FROM THE MEAL TO THE AFTER-MEAL: A “GOURMET” EXPERIENCE
Living an unforgettable gastronomic experience is increasingly depending on both an exquisite menu and the details that surround it. What is a meal without a good after-meal? That’s the question experts around the world and the connoisseur public ask every so often. But, what turns any meal into a one-and-only experience, into a “gourmet” experience?
Today’s gastronomic trends go far beyond what’s strictly served during the meal. Social bonds are forged around the table; creativity is unleased and a good business deal is cut; or patrons just lay back and rest. Or maybe as the 21st century gastronomy fosters now, the H+3S formula must set in; that is, it should be Healthy, Sustainable, Satisfactory and Solidary.
Maybe that’s why the value added in many restaurants stretches out beyond the cooking and lies in the ambience, the pleasant companions, the impeccable service and other pleasures that come on the heels of the dessert, by the hand of a good Habano, a licorice or a good coffee.
That is, they manage to turn a good meal into an extraordinary offer of “excellence”.
Our publishing proposal this time around celebrates Sao Paolo’s handing of the title of Capital of Iberian-American Gastronomic Culture over to Miami, a U.S. city that will hold it all through 2019. Right there, sharing a good table with Rafael Anson, President of both the IberianAmerican and Spanish gastronomic academies, we unravel the 2019 gastronomic curtainopener.
Just like in other “gourmet” gastronomic experiences that exquisitely blend tastes, details, ambience, textures or colors, our publishing proposal for today sways from the pleasure of a Habano -now in the days of its Festival- all the way to the secrets of the so-called superfoods; from the peculiarities of cooking worldwide to the most harmonious pairings; from the history of swizzle sticks to the traditions of a city on the threshold of its 500th anniversary. In a word, from the meal to the after-meal. Have a nice reading!