Tag Archive for: spanish chef

,

Michelin Stars Spain 2015 – ABaC Restaurant by Jordi Cruz

The Michelin Guide to Spain and Portugal 2015 is fast approaching and we’ll keep you updated with the results of the Michelin Starred Restaurants in Spain for 2015! In the meantime, over the next few days we’ll be showcasing some of the Best Michelin starred Chefs in Spain, if not the World, with our own Pre-Michelin Guide Spain 2015 SuperChef Series by Gourmand Breaks- An insight into the world of some of the current Michelin 3 star and Michelin 2 star chefs in Spain!

Previously  we showcased Paco Pérez of Michelin 2 star restaurants Miramar and Enoteca, and Andoni Luis Aduriz of Michelin 2 star restaurant Mugaritz. Today, and in no particular order, a Michelin Starred chef shooting for Barcelona’s first 3 Michelin star restaurant:

Jordi Cruz – Received his first Michelin star at just 24 years old and is chef at Michelin 2 star restaurant  ABaC, Michelin 1 star restaurant  L’Angle and Ten’s Tapas Restaurant-  all in Barcelona.  Jordi Cruz is also a TV personality, being one of the judges on Masterchef -Spain. To be enjoyed on one of our Private Food, Wine and Cultural Tours :)

Jordi Cruz was born in Manresa – Barcelona, in 1978. He developed his culinary skills by studying at the “Escola Superior de Hostelería Joviat” in Manresa and at age 14 began working in the restaurant Cercs Estany Clar, Barcelona. Here, he received his first Michelin star in 2002, becoming, at just 24 years of age, the youngest chef in Spain to receive such an honor.

In December 2007, Jordi Cruz left Estany Clar and became the manager and head chef at the restaurant L’Angle in Sant Fruitós de Bages (Barcelona). In November 2008 the restaurant was awarded with one Michelin star.

In May 2010, Jordi Cruz took the helm of ABaC, which is now the gastronomic reference of the city and awarded with the Best Restaurant of Catalonia 2011 by the Catalan Academy of Gastronomy.

In 2012, Jordi Cruz opened Ten’s Tapas Restaurant in the Born district of Barcelona and with 2 kitchens already in the city, in 2013, L’Angle was relocated to Barcelona city, hence giving Jordi Cruz easy access to his 3 kitchens.

ABaC dish

Local, seasonal produce is a must in all of Jordi Cruz’s kitchens and Michelin 2* restaurant ABaC provides a creative yet traditional take on high quality produce.

ABaC restaurant first opened it’s doors in 2000 in the premises of the now Ten’s Tapas Restaurant by Jordi Cruz. It was relocated in 2008.  ABaC is currently a Michelin 2 Star Restaurant (since the 2012 Michelin Guide) but as the city of Barcelona is still shooting for that 3rd Michelin star, will the talented Jordi Cruz, with ABaC, produce the goods to give the city its first Michelin 3 star restaurant ?

ABaC entrance

With Spanish Chefs taking the World by storm, now is the time to visit Spain, home to 10% of the World’s Best Restaurants and numerous Michelin starred Restaurants!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Spain.  Contact us for your personalized quote.

,

Michelin Stars Spain 2015 – MUGARITZ by Andoni Luis Aduriz

The Michelin Guide to Spain and Portugal 2015 is fast approaching and we’ll keep you updated with the results of the Michelin Starred Restaurants in Spain for 2015! In the meantime, over the next few days we’ll be showcasing some of the Best Michelin starred Chefs in Spain, if not the World, with our own Pre-Michelin Guide Spain 2015 SuperChef Series by Gourmand Breaks- An insight into the world of some of the current Michelin 3 star and Michelin 2 star chefs in Spain!

Yesterday we showcased Paco Pérez of Michelin 2 star restaurants Miramar and Enoteca, and in no particular order, today a Michelin Starred chef shooting for that much desired 3rd Michelin star in 2015 is:

Andoni Luis Aduriz – Proudly heads Michelin 2 star restaurant Mugaritz in the Basque Country, currently ranked the sixth best restaurant in the World.  Still failing to gain that 3rd Michelin star though, will 2015 be Mugaritz’s year? To be enjoyed on one of our Private Food, Wine and Cultural Tours :)

Andoni Luis Aduriz was born in San Sebastián in 1971 and took his first steps in the culinary world by studying at the Donostia School of Cuisine in San Sebastian, Spain. Expressing himself through flavours and textures came easier to Andoni Luis Aduriz than academia and this is when he started to cultivate his love of the New Basque Cuisine and the land.

