|
Listen to this article now
Getting your Trinity Audio player ready...
|
Borja Marrero and Rigoberto Almeida create an unrepeatable menu that fuses territory, avant-garde and tradition in a unique dinner this 22 March in Fuerteventura
The Canarian gastronomic scene is preparing for a unique event: an unrepeatable dinner that will bring together Fuerteventura to two of the most influential names in the cuisine of the archipelago. The chef Rigoberto Almeida, creator of the first creative tasting menu on the Majorera island from his restaurant El Pellizco Costa Calma, will receive next Sunday 22 March to the Gran Canaria chef Borja Marrero, national reference and project leader Muxgo, awarded with a Michelin star and one Green Star.
The meeting, conceived as an authentic culinary jam session, proposes a menu created by four hands and designed exclusively for the occasion. This is an unprecedented alliance that unites territories, deeply personal gastronomic sensibilities and concepts: the circular and self-sufficient kitchen Marrero, forged from his Tejeda natal, and the transatlantic narrative of Almeida, that traces a journey between Canary Islands, Cuba and the Caribbean.
Both chefs will present some of the most representative dishes from their creative universes. Marrero will lead to Fuerteventura proposals such as pickled beets, the sweet citrus tartare from Tunera, salty tres leches curd with crust sauce, the shrimp cooked with onion soup or the sea bass with citrus pilpil and pine caviar.
Almeida, for his part, will share his canary truffle, dried fish, the now iconic “fish in water”, the gofio and tuna basket or the goat with black pork demi and barralla stems, before closing with their groundbreaking goat dessert.
The menu is divided into snacks, savory dishes, a sweet section and some very personal petits fours—“the flavors of my childhood”—signed by Almeida. A dinner conceived as a dialogue between two ways of understanding local cuisine, both radical in their identity but open to exploration and creativity.
For Fuerteventura, The event is a unique opportunity to witness the confluence of two cuisines that have managed to convert their physical and emotional landscapes into contemporary gastronomic narrative..
PHOTO: Carles Allende
