{"id":20101,"date":"2016-11-30T13:06:14","date_gmt":"2016-11-30T11:06:14","guid":{"rendered":"https:\/\/fullspain.com\/en\/?p=20101"},"modified":"2022-11-24T13:37:06","modified_gmt":"2022-11-24T11:37:06","slug":"menu-of-the-month-november-2016","status":"publish","type":"post","link":"https:\/\/fullspain.com\/en\/menu-of-the-month-november-2016\/","title":{"rendered":"MENU OF THE MONTH \u2013 November 2016"},"content":{"rendered":"

Telemadrid launches DENOMINATION OF ORIGIN MADRID, a programme devoted to the star products of the region.\u00a0<\/strong><\/h2>\n
\"foto-productos-de-madrid\"
Madrid products<\/figcaption><\/figure>\n

The following 3rd December at 21.30 Telemadrid will launch \u201cDENOMINATION OF ORIGIN MADRID\u201d<\/strong>, 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,<\/strong><\/a>\u00a0tradition, culture, nature and history, that will venture into places that are full of life and will include very personal interviews.<\/p>\n

The programme will dedicate its first episode to<\/strong> wines with the Madrid Denomination of Origin, <\/a><\/strong>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<\/p>\n

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.<\/p>\n

Guided by Bego\u00f1a and Joaqu\u00edn, 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.<\/p>\n

In the following programmes, \u201cDENOMINATION OF ORIGIN\u201d will try the melons of Villaconejos<\/a><\/strong>, meat from the Sierra of Guadarrama<\/a><\/strong> and the kidney beans from Madrid\u2019s Northern Sierra<\/a>.<\/strong><\/p>\n

Kraftkar, a Norwegian cheese on the top of the Podium.\u00a0<\/strong><\/h2>\n

\"\"<\/p>\n

Last Thursday 17th November 2016 in the city of San Sebasti\u00e1n<\/strong><\/a>\u00a0in the Kursaal room<\/a>, <\/strong>meter enlace<\/strong> prizes for the twenty-ninth edition of the World Cheese Awards 2016<\/strong><\/a>, were awarded meter enlace which this time could count on the collaboration, techniques and logistical help of Artzai-Gazta<\/strong><\/a> meter enlace an Association of Basque shepherds.<\/p>\n

Before beginning, the English organizers of the twenty-ninth edition of the International Cheese Festival<\/strong><\/a> 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.<\/p>\n

Against all the odds, a blue cheese from the Kraftkar denomination<\/strong> 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<\/strong>, and left all its rivals behind in another tasting which had never been held before \u201cThe Champion of Champions\u201d,<\/strong> in which it came up against 18 champions from previous editions between 1989 y 2016.<\/p>\n

Second place went to two Spanish farmhouse cheeses, Cala Blanc<\/strong><\/a> (Menorca) a pressed cows\u2019 milk cheese and Cremositos del Z\u00fajar<\/strong><\/a> 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 grazaleme\u00f1a sheep\u2019s <\/a>cheese <\/strong> from the Cadiz cheesemaker El Bosque\u00f1o<\/strong>. Without doubt a great result for Spanish Farmhouse cheeses.<\/p>\n

What does<\/strong> Kraftkar taste like?<\/strong> It\u2019s a cheese made with goats milk, “very tangy” with a \u201ccrunchy\u201d 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 Gruy\u00e8re AOP Premier Cru, winner in 2015.<\/p>\n

The winning cheesemaker, Hanen, <\/strong>can be found in Tingvoll<\/strong><\/a>, a village in the heart of Norway. Two of its representatives, Gunnar Waagen,<\/strong> and Ingulf Galaen<\/strong>, collected their award both visibly moved. One more reason to support farmhouse cheeses.<\/p>\n

Crustacean larva which will allow you to eat \u201clight of the sea\u201d<\/strong><\/h2>\n

\"\"<\/p>\n

When I was fiddling around on internet I came across the headline \u201cSoon you\u2019ll 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 \u00c1ngel Le\u00f3n<\/a><\/strong>, known as the chef of the sea <\/em>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 Mar\u00eda (C\u00e1diz), 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<\/p>\n

luminescent. \u201cOur 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…\u201d<\/p>\n

The label of “the chef of the sea\u201d<\/em> is not a coincidence. \u00c1ngel Le\u00f3n 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\u201d can be eaten in “Aponiente” from March 2017.<\/p>\n

Mart\u00edn Berasategui, the chef with most Michelin stars\u00a0<\/strong><\/h2>\n
\"berasategui\"
Paolo Casagrande and Mart\u00edn Berasategui<\/figcaption><\/figure>\n

This Michelin stars thing doesn\u2019t always please everybody, and there isn\u2019t an edition which doesn\u2019t have its share of criticism and praise. As I\u2019m not going to get into this Byzantine discussion, I\u2019ll limit myself to giving a newsflash.<\/p>\n

