Natalia Bohórquez Rodríguez

Colombian based in Barcelona • Master in Marketing / Gastronomy • PR & Culinary Liaison • Food writer • @nataliabhqz

17 Articles Published | Follow:
Dashi With Lobster Takoyaki, Sisho Tempura and Beluga Caviar By Chef Eric Vildgaard
A Work of Delicious Art: Cameo Crème Brûlée By Chef Igor Grishechkin
Noble Russian Beluga-Sevruga Caviar, Miso And Blackcurrant Wood By Chef Eric Vildgaard
Elevated Tomato Salad by Chef Andrew Clatworthy from TRIO
Turbot, Truffles and Yuzu Kosho By Chef Eric Vildgaard
Canard à la Presse by Chef Ulrik Jepsen from Restaurant À L’aise in Oslo
Baked and gratinated onion with Girolle mushrooms by Chef Søren Selin from AOC in Copenhagen
Grilled Leeks with Parsley Puree by Chef Jonas Mikkelsen
Steak Tartare on Grilled Bone Marrow and Pommes Soufflé by Chef Toni Romero
Lemon Tart by Chef Fernando Tommaso Forino of La Bottega
Kamilla Seidler’s Native Potatoes in Pink Salt, with Nasturtium and Elderberry Caper
Denmark’s Rye Bread – Rugbrød by Adam Aamann
Smørrebrød: Chicken salad, Potato and Grilled Sirloin by Adam Aamann
Pumpkin flower ‘quesadilla’, by chef Roberto Ruiz from Punto Mx in Madrid
Smørrebrød: Marinated herring with orange and pumpkin
Avocado, Cream and Caviar by Amelia Restaurant in San Sebastián.
Smørrebrød: Beef tartare with tarragon and crispy potato by Adam Aamann