Foodie alert: the news you cannot miss this year

From London to Madrid, passing through the gastronomic charms of the French Riviera and the TOP addresses of green, liquid and sweet cuisine.

Today Summum We have proposed to make your return to routine more pleasant with a list of all the most attractive and exclusive edible novelties of this fall.

The Pâtissier: brioches and ice cream “limited edition”

Last July, Ricardo Velez launched into an ambitious project: to set up a pop-up store focused on ice cream and brioches, a specialty in which this great pastry chef shines in a special way.

The store is located a few steps from the exclusive Serrano street, in the multi-space The Pastry Chef, normally dedicated to pastry courses and events. After a hiatus during the month of August, this temporary store has reopened its doors a few days ago and will do so throughout the month of September.

Why not miss it before it closes? For the elegance of the space, for the impeccable treatment and for the salty and sweet brioches, among which are real must-sees such as the bamba stuffed with freshly whipped cream. Artisan ice cream deserves a separate mention: Piedmont Hazelnut and Mara des Bois Strawberry are a must-have before the end of this summer.

There are also fresh fruit juices (They are served in small glass bottles surrounded by ice) and flavored cookies, meringues and popcorn. Luxury limited edition.

Casa Cacao: “bean to bar” in Deluxe version

It is probably the most anticipated opening of this season. Cocoa House It will open its doors in the center of Girona in 2019 and will consist of a chocolate shop (Bar Cacao), a chocolate workshop, a shop and a boutique hotel with only fifteen rooms.

Captained by Jordi Roca, responsible for the sweet cuisine of El Celler de Can Roca, and by Anna payet, another member of the family, this project promises to complete a 360º turn around the cocoa bean, leading the trend of “bean to bar” (from bean to tablet) at a level of luxury.

Jordi Roca He is already traveling to the countries of origin to meet the producers and discover the best and most special varieties of cocoa. As you might expect, every aspect of this project is thought out to the smallest detail, such as the packaging of the tablets of handmade chocolate, made with cocoa shells paper.

Cakes and bubbles in central London

The chef Albert Adrià lands this November in central London with its first space dedicated exclusively to sweet cuisine. Will be called Cakes & Bubbles and will enrich the gastronomic offer of the exclusive Hotel Café Royal, between Mayfair and Soho, with a wide variety of sweets and sparkling wines.

Among the proposals, there will be the already iconic Tickets cheesecake, made with Coulommiers cheese, white chocolate, hazelnuts and served with shortbread cookies. In addition, there will be puddings with caramel, artisan donuts, pineapple cake with palm honey, strawberries with fresh orange juice, airwaffles with caramelized banana or chocolate ‘ninyoyaki’ fritters.

There will also be space for traditional pastry. Booking tickets for London now.

The charm of the Costa Azul, in Madrid

You have 2 Michelin stars and it is the third best restaurant in the world since it was decided by the media list The Wold’s 50 Best Restaurants last June.

Mirazur, an establishment on the Côte d’Azur (it is located right on the border between France and Italy) brings its gastronomic proposal to Madrid this autumn. From November 12 to December 2, the chef Mauro Colagreco and his team will move his kitchen to the hotel NH Collection Eurobuilding within the framework of the In Residence project, which other great chefs such as Grant Achatz have already undergone.

The menu, which will be served only during dinner hours, from Tuesday to Saturday, it will cost 210 euros. A unique opportunity to enjoy the art of Colagreco when it comes to mixing ingredients that come from the sea, the mountains and the market. It is now possible to book.

Viva Madrid: the return of classic cocktails

What if one of the best bartenders on the scene falls for the charms of a legendary Madrid venue? Well, in all probability this place will become the sensation of the cocktail season.

Long live Madrid is the new project of Diego Cabrera, Argentine barman and reference of the panorama of the national mixology. Your headquarters, Salmon Master, is the only Spanish in the list of the hundred best bars in the world (liquid version of the list The World’s 50 Best Restaurants).

