Ruinart immersed itself in the world of tapas without renouncing the sophistication and richness of the best gastronomy with the commitment of three great and renowned chefs: Ángel León, Eneko Atxa and Albert Adrià.
This first ephemeral gastronomic market designed by Mateo&Co, where each culinary expression was a true work of art, was held at El Invernadero on 18, 19 and 20 October. In addition, as a preview, a VIP afterwork took place on Thursday 17th with the presence of personalities such as Tamara Falcó, who was the godmother of the Ruinart Rosé Market.
Accompanying the chefs’ proposals, a couple of stations were set up with oysters from Huîtres Amélie and Iberian ham from Joselito, which completed the tasting.
Photo: Rebeca Patillas Sobrino
The first champagne house in history
Creations that seek to respect the environment as much as possible and use local products.
Photo: Egami Producciones
The idea was to demonstrate that it is possible to enjoy informal cuisine without renouncing sophistication and culinary richness. Thus, the meal began with a toast seasoned with paprika and covered with Galician king crab with olive mayonnaise, prepared by Adrià, the heart and soul of the El Barri group – which includes restaurants such as Enigma and Tickets, among others – and recognised with three Michelin stars.
He is committed to Made in Spain gastronomy and seeks to give prominence and support to local products, showing his commitment to sustainability and the regional economy, ensuring that these products are sourced and processed locally.
Photo: Egami Producciones
Atxa then presented “Limón Grass”, a play on words that refers to the aromatic Thai herb and the word limón (lemon). In this dish, using a Bakio lemon as a container, the proposal consists of a foie gras curd covered in a lemon grass jelly; each mouthful presents a conjunction of flavours that mixes acid, sweet, salty and bitter, ideal for combining with champagne.
Owner of the 5 Michelin-starred Azurmendi restaurant, Eneko Atxa is known for his unwavering commitment to local agriculture, as well as the sustainability of the produce used.
Photo: Egami Producciones
Finally, the Chef del Mar’s “Perrito Marinero (sailor hotdog)”: a homemade sausage of sea bass and pickles placed on a brioche bun in the classic hot dog style, accompanied by chips sprinkled with plankton. The choice of product, Sea bass from the estuary, is based on the natural rearing of this fish, a technique that stands out for being ecologically aware, based on farms in protected natural areas that favour the fresh flavour of the product and care for the environment.
Ángel León, owner of the Aponiente restaurant and awarded three Michelin stars and three Repsol suns, stands out for his innovation, art, nature and environmental education in the kitchen. Sustainability and the best product for the environment are essential characteristics in all his creations.
Photo: Mamá Framboise
Photos: Rebeca Patillas Sobrino
An exclusive and exquisite afterwork
Photo: Egami Producciones
Photos: Egami Producciones
Photo: Egami Producciones
Thank you so much from The Sibarist team, especially Valentina, Claudia and Alejandro, it has been a real pleasure to host the Ruinart Rosé Market and to work with your team.
Cheers!