Autor: CODIGOBETA

Home Current Page From Balenciaga to Bersion A few months ago, we stumbled upon a series on one of the platforms dedicated to the maestro Balenciaga, a Spanish haute couture designer who made his career in the 20th century in Paris, and the founder of a luxury brand well-known today. Watching the series made us… Seguir leyendo From Balenciaga to Bersion

Home Current Page Chocolate Fondant Recipe CHOCOLATE FONDANT (1 PAN, APPROX. 25 CM) Ingredients: 9 eggs550 g sugar50 g flour (or cornstarch)420 g butter400 g 70% chocolate (the best quality you can find—it makes all the difference) Instructions Melt the butter and chocolate:Melt the butter in a microwave-safe bowl. If you don’t have a microwave,… Seguir leyendo Chocolate Fondant Recipe

Home Current Page We’ve got the formula You’re probably wondering, what kind of company makes a claim like that? Let us explain. Carlos and Fity, the founders of Bersion, are private chefs who, through years of experience in the industry, have amassed a wealth of data about menus, dishes, and services they’ve provided to clients. This knowledge… Seguir leyendo We’ve got the formula

Home Current Page The post that will solve your paella doubts Let’s address a topic that’s possibly one of the most debated in Spanish gastronomy! We’re fully aware of the controversy surrounding paella in Spain, and we don’t intend to start a debate with our fellow Spaniards in this post. That’s why we want to clarify… Seguir leyendo The post that will solve your paella doubts

Home Current Page Looking for a private chef? Here’s how to choose the right person At Bersion, we have the unique perspective of having been both chefs and chef recruiters. We understand that, as clients, especially if you’re new to hiring staff, the process can feel like a real headache. There’s a lot to consider… Seguir leyendo Looking for a private chef? Here’s how to choose the right person

Home Current Page Low temperature egg with potato foam Choux pastry has become one of my favorite recipes to work with. Its versatility is incredible, allowing for a wide range of sweet and savory creations. As a private chef, I really value recipes that make my work easier and help me save time without compromising… Seguir leyendo Pâte á Choux

Home Current Page What to Expect from a Private Chef At first glance, the task of a private chef seems straightforward: to cook. However, the reality is that this role involves much more than we might imagine. Let’s start by distinguishing between two main types of services: a one-time event and a full-service arrangement. In… Seguir leyendo What to Expect from a Private Chef

Home Current Page Low temperature egg with potato foam This dish has been with me almost as long as I’ve worked as a private chef. I always say that this combination (potato foam and low-temperature egg) will become a traditional dish of the future. You can already find it in many pintxo bars and restaurants… Seguir leyendo Low temperature egg with potato foam