Mes: marzo 2015

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Ocean preservation and haute-cuisine: much in common

In my latest Forbes publication, I explain how haut-cuisine allies with Oceana to protect the world seas. Twenty chefs from some of the world’s best restaurants announced their support of Oceana’s international campaign, Save the oceans, feed the world. The official launching was Tuesday March 17th, 2015 in San Sebastián, in an exclusive event held in the Basque Culinary Centre. Read article (in Spanish) The […]

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