The Valencian Community is the one that accumulates the most cooks with Repsol Suns, two of them in the Marina Alta The Valencian Community is the one that accumulates the most cooks with Repsol Suns, two of them in the Marina Alta
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The Valencian Community is the one that accumulates the most cooks with Repsol Suns, two of them in the Marina Alta

February 24 from 2023 - 10: 57

This year the 2023 Repsol Guide Gala of the Suns will take place next Monday, February 27 in Alicante. As a way of honoring the terreta and commemorating 8M in advance, International Women's Day, the entity has asked 11 cooks from the Valencian Community to prepare the menu that will be served at the ceremony.

This will be the first time in history that a gastronomic awards gala serves a menu prepared entirely by female chefs. What's more, according to the prestigious guide, the Valencian Community is the region of Spain with the most female chefs with Repsol Suns and two of them display all their know-how in the Marina Alta.

They are Emmanuelle Baron, from the Casa Pepa restaurant in Ondara, and Sonia Box, from La Perla de Jávea in Xàbia. Both will form a team with Begoña Rodrigo (La Salita), Susi Díaz (La Finca), Mª José San Román (Monastrell), Mª José Martínez (Lienzo), Vicky Sevilla (Arrels), Rakel Cernicharo (Karak), Alejandra Herrador (Atalaya) , Mari Carmen Vélez (La Sirena) and Cristina Filgueira (El Xato) for the preparation of the menu that will consist of 22 dishes inspired by the Valencian territory, two for each chef.

For her part, Emmanuelle will prepare the dish Alubia de músico, caza mayor a la Royale. «It is a hare royale with beans stewed with the juice of the hare and a steamed beetroot, to give it that earthy touch. The stews are very characteristic of Casa Pepa and they explain our philosophy very well", says the chef in the Repsol Guide. The other proposal of firewood-roasted pepper, marinated little tunny, red praline "is one of our star dishes, we roast peppers from an organic garden in the area in a wood-fired oven and we combine it with the little tunny, which is a great product from the Mediterranean", it states.

Sonia Box will cook semi-roasted tomatoes with Jumilla olive cream, spring onions and semi-cured bonito, a tribute to her father, "who liked country recipes. He planted a garden at home every summer, especially tomatoes, I remember going to pick them with my mother and my sister », recalls the chef from Xàbia in the Guide. The second course will feature Valencian citrus in its lemon cake, with lemon curd, meringue and cinnamon streusel.

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