OROGOURMET

XOOW MAGAZINE

February 2012

ORO Y PLATA COMESTIBLE OROGOURMET

La empresa Golden Internacional Distribution, especializada en Oro y Plata comestible, lanza la línea Orogurmet, read+

AR, LA REVISTA DE ANA ROSA QUINTANA

January 2012

LA FIEBRE DEL ORO

Los mejores chefs usan este metal precioso en sus creaciones más espectaculares. read+

ELLE

December 2011

VINO 'CENTUM VITIS' CON PARTÍCULAS DE ORO DE BODEGAS VALDELANA

read+

IF MAGAZINE

Christmas 2011

CUBE EDIBLE GOLD

The best chefs around the world use edible gold to decorate the exquisite and exclusive dishes. By what you do not? read+

GASTRO

April 2011

BEEF DE ARAGÓN, 801 AND EDIBLE GOLD, ON THE ANNIVERSARY OF THE GASTRÓNOMOS DEL EBRO

One year for Los Gastrónomos del Ebro. The celebration was held in the restaurant La Ontina, by chef Ramiro Sánchez. read+

GLAMOUR

February 2011

GOLD AND SILVER TO SHINE

If you want to leave everyone with their mouths open, covers your best desserts with gold and silver. Find it at OROGOURMET. read+

IN PALMA

Winter 2010

EDIBLE GOLD

Golden International Distribution, launches OROGOURMET. A golden opportunity to surprise your guests. More information www.orogourmet.com. read+

BEANDLIFE

Winter 2010

OROGOURMET: THE GOLD WHICH WE EAT

Eating gold has come into fashion. read+

EL ECONOMISTA

August 2010

THE BEST OF THE BEST:

Spanish products conquer the world. read+

GT CLUB

Spring / Summer 2010

THE SPARKLING WITH GOLD

THE sparkling of the bubbles gold dance with small particles of gold in the bottle of cava. The magical drink gold in suspension. read+

VOGUE

June 2010

GOLDEN SNOW

The new proposed delicatessen with edible gold, suggested by Vogue Magazine. The trend in the use of edible gold in gastronomy. read+

CLUB IRADIER

Spring 2010

PADEL TOURNAMENT CLUB IRADIER

CLUB IRADIER in Barcelona, held the prestigious Padel tournament Javier Simorra. Among the many Partners OROGOURMET read+

XOOW MAGAZINE

Spring 2010

ORIOL BALAGUER

Barcelona, Tokyo, Madrid and now Riyadh. Four boutiques that reveal the entrepreneurial spirit of Oriol Balaguer, and reaffirm its leadership in the gastronomy of luxury. read+

JcI MAGAZINE

Winter 2009/10

TASTE THE BEAUTY OF GOLD

This precious metal is becoming increasingly more sought after by investors and throughout 2009, the rise in value of almost 20% has been unstoppable. read+

LA REVISTA DEL AULA MARQUÉS DE ARIENZO

December 2009

DOSING OF GOLD EDIBLE OROGOURMET

The Orogourmet line surprises us with its most sophisticated condiments, small produced balls at the start of fine leaves of mixed gold is in order to sprinkle which ever plate, dessert or drink and give you a definitive touch. read+

EL RINCÓN DEL SIBARITA. EL CORTE INGLÉS

December 2009
Orogourmet, is a star product for Christmas. read+

DIEZ MINUTOS

December 2009

SPECIAL CHRISTMAS

Give a sophisticated touch to your dishes and drinks with Orogourmet, edible gold. read+

BARCELONA DELUXE

November 2009

THE SECOND NETWORKING CONFERENCE

The proposal is the work of Mamen Martínez Pérez Sevilla, the General Manager of Golden International Distribution, who brought participants up to speed with today´s new culinary frontier, the use of edible gold and silver. read+

BARCELONA DELUXE

November 2009

RISING STOCK

For Mamen Martínez Pérez Sevilla, manager of Orogourmet, using gold and siver in the kitchen instils an added and exclusive value into the dish that is being prepared. It’s the distinguishing touch per excellence. read+

THE BEST SUPERYATES & MARINAS

October 2009

OROGOURMET, THE PLEASURES OF GOLD-TASTING

The Spanish company Orogourmet, is marketing edible gold. Following a long trajectory at international level Orogourmet finally became established in Spain, as a company specializing in an exclusive and remarkable products edible gold and silver. read+

RABAT

October 2009

Doses of orogourmet, with fine edible gold.

read+

MÁS MAGAZINE

October 2009

BOCADOS DE ORO

It is the last heating-up of gastronomy. Golden International Distribution Commercials edible gold in balls, laminates, etc. read+

