Silestone 25th Anniversary Cook Book: 25 years of iconic Spanish cooking by Galvin Design Gallery & Galvin Hardware

25 years of iconic Spanish cooking The Spanish gastronomic brightest minds celebrate Silestoneâ&#x20AC;&#x2122;s 25th Anniversary

English version

Santiago Alfonso Rodríguez (Marketing and Communication Director for Cosentino Group)

At the best bars Aﬅer twenty-ﬁve years of non-stop business activity, it is very hard to remember which was the ﬁrst bar made of Silestone® that amazed us. Perhaps it was the “bar of a bar”, as in the words of the Spanish pop rock group Los Secretos, or as the legendary band Gabinete Caligari sang (“bares qué

José Carlos Capel (Food Critic, Journalist. Madrid Fusion Congress Director)

25 years of iconic Spanish cooking Its origins It seems like yesterday, but almost forty years have gone by. A good three decades of innovations and changes that I have been fortunate to witness in person. It was 1977 when Juan Mari Arzak and Pedro Subijana, with a group of friends – Arguiñano, Roteta, Fombellida, Zapiraín, Quintana, Idiáquez, Castillo and Irizar – founded “la Nueva Cocina Vasca” (New Basque Cuisine). Ten professionals posed for a historic photo at the port of San Sebastián with the Old Town in the background. Their battle cry of – "Green sauce has no ﬂour in it" – made their commitment to a new understanding of traditional recipes clear. Making sauces lighter, using products strictly in season, and reducing cooking times were some of the principles of this philosophy. Not to mention plating and the artistic arrangement of food on white dishes which, over time, ended up becoming imaginary canvases for culinary creations. These were the foundations of a revolution with its roots in Guipúzcoa that would eventually spread all over Spain. It should not be forgotten that the seed of curiosity had been sown a year earlier by the

lugares..!”); or perhaps it was the bar of a pub in the '90s, when a prosperous Spain took an extraordinary leap to join other European countries, a club which we had just recently joined. It was possibly the bar of an attractive buﬀet of a new hotel; or perhaps the plating table of a renowned restaurant of this new and innovative Spanish cuisine which was so impressive that it positioned Spain as a culinary world leader.

where people meet to enjoy themselves, to experience a diﬀerent way of being and feeling, where colour seduces people, and its resistance gives them peace of mind. If Silestone has conquered the kitchens of millions of households worldwide, its bars have become spaces that reﬂect the more social side of Silestone. In this book, we pay tribute to those who make our life more enjoyable.

Who knows where that ﬁrst Silestone bar was, the one that led the way for thousands, indeed, tens of thousands of bars in Spain and across the ﬁve continents. In fact, what a ball is to a football pitch, the Silestone bar is to beautiful, functional places

Forever and ever yours, see you at the bar... with Silestone.

magazine "Club de Gourmets", which brought together in Madrid leading ﬁgures of French cuisine, including Raymond Oliver and Paul Bocuse himself, who awakened Arzak and Subijana's inquisitiveness.

to rare meat, moist ﬁsh and "al dente" vegetables. Meanwhile, in so-called signature cuisine, a search for new, Oriental-inspired colours had begun and would reach unbelievable heights.

Aﬅer their first faltering start in the steps of Paul Bocuse, Michel Guérard, Alain Chapel and the Troisgros brothers, these pioneers of change began to evolve and rediscovered the flavours of their own land. Spanish cuisine had conquered the first stage.

Santiago Alfonso Rodríguez

Every up-to-the-minute chef searched for originality at the cost of taking huge risks. No one wanted to miss out on this evolution which was

bubbling up everywhere. Aﬅer 1986, the fad for tasting menus, both lengthy and short, began to wane, despite having been the way that creative chefs had showcased themselves since the start of the eighties.

The consolidation of this change In the mid-eighties, at the time when Hilario Arbelaitz, another great Basque chef, burst onto the scene, the principles of "nouvelle cuisine" had already been absorbed by the most creative Spanish chefs. Earlier, in 1982, Paul Bocuse himself announced the death of the trend that had originated in France. "La nouvelle cuisine est morte", he openly stated, portending new changes. Even back then, Spanish cuisine was utterly vibrant. No other country in Europe was as dynamic. As soon as this aromatic cuisine with its explosion of fragrant dishes had taken root, the particular craze of geometric cuisine was awakened – pudding-mania, as it was called by the food critic García Santos – with savoury vegetable and ﬁsh dishes made to look like desserts. One is led to think of "Rose cooking" and how similar the food looked to the paintings of Picasso, referring

The seed of the congresses If any event was the seed of evolution, it was the haute cuisine conferences in Vitoria. Under the auspices of the restaurant Zaldiarán and the dynamism of journalist Rafael García Santos, the capital of Álava became a top-class gastronomic enclave every year. During that decade the restaurant in Álava played host to Michel Guérard, Michel Trama, Didier Oudill, Michel Bras, Alain Ducasse, Fermín Arrambide and even the creative genius of Ferran Adrià, a curly-haired young man who was beginning to attract attention thanks to his wild creativity. 1985 to 1990 were ﬁve golden years for Spanish cuisine. In 1987 the restaurant Zalacaín in Madrid was awarded three stars, something Arzak achieved only two years later. Stimulated by the

economic boom, almost every establishment hiked up the prices. Haute cuisine in Spain – it was said – was beginning to be too expensive. Restaurants invested millions and threw themselves into renovating areas of their kitchens to turn them into technological laboratories. Signature cuisine offered an aura of modernity. And the obligatory "tour" of the tables by top chefs helped to enhance the show. The crisis of the nineties When the pinch of the economic crisis of the early nineties began to be felt, haute cuisine awoke from its enchanted dream. From the summer of 1992 menus were restructured. As had happened in France, offal and inexpensive raw materials were no longer disregarded. Some establishments introduced European style, inexpensive, fixed-price menus. During the early nineties, original combinations were abandoned in favour of finding cost-effective solutions. It was a matter of cycles, a taste of what would happen in Spain from 2008 to 2013. From evolution to revolution In the early nineties two great chefs stood out, Martín Berasategui and Ferran Adrià. The former, from Lasarte (Guipúzcoa), rose to the top thanks to his admirable abilities. His way of cooking encompassed the technical accuracy of top pâtissiers. Dozens of youngsters from all over Spain went to train under him. Meanwhile, Ferran Adrià, who had already created elBulli, began a meteoric career thanks to his technical ability and capacity to surprise. No one, not even he, could foresee the global significance of his work. Equally important was the figure of Santi Santamaría, whose refined classical elegance based on Catalonian cuisine was deservedly the leading light. Of the three, he was the first to be awarded three stars in 1994. Ferran Adrià achieved the same in 1997 and Berasategui in 2001. Techno-cuisine Towards the end of the nineties, Spanish haute cuisine opened up a wide gap in pursuit of technification. The seed of techno-cuisine was, without a doubt, on the verge of flourishing. Top professionals sensed that technique would be the driving force behind cutting-edge cuisine. Adrià stated

that cooking would progress the day scientists and chefs worked hand in hand. In 1997 Adrià opened his famous research workshop, elBullitaller, in order to separate the creative work at elBulli from the demands of his restaurant. For six months of the year, with the help of a small group of professionals from this workshop, some of the ideas and culinary techniques that would influence cooks the world over began to emerge. At the first edition of the Vic Gastronomic Forum, held in February 1999, Michel Bras, Pierre Gagnaire and Ferran Adrià discussed technology and creativity. Progress, they agreed, would be reached by finding the right physico-chemical explanation to any culinary preparation. Those crazies and their weird equipment In November 1999, at the "Lo Mejor de la Gastronomía" congress in San Sebastián, Adrià demonstrated an unusual device, the Pacojet; a sorbet maker with titanium blades for making frozen ice creams and purées with textures unheard of until then. An era of new devices designed or improved upon in Spain had begun. Later came the Roner, a bain-marie used in laboratories for sterilising. With its help, Joan Roca expanded the possibilities of sous-vide cooking at low temperatures. Then came the Gastrovac: a sous-vide pressure cooker developed by Sergio Torres (El Rodat / Jávea / Alicante), together with Javier Andrés (La Sucursal / Valencia) and the Polytechnic University of Valencia. And so on until January 2006, when three new devices were unveiled at the Madrid Fusión congress: the Fakircook grill invented by Jordi Herrera; the Rotaval, developed by the "Alicia Foundation" and Joan Roca, that allows soil and solids to be distilled; and a microfiltration apparatus for liquids, presented by the Aragonese chef Carmelo Bosque in collaboration with Alcotec. Without this scientific backing, creativity could not have taken off in such a way. Alcotec, an abbreviation for “Alta cocina y tecnología” (Haute cuisine and technology) was a project started in 2000 by the regional government of Aragon. For its part, the Alicia Foundation (Food and Science) was set up in 2004 in Catalonia with the support of Ferran Adrià, eager to rise up to the challenges and needs of the food sector at the start of the 21st century.

