You may have already read or heard me say that in some cases it is always a good time to visit. aspIt is a municipality where I feel welcome at home every time I visit and it exceeds my expectations. Last Monday was one of those days. The first offer was undoubtedly attractive: 21 Michelin stars And 25 Base Repsol inside XXII Alfonso Mira Gastronomy Meetings.
Although he arrived with a slight delay, things couldn’t have started better. When we walked in, we were greeted by two senior Aspe ambassadors. Juanfran Asencio And Juani Navarrete -We want him to recover as soon as possible-Patisserie Managers Juanfran Asencio, with his endless smile and sincerity. They are the people who make your life sweet.
We now share a table and tablecloth in the living room with the parents. Teo and Alfonso Mirafood critics Toni Perez Marcos and F.Ernando Canet; and Aspe City Council Finance Council Member, José Vicente PérezAnother excellent host.
All the heroes paraded around the stage to announce the dishes to be served next, with constant laughter and hugs showing the good mood that existed among this large group of colleagues. Among the participants, Andrea Drago, Juan Guillamon, Alvar Hinojal, Rafa Soler, Miguel Navarro, Borja Susilla, Pablo González, Xune Andrade, Juan Carlos Garcia, Rafa Centeno, Ferdinando Bernardi , Juan Monteagudo, Alberto Molinero, Xabi Goikoetxea, Andreu Genestra, Elio Fernandez And Christopher Munoz. Menu created by a total of 17 chefs 21 Michelin Stars and 25 Repsol bases. Who gives more?
And the festival started. Four snacks, eleven courses, one pre-dessert and one dessert; these were paired—almost always perfectly—with fourteen wines, some of which were real gems. Emphasize the harmony of flavors in the first three snacks, «Squid, almond, egg yolk and guanciale tartare“, regarding Orobianco; «Murcian salad with fresh thyme and smoked eel“, regarding alcohol; And “Nikkei trout and beet ceviche“, regarding Alchemy Laboratory. Underline on plates «Amberjack, red pepper and roasted avocado cuts», from Es fum; «Pickled oysters, lemon, butter and fondillon“, regarding Tula; «Kalkan tortello, Livornese sauce, pilil and almonds“, regarding Bernardi House; And “Cauliflower, butter and atomized Iberian ham fat in textures“, regarding Ababol. Sweet, “Honey, cheese and peaches“, regarding Ambivium, He put the finishing touch on a menu to remember.
XXII Alfonso Mira Gastronomy Meetings These are a unique culinary experience with a variety of themed events featuring the best of Spanish gastronomy. With an impressive response, the Mira brothers have become great ambassadors of Alicante and Aspen cuisine. Congratulations to both of them and the entire organization on the incredible level they have achieved year after year.