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Haydée will bring together Víctor Suárez and Gil Fernandes in Tenerife in a menu of fifteen passes that will connect product, memory and cuisine of the Atlantic
Tenerife and Portugal will share a table next Sunday 18 October. Victor Suarez, Haydée chef, and the Portuguese Gil Fernandes, responsible for Fortaleza do Guincho, They will cook together in Costa Adeje a menu of fifteen dishes built around a common territory: the Atlantic.
The meeting, called The Atlantic axis: Tenerife meets Portugal, will take place in Haydée, restaurant located in the Hotel Gran Tacande, and will bring together two cuisines that come from different geographies but that share a close relationship with the ocean, the upcoming product and the contemporary review of their respective recipe books.
Behind the collaboration there is also a personal story. Fernandes and Suárez coincided years ago working on M.B Abama, Martín Berasategui's restaurant in Tenerife, where a friendship was born that they now recover professionally through their own projects. Both restaurants currently have a Michelin star..
From the Portuguese coast to Canarian cuisine
Gil Fernandes develops his cuisine in Guincho Fortress, and Cascais, in an environment marked directly by the Atlantic. Part of the ingredients used are linked to the immediate landscape: collects seasonal seaweed near the hotel and also works with vegetables and herbs from Quinta do Pisão, a natural space located in the interior of the region.
His proposal retains a recognizably Portuguese base, although interpreted with contemporary techniques and approaches.
For his time in Tenerife he will bring some dishes representative of that work., between them sardine and peppers, carabinero Xeq Xeq, mere and “cozido à portuguesa” and a dessert of strawberry, elderberry and rice pudding.
In front of—and next to—that Portuguese reading of the Atlantic, Víctor Suárez will present the cuisine that he has developed in Haydée based on the recipe book and products from the Canary Islands, with special presence of references from Tenerife and La Gomera.
Among his creations are the gomero caviar, los pussies, the liquid garlic omelet, the rabbit tartlet in salmorejo, he vintage sandwich, he squid veil with onions, he goat stew with potatoes y Garajonay.
The result is not so much an independent succession of dishes from each restaurant., but as an alternating route between the two kitchens.
The start will be in the hands of Suárez, with artisan bread, rubber bun and butter, gomero caviar and chochos. The first part will continue with three Haydée creations: liquid garlic omelet, rabbit tartlet in salmorejo and vintage sandwich.
From there the exchange will begin. The sardine with Fernandes peppers will give way to the bigeye with cold male vinegar soup from Suarez; he carabinero Xeq Xeq will precede the veil of squid with onions; and the grouper with “cozido à portuguesa” will find its counterpoint in the goat stew with potatoes.
The sweet part will keep the same dialogue: Fernandes will serve his strawberry, elderberry and rice pudding and Suárez will close the main route with Garajonay, before the small pastry.
Beyond the specific meeting between two chefs, The menu allows you to compare two ways of interpreting territories separated by more than a thousand kilometers but historically conditioned by the same ocean.: a Portuguese cuisine based in Cascais and another that claims from Tenerife a contemporary reading of the Canary Islands recipe book.
The Atlantic axis: Tenerife meets Portugal will be celebrated on Sunday 18 October in Haydée, at the Gran Tacande Wellness Hotel & Costa Adeje Relaxation. Lunch reservations are offered between 13.30 and the 15.00 hours. The menu has a price of 168 euros per person, Drinks not included.
