Equipo de Bahía del Duque en Gastrosur
On March 23, 2018 to Gastronomy, Press Releases

The chefs from Bahía del Duque participate at Gastrosur

Bahía del Duque’s chefs combine popular Canarian dishes and gourmet cuisine at Gastrosur

Juan Miguel Cabrera, Braulio Simancas and Domingo Martín transform Gastrosur into a laboratory where they create new recipes with a local flair

March 2018.- The chefs from Bahía del Duque are transforming Gastrosur into a laboratory where they are combining local popular dishes and gourmet cuisine to win over even the most demanding palate. The hotel’s executive chef, Juan Miguel Cabrera, Las Aguas restaurant’s head chef, Braulio Simancas, sous chef Domingo Martín, alongside Eliana Real from La Brasserie restaurant and Ana Rodríguez from Las Aguas restaurant, are all participating at the Second Annual Meeting between Professionals from the Leading Sector and Restaurant Business, held in Arona.

According to Juan Miguel Cabrera, “In the Canary Islands we are fortunate to be able to rely on first rate food raw materials which, undoubtedly, are helping the islands to become a new national gastronomic reference. For Bahía del Duque, gastronomy is an important differential value, and that’s why in our restaurants we are incorporating the finest selection of local products to transform them into authentic culinary creations.”

A laboratoy to praise local products

During their demonstration at Gastrosur, the chefs from Bahía del Duque prepared three creations elaborated from fish, meat and vegetables from the area, designed to extract the full potential of the local products: smoked snake mackerel Tataki with citrus and ginger, Wreckfish cooked with onions and sweet potatoes; Potato stuffed with lamb meat  and a goat butter reduction. They ended with a dessert consisting of strawberries, yoghurt and roses.

Braulio Simancas explained that “with this menu we wanted to bring attendees a sample of the multiple creations that the local food raw materials allow for, with three main courses and a dessert designed to respect the qualities of the local products, enhancing all of their flavours.”

“Canarian tradition and culture from part of the essence of Bahía del Duque, and that includes our gastronomic offer as well. From the culinary team, we always strive to remain close to the local producers, know their work and the food raw materials that we incorporate into our restaurant dishes. In this sense, Gastrosur has become a benchmark space to bring these two worlds closer to the whole society,” Juan Miguel Cabrera explains.

Recent Posts

Archives

Categories