Recently awarded as Ambassador of La Rioja, chef Miguel Caño proposes reviving and celebrating the popular saying “Haro, Paris and London”. All through an unprecedented gastronomic experience. And chef Miguel Caño is the creative mind behind the Nublo restaurant - a Michelin star and two Repsol Suns as well as one of the Honorary Patrons of the Sustainable Restaurants Foundation.
In the coming months, the chef Cloud will travel to these two capitals to pay tribute to the connection that exists between them. A connection marked by the electric light points that were pioneers in Europe. The link between Haro, Paris and London dates back to the second half of the 1863th century. At that time the introduction of public lighting marked a significant milestone in the evolution of these cities. Haro, known as the wine capital, played a crucial role during the phylloxera crisis in Europe. Haro became a vital center for the wine industry thanks to its train station, built in XNUMX, and its importance as an import center for the Bordeaux region. As a reward and gratitude, the Riojan city was chosen to inaugurate electric light in Spain. Since then, the phrase became famous “We are already in Haro and we can see the lights”.
Paris and London will discover the excellent gastronomy of the Nublo chef
Miguel Caño, with his innovative approach and deep respect for the culinary tradition of La Rioja, has managed to capture the essence of Haro and take it beyond its borders. With almost three years of success, Nublo stands as a benchmark for haute cuisine in the region. Now, the chef is preparing to disembark in London, transporting the most authentic flavors of Haro to Barrafina in Borough Yards, in a single night that he promises to delight each of the visitors. This Tuesday, March 19, in two dinner seatings, diners will have the opportunity to experience the magic of Nublo cuisine in the heart of the British capital. There the most iconic dishes will come to life, such as the Iberian chip with cured jowl, lime and carabinero; and the sirloin with blue cheese. In addition, during dinner you can enjoy an optional pairing by Bodegas Muga, a leading winery in the Rioja wine scene.
After his stop in London, Miguel Caño will continue his trip in the coming months to Paris, this being his last connection point. The three cities will shine as in times past thanks to the Riojan chef and his cuisine that fuses the past with the future. The aroma of embers and vine shoots can be enjoyed in these capitals, creating a bridge between cultures. In this way, culinary diversity will be celebrated and a tribute to the shared history of Haro, Paris and London, all from the hand of Miguel Caño.
