Malaga Hotels
Sep 24, 2013 News
Thursday October 13, Hotel Monte Malaga will host the IV meeting of tapearte, under the patronage of San Miguel. Our hotel will meet a number of chefs, who will prepare a special for this match cover.Our hotel in Malaga hosts tapearte from this Sergio Rio, Chef de cuisine of our hotel, one of the top four-star Malaga Hotels, will present its Iberian Jawl dish, Apple and crumbs. The rest of the participants as well as caps that appear at this meeting are the following: alvaro Arbeloa (Ta-Kumi Marbella restaurant) mackerel Nizuke Amadro Fernandez (Amador restaurant Malaga) Marinated Salmon with citrus, candied orange peel and mullet Caviar Benito Gomez (restaurant Tragatapas round) snack bread with Sesame with tomato, marinated sardines and herring roe CATI Shifft (restaurant Marbella Hacienda) ice cream mounted to the Malaga wine with jelly of cocoa Celia Jimenez (restaurant Bodegas Campos Cordoba) oxtail, juice concentrate Oloroso with potatoes truffled Charo Carmona (restaurant Coso San Francisco Antequera) soft Helados de Porras (white, orange and tomato) and shavings of ham and almond. Diego del Rio (restaurant El Lago Marbella) semi-dry tomato with Archidona goat cheese, pine nuts, quince and rocket Fernando Gonzalez (restaurant Manducare Malaga) sticky rice, foie gras, scallops and mushrooms Francisco Jarabo (Restaurant Casa Luque Nerja) cake of snails in stew over Porrilla of spinach and pine nuts Ivan Bravo (restaurant the Realengo Churriana) fat and Reondo with Ajoblanco beans Javier Hernandez (restaurant Limonar-40) Malaga fish and molluscs of rock with almond soup Jordi Bataller (restaurant Alminar, Hotel Kempinski Estepona) hamburger of grouper and black leg Juan Andres Morilla (restaurant the pomegranate Clautro) with potatoes and Chorizo Iberico cheek Kisko Garcia (Choco restaurant Cordoba) Red tuna, Ponzu and lime Mauricio Giovanini (restaurant Messina Marbella) tender gnocchi of Camembert with essential spinach juice Pachu Barrera y Carlos Fuentes (restaurant Lamoraga a. Martin Malaga) Burguer Bull, ox Burger with its juice and Arugula mayonnaise Richard Alcayde (restaurant MED Torremolinos) cream of seasonal mushrooms with cauliflower Crunch, cured poultry egg yolk and yachtsmen truffles Victor Taborda (the Veranda Restaurant Hotel Villapadierna Marbella) foam Bacon and Parmesan cheese with thin sheet of cod Willy Orellana (restaurant Uvedoble Malaga) White Chocolate soup with Pistachio and passion fruit iced cake
Tags: charlas-y-conferencias, cocineros, congresos, gastronomia, other-articles, portada-monte-malaga, simposiums-y-jornadas, tapas, tapearte
