Chef Pablo and I Share Lunch

The exquisite and unforgettable Chef Pablo and I shared lunch under the ebb and tide decorative influences of La Galerna:

White Wine: Rias Baixas refreshing Terras Gaudas 2010
Ceviche of Crevettes
Steak Tartar served with Cassava Chips
The grilled Red Tuna (to perfection)
The Ray Fish & French Violet Potatoes

1st Dessert: Macademia in all its textures
2nd Dessert: Cheese platter & Quince Jelly

The bilingual bill of fare has a section for sharing and some of the other
house specialties are :

Iberian acorn fed ham D.O. Guijuelo (11 Euros half portion)
Ventresca albacore tuna belly salad (7 Euros half portion)
Pear Gazpacho (5 Euros)
Torta del Casar sheep cheese salad with caramelized pinenuts (8 Euros half portion)
The Cod fish Pil Pil  (full portion 17 Euros)
The La Galerna Filet Mignon ( full portion 22 Euros )
The La Galerna Hamburger topped with mushrooms & Cheddar (12 Euros half portion)
Baby Lamb Chops (half portion 9 Euros)
*** The Laboral Daily Lunch menu is 19 Euros and the Executive carte is 29 Euros.

Restaurant La Galerna de Pablo
Calle San Bernardo 115
Metroline 2: Quevedo
Reservations Highly Suggested: 91.446 0899
Website: www.lagalernadepablo.com

Face to Face with Chef Pablo

Mar: Tell us about your culinary philosophy?

Chef Pablo: As a restaurateur and working Chef, a place where my wife Ana and I want to go. Dynamic. Traditional Spanish combining evolutionary market, however, our signature favorites with international touches. For example: Ceviche which is Peruvian however, with Galician crevettes (carabineros) and Steak Tartar served with Cassava chips and a mint cream for dipping.

Mar: Could you tell us, how does La Galerna translate into English?

Chef Pablo: The northwest winds of Galicia follow hand in hand with the ebb and tide.

Mar: Mentors and influences?

Chef Pablo: Firstly, since I was ten years old, my grandmother and my mother. Then, fast forward, Consultant and Chef Xavier Pellicer of Restaurant Can Fabes in Celoni, Barcelona.

Mar: The product, raw materials?

Chef Pablo: I was born in Madrid, however, in parallel I was raised in La Coruña, Galicia, in northwestern Spain, so I have always been influenced by the sea and its tenants, fish, seafood and shellfish, the kings of the table, the delicateness, a challenge. Furthermore, it started in Galicia, my grandmother and my mother. My restaurant shares family favourites in a carte that is from the lands which they hail from with a touch of evolution without changing the flavors worthy of their own individual properties.

Mar: Goals 2010 – 2011?

Chef Pablo: We opened La Galerna on the 30th of December 2010, and thus, are happily satisfied and returning customers with word of mouth recommendations.

Mar: Both you and Ana speak proficiency level English. Where have you both studied?

Chef Pablo: We lived in Riverside, California for 10 years.

Mar: How did the two of you meet?

Chef Pablo: We fell in love on a plane getting ready to do a parachute jump.

Mar: This is quite a recipe!

Restaurant La Galerna de Pablo
Calle San Bernardo 115
Metroline 2: Quevedo
Reservations Highly Suggested: 91.446 0899
Website: www.lagalernadepablo.com


Caipirinha Cocktail Recipe

Caipirinha Cocktail Recipe
Caipirinha Cocktail Recipe

Broken ice ( NOT crushed )
Sugar cane
Lime cut in varying sizes without seeds, squeezed by hand
1 Shot Top quality Brazilian Aguardiente called Cachaca Liquor

*** This should be served before the Feijoada to open up the palate

 

The Guardians of Spanish Heritage – The Parador Hotels

Sweet Dreams Are Made Of These

Since 1928, the Spanish government at the initiative of Marqués Vega Inclán, King Alfonso XIII  opened the first Hotel Parador of Tourism in the heart of the Gredos Mountain range in Navarredonda de Gredos, Ávila.  For the last 82 years, the Parador Hotel Network has been rescuing ancient hilltop castles, intriguing historic fortresses, impressively enchanting monasteries, majestic medieval convents, princely palatial mansions, massive octagonal stronghold towers and noblemen´s manor houses. Additionally, they have been recruiting internationally renowned architect teams and restoration specialists to transform them into privileged paradises with 21st century comfort and hotels featuring superior amenities without losing their extraordinaire ambiances, fabled characters and historic circa details.

