I interview Miguel Sánchez Romera (Córdoba, Argentina), a neurologist who also cooks, in Barcelona. He has many stories to tell. The first is that, after many years, he has returned to live in Catalonia, specifically in the Maresme region, where he ran the restaurant L'Esguard from 1996 to 2008, which was awarded a Michelin star just two years after opening. The second is that he has just published a book Neurogastronomy: The Brain-Kitchen Universe (Planeta Gastro). He says he has never taken so long to write a book as this one, and in the volume he precisely explains the passion of two disciplines to which he has dedicated his life: neurology and gastronomy.