To sweeten the weekend, from the Mother of
the wine we present you this amazing avant-garde gastronomic recipe of Galicia,
in close pairing with a Godello Lías DO Vadeorras. This dessert, by courtesy of
the prestigious Chef of “Grupo Nove” Pablo Romero and of the Regulatory Council
of the DO Valdeorras.
Pablo Romero, restless tracker of products, he
goes daily around the markets looking for products for his menu. His menu is
very flexible, it changes quite often because he doesn’t find what he’s looking
for. Many times the market decides for us.
His love for cuisine started very soon at “A
Costa da Morte”, where his grandmother create, at the family restaurant, those
famous pies, fish and shellfish. His family has always valued good product.
Later he decided to make of that hobbie his profession, leaving his university
studies and working full-time in this. Altough he makes modern cuisine, he
always keeps in mind the traditional recipes.
At his restaurant, “Allo e Aceite” (in
Pontevedra) we discover a new way of enjoy the daily chosen products. Simplicity
in the creation, surprise in your mouth.
Selected products and simple
creations made with avant-garde techniques and respect, all with a modern
presentation.
So this is
how Pablo presents his dessert and its wine pairing
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