Marcos Granda. Skina, Clos, Ayalga, Nintai.
Marcos Granda. Skina, Clos, Ayalga, Nintai.
Descripción
Descripción
256 pages
51 creations
81 photographs
316 processes
85,800 words (approximately)
Marcos Granda is, without a doubt, one of the great references in the world of front-of-house service – and also management – in the national gastronomic scene. A total of 7 Michelin stars in his projects in Marbella, Madrid, and Asturias have led him to break the mold, placing him, despite not being a chef, among the restaurateurs who accumulate the most "macarons" in Spain, alongside Martín Berasategui, Quique Dacosta, and Eneko Atxa.
This work addresses the keys to excellence. Are there master keys? What renunciations and sacrifices has Marcos experienced to achieve glory in the Olympus of the Michelin guide? All of this will be accompanied by the most emblematic dishes – approximately 70 creations – from Skina** and Nintai* in Marbella, Clos* in Madrid, and Ayalga* in Asturias.
A unique work that addresses excellence from the perspective of front-of-house service.
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