Furthermore, they are offering around the Iberian peninsula, expertise in the art of seducing palates with their  93 regional Tasters´ lunch and dinner cartes between 27 Euros – 32.50 Euros. My friend, and intercambio, Ana Maria Martin and I believe all 93 are worth visiting 365 days a year.  Noted for maintaining their original concepts, one of which states, to act as the guardians of Spanish national artistic heritage while promoting superior quality tourism and dynamizing those regions that are lesser known. Now in the 21st millennium, the Parador Network maintains the founding principles while adopting them to the guests of today at all 93 of their spectacular establishments. Hasta invierno.

The Parador Network’s Extra Virgin Olive Oil Tastings

The long story of Spanish olive oil production has taken an unexpected twist. Botanists, chemists, journalists, sommeliers, olive oil makers, chefs and restaurateurs have laboriously worked their way back to concentrate on the oils´ natural starting point, the fruit itself. The Parador Hotel Network is providing their guests with a finely tuned tasting profile.

A handful of olive oil varieties we sampled are:

  1. Almaszaras de La Subbética, S.C.A.
  2. D.O. Carcabuey, Córdoba

Olive Variety:  100% Hojiblanca

Production: Ecological Organic Method

Tasting Notes: Equilibrium, complexity with green apple, herbs & spearmint

  1. Almaszaras de La Subbética, S.C.A.
  2. D.O. Carcabuey, Cordóba

Olive Variety: Hojiblanca and Picuda

Production: Conventional

Tasting Notes: Lightly almond reflecting an unusual equilibrium with piquant and bitter notes

  1. Aceites Campo Liva, S.L.
  2. D.O. Pegalajar, Jaén

Olive Variety:  Picual, Hojiblanca, Arbequina & Frantoio

Production: Conventional

Tasting Notes: Green almonds, aromatic herbs and green Apple

  1. Rodau, S.L.
  2. D.O. Torroella de Fluvià, Girona

Olive Variety: Arbequina, Hojiblanca & Koreneiki

Production: Conventional

Tasting Notes:  Mature fruit, green apples & green almond

Monastic Splendour On The Silver Route

Ancient Architectural Gems

Ages before the construction of this majestic monastery, monks were already residing behind the Parish church of San Miguel in what was once called The Santo Domingo Viejo. The community’s relocation to the new monastery took place while Fray Alfonso Maldonado was friar in 1477. Historians have traditionally attributed their sacred miracles to Saint Vincent Ferrer, who resuscitated the sole male child the duke and dutchess had. The monastery was severely damaged in the War of 1812, in which Spain fought for its independence from Napolean. It was reconstructed and renovated in 1850. Over the years it was occupied by various religious orders. The Fathers of Heart and Maria and the Servitas, were the last theological  orders to occupy it.

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The remains of the fortifications were found during archaeological research while carrying out the restoration of the building and it was confirmed that the Parador de Santo Domingo was a former fortress. Additionally, the area possessed a Sefardic synagogue and a Hebrew faith graveyard.   Many artifacts had been found including a yad which is a pointer for reading, fragments of a hanukiyot which is a votive lamp and thus confirmed the existence of a significant Sefardic settlement in this area. The presence of human life in the area dates back into the remote past has been proven and a series of structures were partially built in caves.

Construction work on the monastery was directed by the master stone mason Pedro Gonzalez with the assistance of his son Francisco and the master craftsmans Maluenes, Dara and Garcia Escalante, who also collaborated on the two Plasencia Cathedrals.

The Monastery Complex

The 66 room Parador Hotel complex located in a small cosmopolitan city that flirts with all who encounter its treasures,  is centered around the church which is almost cathedral like in proportions. The temple is reached through a large 17th century neo classical façade. Access to visit the the monastery complex is located on the Westside at an 18th century portico.

