04 Feb MENU OF THE MONTH – November 2016
Telemadrid launches DENOMINATION OF ORIGIN MADRID, a programme devoted to the star products of the region.
The following 3rd December at 21.30 Telemadrid will launch “DENOMINATION OF ORIGIN MADRID”, a new, carefully put together format to be shown on Saturday nights, which will take the spectator on a trip through the region to discover the best products of the area, they will also learn about the people, the processes and the stories surrounding them. An amazing journey full of tastes, smells and colours, tradition, culture, nature and history, that will venture into places that are full of life and will include very personal interviews.
The programme will dedicate its first episode to wines with the Madrid Denomination of Origin, the only wine D.O. in the world which bears the name of the capital of a country. However despite the fact that at the beginning of the XX century there were more vines in Madrid than in la Rioja, the Denomination of Origin was not created until 1990. In the first episode, they will
look closely at one of the three zones it is divided into, that of Arganda, the most extensive, which is made up of 31 municipalities.
Guided by Begoña and Joaquín, the viewers will visit vineyards and wineries; they will learn the processes of winemaking, interesting facts and practical information about wines from the Region, they will see barrels, wine harvests, treading the grapes, bottles, flavours, smells and spectacular colours all of which can be enjoyed without leaving home.
Kraftkar, a Norwegian cheese on the top of the Podium.
Last Thursday 17th November 2016 in the city of San Sebastián in the Kursaal room, meter enlace prizes for the twenty-ninth edition of the World Cheese Awards 2016, were awarded meter enlace which this time could count on the collaboration, techniques and logistical help of Artzai-Gazta meter enlace an Association of Basque shepherds.
Before beginning, the English organizers of the twenty-ninth edition of the International Cheese Festival 2016 meter enlace had previously assessed 3.060 cheeses from all over the world which were to be punctuated by 266 judges from 26 countries, divided into 66 teams of four tasters per table.
Against all the odds, a blue cheese from the Kraftkar denomination made in a tiny Norwegian village, overcame all its rivals in three consecutive tastings. It won in the first two which made it the Best Cheese in the World 2016, and left all its rivals behind in another tasting which had never been held before “The Champion of Champions”, in which it came up against 18 champions from previous editions between 1989 y 2016.
Second place went to two Spanish farmhouse cheeses, Cala Blanc (Menorca) a pressed cows’ milk cheese and Cremositos del Zújar a soft cheese from Extremadura made with raw milk from merino sheep both with 67 points; third place, was taken by a Gorgonzola Dolce and a pressed grazalemeña sheep’s cheese from the Cadiz cheesemaker El Bosqueño. Without doubt a great result for Spanish Farmhouse cheeses.
What does Kraftkar taste like? It’s a cheese made with goats milk, “very tangy” with a “crunchy” texture. Kraftkar is a cheese which has been manufactured for 10 years by a family firm in the centre of Norway. Kraftkar follows in the footsteps of the Gruyère AOP Premier Cru, winner in 2015.
The winning cheesemaker, Hanen, can be found in Tingvoll, a village in the heart of Norway. Two of its representatives, Gunnar Waagen, and Ingulf Galaen, collected their award both visibly moved. One more reason to support farmhouse cheeses.
Crustacean larva which will allow you to eat “light of the sea”
When I was fiddling around on internet I came across the headline “Soon you’ll be able to eat “light of the sea”, I was thunderstruck. Yes, I had read it correctly. From now on we will be able to eat the light thanks to Cadiz chef Ángel León, known as the chef of the sea who has made this achievement following years of research and which received its worldwide presentation during a conference held at Harvard University(USA). Created in the laboratories belonging to “Aponiente”, his restaurant in El Puerto de Santa María (Cádiz), this light of the sea is formed from freeze-dried crustacean larva which activate on contact with the water, giving off their own light and making the liquid
luminescent. “Our intention is that at some point during dinner, when the dish is about to be served, all the lights in the restaurant are switched off and each diner is served with the dish. Some liquid will be added to these tiny dry-frozen larva and there shall be light…”.
