Matías Fernández Hernández, head chef at the Restaurant Quinoa Falset (Tarragona) finally proved the winner of the International Competition 2º Creative Cuisine Red Gamba de Dénia held yesterday at the Mercat Municipal. The recipe presented Tarragona Dénia shrimp treated as tartar, caviar olive oil, alga, spicy notes and emulsion in juice.
The restaurant of Hotel Los Angeles Denia, captained by Federico Guajardo, won the second prize with his proposal Gamba de Dénia salted almonds citrus cream, meringue and toasted garlic olive acete. The third prize went to Jaén, the Meson Campero, who presented the recipe Dénia red prawn coal, guacamole olives, mini pickles, citrus oil and toasted tea their heads, By the cook Antonio Rubio Moreno.
In the 9 morning he began the intense activity in the Mercat Municipal, where participants gathered for the drawing of the numbers that mark their order of presentation. From that moment they began to cook their proposals against a large and curious audience who came to the Mercat Municipal, turned for a few hours in the middle of the national cuisine.
The Fishermen's Association contributed a total of units 144 1 red prawn caliber to be cooked by the participants.
Around 11 morning came the jury, José Carlos Capel President of Madrid Fusion; Julia Perez Lozano, journalist and food critic in the newspaper El Mundo and numerous national publications; Kiko Moyá, head chef at the restaurant L'Escaleta of Cocentaina, holder of a Michelin star; and Lluís Ruíz Soler, food critic and editor of the magazine Gastronostrum. As president, once again, the cook served three Michelin stars Quique Dacosta.
During the morning the Mercat Municipal was visited by the Mayor of Dénia, Ana KringeThe Councilor for Tourism, Pepa Font, Several councilors of the corporation and dianenses personalities like Gabriel Martínez, director of Marina de Denia is Jaume Bertomeu, President of the Local Board Fallera Denia, who was accompanied by the Fallera Mayor Infantil, Rocío Patricio.
In the 12: 30 contestants began presenting their dishes at intervals of ten minutes, the jurors, who were in an adjoining tent market. To do this they counted on the collaboration of students CDT Kitchen and Service Denia.
After testing the eight dishes, the jurors made delivery of diplomas of participation and reading Dacosta made final act, revealing the names of the winners of the second edition of this prestigious competition.
Quique Dacosta praised the work of this contest, which features the flagship of our coast and has become an international benchmark. The contest director, Rafa Soler, was satisfied by the jump in the quality of the contestants this year "They have made it very difficult for the jury."