Blog & Recipes
Practical advice, recipes and reflections on the world of private chef service in Madrid.
Rioja, Ribera del Duero, Priorat, Rías Baixas, Jerez: a clear guide to Spain's great wine regions and the pairings I serve at my private dinners.
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Ten concrete tips, tested across hundreds of private services in Madrid, to anticipate logistics, pacing and guest comfort.
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A spring recipe by Chef Thierry Gustin: orange-lacquered duck breast with green asparagus from the Maresme and fresh peas.
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How does booking a chef at home in Madrid actually work? Lead times, budgets, kitchen requirements — everything you need to know before your first reservation.
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Decor, table, ambience, wines: 10 tips from a professional chef to set the perfect atmosphere — before the first bite is served.
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From La Paz to Vallehermoso, a tour of the markets that supply Madrid's finest tables. Produce, producers and chef's secrets.
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Balance, dietary needs, logistics: the keys to leaving a memorable gastronomic mark at your next corporate event.
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Rules, exceptions and practical shortcuts so you never get a wine wrong. A guide written for private dinners, not for sommelier school.
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Why French technique remains, three centuries on, the backbone of world haute cuisine — and how it is lived from Madrid.
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