THE BEST CHEF AWARDS TRAVELS TO AMSTERDAM
New candidates and announcement process
This year will be full of suspense as THE BEST CHEF changes the way they present the 100 new annual candidates – that in 2021 come from 35 different countries – selected by THE BEST CHEF’s group of independent partners composed by professionals working within the gastronomic world.
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Avant-garde recipe “Flatbread – flourless pizza” – Disfrutar, Barcelona, Spain
Recipe of “Flatbread – flourless pizza” by Mateu Casañas, Oriol Castro and Eduard Xatruch from Restaurant Disfrutar, Barcelona, Spain INGREDIENTS FOR 8 PEOPLE For the base of inulin cream 500g of cream (35% fat) 150g of cold inulin powder “Sosa” 1. Place half of the cream into a saucepan,...
Avant-garde recipe “Black Celeriac” – Disfrutar, Barcelona, Spain
Recipe of “Black Celeriac” by Mateu Casañas, Oriol Castro and Eduard Xatruch from Restaurant Disfrutar, Barcelona, Spain INGREDIENTS FOR 10 PEOPLE For celeriac skin and flesh 2 celeriacs 1. Wash the celeriac. 2. Use a chef’s knife to peel the celeriac leaving the skin with 0,3 cm of flesh. 3....
Avant-garde recipe “Multi-spherical pesto with smoked eel” – Disfrutar, Barcelona, Spain
Recipe of “Multi-spherical pesto with smoked eel” by Mateu Casañas, Oriol Castro and Eduard Xatruch...
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