The label of “the chef of the sea” is not a coincidence. Ángel León is known for his work with marine plankton, which he uses in many of his dishes and which has led to him achieving two Michelin stars with his restaurant. In fact this restaurant has its own R+D department where in collaboration with the University of Cadiz and other bodies, they carry out research projects aimed at preserving the species and better usage of the products of the sea for consumption. “The light of the sea” can be eaten in “Aponiente” from March 2017.
Martín Berasategui, the chef with most Michelin stars
This Michelin stars thing doesn’t always please everybody, and there isn’t an edition which doesn’t have its share of criticism and praise. As I’m not going to get into this Byzantine discussion, I’ll limit myself to giving a newsflash.
Martín Berasategui has been crowned as the most starred chef in Spain for his charismatic, creative cuisine, which stems from the New Basque Cuisine full of Tastes, Smells and Colours añadir enlace, the ability to take new products on board and technical precision. Without stopping creating, acting as an advisor to various restaurants and thanks to the Martín Berasategui de Lasatre restaurant, plus the Lasatre-Hotel Condes de Barcelona restaurant and the MB in Tenerife, he is the chef with the most Michelin Stars (8) on the Spanish gastronomic panorama.
What are the restaurants with Michelin Stars in 2017? The list is long: nine restaurants with three Michelin stars, 28 with two, and 166 with one. In Spain we can find the five most individual restaurants in the world and two of the three best restaurants in the world are Spanish. An honour!
With three Michelin Stars:
– Lasarte, manged by the chef, Paolo Casagrande, in Barcelona (in the photo)
-Pedro Subijana’s Akelare in San Sebastián (Gipuzkoa)
– Juan Mari Arzak’s Arzak in San Sebastián (Gipuzkoa)
– Azurmendi, de Eneko Atxa, in Larrabetzu (Bizkaia)
– David Muñoz’s DiverXo in Madrid
– El Celler de Can Roca, of Joan, Josep and Jordi Roca, in Girona
– Martín Berasategui, Chef at Lasarte-Oria (Gipuzkoa) the kitchen under the leadership of Paolo Casagrande.
– Quique Dacosta, the chef’s establishment in Dénia (Alicante)
– Carme Ruscalleda’s Sant Pau, in Sant Pol de Mar (Barcelona)
With two Estrellas Michelin:
-Kiko Moya’s L’Escaleta in Cocentaina (Alicante).
– Diego Guerrero’s DSTAgE, in Madrid
-Oscar Calleja’s Annua, in San Vicente de la Barquera (Cantabria)
– Jesús Sánchez’s Cenador de Amós, in Villaverde de Pontones (Cantabria)
– BonAmb, of Alberto Ferrús, in Xàbia (Alicante)
– Benoit Sinthon’s II Gallo d’Oro, in Funchal (Madeira)
– Ricardo Costa’s The Yeatman, in Vila Nova de Gaia (Porto)
With one Michelin Star:
-Xavier Pellicer’s Céleri, in Barcelona
– Fran López’s Xerta in Barcelona
– Pere Arpa’s Ca l’Arpa, in Banyoles (Girona)
– Joel Castanyé’s La Boscana, in Bellvís (Lleida)
– Vicent Guimerà’s L’Antic Molí in Ulldecona (Tarragona)
– A’Barra, with the chef Juan Antonio Medina, in Madrid
– Javier Aranda’s Gaytán in Madrid
-Rodrigo de la Calle’s El Invernadero in Collado Mediano (Madrid)
– Sents, of the brothers Ximo and Santi Prieto, in Ontinyent (Valencia)
– Raúl Resino, chef’s restaurant in Benicarló (Castellón)
– Migel Cobo’s Cobo Vintage, in Burgos
– Noor, of Paco Morales, in Córdoba (Andalucía)
– Óscar García’s Baluarte, in Soria
-Adrián Quetglas, chef’s restaurant located in Palma de Mallorca
-Álvaro Salazar’s Argos, in Port de Pollença (Mallorca)