By early 2000, a number of great chefs had established themselves – Joan Roca, Andoni Aduriz, Dani García, Sergi Arola, Quique Dacosta, Josean Alija – the second and third generations of Spanish avant-garde cuisine, whose work methods created fads and sparked trends that were hugely influential in the West: the work of Quique Dacosta with aloe vera; that of Dani García with liquid nitrogen (cryo cooking); Joan Roca's low temperature distillations; the system devised by Ángel León to de-fat broth with seaweed, and many other innovative cooking techniques were developed in Spain from 1995 onwards, astonishing the world. In the same way that previously French chefs had been copied, now exciting Spanish ideas were being imitated by professionals all over the world. A new and renewed era On the 30th of July 2011, Ferran Adrià served the last dinner at elBulli. What he had announced on the 27th of January 2010, at Madrid Fusión had happened. In other words, he was closing a circle while at the same time announcing his new projects, among which was the elBullifoundation that would have various goals, including the now famous Bullipedia. The 21st century's most influential chef had ended an era and was now ready to start a new one, this time in close contact with leading world universities such as Harvard. Work which, undoubtedly, will lead to future actions of great import. The 21st century has commenced and is filled with good news and great projects. In March 2009, the Basque Culinary Foundation in San Sebastián was created. It started operating two years later, in 2011. A University of Culinary Science – a pioneer in this field in Europe – it encompasses various disciplines and offers a degree in this subject. In the 21st century we are also witnessing the culinary reinterpretation of the concept of fusion in its broadest sense. Cosmopolitanism, fusion cooking which began in Madrid in the eighties with Abraham García at Viridiana has reached its peak with David Muñoz at DiverXO. A movement that continues to attract talent from all over Spain in all fields, such as Albert Raurich and his restaurant Dos Palillos, Albert Adrià at his new premises in Barcelona, and Diego Guerrero at DSTAgE. Undoubtedly,

English version

Muñoz, something of a hurricane, (awarded three Michelin stars in ﬁve years, an amazing record shared with Alain Ducasse) is breaking new ground in Spanish cooking which is now, more than ever, open to ingredients from distant lands, to fusion cooking, to mixing elements, and to cosmopolitanism. And if that were not enough, now in this century that has begun, we are witness to the diﬀusion of Spanish cooking abroad. Our best professionals are opening successful and fashionable establishments in the world's most exciting cities. In the wake of José Andrés, a pioneer in the conquest of the US, and Sergi Arola, whose consultancy services are requested all over the world, many other Spanish professionals are triumphing from Asia to America. On the list are Nacho Manzano, Marcos Morán, Ramón Freixa, Martin Berasategui, Paco Roncero, Nandu Jubany, Bruno Oteiza, Alejandro Sánchez and many others. Another area involves the universe of sweets and dessert chefs. Cutting-edge dessert-making in many cases. Desserts that are a combination of textures and colours; cakes that look like sculptures; tarts that don't look like tarts, and true shows of creativity using chocolate. Under the guidance of master veteran Paco Torreblanca, a parallel group of sweet-making geniuses has emerged that includes Jacob Torreblanca, Albert Adrià, Jordi Butrón, Enric Rovira, Jordi Roca, José María Rodríguez Guerola, Christian Escribá, Ricardo Vélez, Oriol Balaguer and Julio Blanco, to mention just a few. Almost forty years of this new cuisine have served to bring together three generations of chefs and pâtissiers. Now, a fourth, and more promising generation if that is even possible, has just been added for whom creativity and the desire to excel are still at the fore. And Spanish multinationals have also contributed to this task – as has Cosentino with products such as Silestone – enhancing the work of these professionals. The future is bright for great Spanish cuisine. The celebration that is our cuisine starts each day stronger than ever. José Carlos Capel

Andoni Luis Aduriz (Donostia, 1971)

For the scarlet prawns: 500 g scarlet prawn heads 150 g olive oil Fine salt Heat the olive oil in a pan to a medium heat, about 130°C. Add the heads and brown on each side for a minute. Leave the heads in the oil and cover to concentrate the heat for 20 minutes. Crush in a mortar until paste-like. First press the paste through a normal sieve and then through a ﬁne sieve. Add a pinch of ﬁne salt and pour into test tubes, 15 ml in each one.

Andoni Luis Aduriz is the owner of Mugaritz (Guipúzcoa), an establishment with two Michelin stars and, according to the magazine Restaurant one of the top ten restaurants in the world. In addition, since 2014, he has been designing the culinary offerings at Healthouse Las Dunas (Málaga). He has given training courses and scientific talks the world over and promoted the documentary Mugaritz BSO. The winner of awards that include the 2002 “National Gastronomy” Award, the 2003 “Euskadi de Gastronomía for Best Restaurateur”, the "Chef's Choice Award" and a place on Restaurant magazine’s List of The World's 50 Best Restaurants in 2006 and 2012, Aduriz is one of the most influential chefs of our time and is a firm believer in culinary evolution and interdisciplinarity.

For the halophiles: A variety of halophiles Blanch the halophiles in boiling water and then immediately cool in iced water. Remove the tender tips from the hard stalks and divide into individual portions. Store in the fridge until needed.

Finishing and presentation: Serve the scarlet prawn jus in a jug. Arrange a good sized pile of ice shavings on a plate and quickly top with the halophiles. Pour a generous amount of the scarlet prawn jus all over it.

José Álvarez Ice shavings with the essence of scarlet prawns

(El Ejido, 1971)

For the shavings: 1 15 x 15 cm block of ice Remove the ice from the freezer 30 minutes before it needs to be prepared and keep it in the fridge. Place the block of ice in the ice shaving machine. Start shaving the ice but discard the ﬁrst few shavings as they will be too watery.

Álvarez heads the family restaurant La Costa (El Ejido), which has a Michelin star and two Repsol suns. A chef by tradition and vocation, he decided that before experimenting he had

to know what the best chefs were offering, something that was instrumental in his training. Since the '90s, when he took over the kitchen and began to give shape to what La Costa is today, he has experimented with new culinary techniques, gently transforming the model designed by his father. José Álvarez's cuisine is characterised by the way he seasons top quality ﬁsh and seafood in a modern and innovative way, while at the same time cleverly oﬀering diners the area's traditional vegetables.

Raf tomato emulsion, blue shrimp roe and cockles For the tomato emulsion: 375 g raf tomatoes 90 g arbequina extra virgin olive oil Salt Wash the tomatoes. Process the tomatoes in a Thermomix with the oil and the salt at the highest speed for 7 minutes. Next, strain through muslin and then blend so that it is velvety. Set aside at 7ºC.

For the cockle and the sand: 12 large cockles 100 g clams (chirlas) 100 g mantis shrimp 150 cl mineral water Agar-agar Put the water in a saucepan and bring to the boil. Put in the cockles and take them out as soon as they open. Next, put in the clams and the cut-up mantis shrimp. Turn oﬀ the heat and leave to infuse for 1 hour. Pour the stock through a paper ﬁlter and set the clams and the pieces of mantis shrimp aside. Heat the stock again and add the agar-agar until it dissolves. Remove the cockles from their shells, taking care not to break their membrane, and arrange in a mould. Cover with the stock. Refrigerate to 7ºC.

Remove the clams from their shells and put them, together with the mantis shrimp in a drying oven to dehydrate them. Process them until they become like a sea-ﬂavoured sand.

For the shrimp coral air: 12 shrimp from Adra Soy lecithin Mineral water Put the mineral water and the crushed shrimp heads in a vacuum bag. The heads will make the liquid very ﬂavoursome. Leave to infuse at 45ºC for 20 minutes. Remove from the bag and strain. Add the lecithin and whisk on high speed until an air forms.

For the seaweed: Sea lettuce Other seaweed Sherry vinegar Sugar Sunﬂower oil Mix and heat the oil, vinegar and the sugar. When it has cooled, put in the seaweed for 5 minutes. Remove and set aside.

Finishing and presentation: Pour the emulsion into a white Macael marble dish. Place a cockle gelatine strip in it. Sprinkle a little sand along the edge of the plate and then add the air and the seaweed. To ﬁnish, add a white alder ﬂower.

José Andrés (Mieres, 1969)

The owner of ThinkFoodGroup (TFG), José Andrés is behind various renowned restaurant concepts in Washington, Las Vegas, Los Angeles, Miami and Puerto Rico. Some of these culinary concepts are: Minibar by José Andrés, Zaytinya, Oyamel, Jaleo, and China Poblano in Las Vegas; The Bazaar by José Andrés at the SLS Hotel Beverly Hills (Los Angeles) and South Beach (Miami); and Mi Casa at the Ritz-Carlton Reserve at Dorado Beach (Puerto Rico). Among his many activities, José Andrés has taught a course in culinary physics at Harvard University and is also Dean of the specialised course on Spanish Cuisine at the renowned International Culinary Center in New York, for which he designed the curriculum. José Andrés was named "one of the 100 most inﬂuential people in the world" by Time magazine in 2012, and “Outstanding Chef” by the James Beard Foundation in 2011.

Fusilli al Pesto For the parmesan water: 500 ml water 500 g Parmesan cheese Cut the Parmesan into small pieces and blend in a robo coup until you get a ﬁne powder. In a small saucepan, bring the water to a boil. Add the cheese and stir until the cheese is fully melted. Return the water to a boil and remove from the heat. Cover with plastic wrap and let sit at room temperature for 1 hour. Strain the mixture and store in the fridge to allow the fat to separate, about 8 hours. Remove the fat and reserve for later use. Strain the Parmesan water again.

For the fusilli: ½ l water (cold) 8 g gellan gum 4 g kappa Liquid nitrogen ½ liter Parmesan water To make the gelatin, combine the gellan and kappa with cold water and using a hand blender, mix until

English version

completely dissolved. Bring mixture to a boil. While heating, skim oﬀ any foam that forms on the surface. Pour enough liquid nitrogen into a copper bowl so that it has a depth of at least 2 inches. Allow the gelatin mixture to cool slightly to 70-80 degrees Celsius. Carefully submerge the corkscrew into the nitro for approximately 10 seconds. Submerge the frozen corkscrew into the gelatin for 4-5 seconds. When taking it out of the gelatin, gently shake oﬀ any excess gelatin. Immediately submerge in the nitro for another 2 seconds. Carefully unscrew the fusilli from the corkscrew and store in parmesan water. Repeat to make 60-80 pieces of fusilli.

For the pesto sauce: 30 g basil 30 g roasted pine nuts 90 g blended oil 30 g grated parmesan 1 tsp sherry vin ½ g ascorbic acid ½ g xantan gum 60 g water 5g garlic Salt and pepper, to taste Combine all ingredients in a blender and mix well. Strain and season to taste with salt and pepper. Using a syringe, carefully ﬁll each fusilli with the pesto sauce.

