As every
Friday, today is about recipes and, following
the line of previous weeks and by courtesy of Grupo Nove and the DO
Valdeorras, we offer you a recipe of the best vanguard cuisine of Galicia,
Celtic Pork trotters in pairing with a DO Valdeorras Mencía.
This recipe
comes by the hand of Héctor Lopez, a young, restless and open-minded chef,
everyday evolving to learn and putting all his dedication and love in what he
does.
Héctor
introduces himself as follows:
I
started to work very young at my family restaurant. After studying at the
Culinary Arts School of Santiago, I wanted to know what was going on in Spain
and I worked with chefs like Pedro
Subijana and Toño Pérez. Now I’ve been some years focused on the restaurant
España, where I try to rejuvenate the cuisine of Lugo. Héctor López
So this is
how Héctor presents his dish and its wine pairing
In his
restaurant, “España”, López brothers gave a boost to the
restaurant that has been part of the family for generations. Héctor bet on a
combination of his orthodox inheritance and an update of the same. At the same
time they changed their style, they improved the equipment and services of the
restaurant. It has 50 years of existence, starting as cafeteria and rising to
the actual levels. A rising that is still on with the two brothers on the head,
Héctor in the kitchen, and Francisco in the dining room. An unstoppable rise
We remind
you that next Friday you are invited to enjoy a leading new recipe in close pairing with Valdeorras
wines. Moreover, "Auria Vinum Fair" will open its doors this weekend
in the city of Ourense, for you to enjoy the excellence of wines from Galicia
in pairing with the best cuisine in the earth under the leadership of Javier
González, Chef of "Grupo Nove" and head of the restaurant " A
Rexidora".
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