delivery Repsol Suns 2023 this is what will be done At ADDA on Monday, February 27 Alicante (20:00) There is a very special weekend this year. The Community of Valencia is the most populated region of Spain. cooksso in femalewith sunsSomething Answer Guide wanted to emphasize Talented women in the region and order them Menu In fact, it’s the first time a premiere with these features only women in front of the stove.
An initiative aligned with Repsol’s strategy of promoting diversity and inclusion. Therefore, Repsol, through Guía Repsol, gender equalityIt wants to incorporate talents from all fields, including gastronomy.
Eleven chefs from the entire community will be part of this team that will draw inspiration from the Valencia region for their gastronomic proposals.. Begoña Rodrigo from ‘La Salita (2 Repsol Guide Suns, Valencia) will be the coordinator of the event, saying, “essentially this is a choir experience where we reflect what we do in our homes and it is a very good opportunity to show the potential of the Valencian Ensemble. For the first time, we will all cook together”. Along with Rodrigo, ten more women complete the line-up: Susi Díaz from ‘La Finca’ and Mª José San Román from ‘Monastrell, Mª José Martínez from ‘Lienzo’, Vicky Sevilla from ‘Arrels, Rakel Cernicaro from ‘Karak,’” Emmanuelle Baron of Casa Pepa, Alejandra Herrador of “Atalaya”, Sonia Box of “La Perla de Jávea” and Mari Carmen Vélez of “La Sirena” and Cristina Filgueira of “El Xato”.
in his words susi diaz “This country is full of good cooks, but coincidentally this is the region with more well-known women. 25 years ago this was unthinkable, everything has changed a lot and women are putting themselves in their rightful place, women cook very well and Guía Repsol realized that and I’m glad.”
2023 Repsol Suns Gala menu in Alicante
HE Repsol 2023 Gala de los Soles menu will consist of 22 items, with two dishes prepared by each of the cooks. A top-notch menu for a Gala full of soles, a reflection of the sparkling cuisine made in every corner of this country.
This cooks they used local products they reinterpreted the recipes with an emotional touch. Chef Mª José Martínez from restaurant ‘Lienzo’ in Valenciachose ‘Les Perles’ Valencia oysters in cauliflower marinade with honey vinegar and organic alkalized pumpkin with Catarroja eel and arropyaki for its menu. Both dishes feature seasonal produce and popular honey-derived products that Mª José is developing. The cook confirms that the menu is created with great freedom so that every cook can express himself and every cuisine is represented.
Most of the chef’s dishes Mª Jose San Roman from ‘Monastrell’ (2 Repsol Guide Suns, Alicante) is defined by the use of local produce and the emotional reinterpretation of recipes. In particular, the use of beets, which are grown according to agroecological practices from his farm in Mutxamiel, have an exquisite taste and intense colour. Use these beets to create a dessert with Gulius pistachios, cocoa beans and apricots. It also offers a delicious bite of lamb tartare with smoked green wheat and olive oil with prebella, a regional thyme.
On this occasion, Rakel Cernicaro from ‘Karak’ (1 Sol Guía Repsol, Valencia) prepared another dessert: a mini version of a smoked strawberry torch with pine nuts and turmeric. Also, her most iconic dish, fermented black salmon and venere rice, couldn’t be missed as it was delicious, colorful and representative of her from the start, according to the cook.
Semi-roasted tomatoes with Jumilla olive cream, spring onions and semi-dried tuna Sonia Box from ‘The Pearl of Jávea’ (1 Sol Guía Repsol, Xàbia) pays homage to the chef’s father, who prefers simple recipes. He used to grow a garden at home in the summers, especially tomatoes, and the chef fondly remembers going to pick them with his mother and sister. The main ingredient of the lemon cake is Valencia citrus and it is a delicious combination of lemon curd, meringue and cinnamon streusel.
