Anti Aging Information

The chef Carme Ruscalleda, winner of five Michelin stars, is preparing a book of "anti-aging food" for next Christmas, in collaboration with the Clínica Planas, as reported by the restorer in an interview with Efe. This initiative comes from the success of the "menu antiaging" Moments of the Barcelona restaurant offers guests a year ago and were designed from the cook of Sant Pol de Mar (Barcelona) and Dr. Manuel Sanchez, head of the "Anti-Aging" Planas Clinic. In an attempt to join gastronomy and science, both professionals will present a total of 72 Mediterranean recipes, prepared with seasonal produce, along with information on the benefits of each food and the right amount for a healthy meal with a large graphical display . "The pictures of the recipes and still lifes of the products shall be borne by the renowned English photographer based in Barcelona Pecky Lawton," has reviewed the chef, satisfied by this initiative. As a novelty, and Sanchez Ruscalleda publish a progress chart new research advocated by Harvard University as an alternative to the traditional "food pyramid", under the title "My plate versus pyramid". "This is the graph of a circular plate divided into four 'spokes' of different sizes, which are placed fruits, vegetables, grains and proteins, with the amount needed for a healthy meal with a glass of water and next to an oil, "said Ruscalleda.

Under the motto "fun eating" Ruscalleda propose practical recipes, "with lots of chocolate, with that glass of wine never be lacking, with olive oil and oily fish," he says, on the premise that Dr. Sanchez " have to eat everything, but with moderation, to age well. " Carmen Ruscalleda, with five-star Michelin restaurant three stars by the Sant Pau, Sant Pol de Mar, one star for the restaurant Moments of Barcelona and another star for his restaurant in Tokyo, ties in with the French Michelin awards Anne Marie Pick , which makes them the two most decorated restoring the world. "Rather than weigh myself, the five stars motivate me and I reaffirm that commitment I made a day of work always with personality and quality because when you reach that high note, you can not fail, and it is forbidden to disappoint the customer who arrives to your restaurant with expectations, "says Ruscalleda. Ruscalleda also recognizes that "reconciles little" in your family life, even if the fate of the whole family works together, since both her husband Tony, as his daughter and son are divided occupations in the restaurant Sant Pau in his hometown Sant Pol de Mar (Barcelona)
"I can not hide that, when my children were young, I had to ask for help many times my mother to pick them because they cried in the kitchen, grabbed me and wanted us back together at home, yes," supported. The chef has never wanted his descendants to follow his steps, but they have taken this decision freely and have been in love with this profession: his son Raul, the head of "Moments", the restaurant at Mandarin Hotel in Barcelona, ​​and his daughter and son beside her, but has never pushed it and I have always painted the picture more black than it was.

Coming from a family of small farmers selling their fresh produce in your store of Sant Pol, opposite his current restaurant, this self-taught chef believes his contribution to the family estate was "the inspiration and freedom." "I would never have become a professional chef to repeat the same dishes every season and, indeed, the will to renew each year, is what makes me keep alive, here I am always putting elbows and ideas" concludes Ruscalleda.