The Murcian chef María José Martínez is one of the few that produces its own honey and now, you have added in your menu the Canvas Restaurant en Valencia, a recipe that is all tribute. To those artisan productions with bees as protagonists, when these animals are having the worst, in danger. The world population is decreasing alarmingly and for that reason too, this four-bite dessert with different varieties of honeys wants to serve as claim. That which sensitizes the vitality of protecting these producing insects.
Recovered panels and exquisite tribute
From Murcia until Canvas Restaurant, the raw material for the creation of María José Martínez It comes from its own recovered honey panels. They are located in an area of excellent flora at the foot of the Sierra Espuña Regional Park. Since her beginnings as a cook, the Murcian woman has had special awareness of the product of her area, as well as the environment. For this reason, its new dessert included in the tasting menu of the Valencian establishment has the distinction of being a exquisite tribute.
Because the bees are disappearing with a reduction of the global community of 25% in 15 years, according to data from the FAO. Alarming figures considering the role that these insects perform when it comes to pollinate the flowers. The food chain and biodiversity it is affected by that less and less number of these animals that produce the delicious honey. Invasive species, climate change or the use of pesticides in the farming are the main threats they are killing them.
Thus, the Lienzo Restaurant tribute post aims to raise awareness of the problem through a recipe with milflores, lemon and aged honeys, something that brings different nuances to the sweet. The elaboration is composed of several parts. First, a role of miel crispy with french cream cheese münster, served with milk of the same variety of the product. Then it has a jelly, flowers and a so-called 'bee kiss'. All this, on a piece of honeycomb.
Dishes of Levantine roots in the Lienzo Restaurant
With five years of experience, the Lienzo restaurant in Valencia located in Plaza de Tetuán, number 18, it is a personal project of the Murcian chef with her husband Juan Jose Soria. The dishes offered are a pure expression of local and seasonal products, always of Levantine root. They combine freshness, avant-garde and irreverence in the culinary style of both. Among its most outstanding delicacies, the squid dashi with pickles and their mantilla, as well as the steak tartare. Also coca-socarrat de La Safor with dried tomato foam and tuna. Which of these dishes would you like to try before the honey dessert?