at the gala, Alejandra Ferrador from ‘The Watchtower’ (1 Sol Guía Repsol, Alcocéber) will offer a dish that showcases the best of the region: artichoke confit from Benicarló, creamy Tot de Poble cheese, sobrassada oil and black truffle. All materials used belong to small local producers with ecological and sustainable projects in Castellón. Alejandra is proud to present this dish at the Gala along with other highlights from all over Spain, as it demonstrates the power of local and regional gastronomy.
directly ‘Casa Pepa’ (2 Repsol Guide Suns, Ondara), Emmanuelle Baron Musician Beans will bring their delicate stews represented on the Royal Big Game plate to the gala. This dish consists of a royal de rabbit accompanied by beans boiled in rabbit broth and steamed beets to add an earthy touch. Stews are a highlight at Casa Pepa and reflect their philosophy. Another of Casa Pepa’s star dishes is wood-roasted peppers, marinated tuna and red praline. For this dish, wood-fired peppers from a nearby organic garden are used and combined with small tuna, a high-quality Mediterranean product.
Mari Carmen Vélez, owner of the restaurant ‘La Sirena’ Peter and awarded with 1 Repsol Guide Sun, He will present his extensive research on aioli, of which there are over a hundred varieties. One of the 2023 Repsol Suns gala dinners is shrimp and asparagus with smoked yolk aioli. Vélez believes there are many talented cooks who work in the shadows and don’t get the recognition they deserve. In professional kitchens, talent has no gender and requires the same strength, intelligence and passion. Therefore, he considers his attempt to be very appropriate.
Cristina Filgueira, chef of ‘El Xato’ restaurant inside La Nucia and the winner of 1 Sol Guía Repsol draws inspiration from her mother-in-law’s 70s kitchen to create her own Sunday Tapas and save parties. In this tapa, Filgueira combines the traditional with the avant-garde, paying homage to the previous generation of female chefs and contributing to her own culinary creativity.
Vicky Sevilla, chef of ‘Arrels’ restaurant in Sagunto and 1 Sol Guía Repsol, highlighting that one of the most popular and representative ingredients of the Valencian Community is eel. To present it in an innovative way, Seville decided to create a finger food concept using a muffin base accompanied by eel, blanket and tartar. The menu also includes a dish of celery pie, broth and vegetables from the local garden and the latest cheese to be eaten.
Valencian celebrity chef, begona rodrigo, created a vegetarian dish called “Cebolla”, in which he explored the textures and flavors of the main ingredient. This dish has a fetish for her and uses elements like gelatin, glass and crispy biscuits to give it a special touch. Another of his creations, “Sarandonga” is an amazing rice with pickles, salted lemon, seaweed juice and hake foam. While Rodrigo has taken the risk to create a rice dish for many people, the result is a unique flavor combination that showcases his culinary prowess.
Celebrity chef Susi Díaz will bet on a classic from her menu, Potato and truffle cream that never disappoints its customers. This puree is made with great love and uses fresh truffles of the season, which are abundant in the north of Valencia. The Creamy Chocolate dessert contains citrus extract from the ‘La Finca’ region in Elche, giving it a fresh and delicious twist.
2023 Repsol Suns premiere to be held in Alicante
delivery Repsol Suns 2023 It is Spain’s most important gastronomic event and is held this year in the city of Alicante. The gala will take place on February 27. Alicante Provincial Assembly Auditorium (ADDA) It will be a party full of surprises, where the hard work and creativity of Spain’s best chefs and restaurants will be appreciated.
This year, Repsol Guide and Generalitat Valenciana institutions, Alicante City Council and Alicante Provincial Council have chosen “The kitchen fills us” as the slogan for the delivery of Soles 2023. Emphasize the importance of gastronomy in our lives. In recent years the Valencian Community has positioned itself as one of the most interesting gastronomic destinations in Spain, which has led to the opening of new projects that contribute to updating the traditional cuisine and creating a space for exchange of ideas. This exciting environment is very attractive to those who want to explore new opportunities in the culinary field.