Portal de La Union
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Chefs David Lopez and Juan Carlos Perez Quiles final round out the First Meeting of Haute Cuisine by Cantes Levante.
Thus, the fusion of flamenco and successfully closes pairing of public and criticism this pioneering experience which has taken on days 5, 6 and 7 July the restaurant El Viinagrero of La Union.
Its managing director, Fernando Martinez, explained what he meant to this initiative, "an artistic level is very difficult to combine it all, marriage, fine dining and live music, but even so, just close your eyes and enjoy it all ".
Thus, the service on Saturday night corresponded to Professor Tourism Qualification Center of Murcia and several restaurants culinary consultant, David Lopez Carreno, who gave a demonstration of their dishes live in front of the nearly 60 people who filled the dining room unionense restaurant, these are the main course consisting of onion and chicken cannelloni poultry with creamy rosemary and dessert, apple earth fair with cocoa and liquorice ice cream.
In search of inspiration for these plates, the natural cook Hellin, visited the mine Groups Vicenta and there might know the way of life of the miners "land surprised me but also the humility and poverty of the miners of the time, so I take all the chicken, the animal was bred these people and sustain the hardship of the miners. "
Specifically for this cannelloni with meat, chicken crest uses gelled together with onions instead of wheat pasta and fill with a farce of chicken with a mixture of mushrooms, and decorated it with a crisp skin made with Chicken and rosemary foam, so naturally from the earth, "it is a decomposition range chicken," says David Lopez.
And about the experience says that "I would like to repeat, you could even do in another country."
For this performance, David Lopez was riding his plate to the beat of a mining performed by the singing of Tamara Wallet, Mula, and guitar teacher at the Conservatory of Murcia, Francisco Tornero, who also performed a recital consisting of a touch -tangos, mining, fandango de Huelva and joys.
For the final day on Sunday, the vinegar maker hosted the presentation of the last plate of the hand of its creator, the chef Juan Carlos Perez Quiles who developed a cuquillo olive coke with citrus marinated sardines.
Above all, put a sour tomato and accompanying this set, prepared anchovy foam.
For the creation of this dish has had the supervision of David Lopez Carreño.
The basis of this recipe explains Juan Carlos restaurant same unionense Finca Mayor: "When the menu was made, we think of Sierra Minera, but seemed somewhat dry and sterile, so I was inspired by the coast of Portman, but more refreshing maintaining the flavor of the land, is very typical of the area. "
For this reason, the installation of the dish was accompanied by Taranta by guitarists Flamenco Art School of La Union, Salvador Perez Sanchez and Pablo Aldecoa Cadiz.
Also performed a siguiriya, a Solea, joys, tientos-tangos and granaína.
For both guitars, "the experience of the fusion of these two arts is a new sensory experience" as well, beyond the artistic, added, "it is a good initiative that these businesses are involved in the dissemination of flamenco is the distinctive note of the Union, with a festival that should last all year round. "
To leave, the restaurant manager The vinegar maker wanted to thank those attending the final day visiting promising that next year would do everything possible to repeat and, if possible, improve it.
The First Meeting of Haute Cuisine by Cantes Levante has had the participation of chefs de la Cabaña, Pablo Gonzalez Conejero, Pablo Martínez del resturante ARQUA and Eszencia, David López Murcia CCT, Mamen Pini of The vinegar maker and Juan Carlos Perez Quiles Mayor Finca Restaurant and musicians Francisco Tornero, Salvador Perez, Pablo Aldecoa, Augustine Garnes, Tamara Wallet and Raquel Alvarez.
Source: Festival del Cante de las Minas
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