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The picturesque Basque town of San Sebastian lived up to its culinary reputation once again this year hosting the 2016 edition of the Gastronomika congress, where more than 50 chefs engaged in idea sharing and culinary expression over the four days.
In keeping with the ethos of the event a special S.Pellegrino supported event unfolded in the kitchen of Restaurant Nineu (San Sebastian, Spain) where two chefs met in mutual respect over their culinary tradition and territory as well as a shared a vision of the future of haute cuisine: Chef Carles Gaig with his “traditional modern Catalan cuisine” and the ethos of “current Catalan cuisine” from Nandu Jubany.
Each chef prepared a dish which was paired with S. Pellegrino and Acqua Panna water in addition to white wines, red wines, champagnes, etc., curated by sommelier Juan Muñoz.
We share three of their amazing recipes below for two appetizers and one dessert along with the wine and water pairing with expert comments from Juan Muñoz.
A calamari and Figueras onion appetizer, as created by Carles Gaig, paired with S.Pellegrino water and Versatus white wine – Rias Baixas 2014. Juan Muñoz’ commented on the harmony of the pairing: that “maintains" and "enhances the flavours thanks to the fine and creamy bubbles of the water”.
An appetizer recipe from chef Nandu Jubany, paired with S.Pellegrino and Gran Juve y Camps cava – Brut Gran Reserva which Juan Muñoz commented could maintain the elegance of the flavours whilst balancing the acidity and iodine of the caviar.
A decadent chocolate dessert by Nandu Jubany, paired with Acqua Panna water and Nigori Sake G. Kru. An unusual choice clarified by Juan Muñoz in a first experience of pairing water and a highest quality Sake. "The Sake expressed notes reminding me of dairy, malic and at the same time very tasty with a sweet finish in union with the cocoa. All this needed something to curb and provide balance, and that job was done by the water."