IRADIER CLUB MUJER

October 2009

MESA DELICATESSEN

Orogourmet, the gold, which we eat. read+

FUERA DE SERIE. EXPANSIÓN

October 2009

ORNAMENTS OF GOLD EDIBLE FOR DISHES MORE SOPHISTICATED

Gastronomy. The gold does not have any taste or smell, but it is colourful and the beauty of the plates can be seen in some of the top restaurants in the world. read+

PERSONAS

October 2009

THE BEST OF THE BEST

Gold as an ingredient is the maximum expression of culinary satisfaction. Produced at the start of the very fine golden laminates that melt in the pallet. read+

EXPANSIÓN

July 2009

A JEWELRY UNLEASHES THE RINGS GOLD FEVER

The gold food that is distributed by Golden International Distribution is considering giving you a superior touch and astonishes its guests by carrying out the presentation of any plate. read+

BARCELONA DELUXE

July 2009

OROGOURMET

Eating gold has come into fashion. Golden International Ditribution, the Spanish Business specialising in edible gold and edible silver, are making this new trend possible with their OROGOURMET Lines, painstakingly developed to delight lovers of gourmet cuisine. read+

BARCELONA DELUXE

July 2009

OROGOURMET, GOURMET CUSTOM GIFT

Orogourmet, introduced its new line Gourmet Custom. A original and exclusive idea for a gift, perfect to customize your brand with your company name, an event, Christmas, etc. It´s careful presentation makes this unique present a success in every way. read+

5 SENTIDOS

June 2009

THE GASTRONOMIC SOPHISTICATION IS WEARING OF CARAT

Noble, pure, immortal and above all 100% eatable. The properties of gold surge like a vital natural element of the topping for the luxurious gastronomy. An authentic treasure capable of reaching any competitor. read+

NUESTRO MEDIO

Junio 2009

A “GOLDEN TOUCH” FOR YOUR TABLE

The Spanish company Golden International Distribution, have Orogourmet, to give options to the Golden fans. read+

GENTLEMAN

Mayo 2009

EDIBLE LUXURY

The gold does not only bedeck, but is edible. Following a sign that passes these old traditions, chefs that avant-garde produce their dishes before the seduction of the gold. read+

TOP HORECO

Diciembre 2008

GOLD, GASTRONOMIC TREASURE

The signature Golden International Distribution makes the chef reach his professional goal of gold and edible food. These products have all the health checks for their use in foods. This treasure, melts in one’s mouth. read+

VINOS Y RESTAURANTES

December 2008

EDIBLE GOLD

Aware of its success, Golden International Distribution presents its line of eatable gold, Orogourmet. read+

LA RIOJA

December, 21th 2008

EATING WITH YOUR EYES

Mamen Martínez Pérez Sevilla makes it clear that eating gold carries no health risks. Gold and silver are innocuous. read+

HORECO

Diciembre 2008

GOLD, ALSO A GASTRONOMIC JEWEL

Gold has always been highly valued and it is an interesting gastronomic ingredient that enhances the most exquisite dishes. read+

VINO Y GASTRONOMÍA

Diciembre 2008

THE FINISHING TOUCH: THE PRESENTATION OF LUXURY

The perfect finishing touch to create a truly festive atmosphere in our table this Christmas. read+

SPENDIN

November 2008

WHAT DO YOU KNOW ABOUT LUXURY?

Eating gold and dying glamorously ought to be one and the same. Gold has always been valued for its beauty, utility, and rarity.
The Egyptians, Arabs, Chinese, and Indian knew all about its extraordinary properties. read+

GOURMETS

December 2008

A TASTE FOR METAL

Gold and silver, thanks to Orogourment, have become a sure investment, and a culinary garnish used by chefs such as Juan Mari Arzak, Francis Paniego, Dani García, and Xavier Pellicer, among others. read+

ALFORJA

December 2008

OROGOURMET, EL ORO COMESTIBLE

It provides an exclusive and stylish presentation that guests cannot ignore. read+

SIBARITAS

November 2008

THE IMPORTANCE IS IN THE DETAILS

Small details bring a touch of culinary grace to the everyday act of eating. Try it out. read+

ORIGEN

November 2008

CHEFS INCORPORATE OROGOURMET INTO THEIR DISHES, THE GOLD YOU CAN EAT

Orogourmet revives a centuries-old tradition, using fold as an eatable ingredient. read+

EL PAIS SEMANAL

May, 11th 2008

THE WORLD’S MOST EXPENSIVE GARNISH

In addition to its scientific and cosmetic properties, gold has gastronomic delights. The latest: bring an eye-catching element to the most chic of recipes. Following in the footsteps of Quique Dacosta, Juan Mari Arzak and Dani García de Calima have used orogourmet, among others. read+