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Asturias | “If there is one thing that can unite in the world, it is gastronomy,” declared Ferran Adria and José Andrés



Playing on Mondays in Oviedo Talk about eating and nutrition. It could not have been otherwise on the fortieth anniversary of the founding of Fomento de la Cocina Asturiana (Foco), a group of eleven restaurants with character and traditions from the principality, whose owners (chefs and restaurateurs) are considered “Guardians” of the essence of gastronomy regional. So, there was talk about food, but also about much more, because the winners of this Foco 2022, the world-famous Ferran Adria s Jose Andres, they came to say something like Food moves the world. And from there, the possibilities are endless.

Someone said, “If there is anything that can unite in this world, it is gastronomy and everything behind it.” “The first cultural fact of mankind is cooking. We are what we are because we cook, and eating is an economic, social and solidarity cause“Lent the other.” We are in the best tasting moment in history, and cooking is everything in Asturias,” declared chef and pupil (Adrià was head and mentor to apprentice José Andrés in the El Bulli kitchens she longed for in the 80s) during a seminar in which the Spaniard entered by video link from the United States , where he lives and works.

That’s why he couldn’t enjoy the season’s first spider crabs – the ban was lifted this Monday in Asturias – and sea urchins. “Humming yourself,” said Pedro Moran, president of Foco, in a humorous frank. The chef at Casa Gerardo was one of the founding members – and he mentioned them all in his speech – of an association that no one praises. Because, as Adrià pointed out shortly before the start, “They seem to have done things well, right?, when such perennial restaurants. It’s brutal”

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In the Ballroom of Oviedo, “40”, the book published by 11 chefs with recipes and the history of their establishments, was also presented. Eduardo Mendes Ristra, President of the Academy of Gastronomy of Asturias and author of the texts, described the ambitious volume as “a tribute to a group of professionals for recording their work and all the beauty they bring to their establishments”. “An essential book for approaching Asturian gastronomy,” highlighted Deputy Tourism Minister Graciela Blanco, who referred to Foucault as “an indisputable reference.” Asturias as a gastronomic destination“.

Kitchen, the Asturian cuisine, which was in 1980, when the association organized the first gastronomic days on the initiative of Luis Gil Lus (Casa Fermín), no one knew extraterritorially. But more than 40 years later the tables have turned, and as Ferran Adria summed it up to please the ears of those present: “Asturias is indeed a gastronomical force.” A statement that his pupil José Andrés may not fully agree with. Mierense chef believes a key ingredient is missing from the regional cuisine’s recipe for success: “Asturias must believe it is getting better and better. I always believed it. Ferran’s charity.

The seminar where he started talking about food and ended up discussing the hotel industry’s problems to find staff, a very topical issue, in addition to high prices and labor costs, gave a lot of discussion. It remains to be seen what will happen, but there is still a warning from Adria, who revolutionized and modernized Spanish kitchens in the 1980s and now has a distinguished watchtower as an El Bulli observer, dedicated to gastronomic research and publication: “We are witnessing a global revolution, a paradigm shift moment in the hospitality industry. You have to think about it.” I heard cooking.

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