Costa-a-Costa-20_3_18-05-ruben-1024x715

Picture from: Patronat de Turisme Costa Brava

On 20th March, the "Coast to Coast" event took place in San Sebastian. The event included the
participation 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.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Uso de cookies

Este sitio web utiliza cookies para que usted tenga la mejor experiencia de usuario. Si continúa navegando está dando su consentimiento para la aceptación de las mencionadas cookies y la aceptación de nuestra política de cookies, pinche el enlace para mayor información.plugin cookies