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For one day and within the framework of the 'Encounters with Star'. The chef of San Hô, Tenerife, will sign a gastronomic day with resident Víctor Valverde
With a dazzling progression, which provided him with Michelin star in the first year of his restaurant, he Coral (Corales Resort hotel, Tenerife), Adrian Bosch will fill Ico Palace with its distinctive cuisine, totally rooted in the lands Canary Islands, but with an open vision of the world, especially Asia.
Your kitchen, vibrant, full of color and cutting-edge techniques, will visit Ico Palace (Villa de Teguise, Lanzarote) next saturday, 16 of November, to star in the presentation, the aperitif and shared lunch in the new edition of “Gastronomic culture, Encounters with Estrella 2024” that the hotel-restaurant has been doing throughout the year, co-organized with Saborea Lanzarote.
After the concept of this new Ico Palace project, co-organized with Saborea Lanzarote, lies the great success of the Canarian chefs at the last Michelin gala, which constituted a very strong push for the New Canarian Cuisine with three new Michelin Stars and the maintenance of all the previous ones..
This unusual success demonstrates the vigor of a gastronomic culture that until recently was very unknown on the scene., and also that of a generation of chefs who, looking inside, but with intense international careers, has managed to capture the Canarian culinary spirit and exhibit it in a contemporary way to the world.
With this philosophy, and with a presentation and lunch format, the well-known gastronomic hotel and Taste Lanzarote They are bringing some of the most representative chefs of the Canarian Michelin constellation to Lanzarote, in a stellar program that premiered with Diego Schattenhofer and continued with Víctor Suárez, Borja Marrero and Abraham Ortega.
With this annual program, Palacio Ico and Saborea Lanzarote give the island knowledge, the cuisine and personality of those who are taking Canarian cuisine to national and international stardom.
A unique opportunity for Lanzarote, the entire sector and also the fans, discover first-hand and exclusively unrepeatable chefs, Learn about their careers and enjoy their cuisine..
The proposal of the Meeting
This fifth proposal, the next 16 of November, will feature Adrián Bosch (Coral*, Tenerife); and it will end 2024 with Andrea Bernardi (Nub*, Tenerife) in the near future, and preparing the 2025.
For this fifth meeting, Adrian Bosch will develop his disruptive creative vision in his presentation, located at the forefront of the New Canarian Cuisine and based on a strong component of roots with the Islands (with local producers as an integral part of the menus), but launched to the world through a technical corpus inspired by Asia and transmuted with the use of products from the Canarian land and sea.. Adrian's style, different from everything, offers us a fascinating trip to the Canarian environment with personal and distinctive cosmopolitan breadth.
The presentation will take place in the central patio of Palacio Ico. After the interactive talk, in vermouth format, The Tenerife chef will offer all participants his cauliflower and black garlic sandwich and its celery and codium tartlet.
Next, with the cook from Palacio Ico, Victor Valverde, will offer a lunch with some of their latest dishes.
lunch:
Adrián Bosch will sign a Escabeche, carrot and oyster, which will be followed by the Canarian Prawn vs Bigeye Tuna and Rice Vinegar Broth and the Forgotten Plants of the Canary Islands, smoked eel and cured yolk.
The proposal will continue with a Cherne, pilpil of their heads and tricontinental stew broth and the Canarian Pig, sweet potato yolk and thyme juice, along with honey rum with lemon and
Remembering, caramel and chocolate, They will bear the seal of Víctor Valverde.
Adrian Bosch, autodidact, trained in Xarma and in Martín Berasategui (San Sebastian), On his return to Tenerife he won “Best Chef of the Canary Islands 2012” and was a finalist in the same contest in 2014 y 2016. After a long period at Villa Cortés as a second with Diego Schattenhofer, joined with a new project at San Hô (Corales Resort hotel, Tenerife), together with Eduardo Domínguez, who later left the restaurant to continue alone.
Coral, whose success has been dazzling, is based on local producers, farmers, fishermen, artisans, making them participate in the new concept, which is none other than reading in each product what it can offer you., touching it with amino sauces (discard ferments from the product itself) and powerful and refined dashi broths.
