The Mercat de Dénia is preparing to host another year the International Competition of Creative Cuisine Red Gamba de Dénia, which this year celebrates its fifth edition and comes with an important novelty for those visiting the plate during the weekend and day of the contest.
This year, for the first time with the aim of bringing the precious product to citizenship, Magallanes, Viciano and Bonanza Mercat bars will cover three red prawns from Dénia at a price of 2 euros and serving six units 4 euros, drink apart. And all thanks to the collaboration of the Fishermen's Association, which these days will provide prawn at cost. They 4 be boiled shrimp caliber also help strengthen the link with the event Mercat.
This new initiative can be carried out thanks to the support of the Department of Tourism and Markets and the Association of Hospitality and Tourism Entrepreneurs of the Marina Alta (Ahtma).
finalists
Chefs will participate in this edition are:
- Víctor Trochi, head chef Les Magnòlies, Arbúcies (Girona) (one Michelin star)
- Iván Serrano, head chef at the restaurant Land-Hotel ValdepalaciosOf Torrico (Toledo) (one Michelin star)
- Fernando Ferrero, chef of the restaurant Vertical (Valencia)
- Abad Alvaro Garcia, executive chef El Plantio Golf Resort from Alicante
- Guillermo Marin Herranz, head chef at the restaurant Deo Center (Seville)
- April Alfredo Cervera, Restaurant The tyrant Marbella (Malaga)
- Toño Rodríguez Iguacel of Catering and Events Pyrenees, Sardas (Huesca)
- Marc Lorés Panadés of mediterrània Gastroidees, Balaguer (Lleida)
Mechanical and jury
The 5 International Competition of Creative Cuisine Red Gamba de Dénia start on Tuesday February 23 to 9: 30 hours, when the eight finalists begin to prepare meals in the central part of Mercat Municipal. In the 11: 30 hours empletará the first contestant, and then at intervals of ten minutes the rest.
The jury will be chaired by chef three Michelin stars Quique Dacosta, who will be accompanied by Jose Carlos Capel, journalist, food critic and director of Madrid Fusión; Julia Pérez, gastronomic critic and author of the blog Gastroactitud; Fernando Huidobro, gastronomic critic and president of the Andalusian Academy of Gastronomy and Tourism; Alejandro Platero, chef at the Marcel·lum restaurant in Valencia; Juan Moll, gastronomic advisor; Javier Olleros, chef at Culler de Pau restaurant; Pedro García Mocholí, journalist and food critic; Pedro Morán, chef of the restaurant Casa Gerardo and Pablo Márquez, critic and director of the Campus of Gastronomy and Culinary Management of Castellón.
The winner 2.500 euros, second prize, 1.500 euros and third place will be awarded will be 1.000 euros.
