Translating recipes is our main course for publishers and publications, restaurants, chefs, cooking schools, hotels and presentations. With us your ingredients for your exquisite recipes are in the best hands for professional translation. Translations for food & beverage industry cooking books
We love good cuisine and know it because we are gourmets ourselves and appreciate culinary delights to deliver excellent translations! Translations for food & beverage industry cooking books
We specialize in creative translations for websites of restaurants and hotels and give your content that certain something with elegance, even in the languages of your choice. Translations for food & beverage industry cooking books
The charm of the kitchen art par excellence for an absolute culinary experience finds the perfect performance thanks to our culinary translations!
In the modern age, everyone is talking about good cuisine and consumers are impatiently devouring culinary interviews and gastronomic reviews to discover sophisticated culinary art par excellence as well as homemade food on their travels around the world. Translations for food & beverage industry cooking books
We translate culinary reports and cookbooks to bring culinary excellence to the world.
Travel does not only mean getting to know other countries, but at the same time also the different kitchen pots that lend identity and shape it. Every day more culinary reports and cookbooks are published worldwide, and we have been carrying translations in the world of gastronomy around the globe for 20 years now. Translations for food & beverage industry cooking books
At trade fairs and galas, the world’s best chefs are awarded prizes, including Spaniards, Germans, French and Italians from all corners of the globe – our delicious and tasty translations for you.
The avant-garde, molecular and author’s cuisine is thirsting for excellence and comes from great chefs from Spain, Catalonia and other countries of international prestige.
People want to know how they can prepare their meals even better and even healthier at home. Therefore, show cooking and many cooking seminars and cooking courses are experiencing an absolute boom – there is no end in sight for the time being – we accompany you with our exquisite translations and interpreting during the preparation at the highest level. Translations for food & beverage industry cooking books
Which spoon to which dish and which cutlery when, which olive oil is the best, and how do we cut the ham or how do we fillet the fish? Questions about questions that certainly give everyday life that certain something, make life even more beautiful and let us enjoy kitchen art in all its facets. Understanding and implementing recipes from all over the world is the art of our translators to perform cuisine as a work of art par excellence. Translations for food & beverage industry cooking books
We translate all aspects of gastronomy and culinary refinements, as the art of cooking is one of our weaknesses and our specialist translators are themselves gourmets at the highest level in the respective languages. Only those who know and experiment with the challenge of a gourmet can understand the kitchen stove as their own philosophy of life!
ENTREMESES Y ENTRANTES
MINI PUERROS CON VINAGRETA DE JEREZ Y ACEITE DE SIURANA
ENSALADA DE HABITAS BABY CON FIDEOS DE BOGAVANTE
TARTAR DE TXANGURRO Y CHAMPIÑONES SOBRE FONDO DE GUACAMOLE
CARPACCIO DE BOGAVANTE CON VINAGRETA DE FOIE GRASS MICUIT Y MANGO
VIRUTAS DE FOIE, REDUCCION DE VINAGRE DE MODENA Y ACEITE DE OLIVA VIRGEN
ANCHOAS SUPER EXTRA EN ACEITE CON GELATINA DE TOMATE
CANELON DE SALMON FRESCO Y VERDURAS CONFITADAS
PARMENTIER DE PATATA Y PIL PIL DE CAVIAR
LOMO DE RAPE Y BOGAVANTE ASADO CON CALDO DE MOLUSCOS
FILETES DE LENGUADO CON SETAS Y LANGOSTINOS
MAR Y MONTAÑA DE VIEIRAS Y MANITAS DE CERDO CON CREMA DE PISTACHO VERDE
BACALAO AL AJO ARRIERO CON LANGOSTINOS Y SUS COCOCHAS AL PIL PIL
BABY LEEKS WITH SIURANA OLIVE OIL AND SHERRY VINAIGRETTE
BABY BROAD BEAN SALAD WITH LOBSTER NOODLES
TXANGURRO CRAB AND MUSHROOM TARTARE SERVED OVER GUACAMOLE
LOBSTER CARPACCIO WITH FOIE GRAS MI-CUIT AND MANGO VINAIGRETTE
CURLS OF FOIE GRAS WITH A MODENA BALSAMIC VINEGAR AND VIRGIN OLIVE OIL REDUCTION
EXTRA LARGE ANCHOVIES IN OIL WITH TOMATO JELLY
FRESH SALMON CANNELLONI WITH CONFIT VEGETABLES
POTATO PARMENTIER WITH CAVIAR PIL-PIL (IN CHILLI GARLIC SAUCE)
MONKFISH FILLET AND ROASTED LOBSTER WITH SHELLFISH BROTH
SOLE FILLETS WITH WILD MUSHROOMS AND KING PRAWNS
SURF AND TURF OF SCALLOPS AND PIG’S TROTTERS WITH CREAM OF GREEN PISTACHIO
COD AJOARRIERO-STYLE (IN GARLIC SAUCE) WITH KING PRAWNS AND COD CHEEKS PIL-PIL (IN CHILLI GARLIC SAUCE)
Do you have questions; need more information or an offer?
For more information and quotation please contact us as followed:
Ms Birgit Klyssek