This product is actually made for the restaurant Les Foies Gras de Saulzoir, rue du Vieil Escaut, 59300 Valenciennes (tel.: + (33) 327494910) by this famous Parisian establishment dedicated to beer (Culture Bière). Located on the Champs Elysées where they have a boutique, bookstore, bar, terrace and bistro, it certainly merits a gastronomic visit. From their shelves comes this fine, traditional delicacy consisting of a typical goose terrine, enriched with pork then further enhanced by the addition of the beer which, though playing a minor role, brings an acidic, bitter touch to the succulence of the goose, with delicious results.

Thick eggplant slices, grilled then lightly dressed with olive oil, vinegar and fragrant herbs, largely preserving the natural qualities of the vegetable. The flavor is still distinctly that of the eggplant, with very low acidity – like a subtle vinaigrette – while the olive oil provides a rich, unctuous personality, giving complexity to the aromatic elements. The texture is both firm and meaty. They can be enjoyed as hors d’oeuvres on their own, or accompanied by the peppers that this same company produces which are similar in character. You can also use them in other dishes, like salads or pastas, for example.

Sandro Desii, one of the most brilliant minds in Spanish gastronomy, proposes something beyond pasta: to surpass the quality and forms of his native country. In regard to the first aspect, his stature is on par with the greatest of Italy; with respect to the second, his imagination has broken all the boundaries. The last and most brilliant example we have seen is this spaghetti: spinach and carrot on one side, egg and baby squid ink on the other. In both cases – inspired by baby eels – he has achieved, through a truly artisanal revolutionary process, to combine two colors and two flavors. The result: spaghetti that is surprising to look at, with the beautiful colors, as well as one that expresses a clean, dignified flavor with a texture that is delightful to eat.

Why is it that Carlos García is number one in Spain when it comes to fruit conserves in syrup? It’s because he acts as if he’s a leader in modern haute cuisine. First, he selects the best raw products. Second, he believes that every product must taste as it naturally does and, further more, maintain its innate texture. And third, the preparation: he cooks the product prudently, not allowing the best parts of the main ingredient to go into the sauce, and designs the function of the sauce in accordance. In a few words, the pears are precious, and good enough to be eaten with your eyes. Consistent in texture, firm enough to sink your teeth into them as you chew the substantial core, with a clean flavor of pear. The fruit is very aromatic and further illustrated by the delicious, complex syrup which produces a subtle sweet and sour sensation.