The first thing I have to recommend before reading this case is that, if you have not already done so, visit La Tasquita de Enfrente, a gastronomic reference in Madrid based on a raw material of excellent quality cooked with simple recipes, no more than three ingredients , which enhance authentic flavors.
And, after this little pause for publicity, we go with the case. My friend Juanjo López Bedmar, owner and soul of La Tasquita de Enfrente, asked me to accompany him in his Masterclass at the prestigious Madrid Fusión contest, in which chefs from 17 countries would discuss the commitment to haute cuisine with its environment, corporate civil responsibility, sustainability and recycling.
I already knew that the party had lost it beforehand because it is impossible to rival with his
creations, but the prospect of being able to synthesize with images such a precise and delicate
process seemed to be super interesting .
In addition, the concept of the session was a challenge in itself, since it was about pairing meat
with sake! Once again, my work brings me wonderful gifts such as learning from the knowledge
and conviction with which Luismi Garayar talks about how to work with beef and the great
difference between sakes and their subtle delicacy exquisitely explained by the expert Pablo
Alomar.
And it was. It is amazing how, starting from such basic products, you can get such sophisticated
flavors if you use the right elements and techniques. Sometimes few well-chosen ingredients
multiply the result, believe me. Or better, check it out by visiting Juanjo in La Tasquita de Enfrente.
