriculture

Few weeks ago I was very fortunate to experience Mexico City’s incredible Xochimilco area and learn about the Chinampas. An inspiring initiative led by the @yolcan_mx entrepreneurs is reviving traditional farming practices established in Aztec times centred around Chinampas: these are small, rectangular areas of fertile land harnessed to grow…

22
Sep '18
Le Peracciole: a farm with a view

Le Peracciole: a farm with a view

Le Peracciole: a farm with a view

Nestled on the tip of the Sorrentina Peninsula, overlooking the Bay of Naples, seventeen acres of lush organic gardens and orchards provide the raw ingredients for Don Alfonso 1890. Run by Alfonso Iaccarino and his wife Livia, the restaurant is an extension of the land the Iaccarinos began cultivating 25…

2
Sep '15
Peas at Etxebarri

Peas at Etxebarri

Peas at Etxebarri

If there is one thing Basque country and Japan have in common is the obsession with perfect, seasonal ingredients. These impossibly small peas (“Guisantes lágrima” or “teardrop peas”) are only grown in an area of ​​five hectares north of Guipuzcoa and can cost up to 200 euros a kilo. Crunchy,…

9
May '15