Help on a chefs tour of spain
Hi, Im coming to spain for three weeks purely research and development for myself, I have a stage at El Poblet organised and then have two weeks to fill, I want to eat in Arzak, El celler Can Roca, Martin Bertasgui, El Poblet, Espai Sucre, Hacienda Benazuza, as well as checking out Oriol Balaguer and Paco Torreblanco's places, If possible maybe 1 day courses in something useful for pastry chefs, Has anyone got any suggestions, or markets to check out as well as the local foods.??? Hope you guys can help, then I need to cram it all into an Itinery.
By Brianc123
on Apr 5, 2009 02:06 AM
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Some of my fave dishes in Spain are the simple ones. Pulpo, empanada. In Santiago we had an empanada made w/coarse corn flour. Morcilla (blood sausage), in Rioja they make it w/cinnamon. In Asturias (or an Asturiano place) try the Cabrales or therfabada made w/ d.o. fabes beans washed down w/sidra. Also, the best bread we had in Spain w/the country corn bread in Galicia. Don't know if this helps but Spain is a great palce to eat but large w/the regional variations still in play.
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How did you land the stage at El Poblet. I've been trying to find information, but no luck. What dates are you traveling? I'm going to be in spain from 5-19 to 6-22, planning on going to El cellar can roca, Mugartiz, Can Fabes, El poblet, among others. if your going to San Sebastain, Mugartiz is the spot to check out, from what I've heard.
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hello.
i've never eaten in any of the 'great restaurants' but i certainly have scoped out pretty much all the markets in madrid and several of the ones in barcelona, and would be delighted to help out with basic products and simple delights from most of the regions. let me know if/when you're passing through madrid and what kind of things you might be looking for, and i'd be delighted to make suggestions. as morekasha says, the simple things are often the best, regional country foods...
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