Additional Ingredients / notes: 4 soﬅ-boiled eggs Parmesan fat, heated 12 slices truﬄe Maldon salt, for garnish Extra virgin olive oil, for garnish Shaved Parmesan, for garnish Lemon zest, for garnish Micro herbs, for garnish Heat the eggs in hot water. Carefully open the eggs on a plate and separate the whites from the yolk. Spoon the whites and egg yolks onto each plate separately. Return the fusilli to the Parmesan water and gently heat. Distribute the fusilli (5) among the 4 plates. Spoon a small amount of the

Parmesan fat on top of each fusilli. Add the truﬄe slices, followed by the Maldon, a drizzle of olive oil, shaved Parmesan, lemon zest and micro herbs.

Eva Arguiñano (Beasain, 1960)

Eva Arguiñano is head pastry chef at the Michelin-starred restaurant Karlos Arguiñano (Zarautz). Always with desserts and sweets as her speciality, Eva Arguiñano also combines her teaching work at the Aiala Cooking School with the weekly television programme “Karlos Arguiñano en tu Cocina” (Karlos Arguiñano in your Kitchen). She has hosted several television programmes such as "Hoy cocinas tú" (You're Cooking Today) and “Cocina con sentimiento” (Cooking with Feeling); has taught pastry making courses and given cooking demonstrations at culinary congresses in Spain, France, the USA, Germany, Argentina and Italy; she has also published what she teaches in a number of books.

20 g butter Golden sugar Mint leaves Cut the pineapple in half and remove the flesh. Remove the central core and cut the flesh into bite-sized pieces. Sauté with a knob of butter and then put them back in the emptied pineapple. Put the water in a saucepan, add 50 g of sugar and heat until syrupy. Add the 3 gelatine leaves (previously soaked in cold water) and dissolve them. Leave to cool in a bowl. When cooled, add the rum and mix well. Pour the syrup over the pineapple. Put the egg whites in a clean, dry bowl. Add the lime zest and whisk with an electric beater. Add 100 g of sugar little by little and keep whisking until stiff peaks form. Cover the pineapple with the meringue and sprinkle with the rest of the sugar. Brown the top with a kitchen blow torch.

Finishing and presentation: Decorate with the mint leaves. Sprinkle with the golden sugar and serve.

Karlos Arguiñano (Beasain, 1948)

Sautéed pineapple with lime meringue Ingredients / serves 6 1 pineapple 2 egg whites 3 gelatine leaves 100 ml rum 1 lime, zested 175 g sugar 50 ml water

He is the owner of Hotel Karlos Arguiñano (Zarautz). An advocate and promoter of the new Basque cuisine movement, he has taken his culinary know-how all over the world with talks and cooking courses. In 1996 he set up the Aiala Cooking School in Zarautz to train new chefs. He holds the title of Eurococinero

and has been on the Board of the Basque Culinary Center Foundation since 2009. He is one of the most charismatic individuals on Spanish television and is the host of the programme “Karlos Arguiñano en tu Cocina” (Karlos Arguiñano in your Kitchen). He has received numerous awards such as the "Ondas" prize for Best TV Programme; the "Silver Medal of Merit for Tourism" for his advocacy and dissemination of Spanish gastronomy, awarded by the Ministry of Trade and Tourism; and the “Gorro de Oro” (Golden Toque) for best culinary team, awarded by the magazine Gastronomika.

Rabbit in a sweet and sour sauce Ingredients / serves 4 1 rabbit 250 g Basmati rice 5 garlic cloves 1 spring onion 1 tomato 3 oranges 1 tbsp brown sugar 1 tbsp honey 1 tbsp soy sauce 3 tbsp vinegar Extra virgin olive oil Salt Pepper Parsley Cut up the rabbit. Season it with salt and pepper and brown it in a pan with a little oil. Remove and set aside. Finely slice the garlic and the spring onion. Sweat them in the same pan where the rabbit was browned. Peel and chop the tomato and add it to the pan. Season with salt and pepper. Sweat for 5 minutes. Add the soy sauce, the honey, vinegar and the sugar. Stir well and put the rabbit back in the pan. Squeeze the oranges and add the juice to the pan. Cover and cook over a low heat for 20 minutes.

Heat water in a saucepan and season it. When it begins to boil, add the rice and cook it for 10-12 minutes.

Finishing and presentation: Serve the rabbit with the white rice. Sprinkle with chopped parsley.

Tip: The vinegar gives the dish a touch of acidity. If you don't like vinegar, use lemon juice instead.

Sergi Arola

(Barcelona, 1968)

Sergi Arola owns the two Michelin-starred restaurant Sergi Arola (Madrid) and also the successful and fun Vi Cool by Sergi Arola establishments. In addition, he runs the kitchen of the restaurant Arola Vintetres at the Tivoli São Paulo-Mofarrej Hotel as well as those of the Arola restaurants, located in the Hotel Arts Barcelona, the JW Marriott Hotel in Mumbai, the Raffles Hotel & Resort in Istanbul, the Penha Longa Resort (Portugal), and the W Starwood Hotel (Verbier). During his career he has received important awards such as the "Prix de l'Art de la Cuisine Aux Chefs de l'Avenir"; the Best Chef of the Future award, from the International Academy of Gastronomy in 1999; the "National Gastronomy Award" for the Chef of the Year in 2003; and the "Madrid Tourism Award" in 2013. With quality ingredients as the main protagonist, Sergi Arola creates dishes by exploring new worlds, yet always including his Mediterranean, avant-garde touch, and his passion for cooking.

Arola's Patatas Bravas For the potatoes: Large frying potatoes Sunflower oil for the confit Fine salt Sunflower and olive oil Remove cylindrical shapes from the potatoes using a pineapple corer. Empty the cylinders with an 18-mm melon baller. Confit them in sunflower oil for 45 minutes at 110ºC.

For the brava sauce: 3 kg vine tomatoes 10 garlic cloves 10 dried chillies Olive oil 1 tbsp paprika from La Vera 1 tbsp tomato concentrate Blanch and peel the tomatoes. Remove the seeds. Brown the garlic cloves in the olive oil, then add the chillies and the tomatoes. Cook until thick. Puree the mixture.

For the aioli: 4 egg yolks 1 egg 800 ml sunﬂower oil 200 ml olive oil Fine salt 2 garlic cloves Blanch the garlic cloves. Process the garlic together with the egg yolks with a hand-held blender. Emulsify until thick.

Finishing and presentation: Fry the potatoes in hot oil. Fill with the two sauces and top with parsley.

English version

Eneko Atxa (Vizcaya, 1977)

Eneko Atxa is at the helm of the Michelin three-star Azurmendi restaurant (Vizcaya). His cuisine, which identifies him, is linked to the land and is based on the roots and ingredients of traditional Basque cooking. The touch of modernity he adds to this local cuisine achieves a perfect balance between avant-garde food and his traditional roots. A contribution to this avant-garde style has been Atxa's use of concentrated stocks to enhance ﬂavours, oﬀer exciting nuances, or alter appearances. His most important awards include "Spanish Champion for Signature Cuisine for Young Chefs" in 2000; the award for "Best Chef of the Year" by the French gourmet club Fourchettes; the "Euskadi Best Restaurateur" award in 2007; and the "Healthy Cooking" prize awarded by the Gastronomic Forum of Galicia in 2008.

Squid noodles For the squid / serves 30 4 x 1- kg squid Clean the squid and remove the skin and wings but do not discard them. Cut each one in half and cut into as big a rectangle as possible. Place all the rectangles on top of each other to form a block and freeze. When frozen, cut into ﬁne slices. Place the slices in a single layer on baking paper. Put in a bag and vacuum seal. Set aside.

For the squid broth: 1.5 kg squid trimmings 500 g onion, julienned 2 litres fumet Make the fumet with 1 kg of ﬁsh bones (hake or monkﬁsh) per litre of water. Chop up the squid trimmings and brown in a pan over a high heat. Do this in batches so that they brown well. Add the onion to the pan with the squid trimmings and sweat for 10 minutes. Add the fumet, cover and cook for 30 minutes. Leave to cool in the fridge until the next day. Strain and clarify with 80 g of pasteurised egg white for each litre of stock. When it is clear, use a hose, to avoid the stock clouding, to put it into another container. Next, strain through muslin. Reduce and season with salt.

For the squid mantle: 10 g garlic 750 g onion 200 g green peppers Squid ink Brown the garlic. Add the onion and the peppers, both julienned. Sweat, then add the squid ink, cook, process in a food processor and strain.

For the squid croquettes: 40 g sunflower oil 40 g flour 250 g squid stock 150 g squid mantle 4 squid sheets Make a roux with the flour and the oil. Add the squid stock and stir to cook the flour well. Add the squid mantle and the soaked and squeezed gelatine leaves. Process until smooth. Refrigerate and when cold, shape into balls weighing 4 g each. Set aside.

For the pickled onion: 150 g water 150 g txakoli wine 50 g vinegar 25 g sugar 10 g salt

½ bay leaf 2 black peppercorns 2 onions

Mix all the ingredients except the onion and warm a little to dissolve the sugar. Peel and slice the onion into rings 3-4 mm thick. Put the smaller rings in the pickling liquid. Leave for at least 2 days.

For the tempura: 80 g trisol 120 g ﬂour 180 g water 1 g salt 1 g sugar 2.5 g yeast Mix all the ingredients together and leave in the fridge for 24 hours.

Other Ingredients: 30 g gold Tobiko roe 15 g tsuyu sauce 22 white carnations Mix the Tobiko roe with the tsuyu sauce and leave to macerate for 30 minutes. Strain. Remove the petals from the carnations.

Finishing and presentation: Cook the vacuum sealed squid slices in a Roner at 62.5ºC for 9 minutes. Open the bag and cut 15 strips about 1.5 cm wide for each person. Arrange in a wavy line in the centre of the plate as if they were noodles. Decorate with 3 onion rings and 3 carnation petals. Dredge the squid balls in the tempura preparation and fry. Place on a wooden block and lay a coﬀee spoon with the gold Tobiko roe across the block.

