2 May, 2009 @ 11:10
1 min read

Golden goose in for chop?


It confirms exactly what we have all suspected for a long time.

There has been a massive improvement in Spanish cooking over the last five years.

The fact that four of the World’s Top Ten restaurants are in Spain is little short of incredible. But it is certainly deserving with the group consistently pushing the frontiers of Cocina Creativa for the last decade.

It is also interesting to note that their talisman, Ferran Adria (who trained half the Top Ten), has recently pleaded for a return to traditional, more simple cooking. Throwing out the foams in favour of more old fashioned dishes. Surely he is advocating killing the goose that laid the golden egg?

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