Washington Post food critic Tom Sietsema's monthly report from the road.; The chefs of Spain are blazing heady trails for their peers around the world, as I discovered on recent dining tours of the country. Some of the role models in Madrid include these three venues: From: The Washington Post | Date: July 3, 2005 | Copyright 2005 The Washington Post. This material is published under license from the Washington Post.  All inquiries regarding rights should be directed to the Washington Post.Copyright information

LA BROCHE (Miguel Angel 29, 011-34-91-3993-437)

Dining in this stark, all-white, fashion-conscious restaurant means a stool for your purse, a choice of luxe olive oils and salts for your bread, and petit fours that would look at home at a circus. An acolyte of Spanish cooking wizard Ferran Adria, chef Sergi Arola combines novelty with good taste. Hazelnut foam with asparagus jelly, for instance, translates into a "salad" of distinction. Entrees $25- $55.

NEO (Quintana 30, 011-34-...

Related newspaper, magazine, and journal articles from HighBeam Research

	Daring Angel. (Rising Stars).(La Broche)(Company Profile) Restaurant Hospitality ; Angel Palacios' food at the American outpost of Madrid's famed La Broche has, quite literally, whipped the Miami culinary scene into a lather. Frankly, not everyone gets it. And that's a good thing. One-year-old La Broche is no place for the timid. Palacios, 27, is cooking for culinary cliff divers
	Top tips for a taste of the real Spain Food book Evening Times ; SPAIN'S the top holiday choice for UK travellers but many are probably missing one of its greatest attractions - its food. While most people have sampled specialities such as paella or tapas, brothers Sam and Eddie Hart, owners of acclaimed London restaurant Fino, say there's a world of cuisine
	[MODERN SPANISH COOKING] The Press ; MODERN SPANISH COOKING by Sam and Eddie Hart. Quadrille (Southern Publishers Group), $49.95. Sam and Eddie Hart opened Fino, a tapas-style restaurant in London, three years ago. Having spent plenty of time in the homeland of their Spanish mother, the brothers know Spanish food and cooking. At the
	(restaurant review) Town & Country ; The elegant LA BROCHE in Madrid, with its soothing ivory-toned dining room brightened with fresh flowers, is becoming one of Europe's more notable restaurants. Seasoned travelers, fashion designers and others have found their way to its doors. Thirty-two-year-old owner and chef Sergi Arola rose to
	The reign of Spain. Fort Worth Star-Telegram (Fort Worth, TX) ; Byline: Amy Culbertson There's not a trend-dazzled chef or foodie in the world these days who's not looking toward Spain. Led by Pied Piper Ferran Adria, today's mad-scientist Spanish chefs are playing with liquid nitrogen and dry ice, agar-agar and nitrous oxide, working a kind of culinary alchemy
	Concierge.(De Viaje) Reforma (México D.F., México) ; Byline: Ivett Rangel La Broche, Madrid Este restaurante ha sido distinguido con dos estrellas Michelín, la guía más reconocida en cuanto a recomendaciones. La calificación máxima son tres estrellas, pero pocos lugares las tienen. El color blanco predomina en La Broche, todo
	A thoroughly tasteful Spanish experience. The Birmingham Post (England) ; There's more to Spain than paella and tortillas, says Heidi Heilman. Contrary to what most people think there's more to Spanish cooking than tortillas and paella. Anyway tortillas are Mexican, and there is no such thing as a standard version of a paella, it can be made in loads of different ways.
	Eating out: Manana - but not from heaven Real Spanish cooking is always about to be the next big thing. A meal at Cigala shows why it never quite manages it The Independent - London ; Now that we're all modern Europeans, you don't hear as much about manana culture as you used to. Cigala was greeted in February with the feverish enthusiasm you'd expect for a new restaurant serving neglected food from a hot country cooked by a chef with a great pedigree (The River Cafe and Moro)
	Eating out: Manana - but not from heaven; Real Spanish cooking is always about to be the next big thing. A meal at Cigala shows why it never quite manages it.(Features) The Independent (London, England) ; Now that we're all modern Europeans, you don't hear as much about manana culture as you used to. Cigala was greeted in February with the feverish enthusiasm you'd expect for a new restaurant serving neglected food from a hot country cooked by a chef with a great pedigree (The River Cafe and Moro)
	Gastrolab New York ; FOOD Deconstructionist cuisine, redux. NEW YORKERS have WD-50; Miamians did have La Broche. But shortly after its 2002 opening, the avant-garde Spanish restaurant closed; the city wasn't ready for the laboratorylike menu of foams and wildly different preparations of the same ingredients. Now, after

See all results.