What will the gastronomy of the future look like? Chef Ferran Adrià, the architect of the world's most important culinary revolution in recent memory, asks this question and accompanies us to seven countries to find the answers in the origins of their culinary traditions. And he does so as a guest editor of the first issue of a new magazine, Apart, started by the team at CUINA magazine.
The paths of new haute cuisine
Since the revolution launched by Adrià from elBulli, French haute cuisine has no longer been the only reference for fine dining. Any culinary culture can inspire new ways of cooking and eating. In these six destinations we find techniques, ingredients and chefs that prove it. René Redzepi, Yoshihiro Narisawa and Najat Kaanache share top billing with anonymous chefs who are heirs to gastronomic traditions as ancient as they are modern.
The paths of new haute cuisine
Since the revolution launched by Adrià from elBulli, French haute cuisine has no longer been the only reference for fine dining. Any culinary culture can inspire new ways of cooking and eating. In these six destinations we find techniques, ingredients and chefs that prove it. René Redzepi, Yoshihiro Narisawa and Najat Kaanache share top billing with anonymous chefs who are heirs to gastronomic traditions as ancient as they are modern.
A culinary journey from north to south and from east to west
Apart magazine’s team has travelled 64,000 km around the world to explore these inspiring cuisines on the ground and have collected written, photographic and VR audiovisual testimonials to tell you about them.
A culinary journey from north to south and from east to west
Apart magazine’s team has travelled 64,000 km around the world to explore these inspiring cuisines on the ground and have collected written, photographic and VR audiovisual testimonials to tell you about them.