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
Summer has arrived and with it, by courtesy of
the Gastronomic Gourmet Galician "Grupo Nove" and the Regulatory
Council of the DO Valdeorras, from the mother of the wine we present you an
exclusive vanguard gourmet menu to enjoy, these days, of the best galician
cuisine in pairing with one of the most fashionable wines in the international
wine scene.
Antonio Botana, renowned chef of the Nove
Group and regent of the restaurant named Pandemonium and located in Cambados
(Pontevedra), offers us this typical summer recipe so that all those who so
wish can enjoy in their houses of the vanguard cuisine, closely pairing with
the prestige of the Valdeorras wines.
Antonio Botana describes his cuisine as
follows:
“The sensitivity, passion and knowledge must
appear in capital letters in the book of this search maverick path and we
understand that constant must be defined as cocina.Nos seekers that message
that is inside the product. Our sole mission is to decrypt it, and it is that
the more and the more we study further the closer we find excellence”.
With all this, Antonio presents his recipe as
follows in this video:
The restaurant, Pandemonium, is in a project
that aims to develop a cuisine based on local products and a relentless pursuit
of the message that the material can be transmitted to understand this as the
supreme importance of a direct access to product and study it to find its
highest expression. Also known as the fundamental factors contributing to the
customer of the restaurant is an experience that transcends the mere fact of
cooking, as a dynamic and effective service, offering an extensive wine
expectro and an image of the restaurant to complement this.
With this first recipe we open a door to
invite you to discover, in the next Fridays, new culinary offerings of the
avant-garde and rich cuisine of Galicia which, through "Grupo Nove",
are closed with the excellence of the wines under the quality seal DO
Valdeorras.
Pepe Solla, nominee to the III Millesime Cheff Award, is one of the leading representatives of the Spanish avant-garde cuisine, and accompanied by some of the most prolific representative cooks of the Grupo Nove, they talk about the new international trend in wine embodied in the Valdeorras wines.
In the video accompanying this article, all lovers of wine and gastronomy could know some opinions of the most outstanding representatives of the Spanish avant-garde cuisine and international; as reported by the Michelins stars from which most of the speakers are creditors.
As an introduction to this video, we are delighted to present to you that man which is described by many as "one of the most important and promising Spanish chefs right now," Pepe Solla. As it will be done with the other participants in the video over the next few days, is our intend to honour "Pepe" Solla in the day of his holy, showing the qualities that identify him as an authority on the International Vanguard cuisine.
Pepe Solla has acquired so many experiences in such a short period of time for two reasons: he is a natural and he’s been in a constant search for perfectionism and personal maturity. He inherited from his parents their interest for the progress of the Galician cuisine, and when he started as sommelier he discovered he had a talent for cooking and to combine the dishes. As a result of his compromise with the cause, he offers to his guest well-finished products and also open spaces like the elegant and minimalist dining room and the comfortable lounge.
This defines his relationship with the kitchen:
"After so many years, here I am. When we were children our parents left us in the stairs that comunicated the kitchen and the dining room, they gave us some bread and we waited for them while they were working... ... we saw them going in and out with steaming pots. Their rythm was fast, sometimes very fast, while we ate our bread and fell asleep. At the end of the day they took us home in their arms. The story kept going every year. On winter the stairs where cold and they put a tablecloth on it to avoid getting cold and inside the kitchen the coal store heated all the room. It is not a uncommon story. Those of us who grew up in the family restaurant took two directions: half of them left that world forever, the other half didn’t. As you can see, I’m part of the second half. Those who know about my professional career the last 14 years could see that this restaurant is part of me and I’m part of it. As we were fitting in each other we were getting rid of the unnecessary and we kept just the essential, both in the kitchen and the dining room. We looked for clarity. It is not minimalism, it is simplicity. Sometimes I’m afraid people don’t understand that simplicity: I try to leave just the essence. I would like to thank Maite, Alfredo, Marcelo, Josiño, mis parents and siblings, José, Lourdes... they have accompanied me in this journey. In the end, we are all influenced by our environment, scenery, larder and people, they are also part of our universe and they share it; a universe we change and that changes us".
Pepe Solla
And as promised, here we show you the analysis that the Grupo Nove members present about the new oenological and gastronomic trends - gourmet of the vanguard international cuisine.
The DO Valdeorras release in www.dovaldeorras.tv (through which it promotes, disseminates and updates contents) the second promotional video of its wines, which eleven group members of the internationally recognized Grupo Nove (Gastronomic Group of Galicia), filmed in this land.
The new video's menu: (sardines, "Tetilla" cheese and chestnuts ) is, in words of the Chefs, a paradigama of the Galician cuisine, perfect for pairing with the wines of the DO Valdeorras.
This menu, that can be found in www.dovaldeorras.tv, WINE and GASTRONOMY section, is a "Group Nove" creation. During its presentation, theCooks, while extolling the virtues of Godellos and Mencías of Valdeorras, outstand that are wines suitable for international cuisine today; a cuisine that is increasing its demand for fresh and gourmet wines, such as the ones that belong to the DO Valdeooras, that "invite and help to eat."
The recipes, http://www.dovaldeorras.tv/Vino_Gastronomia/Vino_Gastronomia.php propose a rupture: support the first and the second dish (sardines and chestnuts) with Mencia, and the dessert ("Tetilla" cheese) with Godello, showing it as a unique recipe to pair with Toasted Valdeorras when it will be in the market.
The video, like the other two, was recorded in a typical wine-cave of the region and in one of its most emblematic and picturesque vineyards.
At the beginning of the this, another recent and unique aereal view, presents and describes a section of the Valdeorras' vineyards from heaven. And of course, the Website is broadcasted in three languages (Galician, Spanish and English) and all the audiovisual material (including three new videos) has english subtitles in the Saxon version.
Meanwhile, the international public on the Network, exclusively and through www.dovaldeorras.tv, can elaborate the unique menu of this New Video at home using Valdeorras wines, as on the Web Site are offered animated graphics that explain in detail the necessary ingredients, the process for its elaboration and its presentation, as the previous one.
The D.O. Valdeorras and the prestigious New Galician Culinary Community, show once more their cooperation for the promotion and dissemination of the Valdeorras wines and the "Avant-garde Cuisine elaborated in Galicia" offered in their own restaurants located throughout Galicia. For this, they have
cooperated in the production and realization of the three Videos under the title "A UNIVERSE IN EVERY DISH", that proclaim the extraordinary marriage between the DO wines and the avant-garde recipes of the Galician Kitchen, inspired by the traditional heritage and the high quality of this land's products.
The eleven award-winning Chefs, out of the twenty that make up the current group, www.nove.biz/ga are, from left to right on the cover photo: Pablo Romero, Yayo Daporta, Javier Olleros, Héctor Lopez, Javier Rodríguez "Tacky", Pepe Solla, Antonio Botana, Javier González, Miguel Ángel Campos, Alberto González and Iñaqui Bretal.
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