The Cloisters & Chapel Houses

The stunning proportioned cloister is late Gothic.  The Profundis chapel was a most important room of its day and the star ribbed vaults date back to the 15th century.

Monumental 1577 Staircase In The Tapas Bar

The monumental staircase commonly called the Staircase of Air is especially noteworthy.  It was built by Plasencia native Juan Alvarez in 1577.  This architectural wonder rises without pillars, hanging almost in the air in a faultless study of thrust and executed with exceptional mastery.

The Wine Cellar, Bar De Copas & Chillout Lounge

The Hotel Parador ’s wine cellar, which dates back to the 15th century has been adapted to the needs of the 21st millennium guest however, it has been preserved virtually in its original state, with its embedded earthenware jugs, stone, bricks and ceiling vault. The perfect place to enjoy a wine or cocktail and enjoy the conversational background music.

Room 320 & Room 222

Firstly, Director Felix Lobo showed us  ROOM 320, which houses the original walls of the Convent of Santo Domingo. The VIPS unique suite consists of  78 m2  and is divided into two large rooms each of which has its own cosy lounge to ensure maximum unwinding. The deep cherry red and white upholstery, period furniture and the fireplace all add to the warmth and romance of this suite. Our hotel ROOM 222 was absolutely a perfect place to spend a couple of nights. The wide ranging balcony views over the Gredos Mountain Range, pool, gardens and courtyard are divine.

Chef Luis Mora

  • Mar :  What is your culinary philosophy ?
  • Luis:  Adapting quality traditional products of the zone with modern concepts,  reinterpretation and author creativity.
  • Mar:  Where have  you studied ?
  • Luis:  I have been learning all my life as I was born into a family of chefs . My formal studies have been with the Parador Network.  I have worked in the Parador Hotels of Chinchon, Antequera, Málaga, Hostería Del Estudiante in Alcalá de Henares and since October 2000 in the Parador of Plasencia.
  • Mar: Your dream trip.
  • Luis:  The profound depths of Spain in all its regions.
  • Mar:  Tell us about autumn.
  • Luis:  Venison and wild hoofed game varieties, lamb, saffron, wild mushrooms Bolteus Eduli, Niscalos, chestnuts for desserts and red wine Tentudia from Almendralejos, Badajóz. I also employ some historic Sefardic ingredients.
  • Mar:  Your inspiration is derived from ?
  • Luis:  I read a lot, plus collaborate recipes with Juan Marí Arzak and Dani García.

Chef Luis Mora Savours Spanish Culture

  • White wine:  Sánz Clásico Rueda 2009
  • Red wine:  50% Cabernet Sauvignon & 50% Tempranillo Tentudia 2005
  • Torta del Casar sheepcheese & straight out of the oven assorted breads
  • Palate cleanser French greenbean slaw & prawn salad
  • The exquisite black cherry gazpacho
  • Divine roast lamb with criadillas, Plasencia´s local potatoes
  • Tecula Mecula:  an ancient Roman almond gel concoction translating: For you, for me
  • Sweet ripe stuffed fresh figs:  D.O. Almohain, Cáceres
  • Cañas: pastries with white chocolate filling
  • Cherry sherbert

Hotel Parador Santo Domingo Convent

Plaza San Vincente Ferrer  S.N.

Plasencia, Caceres 10600

www.parador.es

Fabled Castle Dropt From Heaven

Located in the county of La Vera, Cáceres, snuggly nestled in the Gredos Mountain Range, the XV century restored castle of Emperor Carlos V, the royal gem of the Renaissance awaits you.

Emperor Carlos V was the most powerful man in the world during his reign and resided in this historic 15th century castle for a few months before retiring to the Yuste Monastery,  8 km away in Cuacos. This renovated four star hotel is a fortified 15th century castle which dates back to the Counts of Oropesa and was built over the ruins of a fortress that had been reconstructed  centuries later and was inhabited by King Alfonso XIII.