Andoni Luis Aduriz  worked under great chefs such as Pedro Subijana, Juan Mari Arzak and Ramón Roteta, and in 1993, he went to Catalonia to join the team at El Bulli under Ferran Adrià. This opportunity set him on the Superchef culinary path but not before returning to his homeland where he worked under Martín Berasategui at the chef’s restaurant outside San Sebastian. Finally in 1998 Andoni Luis Aduriz hedged his bets and started his solitary project – his own restaurant – Mugaritz in Errenteria, Gipuzkoa, Spain.

Mugaritz closes for four months a year, a time for reflection and experimentation which is devoted almost exclusively to creativity. Mugaritz means “oak border” in the Euskara language in reference to the location, with the oak on the border. The surroundings offer the chef a canvas on which to unleash his creativity, as well as being a place surrounded by tradition and local products.

 

Andoni Luis Aduriz strives to shock and surprise his diners as well as delight them and achieves the perfect combination between avant-garde and traditional Basque cuisine which has resulted in Mugaritz first being classed as a Michelin 2 star restaurant and then as being a World Top Ten Restaurant.

Mugaritz Dish

Mugaritz earned the first Michelin star in 2000 and, five years later, in 2005, the prestigious Michelin Guide awarded the second one.

Mugaritz has been considered one of the World’s best 50 restaurants since 2006 by the prestigious Restaurant Magazine where it entered in 10th place!  Since then it has always appeared in the Top 10 with it’s highest placing being in 3rd place in 2011 and 2012, behind El Celler de Can Roca in 2nd. In the hands of Andoni Luis Aduriz, Mugaritz is currently ranked the sixth best restaurant in the World behind Dinner (London) in 5th place, Eleven Madison Park (New York) in 4th , Osteria Francescana (Modena) in 3rd ,  El Celler de Can Roca (Girona) in 2nd and  Noma (Copenhagen) in the Number 1 spot.

Mugaritz

Apart from his work at Mugaritz,  Andoni Luis Aduriz gives classes at the University of the Basque Country, corroborates in various methods of communication  and assesses other restaurants. Since 2012 he has been the gastronomic director and culinary consultant at 5* Hotel Abadia Retuerta LeDomaine Restaurant in Valladolid. A restaurant in a 12th century monastery may well be a challenge in itself, however  the creative vision of tradition and using local ingredients is respectfully followed to offer an irresistible culinary experience.

 

With Spanish Chefs taking the World by storm, now is the time to visit Spain, home to 10% of the World’s Best Restaurants and numerous Michelin starred Restaurants!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Spain.  Contact us for your personalized quote.

,

Michelin Stars Spain 2015 – MIRAMAR & ENOTECA Restaurants by Paco Pérez

The Michelin Guide to Spain and Portugal 2015 is fast approaching and we’ll keep you updated with the results of the Michelin Starred Restaurants in Spain for 2015! In the meantime, over the next few days we’ll be showcasing some of the Best Michelin starred Chefs in Spain, if not the World, with our own Pre-Michelin Guide Spain 2015 SuperChef Series by Gourmand Breaks – An insight into the world of some of the current Michelin 3 star and Michelin 2 star chefs in Spain! First off, and in no particular order, a chef shooting for that 3rd Michelin star in 2015 with 2 contenders:

Paco Pérez – Recognized with five Michelin stars (two at Enoteca restaurant in Barcelona, two at Miramar in Llançà and one at restaurant “5”  in Berlin), his innovative cuisine reflects the essence of the Mediterranean Sea with cooking based on tradition and high quality local Spanish produce.  To be enjoyed on one of our Private Food, Wine and Cultural Tours :)

Paco Pèrez - Miramar

Paco Pérez was born in Huelva but at just 6 months old his family moved to Llançà in Girona, a small fishing village on the Spanish North Costa Brava coast, where he subsequently grew up.

