Costa del Sol serves up winning cuisine
Chefs from the Costa del Sol had starring roles in the latest edition of Madrid Fusión. Leading the culinary expedition to Madrid was Diego Gallegos, popularly known as the “Caviar Chef”, who owns and runs the Sollo Restaurant in Benalmádena and who was named “chef revelation” at the international gastronomy summit in February.
Over the past few years, Gallegos has been researching and studying the use of the sturgeon in cooking – every part of the fish – offering an imaginative and creative menu based only on sturgeon and caviar that includes morcilla (black pudding) prepared from the fish’s blood, sobrasada (cured sausage) and jiaozi (Japanese dumpling).
Top chefs from around the world – Colombia to the UK and Japan to Finland – took part in a series of show cooking demonstrations, workshops and seminars during the summit, covering roasting and grilling techniques, oil temperatures, stocks and bases, chocolate, spices, and sauces, salsas, curries and other dressings. A varied and extensive range of other core ingredients was also showcased, from truffles and artichokes to baby eels and Norwegian trout.
Chef Diego del Río and manager José Carlos García from Marbella’s El Lago restaurant (see our “A La Carte” section this issue) spoke about the little-known goat meat from Málaga; and Dani García, from his eponymous restaurant at Hotel Puente Romano, showed why he has become known as the “master of cold”, dazzling onlookers with his liquid nitrogen creations.
Also present for an on-stage interview was celebrated French chef Joël Robouchon, who declared, “The future of Spanish cuisine in the world is in tapas bars. Chefs come and go, but tapas will remain.”
Salón de Gourmets
The next major event on the Spanish culinary calendar is Salón de Gourmets, an annual international fair showcasing quality food and drinks and to be held in Madrid from 13 to 16 April: www.gourmets.net
Dialogue with Joël Robouchon
“Chef revelation” Diego Gallegos
Jean Francois Piege dish on show at Madrid Fusión
“Master of cold” Dani García – and one of his frozen-textured dishes below right
Diego del Río (second from left) showcases the creative flavours of baby goat