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Wednesday, 29 July 2015

World's Best Chefs at Ibérica, Manchester.

Here are some photos from 'The World's Best Chefs" press launch at Ibérica.
"Great Chefs Great Causes. Signature tapas from some of the best Spanish, Portuguese & Latin American chefs. Iberica will offer these dishes until the 6th September and the profits from each dish will go to the chefs' chosen charities."
DANIEL REDONDO, MANI (Brazil). N°41 * Oysters with cucumber and lychee.
VIRGILIO MARTINEZ, Central (Peru) N°4 * Razor clam, yellow pepper and black quinoa.
ENRIQUE OLVERA, Pujol (Mexico) N°16 * Avocado toast with bone marrow salsa and cucumber.
QUIQUE DACOSTA, Quique Dacosta Restaurant (Spain). Foie Cuba libre with lemon frost.
DIETER KOSCHINA, Vila Joya (Portugal). 'Beef tartare with vinaigrette and anchovies.
JUAN MARI ARZAK, ARZAK (Spain) Mango, beer and black pudding.
JOAN ROCA, El Celler de Can Roca (Spain) "THE WORLD'S BEST RESTAURANT" Squid parmentier with red smoked paprika and squid stock. See our El Celler de Can Roca review here.
VICTOR ARGUINZONIZ, Asador Etxebarri (Spain) N°13 *Fresh chorizo tartar.  
See our Asador Etxebarri review here.
ANDONI LUIS ADURIZ, Mugaritz (Spain) N°6 *Rustic bread with fresh pancetta and spring herbs.
ALBERT ADRIA, Tickets (Spain) "THE WORLD'S BEST PASTRY CHEF".
Watermelon infused in sangria. See our Tickets review here.
There was also a taste of the new Ibérica Summer dishes.
Salmorejo (thick gazpacho) with green apple & basil granita & sun blushed tomato.
Two texture tomato salad with orange zest & vanilla oil. Fresh mackerel with orange & saffron escabeche.
Fresh hake with hollandaise sauce & lettuce water.
Grilled Iberico pork "pluma" in moruno marinade & aubergine.
Desserts.
"Tocinillo de cielo" Egg yolk custard flan with cinnamon & lemon zest milk foam & salted caramel ice cream.

Chocolate mousse with herbs cress & red fruit salad, yoghurt, vanilla oil & cider gel.

**Ranking according to The World's 50 Best Restaurants by San Pellegrino and Restaurant Magazine.
IBERICA ORIGINAL REVIEW HERE.

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