In his book Letters to a Young Chef, published in 2017 as the promoter and creator of contemporary food culture, Daniel Boulud, the world-renowned French chef, gives advice, recipes and informs about the intricacies of cooking. The book continues to delight and enlightens chefs of all types, from passionate amateurs to serious professionals.

Chef Eneko Atxa’s three Michelin-starred restaurant Azurmendi in Bilbao is reopening with its new menu where nature is intertwined. Declared the world’s most sustainable restaurant by The World’s 50 Best Restaurants, Azurmendi continues to develop a profound interpretation of Basque cuisine culture. “Touch the roots to dream, travel, explore, feel a region and reach the […]