#FOODMISSION 2022 - EPISODE 6 - Dabiz Munoz, Madrid, Spain
"Avant-garde means to open new ways, new paths no one has opened before. To cook avant-garde doesn’t mean that you are better or worse. It’s just another way of cooking, another way of running a restaurant. It’s indeed difficult because you can be creative, you can be original and modern, but not necessarily make avant-garde. " Dabiz Muñoz Dabiz Muñoz, Madrid, Spain Partner in Crime - Perlage Water Dressed by Le Nouveau Chef
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Dare to Win | Bros' | Chef Isabella Potì and Chef Floriano Pellegrino
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How a 3 Michelin Star Restaurant Survived in the World’s Smallest City
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Eggs Benedict! The BEST Way to make EGGS!
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Jamie Cooks the Mediterranean 2023 S01E02
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My Son-In-Law Has No Idea I Own The Company He Works For As CEO. Dad Journey.
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The Chef Who Survived the Impossible | Alain Ducasse
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Fall asleep while I build a town into a city (from nothing)
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24 Hours of Spanish Food in Madrid 🇪🇸 STREET FOOD to SEAFOOD in Spain's Foodie Capital!
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The Rossini Tournedos in a 3 Michelin stars French Restaurant with Martino Ruggieri - Allenò Paris
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'Comer Conocimiento': Documental sobre la obra de Ferrán Adriá 'Auditando la creatividad'
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The Weirdest Restaurant on Earth is Changing the World (50 Courses, $1,000)
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How a Master Chef Runs London's Only Two-Michelin-Starred Chinese Restaurant — Mise En Place
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Eating at the Famous Twin Chefs' Restaurant in Barcelona (3 Michelin Stars)
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Bechamel in a French Michelin Two-Star Restaurant with Giuliano Sperandio - Le Taillevent**
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The Spanish Food City Nobody Talks About (Bilbao)
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Grandes Chefs - FERRAN ADRIÀ
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Le Fouquet's | The temple of French luxury in New York
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Sauce Bordelaise and Ribeye Steak | Adam Byatt
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VON HEUTE AUF MORGEN: Plötzlich STERNEKOCH! (Tohru Nakamura im Interview)
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