Last Monday, the Muscat of Alexandria, Dolia / Muscatus International Gastronomic Contest took place in Teulada-Moraira, where the jury, made up of eight Michelin stars from the Valencian Community, awarded the gastronomic prizes of the best dishes made with grapes Muscat of Alexandria.
The chef from Xàbia, Sergio Box, from La Perla de Jávea, got the second prize, 800 euros and a trophy made by the sculptor Quico Torres, with the plate of Muscat textures with mollusks. The first prize went to the creation of chef Juan Miguel Jiménez from the Taberna del Gourmet in Alicante with a combination of pickled and pickled grapes with mackerel, almond and Hojiblanca oil. An award that consisted of a sculpture of Torres and 1.500 euros.
The contest, which this 2018 has been its first edition, has been organized by the Department of Tourism of the Town hall of Teulada and the CV Foundation Teulada Moraira Auditorium.
The Michelin stars of Xàbia, Alberto Ferruz and Nazario Cano
On the other hand, the Michelin stars of the region delighted the audience with a Showcooking. The chefs Rafa Soler, with a Michelin star of the Audrey's Restaurant of Calp, Alberto Ferruz, two Michelin stars of the BonAmb Restaurant of Xàbia, Nazario Cano, Michelin star of the El Rodat restaurant de Xàbia and Juanfra Valiente, head of Creativity at Quique Dacosta Restaurant, with three Michelin stars, starred in a showcooking with tomato as the main ingredient.
The dishes prepared by the four chefs captured the diversity of tomato possibilities in the kitchen: liquid, solid, in brine, fermented, dry or in the form of snow.
Alberto Ferruz, from BonAmb, achieved that symbiosis between the heart, the passion, the ancestral and popular cuisine united with the avant-garde, merging the sea and the land in its elaboration. Nazario Cano, from Rodat, used the sea as inspiration, proposing a creation with a lot of iodine and strong flavors of the sea playing with the textures, and the way of treating the product taking it to an unknown extreme and getting to create a sea tomato.
For his part, Rafa Soler recreated the tradition and roots in his dish, whose secret was to unite this Mediterranean tradition with the most global culinary concepts to show his way of understanding life and cuisine, while Juanfra Valiente elaborated a sequence of tomatoes. A few bites that represent the Marina Alta and its culinary history from innovation and creativity.
And as a final culmination, the four chefs covered the traditional and exclusive sweet of Teulada The Lady with muscat grape. A typical sweet that is eaten in February on the Day of San Blas and that the four painted in an exclusive creation.
-
Alberto Ferruz preparing his dish
-
Four stars at the Showcooking
