Talking Legacy with Chef Jacques Pépin

Talking Legacy with Chef Jacques Pépin

It’s not often that you get the chance to speak with a chef who has over 70 years experience in cooking. The phenomenal Jacques Pépin is one such man. Born in France, he worked in some of the finest kitchens in Paris (as well as working as the private chef…

29
Apr
Topic: Interviews
Umami and Iberico Ham, as told by Ricardo Sanchez

Umami and Iberico Ham, as told by Ricardo Sanchez

Luxeat Insider · 13th ED.

Umami and Iberico Ham, as told by Ricardo Sanchez

Luxeat Insider · 13th ED.

In part of our series umami from around the globe, we have the pleasure of speaking with Ricardo Sanchez, who is gradually taking over the family business from his father Arturo. The term umami is closely related to pure, acorn-fed Iberico Jamon. As a family business, Arturo Sanchez have followed…

15
Apr
Green Tea & Umami: the Extraordinary Journey of Green Tea from Japan to Portugal, with Nina Gruntkowski and Chá Camélia

Green Tea & Umami: the Extraordinary Journey of Green Tea from Japan to Portugal, with Nina Gruntkowski and Chá Camélia

Luxeat Insider · 13th ED.

Green Tea & Umami: the Extraordinary Journey of Green Tea from Japan to Portugal, with Nina Gruntkowski and Chá Camélia

Luxeat Insider · 13th ED.

Umami is synonymous with Japan in many ways, in everything from their cuisine to their tea ceremonies, but there’s no reason the illusive ‘fifth taste’ can’t be produced in other countries too. This was exactly the thought that struck journalist Nina Gruntowski one day, when she discovered that green tea…

15
Apr
The  fascinating world of Khan Saffron

The fascinating world of Khan Saffron

The fascinating world of Khan Saffron

In our quest to discover the world’s best ingredients, there is one that shines more golden than any other. Saffron. The most magnificent of all spices, worth more than its weight in gold, has four thousand years of history that extends across many cultures, continents and civilizations. We speak to…

8
Jan
Salty and packed with umami – El Capricho anchovies

Salty and packed with umami – El Capricho anchovies

Luxeat Insider · 13th ED.

Salty and packed with umami – El Capricho anchovies

Luxeat Insider · 13th ED.

Salty and packed with umami, these tiny fish add an intense meatiness to a variety of dishes. To taste a truly exquisite anchovy though makes the supermarket equivalent pale into insignificance. El Capricho produce just such anchovies in Santoña, Cantabria – a small town on the coast of northern Spain…

17
Nov '21
Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Luxeat Insider · th ED.

Father and Son: The story of Iberico Ham, as told by Ricardo Sanchez

Luxeat Insider · th ED.

When thinking about the world’s most luxurious and sought-after products, Iberico Ham must surely come close to the top of the list. In part of our series on the finest products from different countries around the globe, Luxeat editors have the pleasure of speaking with Ricardo Sanchez, who is gradually…

17
Nov '21
Rosa Lafuente: A Historic Legacy of Galician Sardines with Francisco Lafuente

Rosa Lafuente: A Historic Legacy of Galician Sardines with Francisco Lafuente

Luxeat Insider · th ED.

Rosa Lafuente: A Historic Legacy of Galician Sardines with Francisco Lafuente

Luxeat Insider · th ED.

The spanish coast has a long tradition of canning sardines, and the quality of these salty little parcels of joy can vary hugely. Rosa Lafuente is among the best, having operated in Galicia for over 100 years. We sat down to talk to Francisco Lafuente, who is the fourth generation…

17
Nov '21
Ramen with David Quist

Ramen with David Quist

Luxeat Insider · 11th ED.

Ramen with David Quist

Luxeat Insider · 11th ED.

A PhD in microbiology may not seem an obvious background for the creator of a trendy ramen shop in Oslo, but the connections run deeper than you might think. David Quist talks to Luxeat about the huge untapped potential of making meat from fungi, and why ramen is the perfect…

28
Sep '21
An Exploration of Japanese Sake with Rebekah Wilson-Lye

An Exploration of Japanese Sake with Rebekah Wilson-Lye

Luxeat Insider · 11th ED.

An Exploration of Japanese Sake with Rebekah Wilson-Lye

Luxeat Insider · 11th ED.

Sake – a fermented alcohol, brewed from rice, kōji rice, water and yeast – is one of the world’s most misunderstood beverages. It’s not a distilled spirit, and to ensure it maintains its true quality, low temperature storage is essential at all times. We sit down with Rebekah Wilson-Lye, a…

28
Sep '21
Rossella Menegazzo: The enduring beauty of Japanese design

Rossella Menegazzo: The enduring beauty of Japanese design

Luxeat Insider · 11th ED.

Rossella Menegazzo: The enduring beauty of Japanese design

Luxeat Insider · 11th ED.

Art historian Rossella Menegazzo has always specialised in Japan: she completed her PhD in Oriental Studies with a dissertation on Japanese art history and photography in 2009, and went on to become Professor of East Asian Art History at the University of Milan. Menegazzo is the author of numerous texts…

28
Sep '21
Japanese Ceramics with Robert Yellin

Japanese Ceramics with Robert Yellin

Luxeat Insider · 11th ED.

Japanese Ceramics with Robert Yellin

Luxeat Insider · 11th ED.

As part of our deep dive into Japan, Luxeat has the joy of meeting with a Japanese ceramics legend to better understand the history and importance of cups, plates and bowls across the nation. Robert Yellin is an American Japanese ceramics specialist who has been living in Japan since 1984.…

26
Sep '21