Four-hand tasting menu by Women in Gastronomy
A tasting menu in which two chefs from Women in Gastronomy present "wild herbs" as they call them... cardoon (cardo borriquero), blackthorn (endrino)...
As in every sector, Women in Gastronomy (MEG) are preparing new developments and initiatives aimed at achieving the visibility and recognition that gastronomy deserves. To do so, they organize numerous activities in which “unity is strength.” A good example is the alliance of two incredible chefs who are members of MEG: Yolanda García -until recently at the Casa Alejandro restaurant, which holds one Michelin star and one Sol Repsol, and now immersed in the Gastroconciencia project- and Iolanda Bustos -the famous flower chef-.
Two professionals who champion the Mediterranean -from north to south- and “wild herbs” as their banner, come together to highlight these ingredients in an exclusive four-hand tasting menu that can be enjoyed this Sunday, September 22, at 8:00 p.m., at La Calèndula restaurant in Regencós (Baix Empordà). The chefs met at one of the Association’s meetings in Valencia and decided to join forces with the aim of raising awareness about the environment of the Mediterranean basin, from Girona to Almería, creating a new, innovative and sustainable way of doing gastronomy.
Together, they bring forgotten flavors to life and revive the artisanal work of small producers from the sea, the countryside and the mountains in a menu consisting of the following dishes:
Pomegranate cocktail and southern aromas
Rock mussel with black rice chip, mushrooms, seaweed and saffron mayonnaise
Mini “arrugada” potato in seawater with sea fennel tartare
Buckwheat toast with cardoon pâté
Sun-dried tomato pâté, aromatic herbs and Seronés goat cheese
Mesclun of wild herbs and flowers, with crispy leek, pine nuts and turpentine vinaigrette
Beetroot and foie coca, with amaranth and elderflower and elderberry syrup
What the sea brings, with white gazpacho made with golden seeds and pickled tápena stems
Wheat and fennel with caramelized pig’s trotters
Duck breast with hazelnut crust, devil’s tomatillos and reduced rosemary and licorice jus
Poppy and carob tart with rose hip, blackberry and mastic-infused extra virgin olive oil gel sorbet
Mountain infusion: rosemary, honeysuckle, thyme, dog rose, hawthorn, blackthorn, myrtle, licorice, sarsaparilla
Forest coffees and petit fours
Price per person: €74 (drinks not included)