It has all that a castle should have, a Blue Room with a fireplace and 15th century tapestries, a Salon of Portraits, a Patio of Arms,  robust corner towers, migrating storks, embrasures, machicolations, turrets which are the small projecting armed structures for gunners, and heraldic shield crests.  The Italian Renaissance prevails throughout and the dining room views lookout onto a beautiful courtyard.  The grounds include walking paths with delightful gardens chock full of orange trees, ancient eucalyptus trees, palm trees, lilac bushes and a lovely swimming pool.

Without sacrificing the original structures, one enters across a drawbridge between two cubic fortress towers. The courtyard is a sanctuary covered in ivy, shaded by palms depicting the region’s micro climate and houses a fountain, creating the privileged paradise for after dinner conversation through late autumn.  Conquering visitors’ emotions, this is a nobleman’s castle in every sense of the word.

Nobel Room 219 With Balcony Over Gardens

Our room, one of the best in the house, can be found nestled amidst the gardens, complete with balcony, providing royal refuge in this privileged paradise of sweet dreams.

Capacity Data For Bookings

The three story castle houses 52 renovated rooms which seduce and house the treasures of royalty in its salons and communal spaces. Emperor Carlos V dwelled in the castle from November 12th, 1556 until February 3rd, 1557 prior to his retirement. Debonaire Maîtré Julian Sevila informed us that the hotel is fully equipped for those requiring handicapped railings, business conventions, christenings, celebrations and weddings with a capacity for 250 people. The restaurant ‘s capacity holds up to 80 people and special breakfasts for up to 60 people.

Chef Juan Antonio Ramos De La Calle

  • Mar:  Tell us about the  specialties of the house.
  • Juan:  Firstly, designation of origin, La Vera is renowned for their goat cheeses and the 4 varieties  I believe you both would enjoy are:  QUESUCO BLUE VEIN which has a very creamy texture and is similar to Asturian Picón Azul, PIMENTON which has a paprika cayenne rind and is a semi soft variety, the French style roll or RULO and the ECOLOGICAL mild semi soft.
  • Mar:  What is your culinary philosophy  ?
  • Juan:  It has always been clear. To cook with what the environment produces, a united team, to teach, the content, the affection, new technology and the traditional with the regional and seasonal, the product and the textures. I am sort of an Extremaduran Santi Santamaria.
  • Mar:  Where are you from Juan Antonio ?
  • Juan:  Across the street,  I was born in the historic town of Jarandilla de La Vera.
  • Mar:  What are the autumn products you employ in your menus?
  • Juan:  Partridge, quail, rabbit, wild mushrooms, Boletus Eduli and Niscalos, boar, fresh figs, La Vera paprika varieities, Iberian acorn fed ham, codfish, fresh river carp, fresh trout and herrings.
  • Mar:  Dream trips?
  • Juan: China culturally and Seychelles to relax.
  • Mar:  Where have you studied and in which Parador Hotels have you worked to date?
  • Juan:  I studied at the Gastronomic Institute in La Bañeza, Leó close to Astorga. I have worked in various Parador Hotels including, Valle de Aran, Málaga, Zamora City and since 1998, in my home town of Jarandilla de La Vera.
  • Mar:  Which celebrities and/or famous well knowns have you cooked for?
  • Juan: I have cooked for the various members of the Royal Family, former Prime Minister, Felipe Gonzalez,  government officials, singers Shakira and Alejandro Sanz who have homes here in Jarandilla de La Vera.
  • Mar:  Tell us about innovation and the road to success.
  • Juan:  A lot of  Innovation, fusion of ingredients, evolutionary technology, textures, colors, research, experimentation and “A to Z” styles.
  • Mar:  This is a stunning area, however, what products do you miss the most ?
  • Juan:  A larger assortment of Ribera del Duero red wines and shellfish. We can obtain the ocean´s fresh catches however, we have to utilize them much more promptly.
  • Mar:  Do you listen to music in your kitchen while preparing?
  • Juan:  I am a flamenco guitarist and this inspires me.