Ricard Camarena (Barx, 1974)

Ricard Camarena runs the restaurant Ricard Camarena (Valencia) which has a Michelin star and three Repsol suns. A er working as a culinary consultant for several restaurants in Spain and abroad, Camarena's current project is comprised of four businesses located in the city of Valencia: Central Bar, Canalla Bistro, Ricard Camarena Colón and the Ricard Camarena LAB training school. With a great respect for seasonal produce, Ricard Camarena's cuisine is very personal, simple, direct, quintessential and respectful. His food is creative without being strident; it is Mediterranean, seasonal and committed to tradition yet with touches of cosmopolitan inﬂuences. He was awarded the "Upcoming Chef" prize at Madrid Fusión 2006; "Chef of the Year" by the Valencian Academy of Cuisine in 2007; was one of "Esquire's Best New Restaurants" in 2009; and was nominated for the "National Gastronomy Award" in 2012.

Autumn vegetable medley with escabeche oil velouté For the escabeche oil velouté stock / serves 4 1 kg onion, julienned 600 g carrots 200 g garlic, crushed 1.24 litres “oliespal” Arbequina olive oil 8 g thyme

3 g rosemary 2 g bay leaves 10 g black peppercorns 2 litres chicken stock 10 g salt 7 g paste emulsiﬁer per litre of stock 2.5 g Gelespessa thickener per litre of stock

Sweat the vegetables with the oil and salt for 2 hours over a very low heat. Add the herbs and the chicken stock. Cook for 1 hour. Leave to rest for 2 hours. Strain and give the stock texture with the emulsiﬁer and the Gelespessa thickener. Adjust the seasoning with salt and pepper if necessary.

For the vegetable medley: *Each of the vegetables listed below must be present in the 4 servings: Artichokes. Half an artichoke per person Leeks Brussel sprouts Cardoons Mangetouts Cauliflower Romanesco Broccoli Pumpkin Sweet potato Chestnuts. Half a chestnut per person Porcini mushrooms Daikon radish Green asparagus Baby carrots Peas. 2 pods per person Courgette Figs. Half a fig per person Confit artichoke: shape the artichokes and put in a vacuum bag with olive oil. Steam cook at 100ºC for 30 minutes. Confit leeks: put the white part in a vacuum bag with olive oil. Steam cook at 100ºC for 8 minutes. Confit Brussel sprouts: clean them and put in a vacuum bag with olive oil. Steam cook at 100ºC for 35 minutes. Confit cardoons: clean them and put them in a vacuum bag with olive oil. Steam cook at 100ºC for 1 hour and 30 minutes. Mangetouts: blanch in salted water for 30 seconds.

Cauliflower: clean, cut little florets and blanch in salted water for 1 minute. Romanesco: clean, cut little florets and blanch in salted water for 1 minute. Broccoli: clean, cut little florets and blanch in salted water for 30 seconds. Roasted pumpkin: roast at 180ºC for 30 minutes, then for 25 minutes at 140ºC at 70% humidity. Peel and cut into 2 x 2-cm dice. Roasted sweet potato: roast at 180ºC for 30 minutes, then for 25 minutes at 140ºC at 70% humidity. Peel and cut into 2 x 2-cm dice. Roasted chestnuts: roast the chestnuts, peel and cut in half. Porcini mushrooms: confit in olive oil with garlic, thyme and rosemary in a Roner for 35 minutes at 65ºC. Daikon radish: shape, blanch and set aside. Green asparagus: trim the ends and blanch for 30 seconds in salted water. Refresh and set aside. Baby carrots: blanch, peel and set aside. Peas: clean and leave raw. Courgette: shape. Blanch and pickle in basic brine. Dried figs: peel and cut in half. Put in a dehydrator for 12-20 hours. Soak in the honey and Chardonnay vinegar infusion. Leave for 12 hours to allow the flavours to develop. Strain and set aside.

For the stock or honey and Chardonnay vinegar infusion: 300 g water 150 g honey 150 g Chardonnay vinegar Heat the water and the honey until the honey dissolves. Add the vinegar and refrigerate.

For the quails' eggs: 4 quails' eggs Cut oﬀ the upper part of the eggs and pour into small glasses. Heat a pan of water with salt and Sherry vinegar. When it comes to the boil, turn oﬀ the heat and whisk the water. Add the eggs and poach them. Refresh in iced water with salt added. When about to serve, reheat in hot water.

English version

Other ingredients: Baby red Swiss chard Fresh savory Borage flowers Pea flowers Pea shoots Toasted peanuts Lupin beans Amanda olive oil Maldon salt Finishing and presentation: Neatly arrange the vegetables in the bottom of a dish, piling them up. Top with the lupin beans, peanuts, flowers, leaves, a quail's egg, a drizzle of oil and a sprinkle of Maldon salt. Pour the velouté over the vegetables to cover the bottom of the dish, without completely cover the vegetables.

Quique Dacosta

(Jarandilla de la Vera 1972)

art. He was recently awarded a "Doctor Honoris Causa in Fine Arts" by the Universidad Miguel Hernández in Elche.

Dried leaves and roots For the porcini roots: 300 g Senia rice 1.6 litres still mineral water 1 garlic clove, chopped 30 g porcini, powdered Salt Bring the water to the boil with a pinch of salt, the porcini powder and the garlic. When it starts to boil, add the rice and stir a little. Keep it at a medium boil until only a little water remains. Lower the heat a little more and when it is almost dry, lower the heat to a minimum until the water has evaporated completely. Leave to cool to room temperature and gently process in a thermomix. Season with salt. Place in a pastry bag and pipe root-like shapes onto Silpat mats. Dehydrate at 65ºC for 10 hours. Fry very carefully in a generous amount of oil at 210ºC.

For the dried corn leaf: 750 g fresh sweet corn, kernels removed 1 litre still mineral water to cook the sweet corn 300 g mineral water 100 g tapioca ﬂour His work is embodied in the three Michelin starred Quique Dacosta Restaurant (Denia), which is ranked 41 on the prestigious "The World's 50 Best Restaurants" list for 2014. He is also behind other eateries in the city of Valencia which are now considered gastronomic benchmarks: Mercatbar, Vuelve Carolina and El Poblet, which has a Michelin star. Quique Dacosta is known worldwide for his artistic treatment of Valencian cuisine and is immensely proud of his region, culture and its lifestyles. He has made quality and excellence, innovation and tradition, and the promotion of tourism in the Valencian community visible through culture and

Cook the corn kernels in the litre of water. When cooked, remove from the heat and drain but do not discard the water. Set the corn aside as well as 500g of the cooking water. Put the cooked kernels and the 500 g of cooking water, the tapioca ﬂour and the 300 g of mineral water in a thermomix. Process on the highest speed and at the highest temperature for 15 minutes. Strain through a ﬁne conical strainer. Place on Silpat mats using leaf-shaped moulds and bake at 120ºC for 30 minutes.

For the escabeche herb leaves: 40 g Swiss chard leaves, uncooked 15 g parsley, blanched and cooled

200 g piparra peppers, stems removed 100 g tapioca ﬂour 500 g mineral water

Put all the ingredients in a thermomix. Process on the highest speed at the highest temperature for 15 minutes. Strain through a ﬁne conical strainer. Place on Silpat mats using leaf-shaped moulds and bake at 120ºC for 30 minutes.

Finishing and presentation: Arrange these snacks on a wooden dish and serve. “There are special moments that evoke an instant in time, smells, feelings and moods. Autumn itself oﬀers us many memories. Leaves falling from the trees is the starting point for the creation of these snacks. Stepping on those leaves is almost wistful and leads us to an artistic representation of them. We hear that rustle under out feet and wonder what it would be like in our mouth. However, we imbue each mouthful with very diﬀerent tastes than those fallen leaves would give us.”

Dani Garcia (Marbella, 1975)

Dani Garcia runs the two-starred Michelin restaurant Dani Garcia (Puente Romano Beach Resort in Marbella). A benchmark for avant-garde cuisine in Andalusia, its most outstanding characteristic is that it experiments with the latest and riskiest techniques to offer diners unique tastes and textures. Garcia has won numerous awards, including "Best Chef of the Year" from Malaga's Academy of Gastronomy in 2002; the "Technology of the Year"

Award, together with Professor Raimundo García del Moral, for their work and development using Liquid Nitrogen and Gellan Gum in 2004; the 2005 "Chef of the Year" Award from the Best of Gastronomy Congress; the "Chef de l'Avenir" Prize from the International Academy of Gastronomy in 2006; the Campsa-Repsol Guide awarded him three "Sol Awards" in 2008; and the "Best Chef of the Year" Award from the Gourmetour Wine and Travel Guide in 2010, among many others.

Sharpening the pencil For the foie gras yoghurt: 500 g Greek yoghurt 250 g mi-cuit foie gras 35 g sugar Leave the foie gras at room temperature for 20 minutes. Next, process it until it is smooth and creamy. Press through a sieve and set aside. Mix the yoghurt with the sugar and add the creamy foie. Whisk a little until creamy in texture.

For the eel cream: 100 g smoked eel 200 g cream, 34% fat content Brown food colouring, as needed 1.5 gelatine leaves (for every 400 g of eel cream) Cut up the eel and cook over a low heat. Remove a little of the fat it has released and add the cream. Cook until reduced by half. Process and strain through muslin. Weigh and add the correct amount of gelatine and a little brown food colouring. Leave to chill for 6 hours in the fridge. Next, break up the texture a little with a hand-held blender and then pipe rolls about 20 cm x 6 cm. Leave to freeze completely. Aﬅer a few hours, paint them with a mixture of cream and black food colouring so that they look like the top of a pencil. Freeze again. To make the shavings, slice with an electric food slicer and shape the mock eel shavings. Set aside in the freezer.

For the orange escabeche: 5 dessert oranges 3 garlic cloves 1 onion 2 carrots 50 g sherry vinegar 500 g chicken stock 30 g olive oil Fine salt, as needed Cut the garlic in half and sweat it. Then, add the onion and carrots and continue to sweat over a medium heat. When the vegetables have sweated, add the vinegar and let it reduce, then add the chicken stock. Leave to reduce by half and taste for salt. Peel the oranges, remove the segments and cut each one into 4 pieces. Pour the marinade over the oranges. Refrigerate.

