By Pablo Alomar Salvioni More than a month has passed since SAKE DAY, a yearly celebration of sake that takes place on the first of October. This observance marks the beginning of the brewing year thanks to the newly harvested rice. Autumn is undoubtedly sake season. Fresh Fresh sake. In…

Here’s a list of my favourite books about Japan. They have influenced me and taught me a lot about Japanese culture: cooking, travel, design and art. Check them out. A great way to spend those cool Autumn evenings. Flavor and Seasonings: Dashi, Umami and Fermented Foods by The Japanese Culinary…

Art and food have always had a harmonious relationship, showcasing art in restaurants is hardly a new concept. Starting with the days when chefs-proprietors and artists were swapping food and drinks for artworks to hang in the dining room to today’s many modern restaurants which are still showcasing all forms…

By Thatcher Baker-Briggs Canadian/American sommelier Thatcher Baker-Briggs has made a career of stepping outside his comfort zone, always pushing himself to learn and master something new. His professional trajectory boasts key positions in kitchens and dining rooms of some of the most influential restaurants in the world including then three-Michelin…

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,…

From fine dining to modest hole-in-the-walls…here it is!Luxeat’s best-eating selection for the South of France (in alphabetical order). AM by Alexandre Mazzia A 2-Michelin-starred fine-dining experience inspired by a combination of Mediterranean flavours and chef’s former life in the Republic of Congo. Alexandre’s Congolese influences are featured throughout a menu…

by Bruno Tannino Highly regarded wine writer, penning several awarded articles and co-author of the renowned Sapiens del Vino, Sommelier, Cava trainer, jury member, and all-round wine lover, Bruno Tannino knows wine. And more than just wine he knows Spanish Mediterranean wine; the reason we are so lucky to have…

by Mirazur’s Benoit Huguenin Well under thirty-years-old, head sommelier at three-MICHELIN-starred restaurant, Mirazur in Menton France, Benoît Huguenin represents a new generation of wine experts. “The first words chef Mauro (yes, he’s referring to chef Mauro Colagreco) said to me were, ‘I don’t want a classic sommelier,’” he tells the…

Like everywhere around the world, summer started late in Ibiza this year and until recently, there have been remarkably fewer visitors than usual. The island known for its party scene won’t reopen its clubs either nor its infamous “party” restaurants like Heart. Having lived there for over six years, I’ve…

by Pablo Alomar Salvioni Sake, locally known as Nihonshu, is drenched in myth and mystery. The Japanese seem to have a complex code in their DNA that defines the exclusive rules surrounding sake tasting…and their exceptions, in a deep and difficult balance. What for Europeans is black or white, for…