In the coming weeks, Cabrera will reopen one of the most legendary taverns in the capital, a protected premises from 1856 located in the center of the capital, to turn it into an unusual tavern focused on classic cocktails. A space remodeled by the interior designer Lázaro Rosa-Violán that inherits from its ancestor unique pieces such as the original siphons, which are brought back to life for the occasion. At the same time, a new opening and a new trend.

The Greenhouse: the obligatory stop for lovers of green cuisine

Rodrigo de la Calle He has been engaged in a double rescue operation for years. The first refers to the investigation and recovery of different varieties of the plant kingdom for their use and application in the kitchen (the so-called Gastrobotany).

The second, perhaps the most important, refers to the emancipation of plant-based ingredients from their traditional label of sad and boring foods. In the kitchen of Rodrigo de la Calle, the plant world acquires, as if by magic, charm and prominence. After passing through Aranjuez and Collado Mediano, this chef’s gastronomic proposal landed at the beginning of last summer in the center of Madrid.

En The GreenHouse You can have lunch and dinner choosing between two menus: Vegetalia (95 euros) and Vegetalia Power (135 euros). From Tuesday to Friday and only at noon, there is also the option of the Vegetalia Lunch (65 euros). Vegetables, vegetables, flowers, seeds, stems, roots, fruits and natural drinks such as Kombucha, water Kefir or sparkling herbs are some of the specialties served in this restaurant.

Be careful, the one in El Invernadero is a “vegetable” cuisine, not vegetarian: each menu can be expanded with meat, fish, seafood or cheese. Without a doubt, one of the openings of the year.

Why can’t you live without tea anymore

Rich in antioxidants and naturally stimulating, tea has slowly become a fashionable ingredient. Taking it as an infusion, both hot and cold, has long since ceased to be the only option to enjoy this food.

We could call it “The matcha effect”, the exclusive variety of green tea that has starred in one of the most stable foodie trends in recent years. In matcha tea, the tea leaves are not discarded after being infused, but are taken together with the infusion and in addition to a marked flavor, they boast an intense green color. Hence, it has become a highly valued ingredient in pastry, ice cream, smoothies and more.

Tea is also fashionable in cocktails, due to its light and healthy touch. Against all odds, the most exclusive bars can no longer do without it.

And finally there is la kombucha, the fermented tea drink to which traditional Chinese medicine attributes cleansing, energizing and antioxidant properties. The coolest version to have tea right now. For those addicted to novelties: the Spanish brand of kombucha Komvida just launched a new flavor with apple, cinnamon and vanilla.

Back to the protein

Everything indicates that meat and milk seem to have left their worst moment behind: the rise of the grill in many haute cuisine restaurants, the fashion for milk-based drinks (Golden milk, Matcha latte or Pink latte, among others ) or interesting news like the book ‘All about meat’ are some indications of it.

Still, we’re still looking for the best plant-based sources of protein. This explains the recent success of chia, quinoa or amaranth and more generally of many old and new grains and seeds. Ideal for breads, rolls, breakfasts, smoothies and a host of other preparations, cereals have never seemed so attractive to us, nor have their offer (especially in bulk) so varied.

Sweet and trendy: stevia

The concern for a healthy diet and lifestyle have also forced us to reduce the amount of sugar in our diet or to look for healthier alternatives.

La stevia It is one of the most sought after options at the moment if we are not willing to give up a sweet touch in our dishes. It is a natural sweetener that is extracted from a native South American plant, Stevia rebaudiana.

For centuries, stevia has been used to sweeten mate in its area of ​​origin and more recently it has also been positioned on this side of the world. The advantage of this sweetener is that up to 300 times sweeter than sugar and is supposedly calorie-free. Some antioxidant and therapeutic properties are also attributed to it. His only flaw it is its almost liquorice flavor for which there are no half measures. Or you love it, or hate it.

I want my bowl!

El Anglo-Saxon Porridge cereal-based, the ubiquitous The frame and Poke Hawaiian have two things in common: they have been raising passions among foodies around the world for years and are served in a bowl.

The bowls are versatile, creative, varied, nutritionally balanced, comfortable to eat. And, last but not least, they are very attractive from the visual point of view, an indispensable condition in the age of Instagram to become a trend.

From now on, let’s eat what we eat, Let it be in a bowl please!

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