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Coneixes els restaurants que participen a les Jornades de Tonyina Roja Balfegó de #Tarragona ? Consulta’ls a la nostra web i crea la teva ruta! 🗺 I recorda, per participar al concurs de dos experiències @tunatour només has de penjar una fotografia dels plats que hagis provat📸, etiquetar-nos perquè ho poguem veure 🧐 #JornadasBalfegó i seguir-nos @_balfego @tunatour 🤩 🎥Video de @miquelantoja
The results for the second edition of the Chef Balfegó awards are in! This prestigious cooking competition between professional chefs in Europe brought together eight chefs, many of them from Michelin star restaurants, on September 12th. Their mission: to create show stopping dishes using Balfegó bluefin tuna as the primary ingredient.
Participating chefs were as follows: Nazario Cano, Paco Carrascosa, Pau Castell, Mateo García, Antonio García, Koichi Kuwabara, Claudio Santos da Silva, and Alejandro Serrano.
The winner: Alejandro Serrano, from his eponymous restaurant in Miranda de Ebro. His dishes were recognized for their “originality, presentation and the techniques utilized,” according to elespanol.com. He prepared marmitako with Balfegó bluefin tuna and secreto Ibérico with surf and turf fine herbs.
Pau Castell, from Les Moles in Tarragona, and Claudio Santos, from L’Angle in Barcelona, came in second and third, respectively.
The panel of judges included heavyweights like Paolo Casagrande, Mario Sandoval, José Carlos Capel, Martín Berasategui, Cristina Jolonch, and Erwan Poudoulec.
The competition was sponsored by Apicius and Montagud Editores. Prizes included 10,000 euros in cash, Japanese knives, a trip to Japan, the chance to take part at Madrid Fusión, and being featured in a variety of cooking magazines.