The Emperor’s Table

  • White wine Lar de Barros 100% Macabeo Grape 2009
  • Assorted designation of origin cold cut Deli Meats and Cheeses
  • French style onion soup created with fowl stock
  • Warm smoked herrings with scalded eggs
  • Stuffed aubergines stuffed with hake and baked apple sliced
  • Seared on flame tender mouthwatering octopus
  • Quail in port wine and spiced pear
  • A buñuelo, fusion between a Doughnut  & French toast bread,  pine nuts & creamed goat cheese filling

Parador  Hotel & Restaurant Carlos V

Avda. García Prieto 1

Jarandilla de La Vera,  Cáceres 10450

Multilingual Website:  www.parador.es

Madrid Central Reservations:   91. 561. 6666

Headquarters at   Calle Requena 3

Metroline 5 / Ópera

Up, Up and Away with Quique Dacosta

Quique Dacosta has been one of the skyrocketing new generation leaders of traditional Spanish vanguard signature cuisine in the past few years and at the age of 37, he has been experimenting and researching for example, the uses of aloe vera plants in their embryonic stage. He didn’t know if aloe vera was even edible at that point during it’s development when he began his trials.  However, he had known of it’s emulsifying properties. He told me, it was simply a process of trial and error until he managed to create the delectably edible. His investigative spirit has earned him global recognition, a host of awards and two well earned Michelin stars.

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He totally understands that Spain’s current status is not due to chance. He is part of the 4th generation of Spanish chefs who embrace and expound gratitude for those who came before them. Being at the very pinnacle of the vanguard epicurean movement, he continues breaking free, without boundaries, and his design aesthetics are all a part of Dacosta’s impeccably flawless creations, including his re-engineering and transformation of the live sensations and aromas of surf and turf, utilizing the most cutting edge, marvelous products on the market to do so.

Face to Face at El Poblet

  • Mar: Firstly, how would you describe your cuisine?
  • Quique: Vanguard Spanish cooking.
  • Mar: The economic crisis and El Poblet?
  • Quique: I believe it is somewhat complicated for my team, my clients and I was born during a recessive economy so I have had to be more prudent. Nevertheless, we shall overcome this.
  • Mar: Define your palate.
  • Quique: I do not have a favourite dish or preferred flavour. I like just about all.
  • Mar: Can you tell us about your star ingredients?
  • Quique: To name a few: marine algaes, sea lettuces, almonds, Valencian oranges, embryonic vegetables, tuna belly, sea urchins, Dénia red prawns and the Diabetic Green Sugar plant.
  • Mar: What motivated your culinary career?
  • Quique: By accident actually. I arrived in Dénia from Jarandilla de La Vera to spend a summer vacation when I was 14. I was terribly bored and didn’t know anybody. I decided to get a part time job at the local pizzeria. This had been my first contact with a restaurant. It was not exactly a culinary position, however, it sparked the flames of culinary interest.
  • Mar: Tell us about your latest bill of fare.
  • Quique: The idea was initially very clear and quintessential. I have reconstructed Montgó Nature Reserve and the shore, that is to transform the live sensations and the aromas utilising marvelous culinary products and state of the art kitchen equipment.

The Latest Taster’s Carte

  • Snack, crackle & crisp toast snacks: Reggiano Parmesano, Black olive, Walnut, Greek Phyllo and Dried Fruits
  • Trufa blanca de Montgó: White truffles filled with parmesano, fresh goat cheese & blended with white truffles and sprinkled with 5 wild mushroom dust
  • La Bruma: Steamed snow peas, baby lima beans, embryonic stage sweet peas, aromatic herbs, pinenuts and sprouts in a garden steamed
  • Moshi: Cockles, langoustines and pansies in broth.
  • Impresionismo La Roca: Fresh oysters and baby squid in gel
  • Expresionismo rojo: Inspired by painter Mark Rotho, red mullet with saffron
  • Dessert 1: Budding cherries with crumbs of pastry
  • Dessert 2: Green melon, cantaloupe, dried fruits and mandarin smear

Additionally, there were 5 white wines that paired perfectly. “Our point of view? It was a magical experience in every aspect.”


