THE POWER OF SMELL AND THE CHEF’S SENSE OF TASTE

Chefs’ senses of smell and taste are not only the tools of their trade, but also the instruments with which they create flavours that can offer diners a sensory experience. When chefs and enologists prepare their dishes and menus, don’t just innovate with food. They are able to revolutionize techniques and technology, as well as the ritual of sitting round a table in company to enjoy delicious food. This is why enologist chefs are considered artists nowadays. With this in mind, we will look at the ways that gastronomy and hospitality take place today. How does collaboration occur between chefs, enologists and restaurateurs?

Marcos Granda. Restaurant Skina. Mariano Enrique Heredia. Vináliti Gourmet.

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Access through the Plaza de la Higuera!

The Other Museum is an innovative project by Museo Picasso Málaga, involving art practice and reasoning. A space that is usually used for exhibitions has been transformed into a comfortable and safe multipurpose area for hosting workshops on weaving, engraving and ceramics.