Finishing and presentation: Put 50 g of the foie gras yoghurt on a plate. Place 2 pieces of orange escabeche on top and sprinkle with a little freshly ground pink pepper and Szechuan pepper. At the last moment, add the eel shavings.

Álvaro Garrido (Bilbao, 1976)

This involved restoring a disused warehouse located by an old mine on the banks of the river, opposite the traditional market of La Ribera. From the start, his restaurant has oﬀered a mature cuisine full of contrasts; it is complex, daring and always involves food that uses the simplicity of local products. With bold aromas and ﬂavours, his skilful cooking is enriched by contributions from other food cultures which are integrated in a perfectly balanced way. Unable to do the same thing every day, culinary variety is an integral part of his restaurant.

Smoked kid (or lamb) liver on a bed of black sesame and oyster sauce, hazelnut beer and sliced mushrooms For the kid liver: 1 x approx. 350-400-g liver Our Mina brine (600 g coarse salt plus 400 g sugar) 1 sprig rosemary 30 g butter Clean the liver and remove the membranes and veins. Put in the brine for about 2 hours. Remove the brine and put the liver in the smoker box with dried rosemary. Check the temperature constantly.

Álvaro Garrido runs the Michelin-starred restaurant Mina (Bilbao). Considered one of the best and most dynamic chefs from the Basque Country, Garrido is an expert on seasonal produce and is passionate about flavours. A er criss-crossing all of Spain while he trained, he returned to his homeland to embark on his own big business project.

The rosemary should smoke at a low temperature, between 40ºC and 50ºC. As it starts to become smoked, remove it from the heat (always low) and leave to rest for about 5 minutes until it stops smoking. Lastly, put the liver in a vacuum bag with the rosemary and the butter. Cook at 55ºC for 40 minutes in a Roner and then put in iced water.

For the black sesame and oyster sauce: 30 g Sosa black sesame seed paste

English version

50 g Chinese oyster sauce 20 g emulsiﬁer 150 g water

Diego Guerrero (Vitoria, 1975)

Emulsify all the ingredients with a hand-held blender as for mayonnaise.

For the hazelnut beer: 1 small bottle Murphy's toasted malt beer 30 g light muscovado sugar 5 g xanthan gum 1 x ½-litre syphon 40 g toasted hazelnut paste Blend all the ingredients with a hand-held blender. Carefully pour into the syphon and set aside.

Others ingredients: 3 slices of mushroom per serving Finishing and presentation: Heat the liver to 50ºC in a Roner. Remove from the bag and horizontally cut 3 ﬁne slices per person. Lightly rub them with beurre noisette and warm them a little in a salamander grill (NB: The liver is very delicate and it should only be warmed slightly). Paint a brushstroke of the black sesame and oyster sauce all the way across a ﬂat plate. Pile up the slices of liver in a sort of plait. Insert 3 slices of mushroom and spoon 3 small dots of hazelnut beer around the liver.

Tip: This is a very delicate dish that should be hot, but care must be taken not to spoil the slices of liver. It must be made at the last moment as if it sits for 2 minutes, the dish will be cold and cannot be served.

Sweet paprika Mild oil 1 garlic clove Sheets of rice paper

Cook the beans in the usual way with the charcuterie, the vegetables and lastly the sautéed garlic. When the beans are cooked through, process, press through a sieve and set aside. Put the puréed beans into a disposable plastic piping bag. Hydrate the rice paper sheets in water. Cut into six equal parts, pipe bean mixture onto each one and shape into ravioli. Diego Guerrero is the owner of the restaurant DSTAgE (Madrid), which has been awarded a Michelin star, a Repsol sun and two Ms by the Metrópoli guide. From 2003 to 2013 Guerrero was the culinary manager of Club Allard (Madrid), which received the 2003 “Up-and-Coming Restaurant” award, the award for the “Best Cod Dish in the Community of Madrid” in 2004, the 2013 “Travelers' Choice” award, as well as two Michelin stars, two Repsol suns and two Ms by the Metrópoli guide. He has appeared as a guest chef at numerous international congresses and forums; collaborated with non-proﬁt associations and charity events, and is the culinary consultant for corporate events at The Westin Palace hotel in Madrid. Diego Guerrero is an excellent manager and motivates his team to create and innovate on a daily basis.

Tolosa bean ravioli with green cabbage infusion For the bean ravioli: 1 kg Tolosa beans 2 chorizos 1 morcilla (black pudding) Bacon 1 leek 1 red pepper 1 onion 2 carrots

For the green cabbage infusion: 2 green cabbages 300 g smoked bacon Salt Brown the cabbage with the chopped bacon at 150ºC for about 40 minutes, stirring to ensure it browns evenly. Cover with water and cook for about 2 hours. Season with salt if necessary. Drain on kitchen paper and set aside.

For the charcuterie spheres: 1 chorizo 1 morcilla (black pudding) 300 ml water 3.5 g calcium gluconolactate 1 g xanthan gum Sugar Salt Sweet paprika Boil the chorizo and morcilla sausage in the water for about half an hour. Process, adjust the seasoning and acidity with salt and sugar, and add the sweet paprika if necessary. Strain and measure 1 litre of this mixture (top up with water if necessary and correct the seasoning). Dissolve the gluconolactate and thicken with xanthan. Set aside. Make the spheres by slightly warming the charcuterie liquid and then use a spheriﬁcation spoon to form bean-like shapes in the alginate bath. Leave them for 3 minutes to gel well on the outside and then rinse in lots of cold water to

remove all the alginate. Drain well and arrange them on the plates.

For the sodium alginate solution: 4 litre water 60 g alginate Dissolve the alginate in the water with a hand-held blender. Strain and leave to stand for about three hours to allow any air bubbles to rise to the surface. Set aside.

Other ingredients: Pickled piparra peppers

Nandu Jubany's cooking seeks a balance between traditional cuisine and outstanding, modern cuisine. With him at the helm – using recipes that have been reworked – regional ingredients, which are always seasonal and local, go from the woods and the vegetable garden to the plate, with attention being paid to the smallest details.

For the accompaniment, blanch small broccoli and cauliflower florets and then sauté them over a high heat with the bacon and the butifarra sausage used to stuff the pullet and cut into small dice. To finish, turn off the heat and add the fresh foie gras and a little of the pullet's liver cut into dice. Season with salt and pepper.

Finishing and presentation:

Free-range pullet, roasted with bacon, butifarra sausage and broccoli

Plate up. Arrange the pullet and the vegetables on the dish.

Ángel León (Seville, 1977)

Finishing and presentation: Arrange three spheres on a plate. Warm slightly in a salamander oven. Meanwhile, put 3 ravioli on a greased tray and put into a 160ºC steam/convection oven for 1 minute. Arrange on the plate together with a little jug of hot cabbage

Nandu Jubany

(Monistrol de Calders, 1971)

Nandu Jubany runs the restaurant Can Jubany (Calldetenes) which has a Michelin star and three Repsol suns; he is the culinary consultant for the Majestic Hotel Group (Barcelona); and owner of the restaurant Petit Comitè (Barcelona), the restaurant FOC (Singapore), Hotel Mas Albereda (Sant Julià de Vilatorta), and the well-known events venues Mas d´Osor (Viladrau) and El Serrat del Figaró (Taradell).

Ingredients / serves 4 1 pullet 1 small onion from Figueres 1 carrot ½ leek 1 small piece of celery 5 shallots ¼ broccoli and ¼ cauliflower 30 g butter 3 litres pan juices ½ piece confit bacon 100 g black butifarra sausage 30 g fresh foie gras Salt Black pepper Virgin olive oil Chicken and vegetable stock Clean the inside of the pullet, keeping the liver and the heart. Remove the fat that looks like butter from the inside of the bird and use it to roast the pullet with salt, pepper and a little olive oil. Stuff the pullet with bacon and the butifarra sausage. Put in a cast iron casserole and roast for about 4 hours in a normal oven until it is well done. Halfway through the cooking, add the vegetables and pour the chicken and vegetable stock over the bird until it browns. Remove from the oven and de-bone. Boil the bones with the cooking juices and then strain. Season with salt and pepper and thicken with a little butter.

Owner of the two star Michelin restaurant Aponiente (Puerto de Santa María). A relentless innovator when dealing with products from the sea, he has won awards such as the 2014 “Gold Medal of Andalusia”, “Best Chef” in 2012 from the Royal Spanish Academy of Gastronomy, the 2013 “Chef Millésime” award, the 2011 "Chef de l’Avenir" award from the International Academy of Gastronomy, the Award for “Technological Innovation” at Madrid Fusion in 2008 for his invention the "CLARIMAX", and has been named as one of the world's 5 favourite chefs by the international magazine Food & Wine.

Shrimp fritters For the fritter batter: 500 g water

English version

75 g weak flour 25 g chickpea flour 10 g salt 50 g chives, finely chopped 10 g chopped parsley Raw shrimps

Mix all the ingredients, except for the parsley and the shrimp. Keep refrigerated. Bring two tablespoons of mild olive oil to a high heat in a small pan. Pour in two tablespoons of the batter. When nicely browned, ﬂip them over, add the shrimp and ﬁnish browning them.

Finishing and presentation: Oﬀ the heat, sprinkle with the chopped parsley. Plate up.

Juan Antonio Medina

He believes that: "avant-garde cooking looks to the basics of traditional cooking and we look to modern cooking to learn new techniques and discover products that will of course broaden our horizon and enable us to enrich each other".

Ingredients / serves 4 16 langoustines 25 g black trumpet mushrooms 25 g winter chanterelle mushrooms 25 g king trumpet mushrooms 1 glass vegetable stock 3 tbsp extra virgin olive oil 15 g ﬂour 2 tbsp Sherry 2 garlic cloves Shell the langoustines and refrigerate. Clean the mushrooms, keeping each kind separate. Conﬁt the black trumpet mushrooms and the winter chanterelle mushrooms in olive oil. Sweat the king trumpet mushrooms with the garlic.

A traditional chef, his cuisine is based on good produce, long cooking times, and slow cooking.