CHEF QUIQUE DACOSTA
Restaurant El Poblet

Centre Les Marines
Km 2.5
Dénia, Alicante
Reservations: 96. 557. 4179
Website:Restaurant El Poblet
 

Email: Restaurant and Reservations

Riding The Crest of the Waves with Chef & Author Angel Leon

Tartar de Gamba Blanca con Plancton - Chef Angel Leon
Riding the crest of the waves with a totally evolutionary vanguard cuisine offering an experience he entitles calm gastronomy is one of a kind Chef Ángel León.

The Sea Against The Current

Chef & Author Ángel León

At his Puerto de Santa Maria restaurant Aponiente, Ángel has conjured up an epicurism with the enchantment of the world under the sea. He has proven himself a master investigator of Plankton, marine lettuces and algaes, which he filters in his own concoctions and gastronomic gadgets. Additionally, he is an expert in fish, shellfish and seafoods and their preparations. Furthermore, he has invented CLARIMAX for clarifying liquid ingredients to create transparent consommés and utilises olive pits in place of carbon for braising, grilling and barbecuing on open flame.

His pure Andalucian hedonism has brought him many awards at Madrid Fusion and on Canal Cocina T.V. His father, a medical doctor and researcher coupled with his medical doctor mother have instilled in him the investigative nature. His ultimate research project at the University of Cádiz derived in the development of the state of the art CLARIMAX, a kitchen machine constructed by JP SELECTA in Barcelona. Whether coaching, cooking or fishing, Ángel is detail oriented and a perfectionist. His inspiration, inventiveness and “the product” culinary philosophy has enabled him to dazzle diners with his dramatically provocative presentations at your table. His extraordinaire vanguard culinary methodology, unique ingredients an enrapturing touches from his home land all provide the most incredible dining experience one can ever have.

This is an adventure in which you shall savour the mysteries of taste, aroma and textures inspired by the evocative food notes in Ángel´s 22 seat unique magical Soho Manhattan style little restaurant. Furthermore, he has catalogued 100.000 marine species and has constituted algaes, marine flora and marine fauna as the most quintessential of his extensive work with phyto-plankton and the ideal means of culinary diathermy for heating.

CHEEK TO CHEEK WITH ÁNGEL

  • Mar: Your culinary philosophy ?
  • Ángel: The product and no chemicals. I specialize in the natural.
  • Mar: Who are your mentors ?
  • Ángel: Chef Joel Robuchon of 3 Michelin star Restaurant L´Atelier where I worked in France for seven years and for three years in Toledo at La Casa de Templo where I was learning about the historic roots of Spanish culture including the Arabic Moorish and the Sefardic.
  • Mar: The sea ?
  • Ángel: I have always had an obsession with the sea and I enjoy fishing with my dad, cleaning, cutting and preparing fish.
  • Mar: What does Plankton taste like ?
  • Ángel: Here is a sample. The palate tours many new territories of taste while submerging your senses in an astonishing awakening. Plankton contains the highest measurement of Omega 3 thus, this is for health. How would you describe the taste of Plankton ?
  • Mar: It tastes sort of like a fusion between creamed spinach with a slightly oily finish similar to extra virgin olive oil or wild salmon – must be the Omega 3 consistency along with tasting notes of fresh marine herbs, algaes and sea salt perfectly merged together. I like it.
  • Mar: Thank-you. Do you fish for Aponiente ?
  • Ángel: Yes I do, however I am also very community minded and I coach crews on ships and small fishing vessels who are working for 15 Euros hourly. I have taken 30 day fishing excursions bringing in 50 tons of fresh fish. I have also wanted to mention, that I have sourced fish in Cádiz for 4 Euros a kilo and in Madrid these species sell for 40 Euros a kilo.
  • Mar: I believe you would do quite well in politics! What exactly are you doing with plankton ?
  • Ángel: Plankton groves. I filter 1 gram in 17.000 litres of water. The Omega 3 content is the most numerous of all edible species and / or plant life. Plankton is the cellular origin of all.
  • Mar: I understand that you have invented some gourmet gadgets and kitchen machinery ?
  • Ángel: Firstly, CLARIMAX which clarifies a large variety of liquids and soups. I have also created a micro algae diathermy which is a robot capable of making liquids transparent in color. Through extensive research and investigation, I have found that olive pits can be used instead of toxic carbon for grilling, barbecuing and braising of fish, vegetables and meats and the olive pits impart their golden nectar on the exteriors of the products one is grilling.
  • Mar: Do you have any research investigation projects scheduled for 2010 ?
  • Ángel: I am in the process of a joint venture, in which we are collaborating on a baby foodline with a Japanese manufacturer.
  • Mar: And your dream trip ?
  • Ángel: To lose myself in the Alaskan Arctic on a boat.
  • Mar: The crisis ?
  • Ángel: Complicated, hard. I have 22 seats and 11 employee team staff members. Crazy !
  • Mar: Science and ideas ?
  • Ángel: My parents are doctors and medical researchers so I have always respected science, the sea and the culinary arts. Day to day, ideas come to me.
  • Mar: Have you thought to author a book ?
  • Ángel: In March 2010, my trilingual book shall be launched in the market in: Madrid Capital, Washington D.C. & Paris, France. The title: MAR CONTRA CORRIENTE which signifies THE SEA AGAINST THE CURRENT. This is not a run of the mill cookbook. This is a book that comes from passion and fully lives up to the challenges of the title.
  • Mar: I look forward to seeing you in Madrid in March and reading your first book. Tell us, what was your first elaborated recipe at home ?
  • Ángel: Well, my 1st recipe prepared at home was a caramel custard dessert. My mother was livid with me for the tremendous mess I made in the kitchen. I was sort of a Dennis the Menace!
  • Mar: Do you cook at home ?
  • Ángel: Never. I enjoy my mortadella hero sandwich and an ice cold coca cola.
  • Mar: Last but not least, music in the kitchen while working ?
  • Ángel: Instrumental jazz & instrumental flamenco can work. I am also a believer that ”in the stillness of silence is the power.”