At age 12, Paco Pérez discovered his passion for cooking when he started helping out, at weekends and in the holidays, at the tapas bar owned by his family in Llançà. He then combined his studies with summer jobs in various local restaurants.

After finishing his studies Paco Pérez worked in diverse local restaurants and even went to France to train alongside one of the founders of “nouvelle cuisine” Michel Guèrard. But what most probably set Paco Pérez on the culinary Superchef path was when he returned to Catalonia and joined Ferran Adrià at El Bulli in 1993.  Here, and over 5 years, he took various courses and placements and acquired much of his philosophy of pioneering techno-emotional cuisine.

In 1997 Paco Pérez married Montse Serra, daughter of the owners of the Miramar Hotel-Restaurant on the seafront promenade of Llançà, Girona, Spain and together, keeping it in the family, they embraced the development of the Miramar. After three years of producing modern Catalan cuisine, during just the summer season, they decided to up the stakes and open all year round in the hope of turning this place into a landmark restaurant in the world of pioneering cuisine.

Chipirones - Miramar

 

Paco Pérez, together with his wife, managed to gradually convert the Miramar from the past traditional restaurant of a hostal, first opened in 1939, into the avant-garde cuisine restaurant that it is today. Betting on traditional and local cooking using high quality products from an ideal environment Paco Pérez’s talent, technique and innovative twists on traditional seafood dishes have earned the Miramar its current two Michelin stars (2006 and 2010).

Also for Paco Pérez in the Michelin 2* Restaurants List for Spain 2014 is:

Enoteca Restaurant in Barcelona

Paco Pérez spreads the heart and soul of contemporary Mediterranean cuisine by bringing the essence of the Miramar and its culinary philosophy, with an emphasis on fish and seafood, to the luxurious 5* Hotel Arts in Barcelona. His guidance at Enoteca, for contemporary cuisine with a traditional base, top quality ingredients and excellent attention to detail,  has led to it receiving two Michelin stars since the 2013 Michelin Guide.

Michelin 2 star restaurant Enoteca offers a contemporary classic Mediterranean cuisine with outstanding quality and imagination and a wine cellar that features more than 500 types of wine.

Paco Pérez is not the only Superchef with a restaurant at the Hotel Arts in Barcelona. Sergi Arola, of Michelin 2* Restaurant Sergi Arola Gastro (Madrid) fame, showcases innovative tapas style traditional Mediterranean cuisine at “Arola”.  Sergi is a disciple of Ferran Adrià and Pierre Gagnaire.

Also by PACO PÉREZ:

Restaurant 5 – Das Stue 5* Hotel (Berlin)

This Michelin 1 star restaurant is the extension of the Miramar Restaurant into Germany. It is named after Paco Pérez’s focus on the five senses, and also a reference to the five fingers of the hand, because the kitchen produces pioneering works of culinary art.

Mirror Restaurant – The Mirror Hotel (Barcelona)

One of the best restaurants in Spain for luxury rice and seafood dishes,  in the heart of Barcelona.

L’EGGS Restaurant by Paco Pérez – Passeig de Gràcia (Barcelona)

The first gastronomic themed restaurant in Barcelona featuring eggs as the star dish. A fun and casual restaurant offering eggs in all their formats.

La Royale Restaurant – Uptown Barcelona

Upscale hamburgers in uptown Barcelona.  La Royale presents a revolution of the concept of a hamburger in the city, with signature ideas and the best refreshing gin and tonics.

Black Restaurant – Uptown Barcelona

The cosmopolitan Manhattan-esque cocktail lounge at La Royale. Offering the signature Burgers of La Royale as well as the best vodka & tonics and a great champagne collection.

 

With Spanish Chefs taking the World by storm, now is the time to visit Spain, home to 10% of the World’s Best Restaurants and numerous Michelin starred Restaurants!  On one of our Private Food, Wine and Cultural Tours you can indulge in the Best Michelin Starred Restaurants in Spain.  Contact us for your personalized quote.

 

Pollo al Ajillo – Garlic Chicken – Traditional Spanish Recipe

This quick and easy classic Spanish dish is not only finger-lickin’ tasty but can be adapted to suit your tastes.  Not a fan of sherry? Then add white wine instead! Like a bit of spicy? Then add some paprika or chilli!

