News
FéminAs debuts at the table with a luxurious Asturian-Galician connection
Although she was born in Valladolid, the chef feels that she is half Galician, a land where she has triumphed at the head of the Ceibe* restaurant in Orense, where she professes her true devotion to the pantry and recipes of Galicia. As an exceptional example, she offered her guests a Vieira berrue blanc of elderberry as a starter and a cured hake with pil pil for the main course. Isaac, for his part, conquered the crowd with a taco of lobster in itself and sea salad, before ending the main course with an exquisite tenderloin of Asturian veal cooked at low temperature. He also ended the meal with a creamy tocinillo de cielo and fresh cream.
In the glasses were Albarín White 2002 and Coupage Tinto mezcla Canguesa 2022, both exceptional wines from the Asturian winery SILUVIO, whose mountain vineyards defy time and bring out the best in their special soils. The final toast was Valverán 20 Manzanas ice cider from Sariego, the result of the integrated cultivation of more than 20,000 apple trees.
Related news
News
FéminAs sees the return to the villages as an opportunity for the future of the new generations.
FéminAs, the International Conference on Women, Gastronomy and the Demographic Challenge, has established itself over its four editions as a platform to make visible the contribution of women to gastronomy and rural communities, as a driving force in agri-food businesses and restaurants, and as custodians and transmitters of cuisine and memory. A memory that is not in contradiction with the future, but the way to build it.
News
"Two small farms tie the population to the territory more than one large one".
Three successful farmers put the finishing touches to the fourth edition of Féminas, calling for more facilities for a rural environment that has more advantages than disadvantages.
News
Village life is the future,' says chef Elio Ferpel, who is presenting his project to document old recipes at FéminAs
Without stew, there is no creativity, and stew is in danger, just like the markets. The chef dedicates his talk to defending the simple stews of his neighbours.
News
Noélia Jerónimo: 'I'm a simple person with my heart on the plate'
She is one of Portugal's best chefs, and in Féminas she reveals that the secret of her success is simply love.
News
Mirta Rodríguez and Mary Fernández: 'The authorities must make it easier for us to give our neighbours' products so that the towns can survive.
News
Ghillie Basan's inspiring story of a lost place in the Scottish Highlands
The prolific writer and journalist recounts her family's experiences in an inhospitable area that she put on the world's gastronomic map.
News
Iris Jordán:"Nowadays people talk about sustainability, but we grew up with the need to make the most of every product"
News
Youth and irreverence at dinner
News
At FéminAs, chefs defend women as 'the foundation and support of gastronomy'
News
Tiago Pereira, winner of the Guardians of Tradition award for his efforts to get to the heart of traditional Portuguese cuisine.
The FéminAs award-winning filmmaker and documentary maker says the idea was born when an anonymous woman invited him to her home to eat during a filming session.