ONE OF A KIND MARINE ELIXIRS

An array of perfectly pairing wines by the glass to accompany each dish

  • Salmuera Gaditana: a marine based antipasto palete opener
  • Magnificant Marine Plankton foam, fresh clams, mussel s & Moroccan lemon
  • Freshly caught marvelous mackerel sashimi marinated in sea salt
  • Exotic & delicious Marinated gilt bream and wasabi saffron infusion
  • Phenomenal grilled sardines on olive pits with spearmint confit
  • Perfectly prepared Lula Portuguese squid puntilla calamar ravioli filled with squid stew interior

Incredibly white fleshed silky textured whole fish Borriquete or Burro fish and in English: Rubber Lip Grunt fish, served with mint tea consommé. Ángel explained that he was going to filet the fish for Pilar and I at the table because the stomach of this fish is unedible.

The outstanding Dessert Wines:

  • San Domingo Jerez Pale Cream a Chocolate perfume with sour orange concoction
  • Dandelion flower & Granny Apple Burst ! (And it does burst!)

Restauarante Aponiente

Puerto Escondido 6
Calle Ribera de Marisco
El Puerto de Santa Maria, Cádiz 11500

Book : 956. 851. 870

Website : Aponiente Restaurante in Cadiz

Edited By Janet Song

Dining Dëco Style with Joaquin Felipe Peira

Chef Joaquin Invention
Chef Joaquin
Chef Joaquin

Located in the luxurious five star, award winning Derby Hotel Urban, Dëco is overseen by one of the country´s most exceptional Chefs, downtown Madrid native Joaquin Felipe Peira.  Pulsing with all the excitement of a modern-day cosmopolitan Madrid, Restaurante Europa Dëco is one of the most talked about centre city restaurant venues. Joaquin Felipe Peira´s penchant and enormous talent for multicultural, 21st century, urban-global-twist cuisine are obvious in his unforgettable inventions and presentations. And… the culinary stars of his fashion plates are the phenomenal raw market materials he has personally selected.

