|
Listen to this article now
Getting your Trinity Audio player ready...
|
Chef Jesús Pulpillo renews the suggestions of the Bahía del Duque restaurant with ingredients such as mushrooms, pumpkin, chestnuts, figs and pomegranate
Autumn is also served on the table in Alisios Market Food, The restaurant of Duke's Bay, in Adeje (Tenerife), that incorporates new gastronomic suggestions inspired by seasonal products. The chef Jesus Pulpillo proposes a selection in which mushrooms, the pumpkin, chestnuts and different autumn fruits take center stage, following a contemporary kitchen line that pays special attention to the raw materials.
The renovation introduces ingredients such as persimmons, figs, pears and pomegranates, that add to the most recognizable flavors of this time of year. A seasonal pantry that allows you to work with different textures, sweet nuances and contrasts, both in savory preparations and in the possibilities that fruits offer in the kitchen.
The proposal responds to the gastronomic philosophy that Pulpillo defends at Alisios Market Food, where the product constitutes the starting point of the elaborations and the technique is presented as a tool to develop its qualities, without taking away its prominence.
A kitchen marked by the seasons
Compared to cards that remain practically unchanged throughout the year, Seasonal suggestions allow for variations depending on the ingredients available and their characteristics at any given time..
On this occasion, Jesus Pulpillo uses a selection of products traditionally associated with autumn, combining them with a cuisine with a current approach that seeks to maintain the link with the territory and local gastronomy.
The incorporation of these suggestions is part of the restoration offer of Duke's Bay, which is committed to bringing visitors closer to Tenerife also through its cuisine and the raw materials linked to the destination..
With this renewal, Alisios Market Food adapts part of its gastronomic proposal to the seasonal calendar, incorporating the flavors of fall into the restaurant's culinary experience.