Pollo al Ajillo – Chicken sautéed with Garlic – A Traditional Spanish Recipe

Pollo al Ajillo - Garlic chicken

Ingredients for Pollo al Ajillo Traditional Spanish Recipe : Makes 12 tapas or 6 main dishes.

  • 900g/2lb chicken wings or a whole chicken cut into bite-sized pieces
  • Salt & pepper
  • 1 head garlic (about 12 cloves)
  • 4 Tablespoons olive oil
  • 1 bay leaf
  • 120ml/4 fl oz dry or medium-dry sherry
  • Chopped parsley

Method for Pollo al Ajillo Traditional Spanish Recipe :

Cut off the wing tips and discard (or save them if you’re making stock).

Divide each wing into two and sprinkle the chicken pieces with salt and pepper.

Lightly smash the garlic cloves to split the skins, but do not peel them.

Heat the oil in a deep frying pan or anearthenware casserole.

Add the chicken pieces and garlic to the oil and sauté very slowly.

When the chicken pieces are browned on all sides, add the bay leaf and sherry.

Continue cooking until the liquid is reduced and the chicken begins to sizzle again.

Serve hot garnished with chopped parsley.

If serving as a main meal why not accompany with salad and crusty bread.

 

Learn to cook tasty local dishes with an excellent in situ chef as part of your Private Luxury Tour.  Our  wonderful Spanish Cooking and Wine Tour takes you into the world of Spanish Cuisine and Spanish Wine  …….. the best way to learn about Spain!

Ferran Adria Wired Speech Published

 

 

Last October, the world famous Spanish chef,  Ferran Adria, graced the cover of Wired magazine and was invited to speak at the Wired 2012 event in London. Now, his full lecture is available to the public for the first time- you can even view it at the bottom of this page! Read more

Ferran Adrià´s New Cooking App- Adria en Casa

Cooking with Spanish Chef, Ferran Adria,  is as easy as downloading a new app launched by the chef in partnership with Spanish telecom giant Telefónica. The Spanish chef  was head chef of the El Bulli restaurant in Roses on the Costa Brava and one of the worlds most high profile Spanish chefs. The app is called Adria en casa (Adria at home ) and will help users create menus eaten by the staff at elBulli. In total, the app includes 31 three-course meals from the legendary restaurant which closed last summer.

Read more

Spanish Chef Jose Andres Voted Most Outstanding Chef in USA

Spanish chef, Jose Andres, the man credited with popularizing our famous Spanish food in the USA was named the nation’s most outstanding chef last Monday during the James Beard Foundation’s annual awards ceremony, the so-called Oscars of the culinary crowd. Spanish chef, Andrés, whose company, the Think Food Group, runs a string of popular restaurants in Washington, Los Angeles and Las Vegas, beat fellow chefs Gary Danko, Suzanne Goin, Paul Kahan and Charles Phan to win the prestigious accolade.

Read more

Recipe from El Celler de Can Roca, Spain- Traditional Iberian Suckling Pig

 

Joan Roca´s Recipe from Spanish Restaurant, El Celler de Can Roca in Spain:

Ingredients for Iberian Suckling Pig with Caramelized Shallots, Orange and Cloves for 6 persons: Read more

The Most Creative Cooking Class Ever with Gourmand Breaks!

Monday, March 8, 2010 was not only memorable for the incredible snow storms and winds which  devastated Catalunya in Northern Spain and enormous snowflakes, which put surprised faces on the residents and tourists of Barcelona alike.

It was indeed a very memorable day in the life of 16 chefs, graduating chefs and guests from Harrisburg Culinary Arts School, who had arrived in Barcelona (on a private culinary tour) from a snow-filled Pennsylvania in the USA, expecting sunshine and springtime in Spain!   However, their surprise at the weather was soon forgotten when they piled into a cooking school to enjoy a Gourmand Breaks cooking class in the Gothic Area of Barcelona, sat down and commenced to view something quite innovative and amazing.

Gourmand Breaks, together with Spanish Chef Eduard Bosch, who has been a member of the team at El Bulli Restaurant for the last 20 years, had put together a very special private cooking class for professionals and semi-professionals in the culinary business.   The class was to explain some of the complexities of “Spherification” and “Foams” and additionally to point out the major differences between Truffles. Read more