During yesterday's shift, the Hotel School of the Community of Madrid hosted the national final of the most prestigious cooking competition. The Bocuse d'Or. For five hours and 35 minutes, the three finalist teams worked against the clock to develop the two required compositions. Cow rack y loin of San Pedro, accompanied by three different garnishes.
Un Technical Jury was made up of Juan Pozuelo, Félix Noguera, Carlos Durán and Miguel Durán. These were in charge of ensuring compliance with the rules. Hygiene, the use of ingredients, the correct making of cuts, the use of utensils and machinery or the recycling of containers, within the boxes cooking.
For their part, eight prestigious chefs tasted and assessed the six dishes presented. Among them were Adolfo Muñoz, Fernando Huidobro, Koldo Royo, Jesús Almagro, Evarist Miralles, Juan Andrés Morilla, Miguel Ángel Pérez and José Manuel Miguel. Many were former participants Bocuse d'Or.
The winners of the Bocuse d'Or 2017
In this way, both courts, technical and tasting, ruled in favor of the team formed by Juan Manuel Salgado and Adrià Viladomat. His dishes were:
-Loin of San Pedro with prawn muslin and sea urchin. It had an iodized cockle sauce and plankton mayonnaise. Accompanied by three garnishes. First, a crunchy cucumber and herb salad, a beet, lobster and citrus ravioli. Then a celery tart with peas and vegetables.
-Heart of the high back of the cow, wrapped with a muslin. This was made from the same loin, with truffle, aromatic herbs and mushrooms. It was accompanied by three garnishes: panna cotta of foie, spices and dried fruits with a bath of honey and mustard seeds. In addition to a crispy truffled potato egg and yolk cured with bread threads. They also featured a pea tatin with a black trumpet cake and royal teardrop peas.
Juan Manuel and Adrià enjoy, for the second time, the honor of representing Spain in the European final. Both were the champions of the Bocuse d'Or Spain 2015. Therefore, participants in the European final of Budapest of 2016.
The Extremadura Juan Manuel Salgado He is the chef of the restaurant a Michelin star, heaven en Barcelona. This is owned by French chef RMain Fornell. Trained in the most prestigious Spanish restaurants with several Michelin stars, its success is non-negotiable.
Bocuse d'Or Award for the best kitchen assistant
In addition to the main award Bocuse d'Or, the jury awarded the award to best kitchen assistant to Guillermo Gómez Barroso. This is helper of Ismael Gonzalez Blazquez, given his role during the competition.
Finally, the organizers of the Bocuse d'Or Spain they influenced the fact that in order for our country to achieve the position it owes at the international level. Regarding our participation in the Bocuse d'Or, certain procedures and mentalities have to be modified.
Therefore, the jury and organization ruled that he not only travel to Turin the winning team, but also the cooks of the other two finalist teams.
Thus, Turin will host during 1 days1 12 and June 2018, the European final Bocuse d'Or with Juan Manuel Salgado and Adrià Viladomat as a representative team. Also with the logistical support of the chefs of Rafael Herreros Heras and Ismael González Blázquez.