(Prendes, 1979)

Langoustine ragout

(Madrid, 1973)

Juan Antonio Medina is Head Chef at Restaurante Zalacaín (Madrid), a flagship of traditional cooking, which has been awarded three suns by the Repsol guide. Since starting at Zalacaín, Medina has not stopped growing at this restaurant with Benjamin Urdiain, as well as at other great restaurants – taking advantage of his summer holidays – with Juan Mari Arzak, El Racó de Can Fabes with Santi Santa María and Oscar Velasco, at elBulli with Ferran Adrià, and at Dal Pescatore Santini with the Santini family (Canneto Sull''Oglio).

Marcos Morán

Prepare the velouté: Put 1 tbsp of olive oil and 1 tbsp of ﬂour in a saucepan and heat. Whisk and add the vegetable stock. Season with salt and pepper. In a pan, sweat the langoustines in olive oil. Add all the mushrooms and the Sherry and reduce. Next, add the velouté.

Marcos Morán has been Head Chef at Casa Gerardo restaurant (Barcelona) since 2005. The great great grandson, great grandson, grandson and son of professional chefs, he works alongside his father in the running of this family restaurant that has already celebrated its centenary (1882). His culinary career has also been forged from working in other kitchens such as those at Ca`l Isidre, El Celler de Can Roca, Fagollaga, Arzak, Las Rejas, Zuberoa, elBulli and El Poblet. He has never forgotten his origins, and his cuisine, always Asturian, focuses on thoughtful, down-to-earth, modern cooking. The Cantabrian Sea is the best source of products for a cuisine that, although unashamedly uses foreign ideas, is mainly rooted in traditional Asturian dishes. Marcos Morán cooks freely, knowing that he has Asturias in his blood and he is the compass of his own future.

New black and white salt cod

Reduce over a high heat for 2 to 3 minutes.

Finishing and presentation: Plate up.

For the garlic and chilli oil: 2 litres light olive oil 20 cloves garlic, unpeeled 5 cayenne chillies Put all the ingredients in a bag and vacuum seal and conﬁt at 62ºC for 2 days. Strain and store in a cool, but not cold, place.

For the salt cod: 1 x 150-g salt cod fillet, desalted 15 g garlic and chilli oil Put the salt cod and the oil in a vacuum bag and confit at 62ºC for 4 to 6 minutes (depending on the thickness of the fish). Plate up.

For the whipped pilpil: 100 g cod flakes 100 g cod skin 500 g garlic and chilli oil 100 g water Confit at 62ºC for 3 hours. Strain the mixture and leave to cool a little. When the mixture has cooled but is still warm - the drop in temperature will have caused the gelatine and water to separate and the oil will have risen to the surface - separate the oil from the water and the gelatine. Start to whip the gelatine with a hand-held blender, adding the oil gradually. The result will look more like mayonnaise than a pilpil sauce. When it has emulsified, taste for salt.

For the plankton crumble: 100 g almonds 60 g ﬂour 80 g butter 100 g sugar 20 g salt 5 g Dunaliella Salina plankton Mix all the ingredients to a smooth dough. Roll out with a rolling pin onto baking paper. Bake at 180ºC for 15 minutes. When done, cool and break into biscuit-sized pieces.

Finishing and presentation: Put the piparra pilpil in the bottom of a bowl. Place 3 pieces of plankton crumble on top of it. In addition, scatter a clove of black garlic, cut into three pieces, around the plate. Add the cod ﬁllet. Top with cod 'n garlic air.

David Muñoz (Madrid, 1980)

For the piparra pilpil: 500 g piparra liquid 200 g whipped pilpil Mix both ingredients together and set aside.

For the salt cod water: 1 litre still mineral water 300 g ﬂaked cod 100 g garlic and chilli oil

For the cod 'n garlic air: 400 g scalded milk 100 g cod soaking water 5 g Sucroester

David Muñoz is the owner of DiverXO - the only restaurant in Madrid with three Michelin stars and the StreetXO restaurants (Madrid and London). A er gaining experience working in restaurants in Madrid and London, Muñoz is now recognised as an avant-garde chef whose concept of cooking is radical, complex, different, nuanced and creative, absorbing diverse techniques and using ingredients from every corner of the world.

Mix the ingredients, warm them and emulsify until they form an 'air'.

He has garnered numerous awards such as “Up-and-Coming Chef” and “Up-and-Coming Restaurant” in 2008 by Madrid Fusion, the 2009

Mix all the ingredients and put in a vacuum bag. Conﬁt at 62ºC for 3 hours. Strain and set aside.

“National Gastronomy Award for Best Chef” by the Royal Academy of Gastronomy, the 2009 “Best Restaurant of the Year” Award and the 2010 “Best Chef of the Year” Award by Metrópoli, the 2014 “Best European Chef” Award by Madrid Fusion, and the 2014 "Prix du Chef de l'Avenir" Award by the International Academy of Gastronomy.

"Black 'n blue" vegetables and mushrooms. Hot and sour, sweet acidic and umami. Corn, lychees and yellow ají chilli. Ingredients / serves 4 Recipe number one For the semi-dried tomatoes: 15 cherry tomatoes 1 litre water 800 ml soy sauce 300 g sugar 8 garlic cloves 120 g ginger Brieﬂy blanch the cherry tomatoes and then skin. Prepare a marinade with the remaining ingredients and bring it to the boil. When it comes to the boil, add the skinned tomatoes, lower the heat and simmer for 1 hour. Remove from the heat and leave in the marinade for 1 hour. Then put it in a tray with holes and place in a 120ºC oven for 45 minutes. Set aside.

For the creamy tomato: 1.3 kg tomatoes 7 g agar-agar 15 g tomato juice Black pepper, as needed Olive oil, as needed 1 tbsp powdered tomato Process the washed tomatoes in a thermomix. Press through a ﬁne sieve to get 1 kg of tomato

English version

pulp. Mix it with the agar-agar. Bring it to the boil and leave to cool on a tray. When cool, emulsify in a thermomix with the tomato juice and season with black pepper and olive oil.

For the huitlacoche: 50 g garlic 300 g purple onion 200 g tomato 1.4 kg huitlacoche 100 g sweetcorn 500 g chicken stock 800 g cream Salt 20 g non-animal gelatine Prepare a sofrito with the chopped garlic and onion. Sweat well and add the chopped tomatoes. Continue sweating. Add the huitlacoche, the corn and chicken stock. Leave to simmer. Add the cream at the end, then process for several minutes in a thermomix and press through a ﬁne sieve. Put the liquid in a saucepan with the gelatine and bring to the boil. Leave to cool. Process again, then spread the mixture between two sheets of acetate and freeze. Break the block and leave it on a plate to come to room temperature.

Recipe number two For the corn cannelloni: 850 g sweetcorn 2 g agar-agar 5 g gellan 1 gelatine leaf Process the sweetcorn and strain. Bring to the boil in a saucepan with the agar-agar. When about to boil, add the gellan, the soaked gelatine leaf and process well. Spread the mixture on a tray and leave to cool.

Clean the truffle and slice it very finely. Melt the buffalo butter.

Finishing and presentation: Arrange the pieces of cooked huitlacoche, the semi-dried tomatoes and the sweetcorn on the "canvas". Pour a little of the melted buﬀalo butter over them. Use a kitchen blowtorch to toast the sweetcorn kernels. Put some dots of creamy tomato on the tomatoes. Top with the sliced truﬄe and a few dots of yellow ají chilli purée.

For the corn and ginger soup: 400 g liquidised sweetcorn 30 g liquidised ginger 35 g lemon juice Salt, as needed Sugar, as needed Blend the liquidised sweetcorn, the liquidised ginger and the lemon juice together. Season with sugar and salt.

For the creamed mozzarella: 250 g mozzarella 45 g rennet 50 g cream Salt Pepper Nutmeg

Other ingredients: 40 g crunchy sweetcorn kernels 4 lychees 20 g Madras curry powder

Process the mozzarella in a thermomix. Add the rennet and cook at 100ºC for 5 minutes. Meanwhile, semi-whip the cream and gently fold into the mozzarella when it has cooled somewhat. Refrigerate.

Finishing and presentation:

Finishing and presentation: Other ingredients: 100 g black truﬄe 60 g sweetcorn kernels 150 g buﬀalo butter 30 g yellow ají chilli (purée)

Add the pulp from the 4 vanilla pods and leave to cool.

Cut the sweetcorn cannelloni into appropriatesized pieces. Place some creamed mozzarella on them and roll them up. When done, use a kitchen blowtorch to brown the tops

Peel the lychees and cut into quarters.

Spoon a portion of sweetcorn and vanilla gelatine onto a plate. Place the lychee quarters on top and sprinkle with a little curry powder. Top with the crunchy corn kernels and, at the last moment, serve the cold sweetcorn and ginger soup.

Bruno Oteiza

(San Sebastián, 1970)

Recipe number three For the sweetcorn and vanilla gelatine: 1.2 litre liquidised sweetcorn Salt, as needed Sugar, as needed 2 g agar-agar 4 vanilla pods Season the liquidised sweetcorn with a little sugar and salt. Add the agar-agar and bring to the boil.

Oteiza, together with Mikel Alonso, runs the restaurant BIKO (in Mexico City). This eatery is at number 31 on the prestigious list of The World's 50 Best Restaurants for 2014 and is the first Mexican restaurant to be among the top 40.

This charismatic chef, who appears on Spanish TV, is the host of “Cocina con Bruno Oteiza” (Cook with Bruno Oteiza). If the old adage “you eat with your eyes” is true, then Bruno's food is love at first sight. Trained at various restaurants and knowledgeable about the food of many countries, Oteiza’s dishes are influenced by different cultures.