Joaquin & Margaux – Ear to Ear

  • Mar: What are some of your objectives for 2008?
  • Joaquin: Since we opened on February 5th, 2005, my point of view is, the 1st year is about doing, making & producing, (hacer). The 2nd year is positioning your restaurant or business, (positional). Now we are in our 3rd year, the maintaining, (maintainer).
  • Mar: Do you believe the culinary arts are an innate talent or that Chefs can study and practice?
  • Joaquin: One can study, learn the techniques, prepare formally and practice.
  • Mar: How do you define your cuisine and what is your culinary philosophy?
  • Joaquin: New tendency, urban multicultural, like in most capital cities, New York City, Barcelona, Sydney & Madrid.
  • Mar: What are the star ingredients at the moment?
  • Joaquin: Red tuna, Iberian Ham, Natural Extra Virgin Olive Oil and Corn Bread.
  • Mar: Where are you from and what are the origins of Peira, your maternal surname?
  • Joaquin: I was born in the Centre of Madrid and my mother is from The Pyrenees of Áragon.
  • Mar: What was the first recipe that you elaborated and where?
  • Joaquin: French fried potatoes at home.
  • Mar: From your experience, do you consider that men and women have distinct palate differences when they request their selections at a restaurant?
  • Joaquin: I believe it is individual tastes verses gender.
  • Mar: I have read that when designing your plates, you have been inspired by vanguard architecture?
  • Joaquin: Firstly, it is organization of the ingredients as they all have a function. Pyramids, squares, cubes, straight lines, geometrics, colors, textures and visual balance.
  • Mar: What are your plans for the Spring Season bill of fare?
  • Joaquin: Red tuna, wild mushrooms, fresh vegetables, fruits, fresh salad greens & herbs. Market and the Spring Season.
  • Mar: What are your dream trips?
  • Joaquin: Hong Kong and Paris.
  • Mar: What had been your motives and inspiration to study the culinary arts?
  • Joaquin: Secure formation for employment and continuing formation for growth & enhancement.
  • Mar: Tell us, I heard the Condé Nast Award for best Hotel 2007 was given to Hotel Derby Urban.
  • Joaquin: Yes, the 2007 Condé Nast Award for the best European Hotel.
  • Mar: What are some of the international projects that you have been involved with and which Chefs have you been teaming up with?
  • Joaquin: Firstly, Carme Ruscadella and I were at the Vanguard Japanese International Ecological Trade Fair AICHI EXPO in Tokyo. Additionally, I participated at the Norwegian Sea Products Council Event and at Madrid Fusion 2008 in January, I was on the Dessert Board of judges. My permanent projects also include Club Gourmet´s Corporate Clientel and Chef Paco Roncero and I have been doing numerous promotions for Spain´s olive oil industry and Iberian Ham producers.
  • Mar: How is your understanding of English?
  • Joaquin: Gastronomic vocabulary is good and the necessities which I have learned for travelling and communicating. Would you like to have lunch?
  • Mar: A Lite Lunch! A very lite lunch! At Europa Dëco, you wine and dine like royalty. The unforgettable lunch once again.

Chef’s Specialties

  • White Wine: 2007 Conclasse from Sitios de Bodega D.O. Rueda
  • Fresh Home Baked Corn Bread
  • Hot out of the oven Grapes & Seeds Black Bread
  • Palate Opener Mini canapé Red Tuna with a Manchego Pisto Bed
  • Freshly caught Cockles (berberechos) Al Vapor on a bed of escarole, red oak leaf, radicchio, rucola & sprouts. Served with a Yellow Tomato & Golden Yellow Bell Pepper Gazpacho.
  • Seared Sea Bass with Marine Algaes & Tempura. Quite a Frank Gehry Concoction!
  • Red Wine: D.O. La Rioja Ysios 100% Tempranillo Grape Reserva 2002
  • Kobe filet mignon dotted with sea salt & light drizzle of extra virgin olive oil served with fresh aromatic field greens
  • Dessert Wine: Enrique Mendoza´s Moscatel De La Marina D.O. Alicante
  • Green & Orange Melon Sorbet
  • Joaquin´s Chocolate Sins with one Red Rose
  • Espresso

Contact & Location

Hotel Derby Urban

Carrera San Jerónimo 34

Metro Lines 1,2 & 3: Puerta del Sol or Sevilla
Book a Table: 91. 787. 7770