The gastronomic excellence of the Costa Brava by the best chefs of our time.
The gastronomic excellence of the Costa Brava by the best chefs of our time.
Picture from: Patronat de Turisme Costa Brava
On 20th March, the "Coast to Coast" event took place in San Sebastian. The event included theparticipation of six of the best chefs of our time to prepare a unique, elaborate Gastronomic Menu.
The menu prepared for the occasion consisted of eight exceptional dishes, prepared by chefs Paco Pérez (restaurants Miramar** in Llançà, Terra* in Sant Feliu de Guíxols and Enoteca** in Barcelona), Mateu Casañas (restaurants Disfrutar** in Barcelona and Compartir in Cadaqués), Marc Gascons (restaurant Els Tinars* in Llagostera), Paulo Airaudo restaurant Amelia* in San Sebastian), Álvaro Garrido (restaurant Mina* in Bilbao) and chef Sergio Ortiz de Zarate (restaurant Zarate* in Bilbao). Without doubt, an extraordinary combination of Basque and Catalan talent and culture.
Starters and main courses
Chefs Mateu Casañas and Paulo Airaudo were the first to do the honours in bringing the Menu's starters to life. Chef Casañas prepared "L'Escala anchovies with almond, truffle and fir tree honey ricotta", whilst Airaudo prepared "Red mullet with Brussels sprouts and Kale". Both starters were paired with a 2018 Vinyes dels Aspres White Xot.
The creamy texture of the ricotta prepared by chef Casañas caught visitors' attention.
The main courses were served in two batches. The first batch included the dishes by chefs Garrido and Pérez. The second, those of chefs Sergio Ortiz de Zarate and Marc Gascons.
Álvaro Garrido presented "Mussels with spicy tomato, coconut juice and lemon balm", a dish that left no-one indifferent with its masterful aromatisation of flavours. Chef Pérez's main course "Sea cucumbers and elvers with truffle hollandaise sauce", a particularly attractive dish which managed to impress those present, did him proud. Both chefs accompanied their dishes with a Roig Parais 2018 Rosé Mallolet.
Chef Zarate prepared "Hake kokotxas and turnovers al pil-pil" and chef Gascons presented "Palamós prawns with pea flower and Iberian bacon". Both dishes were accompanied by the Roig Parais 2017 Camí de Cormes.
Desserts
Chefs Paulo Airaudo, Álvaro Garrido and Sergio Ortiz de Zarate presented a spectacular "White chocolate and earth puff ice cream". Finally, chefs Paco Pérez, Mateu Casañas and Marc Gascons presented the dish "Girona apples" accompanied by an apple drink.
Both desserts were savoured with a Pere Guardiola Torre de Capmany Garnacha wine.