Francis Paniego (La Rioja, 1968)

Oven-baked gilt-head bream with tomatoes Ingredients / serves 2 1 x 1-kg gilt-head bream 18-20 different coloured cherry tomatoes 1 leek A handful of spinach leaves 1 fresh beetroot Sherry vinegar Olive oil Salt Basil leaves Maldon salt Finely julienne the leek. Peel the beetroot and use a mandoline to finely sliceit. Choose a number of spinach and basil leaves. Fry each ingredient in olive oil (separately) over a medium heat in a frying pan until nice and crisp. Drain on kitchen paper. To make the vinaigrette, finely chop the basil and put it in a bowl. Halve the tomatoes and add them to the bowl. Dress with salt, Sherry vinegar and olive oil. Mix thoroughly. Fillet the fish. Season the fillets, drizzle with olive oil and grill quickly on each side. Add a splash of vinaigrette and cook in the oven for a couple of minutes.

Finishing and presentation: Plate the ﬁsh and top with the tomato vinaigrette. Sprinkle with a little Maldon salt and serve with the crispy vegetables.

Francis Paniego runs the kitchen at the two-starred Michelin restaurant El Portal Echaurren (La Rioja); he is the culinary consultant for the Marqués de Riscal Hotel in Elciego (Álava), which has a Michelin star; and is the co-owner of the restaurant Tondeluna (Logroño). Trained at the best restaurants in Spain, he always looks to the roots of regional cooking and products, thanks to the culinary experience transmitted to him by his mother. He teaches at hotel and restaurant schools and takes part in online cooking programmes. "Champion Chef" of La Rioja and runner-up in the "Spain Chef Championship" in 1998, he has received other awards such as the "Bidasoa under-35 Best Chef" Award in 1999, the 2012 "Chef Millesime" Award, the "National Gastronomy Prize for Best Chef" in 2011, and has three suns from the Repsol Guide.

high heat. Cover and leave to cool. Next, skin them and cut into portions. Cut the hake into 100-g portions. Fold the skin over the fish, cut or trim any excess parts and dredge in flour and salt. Fry the pieces first on a high heat for a few seconds to brown them, and then immerse them in oil heated to 45ºC for 5 minutes.

For the rice soup: 200 g SOS brand rice 500 g onion 100 ml 1º olive oil 500 ml cocido stock 1 garlic clove 100 g carrots Sweat the onion, garlic and carrot without browning them. Add the rice and sauté a little so that it releases its starch. Add the cocido stock and cook for 25 minutes. Taste for salt and process in a Thermomix and then press through a sieve.

Finishing and presentation: Arrange pepper slices in the bottom of a plate. Place a piece of hake on it and sprinkle with a little Maldon salt. Serve the rice soup on the side in a little jug.

Paco Pérez (Huelva, 1962)

45ºC hake confit over roasted peppers and rice soup For the hake / serves 8 1.8 kg hake 2 fresh eggs 100 g white ﬂour 120 g green Italian or cristal pepper 20 g salt Pan-fry the peppers, ﬁrst on a low heat, then on a

Paco Pérez is a Catalan chef who has five Michelin stars: two for the restaurant Miramar (Llança), two for the restaurant Enoteca at the Hotel Arts Barcelona, and one for the restaurant Cinco at the Das Stue hotel (Berlin).

English version

In addition, Paco Pérez runs the kitchens of the restaurants La Royale, L´EGGS and Doble, in Barcelona. Having trained in both France and Spain, Paco Pérez is one of the best examples of Spanish avant-garde cuisine, which itself is a benchmark for world gastronomy. His food, rooted in traditional, local cooking, overﬂows with creativity. Famous worldwide, the inspiration for his cuisine comes from the food and fresh ingredients of the Mediterranean region. The Catalonian Academy of Gastronomy presented his restaurant Miramar with its 2014 "Best Restaurant" award.

Anchovy nigiri For the anchovies in vinegar: 300 g anchovies 0.8 litre white wine vinegar 15 g fine salt Remove the heads, guts and spine of the anchovies and separate the fillets. Put the fillets in iced, salted water for 20 minutes. Drain them and put them in a mixture of vinegar and salt for an hour and a half. Remove from the liquid and set aside.

For the anchovy ice cream: 250 g mineral water 200 g anchovies in vinegar 10 g ice cream stabiliser 10 g simple sugar syrup 10 g liquid glucose Process the anchovies, sieve and set aside. Heat the water, simple sugar syrup and the liquid glucose to 45ºC. Add the ice cream stabiliser and raise the heat to 85ºC. Cool completely, add the sieved anchovies, process and leave to rest in a Pacojet beaker in the fridge for 24 hours. Freeze and leave until the ﬁnishing stage.

For the nori seaweed crisp: 100 g Isomalt 200 g fondant 100 g liquid glucose 20 g nori seaweed Oblate wafers

Sergio Pérez (Madrid, 1974)

Heat the liquid glucose and the fondant in a pan to 80ºC. Add the Isomalt and raise the heat to 160ºC. Next, add the nori seaweed. Spread the mixture on a silicone mat and leave to cool. Process in a Thermomix to a ﬁne powder. Brush a silicone mat with a little vegetable oil and place 3 x 5-cm oblate wafer rectangles on it. Sprinkle the wafers with the caramel powder and put under a salamander grill until it melts. Leave to cool and repeat the process for the other side of the wafer.

For the marinated anchovies: 300 g anchovy ﬁllets 200 g jang (fermented soy sauce) Score the skin of the anchovy ﬁllets. Marinate in the jang for 2 minutes before serving.

For the Japanese spring onion: 2 g Japanese spring onion. Slice ﬁnely and set aside in iced water.

A chef and entrepreneur, he runs ChefsLab www.chefslab.com, a multidisciplinary company engaged in different activities in the hospitality sector, such as training, consultancy, product presentations, cooking demonstrations, catering and other special events; the sale, distribution and manufacture of uniforms, and cooking demonstrations for numerous culinary conferences. His passion for cooking was inherited from his grandmother and mother. He began his training under important professionals from whom he absorbed as much culinary knowledge as possible. A true globetrotter, during his career he has had the opportunity to work in diﬀerent countries in Europe, Asia, Latin America and the United States.

Salad of mussels in escabeche

Finishing and presentation: Heat the wafers in a salamander until they can be shaped into a "U". When cool, place a quenelle of anchovy ice cream in the middle of each and top with a ﬁllet of marinated anchovy. Sprinkle with a few slices of Japanese spring onion.

Ingredients / serves 4 32 mussels 120 g broccoli 4 radishes 200 ml rice vinegar 100 ml virgin olive oil 50 ml white wine 500 ml mineral water 2 garlic cloves 1 bay leaf 1 carrot 1 onion

1 heaped tbsp black peppercorns 20 g black sesame seeds 1 heaped tbsp salt

Open the mussels in a hot pan with a little oil and a crushed clove of garlic. Sweat for a few seconds, then cover so that they open in the steam. Remove from the shells. Set the mussels aside. Reduce the liquid in the pan and set aside. Make an escabeche by sweating the garlic, the onion and the carrot. Add the white wine, the vinegar, peppercorns, the bay leaf and the salt. Cook for around 15 minutes. Cover the mussels with the escabeche and refrigerate for at least 12 hours. Cook the broccoli in a generous amount of salted water for 2 minutes and then refresh in iced water with salt. Slice the radishes very ﬁnely with a mandoline and keep in iced water until ready to serve.

Finishing and presentation: Plate up as we do, arranging the broccoli, mussels, escabeche and radish, and sprinkle with some black sesame seeds.

Ramón Sáez (Purchena, 1975)

Ramón Sáez is the owner of Estación de Purchena (Purchena, Almería), a restaurant from which creative cuisine springs. His food is inspired by Almería's traditions and respect for the local produce, and by delving into the region's culinary roots. Inheriting this vocation from his paternal grandmother, Sáez enjoyed cooking from a very young age.

Following his training, he worked as head chef in various establishments in Almería and its province, as well as in Marbella and Alicante. Aﬅer this initial experience, he decided to embark on his own path as restaurateur in Torrevieja (Alicante), later moving from there to Albox (Almería) to run the Hospedería del Saliente, located in a 17th-century Marian shrine.

Millefeuille from Almería, Land and Sea Ingredients / serves 4 100 g wheat 12 red prawns 2 mini red peppers 2 mini yellow peppers 2 mini orange peppers 2 raf tomatoes 1 litre water Virgin olive oil Lime Fresh coriander Salt Black pepper Aﬅer soaking the wheat for 24 hours, drain it and wash it until it is completely clean. Next, bring 1 litre of water to the boil and add the wheat and 4 whole red prawns. Cook for 50 minutes. Peel 8 red prawns and cook the heads and shells at a low temperature in virgin olive oil for 10 minutes. Strain the resulting oil and set aside in a squeeze bottle. When the red prawns have been peeled, place one of the prawns between two sheets of plastic wrap and press well to obtain a sheet of prawn. Repeat with the other prawns and put the resulting 8 sheets of red prawn in the freezer at -25ºC. Finely chop the mini peppers, season with salt and pepper and add a splash of virgin olive oil. Mix well. Prepare the Raf tomato tartare and dress with virgin olive oil, Maldon salt, a touch of fresh coriander and lime.

Finishing and presentation: Place a sheet of red prawn on a plate. On top of it put a layer of wheat and then another sheet of red prawn. Accompany with the tomato tartare and the pipirrana made with the three varieties of peppers. Drizzle with a few drops of the red prawn oil and sprinkle with a few ﬂakes of salt.

Alejandro Sánchez (Almería, 1978)

He worked at top restaurants such as Doña Filo (with Julio Reoyo), Casa Solla (with Pepe Solla), and at La Broche before returning home to Roquetas de Mar (Almería) to open Alejandro, a restaurant dedicated to serving food from the sea. His way of cooking, using products found off Almeria's coast, earned him a Michelin star which he was able to maintain despite living in Hong Kong for over a year. Going across the world to Mexico, the chef opened a new restaurant at the St. Regis hotel: Candela Romero, serving authentic Spanish cuisine with a modern twist, attracting and surprising the Mexican public with an innovative space that reﬂects a sophisticated, trendy world in true Soho style.

