The treasure of the deep
Catalonia, the Basque country and Cantabria are regions renowned for their excellent salt-packed anchovy fillets. These narrow fillets taste of the finest sea-salt; they are juicy and completely free…
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GOURMET
One of the basic notions of the bulthaup philosophy involves having a clear enough view of the big picture so that we can let ourselves flow with the smallest details in our everyday lives: knowing how to live in the present, to look, to taste, smell, and feel. And to do it all without ceasing to dream of things to come.
Whoever enjoys running his finger along the edge of a bulthaup door with a walnut veneer finish, feeling its softness and its warmth, while breathing in the aroma of a boeuf bourgignon that simmers gently well into its second hour on the stove, will also know how to value the flavor of the reward for his patience. Whoever gazes at the diamonds of fat in a slice of Iberian ham anticipates how she will press it between her tongue and palate for a long moment, waiting for it to soften and melt. Whoever opens a bottle of a rising star of the Priorat region and sniffs the cork draws out the pleasure of waiting until that first sip once the dark wine has had a chance to breathe.
Thinking of all those of you who appreciate those little pleasures, in our Gourmet section we strive to offer you what others have found in their searches for different aromas and flavors, both new and tried-and-true. The gourmets who contribute to this blog are women and men from our bulthaup circle who, like you, know how to value the present, and who share their minor and major observations and recommendations with us here. We hope you enjoy reading them, finding out for yourselves, and fine-tuning your particular tastes.
Catalonia, the Basque country and Cantabria are regions renowned for their excellent salt-packed anchovy fillets. These narrow fillets taste of the finest sea-salt; they are juicy and completely free…
Read more…
The only way to get a risotto that is both al dente and creamy is to use Carnaroli rice, from the plains of the River Po. The key to the preparation is simple – you have to stir, and stir, and…
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Every morning shortly after sunrise, Sa’id Ahmad walks through the winding alleyways of the old city of Sana’a to open up his little shop. When he gets there, he puts water on an old kerosene…
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Chocolate, or more precisely cocoa, raises your spirits. The Dominicans already knew this in the middle ages, which is why they declared it a sin to eat sweets and burned cocoa plants as the devil’s…
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Milan is one of the strongholds of Slow Food, a movement that focuses on the simplest of pleasures, the culture of eating well, and the preservation of the best products. At the Latteria on Via San…
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Many people follow a tradition for their meals on Christmas Eve, while others fancy trying something new for a change. The following post contain three recipe ideas for the festive season. They have…
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Any day is a good day to unwind from Bilbao’s busy pace taking a walk along the ría, the estuary of the Nervión river that runs through the city, and let our gaze trace the outlines of…
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Molecular gastronomer Hervé This-Benkhard has been fascinated by chemistry ever since he was a child, and has written several books on cookery and its scientific principles. He is also scientific…
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A culinary rendez vous with the fig. Already in ancient times, the Olympians trained for months in order to achieve the glory of a laurel wreath that marked the pinnacle of their careers. They also…
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The coast of Málaga has countless spots where you can enjoy its cuisine and its people. The sense of humor, the hospitality, and the warmth of the malagueños allow visitors to experience all the…
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