Valencia Culinary Meeting - Spain ✈️ Noticias de España

Autor: Oficinas-Turismo Fecha: Sabado, 10 Febrero, 2018 ⭐ Puntos 4 (2 votos)

Nine Valencian chefs have invited as many colleagues to cook “four hands” menus based on product that you can taste from February the 25th till March 3rd. The second edition of Valencia Culinary Meeting has arrived. For seven days, chef duets will be cooking produce-centred menus focusing on local yet universal gastronomy and promoting the love of good food as a global value.

9 VALENCIAN CHEFS INVITED 9 GUEST CHEFS TO MAKE "FOUR HANDS" COOKING
9 Valencian chefs have invited as many colleagues to cook “four hands” menus based on product that you can taste from February the 25th till March 3rd.
The second edition of Valencia Culinary Meeting has arrived. For seven days, chef duets will be cooking produce-centred menus focusing on local yet universal gastronomy and promoting the love of good food as a global value.
Nine of Valencia’s top restaurants will be offering special menus between February 25th and March 3rd. They will feature gastronomic creations resulting from the friendship between local chefs and renowned Spanish and foreign colleagues who’ve been invited into their kitchens. These exclusive “four hand” menus to be enjoyed in Valencia’s restaurants are proof that local product and technique pair perfectly with global vanguard.
Grill cooking, stews, vanguard technique, homogeneous versus contrasting bases, smoked meats, raw food and heritage cuisine, all with a shared respect for the product, the land and the sea.


ACTIVITIES
Menus cooked by nine local chefs and their international guests.

1 - 3 MAR Casa Manolo LUNCH & DINNER (Manuel Alonso / Ryan Stover)
Manuel Alonso, from Casa Manolo (1*, València), invites Ryan Stover (NY), who was working at Rebelle when the restaurant won its Michelin Star. He´s also been a private chef for stars like Madonna.
www.restaurantemanolo.com/

Free meetings and talks 28 FEB, 1 – 2 MAR
10:30 at Mercado de Colón. A unique opportunity to meet the festival's leading chefs.


28 FEB - 1 Riff MAR DINNER (Bernd Knöller / Johanes King)
Bernd Knöller, from Riff (1*, Valencia), will share kitchen stoves with Johannes King of SÖL' RING HOF (2*, Germany), whose specialty is creating a light and seasonal gourmet cuisine.
www.restaurante-riff.com/
www.soelring-hof.de

28 FEB - 2 MAR Ricard Camarena LUNCH (Ricard Camarena / Perfecte Rocher y Alia)
Ricard Camarena (1*, València) invites Perfecte Rocher and Alia Rocher from the restaurant Tarsan i Jane (Seattle), whose culinary key consists of using different types of vinegar fermented with seasonal vegetables.
ricardcamarena.com/
www.tarsanijane.com/


1 - 2 MAR El Poblet DINNER (Luis Valls / Albert Adrià)
Luis Valls, from El Poblet (1*, València), will share the kitchen with Albert Adriá, from Tickets (1*, Barcelona) who understands that in gastronomy there is no place for boredom and transforms food into an act of fun.
www.elpobletrestaurante.com/
www.ticketsbar.es

28 FEB - 2 MAR Apicius DINNER ( Enrique Medina Arnal / Diego Rossi)
27 FEB - 1 MAR LUNCH
Enrique Medina will cook with Diego Rossi (Trattoria Trippa Milano), whose essence is the rediscovery of offal (of animals and fish) and ancient vegetables used in traditional Italian cuisine.
www.restaurante-apicius.com/
www.trippamilano.it/

27 FEB - 1 MAR Albufera SH V. Palace CENA / DINNER(Juan Antonio Sánchez / Arnau Bosch)
Juan Antonio Sánchez, will share cooking with Arnau Bosch, from the restaurant Can Bosch (1*, Cambrils), whose culinary philosophy can be summed up in this sentence:"The sea on the plate".
www.hotel-valencia-palace.com/ ...cia-Palace
canbosch.com

1 - 3 MAR Ampar LUNCH & DINNER (Carlos Julián / Javier Moreno)
Carlos Julián, from Ampar (Hospes Palau de la Mar, València) will join his hands with those of Javier Moreno, from Arbequina (Hospes Palacio de Baílio, Córdoba), whose menu is based on the traditional Cordoba cuisine.
www.hospes.com/ ...taurantes/
www.hospes.com/ ...taurantes/


25 FEB Sucede DINNER (Miguel Ángel Mayor / Diego Gallegos)
26 FEB LUNCH
Miguel Ángel Mayor, from Sucede (1*, València) invites Diego Gallegos from Sollo (1*, Málaga), also known as the "chef del caviar", since his cuisine is very based on the sea and it´s a temple of caviar.
www.sucede.com/
www.sollo.es/

28 FEB y 2 MAR Casa Montaña DINNER (Emiliano García / Ernestas Viršilas y Tadas Eidukevičius)
Emiliano García, from Casa Montaña (València) will share his kitchen stoves with Ernestas Viršilas and Tadas Eidukevičius from Palanga (Lithuania), who represent the tradition of Lithuanian cuisine, influenced by French and British cuisine.
www.emilianobodega.com/


Back to the product
It is the moment of gastronomy based on memory and environment; the moment of looking at our territory and our past - because we are what precedes us. It's time for gastronomy to return to its essence, to a pure cooking style that looks more at the vegetable garden than at the laboratory. It's time for gastronomy to know that the excitement on the table has much more to do with heart and pantry; with soil, vegetables, herbs, flowers and greens; with the sea and the mountains. It is the year to go back to the product.
Check the menus and book at www.valenciaculinarymeeting.com Fecha: 10/Feb/2018 02:20:57 (6567 Lecturas) Puntos: 4 (2 votos)
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