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Pablo González-Conejero and Pini Mamen display their art in the kitchen of the First Meeting of Haute Cuisine by Levante Cantes (06/07/2013)

The owner of the restaurant La Cabaña and developed its Michelin star "crumbs egg and mushrooms 62-50" while the head chef at the vinegar maker, venue of the meeting, has prepared "lobster ceviche on aubergine cream, rye croutons Outbreaks of shiso "

The head chef and owner of Restaurant La Finca Buenavista Shack, Pablo Gonzalez Conejero, told The restaurant diners vinegar maker, on Friday night, the secret of his "crumbs egg and mushrooms 62-50" while sounding live Francisco Tornero guitar.

The cook gets conserve is to him "the best sauce in the world", that is, the egg yolk, cooking it at a constant temperature of 62 degrees Celsius for 50 minutes.

All this, together with crumbs sauteed with foie gras and mushroom foam.

According to the head of the region's only restaurant with a Michelin star experience "has been spectacular so leads to the combination of gastronomy and other artistic endeavors".

For him "merge haute cuisine and flamenco music is not at all incompatible, tradition and solemnity of singing and the elegance of haute cuisine synthesis found in the dining room of the vinegar maker", because as recognizing "the kitchen is modern but old at a time, cook as usual, but in a different way. "

And as an appetizer, attendees were treated to a performance by the singer Raquel Alvarez Alicante and the touch of Francis Turner, who have played one miner to accompany Encarnación Fernández as succulent dish.

For them the experience is equally fruitful because "inspires both one and the other, it is a feedback where we glamor each other".

Flemish artists have shown excited about this merger, "new and original" and have played a recital consisting of a granaína, in tribute to the singer also unionense Encarnación Fernández, levantica, thongs, joys, tangos and soleá bulería.

The witness Pablo Gonzalez has picked up the "alma mater" Restaurant The Pini Mamen vinegar maker, who has prepared for the occasion a "lobster ceviche on aubergine cream, rye croutons and shiso sprouts".

In this third Sabbath meal service, the cook explained to customers the preparation of this dish, as the crayfish macerated in a ceviche with oil, soy, garlic, mint and pepper.

The accompanying lobster with its own juice mixed with sake and served in the same dish with a pipette.

And worse, presents a penetrating smoked aubergine cream.

As acknowledged by the head chef at the restaurant to host the First Meeting of Haute Cuisine by Levante First Songs "in this dish come together the memory of the mine represented by the cream of eggplant, as if it were the same coal, with Coast tradition Portman represented by the intense flavor of the lobster sea ".

As recognized by the same Mamen Pini "flamenco is like cooking, you have to be inside to understand and so you can enjoy it more intensely."

For the occasion, the cook of the vinegar maker explained to the audience his recipe with the guitar playing of Francis Turner, who has played a granaína.

Later he accompanied Alejandro Solano Garcia of Flamenco Art School of La Union to complete a repertoire consisting of a farruca, Guajira, mining with a shot from joys and bulería finale.

Source: Festival del Cante de las Minas

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