Marinated sardine, ajoblanco and cherry lasagne Ajoblanco Lasagne / serves 4 100 g almonds, skinned

English version

50 g pine nuts 5 g garlic 7.5 ml Barbadillo vinegar 50 g bread 150 ml mineral water 25 ml sunﬂower oil 150 ml extra virgin Tabernas olive oil

Juan Manuel Sánchez (Almería, 1987)

Process all the ingredients in a thermomix and emulsify with the oils. Store in the fridge until ready to serve.

Cherry purée (Lasagne): 100 g cherry purée 50 g Griottine cherries Process the two ingredients, strain and refrigerate.

Marinated sardines: 1 kg sardines 100 ml sherry vinegar 300 ml mineral water 30 g coarse salt 500 ml sunflower oil Scale and fillet the sardines. Put the fillets in cold water to bleed them. Bring the water and salt to the boil and then let it cool. Mix with the vinegar. Put in the fillets and leave to marinate, depending on their size, for about 45 minutes. Drain, dry and store the sardines in the sunflower oil.

To put the dish together: 140 g tobiko 20 g skinned pistachios 10 sheets rice paper 20 g lemon salt Finishing and presentation: Soak the sheets of rice paper in water for 30 seconds. Stack alternating layers of sardines and rice paper. Add the ajoblanco and the cherry purée. Top with the lemon salt, the tobiko and skinned pistachios.

Juan Manuel Sánchez started cooking at a very young age. When he was barely seventeen, economic and family reasons brought his plans to study cooking to a standstill, a dream that would be postponed until 2013, the year in which he won on the TVE programme "Masterchef". Subsequently, he trained at one of the most prestigious schools in the world, Le Cordon Bleu Madrid (Francisco de Vitoria University), obtaining the Grand Diplôme for both Cooking and Pâtisserie. The distinctiveness of his cooking can be described as "Art and technique. Flavours and sensations. A new pleasure every day. The interplay of ﬂavours and textures is never-ending. Opening new paths and horizons for the most demanding palates".

Pumpkin cheeks For the cheeks: 2 pig’s cheeks 1 leek 2 celery ribs ½ onion 2 carrots ½ litre Red Wine 5 pork bones 1 litre chicken stock 20 ml oil Salt to taste Pepper to taste 3 sage leaves / 2 or 3 ﬂowers for decoration

Put a stockpot on the stove, add some oil. Put in the pork bones and brown them well. Wash and peel the vegetables and cut into irregular pieces. Next, add them to the stockpot and stir until the vegetables sweat. Add the half litre of wine and let the alcohol evaporate. When it has evaporated, pour in half a litre of water and leave everything to cook slowly. Get a pan and a saucepan. Pour the litre of chicken stock into the saucepan and heat it up. Meanwhile, brown the pork cheeks in the pan with oil. When well browned, put them into the boiling stock to cook them. Remove from the heat when the meat is tender. Remove the cheeks and put them on a plate lined with kitchen paper. Add the stock where the cheeks cooked to the vegetable and bone stock. Cook the bones and other ingredients until reduced to slightly more than half. Pour the sauce through a strainer to remove impurities, the vegetables and bones, and put it back into the saucepan. Now add the whole sage leaves and continue to reduce until it is like a very thick paste (it should look as if all the liquid has gone). Remove from the heat and take out the sage leaves. Season with salt and pepper to taste.

For the pumpkin: 100 g pumpkin 1 stick cinnamon 50 g sugar ½ lemon Cut into medium dice and place in a saucepan. Cover the pumpkin with water, squeeze the half lemon and add the cinnamon stick and the sugar. Bring to the boil. When the pumpkin is tender, remove from the pan and leave the stock to reduce to a little more than half. Turn oﬀ the heat and put the pumpkin back in the saucepan to glaze it.

Finishing and presentation: Place the pumpkin in a plate with a little sauce. Use a paintbrush for the cheek. Coat it until it looks like a face like the one in the photo (if the concentrated sauce is too thick, give it a quick boil to liquefy it a little). Decorate with a sage leaf, cinnamon and a couple of ﬂowers.

Mario Sandoval (Madrid, 1977)

Mario Sandoval is the Culinary Director of the restaurant Coque (Madrid), which has a Michelin star, three Repsol suns and three Ms awarded by the Metrópoli guide. In 2013 he personally took on the running of Facyre (the Spanish Chefs & Pastry Chefs Cultural Federation). He describes himself as "archaeologist of flavours",

Ferran Adrià Founding chef of El Bulli and President of the International Advisory Committee of the Basque Culinary Center

We are reaping the rewards of all the work we have done The change that Spanish cuisine has undergone over these past years is both impressive and admirable. If we look back and analyse what has taken place, we can unequivocally say that we are witnessing the most important process of culinary evolution in the history of cooking. I hope that this process of radical transformation will not only be remembered via the names of only a few chefs because there are many whose work, since the mid-nineties, has made a signiﬁcant mark on the way we think about food. We are now reaping the rewards of that eﬀort. It is clear that the average level of Spanish cuisine has soared, in particular in recent times. We have, without a doubt, the best generation of Spanish chefs ever,

basing his know-how on constant research and experimentation with new techniques, yet always using good raw materials, and the flavours they have inherited. Representing Spain in the "Bocuse d'Or World Cooking Contest" in 2005, Mario Sandoval has received numerous professional awards such as "First Prize at the Sixth National Gastronomy Contest" in 2003, awarded by the Spanish Federation of Chefs; the 2010 "Chef de L'avenir" Award, awarded by the International Academy of Gastronomy; the "Best National Restaurant Committed to the Environment" Award, awarded by FEHR in 2010; and the "National Gastronomy Award for Best Chef" from the Royal Academy of Gastronomy in 2014.

Oven-baked glazed suckling pig

and we have seen a rise in quality together with extremely high standards, something which is evident in all areas of the restaurant business. Over thirty years of modern cooking have served to bring together three generations of chefs; but what is more interesting – and unusual with regard to the rest of the world – is that they all coexist and share a spirit of healthy cooperation, despite ﬁerce and tough competition in the sector, especially since the economic crisis. This latest batch of chefs is made up of young people from all over the country, and not just from classic culinary Meccas such as the Basque Country and Catalonia. We are enjoying an explosion of Spanish cuisine to the fullest degree; from top-notch chefs and restaurants and a passion for cooking by the general public, to the huge amount of culinary content found in the media. We should also reﬂect on how interactive the culinary world has become, with diners being more important than ever as players who are actively involved in the process. I would like to highlight work and methodology over talent, and that is saying something.

Ingredients / serves 4 1 x 4-kg (approx.) suckling pig / Salt Freshly ground black pepper Extra virgin olive oil / White wine vinegar When the suckling pig has been thoroughly cleaned, disjoint the legs and back so that it lays ﬂat. Remove the legs. Rub the skin with oil and salt. Turn it over and rub the inside with oil, salt, pepper, and vinegar. Place, skin-side down, on an oven tray with a rack so that it does not come into contact with its own cooking juices. Put in a wood oven at 220ºC with the vent open for 1 hour and 45 minutes. Turn it over, so that it is skin-side up on the same rack. Put it back in the oven for another 35 to 45 minutes (approx.). Check that the skin is crispy.

Finishing and presentation: Plate up.

Standards are essential if one's aim is to stand out. Society's challenge is innovation; but innovation does not always require a large investment... it requires time to think about how to change the concept. The idea and the language must be clear and simple; people must be motivated, in particular young people and SMEs. People want to innovate, and something that this country does not lack is talented people who want to work. We set in motion a revolutionary movement that, today, has resulted in the best generation of Spanish chefs. What is certain, without being in the least presumptuous, is that El Bulli marked such a radical revolution that it is still a topic of conversation today, and, in addition, it has been the seed of the culinary boom that is part of primetime TV everywhere. We are reaping the rewards of all the work we have done over the years, and we now have the chance to seek out and explore new paths in innovation. The experience and knowledge we have brought together have aﬀorded us an excellent foundation for taking on the future with enthusiasm and passion. Ferran Adrià.

25 años de cocina mítica española Editado por Cosentino S.A. Dirección / Santiago Alfonso Rodriguez Coordinación / Pilar Mª Navarro Coordinación Técnica / Sergio Pérez Diseño / Jose A. Gómez Foto portada: Guillermo Rojo Fotos pag. 3: Jose A. Gómez Foto pag. 6: Jose A. Gómez / Plato especial 25 años de Silestone: David Muñoz Foto Andoni Aduritz: Ález Iturralde / Plato: Jose Luis López de Zubiría Foto y receta Jose Andrés: Nate Mook Fotos Eva Arguiáno y Karlos Arguiñano: Laura 10m Foto Sergi Arola: David Martín Page / Plato: Marcu Ovidiu Fotos Eneko Atxa: Azurmendi Foto Ricard Camarena: Mikel Ponce / Plato: Castanardo Foto Quique Dacosta: Joserra Lozano / Plato: Pelut i Pelat Fotos Diego Guerrero: Álvaro Fernández Prieto Fotos Juan Antonio Medina: Víctor Lafuente Foto David Muñoz: Jose Santopalomo / Plato: Javier Peñas Fotos Bruno Oteiza: Juantxo Egaña Fotos Paco Pérez: Francesc Guillamet Foto Sergio Pérez: Alberto Bernárdez / Plato: Javi Peñas Fotos Ramón Sáez: Jose A. Gómez Fotos Mario Sandoval: Félix Soriano Foto artículo Ferran Adrià: Alberto Rojas Foto pag. 72: Guillermo Rojo Fotos pag. 73: Superior: Guillermo Rojo / Inferior: Ricardo Santonja Foto Contraportada: Manuel Padilla Impreso en España Preimpresion, impresión y encuadernación: Anel Grafica y Editorial, S.L Papel Interior: Heaven Sofmat 170 grs. Papel cubiertas y guardas: Heaven Sofmat 170 grs. Tipo de encuadernación: Flexibook 1ª Edición: Abril 2015 Depósito Legal: GR 386-2015

Ctra. Baza - Huércal Overa, Km. 59 / 04850 Cantoria - Almería (España) / T: +34 950 444 175

info@cosentino.com / www.cosentino.com / www.silestone.com