Mart\u00edn Berasategui<\/a><\/strong> 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<\/a> <\/strong>a\u00f1adir 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 Mart\u00edn 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.<\/p>\n

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<\/strong> <\/a>and two of the three best restaurants in the world are Spanish<\/a><\/strong>. An honour!<\/p>\n

\u00a0<\/strong>With three Michelin Stars:<\/strong><\/h5>\n

– Lasarte, manged by the chef, Paolo Casagrande, in Barcelona (in the photo)<\/p>\n

-Pedro Subijana\u2019s Akelare in San Sebasti\u00e1n (Gipuzkoa)<\/p>\n

– Juan Mari Arzak\u2019s Arzak in San Sebasti\u00e1n (Gipuzkoa)<\/p>\n

– Azurmendi, de Eneko Atxa, in Larrabetzu (Bizkaia)<\/p>\n

– David Mu\u00f1oz\u2019s DiverXo in Madrid<\/p>\n

– El Celler de Can Roca, of Joan, Josep and Jordi Roca, in Girona<\/p>\n

– Mart\u00edn Berasategui, Chef at Lasarte-Oria (Gipuzkoa) the kitchen under the leadership of Paolo Casagrande.<\/p>\n

– Quique Dacosta, the chef\u2019s establishment in D\u00e9nia (Alicante)<\/p>\n

– Carme Ruscalleda\u2019s Sant Pau, in Sant Pol de Mar (Barcelona)<\/p>\n

\u00a0With two<\/strong>\u00a0Estrellas Michelin:<\/strong><\/h5>\n

-Kiko Moya\u2019s L\u2019Escaleta in Cocentaina (Alicante).<\/p>\n

– Diego Guerrero\u2019s DSTAgE, in Madrid<\/p>\n

-Oscar Calleja\u2019s Annua, in San Vicente de la Barquera (Cantabria)<\/p>\n

– Jes\u00fas S\u00e1nchez\u2019s Cenador de Am\u00f3s, in Villaverde de Pontones (Cantabria)<\/p>\n

– BonAmb, of Alberto Ferr\u00fas, in X\u00e0bia (Alicante)<\/p>\n

– Benoit Sinthon\u2019s II Gallo d\u2019Oro, in Funchal (Madeira)<\/p>\n

– Ricardo Costa\u2019s The Yeatman, in Vila Nova de Gaia (Porto)<\/p>\n

With one Michelin Star:<\/strong><\/h5>\n

-Xavier Pellicer\u2019s C\u00e9leri, in Barcelona<\/p>\n

– Fran L\u00f3pez\u2019s Xerta in Barcelona<\/p>\n

– Pere Arpa\u2019s Ca l\u2019Arpa, in Banyoles (Girona)<\/p>\n

– Joel Castany\u00e9\u2019s La Boscana, in Bellv\u00eds (Lleida)<\/p>\n

– Vicent Guimer\u00e0\u2019s L\u2019Antic Mol\u00ed in Ulldecona (Tarragona)<\/p>\n

– A\u2019Barra, with the chef Juan Antonio Medina, in Madrid<\/p>\n

– Javier Aranda\u2019s Gayt\u00e1n in Madrid<\/p>\n

-Rodrigo de la Calle\u2019s El Invernadero in Collado Mediano (Madrid)<\/p>\n

– Sents, of the brothers Ximo and Santi Prieto, in Ontinyent (Valencia)<\/p>\n

– Ra\u00fal Resino, chef\u2019s restaurant in Benicarl\u00f3 (Castell\u00f3n)<\/p>\n

– Migel Cobo\u2019s Cobo Vintage, in Burgos<\/p>\n

– Noor, of Paco Morales, in C\u00f3rdoba (Andaluc\u00eda)<\/p>\n

– \u00d3scar Garc\u00eda\u2019s Baluarte, in Soria<\/p>\n

-Adri\u00e1n Quetglas, chef\u2019s restaurant located in Palma de Mallorca<\/p>\n

-\u00c1lvaro Salazar\u2019s Argos, in Port de Pollen\u00e7a (Mallorca)<\/p>\n","protected":false},"excerpt":{"rendered":"

The following 3rd December at 21.30 Telemadrid will launch \u201cDenomination of Origin Madrid\u201d,<\/p>\n","protected":false},"author":3,"featured_media":18352,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[57],"tags":[],"class_list":["post-20101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-menu"],"acf":[],"_links":{"self":[{"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/posts\/20101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/comments?post=20101"}],"version-history":[{"count":0,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/posts\/20101\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/media\/18352"}],"wp:attachment":[{"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/media?parent=20101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/categories?post=20101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fullspain.com\/en\/wp-json\/wp\/v2\/tags?post=20101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}