15 September 2017
Our chef will participate in the following “Andalucía Sabor” that will be held from the 25th to the 27th of September. A professional meeting that is held every two years to gathers all current trends in the Andalusian cuisine. The event aims to strengthen the presence of Andalusian cuisine in the domestic and international market. Many of the gastronomy and catering industry’s prominent figures will meet in an event that counts with several events and meetings.
As with previous editions, Andalucía Sabor will host a congress that unites a significant number of the best chefs, who will present the excellence and multiculturalism of Andalusia through its cuisine. Under the motto “From the inland to the coast of Andalusia, a journey across the land of flavour” renowned world and local chefs will guide the guests on a unique experience. One of these experts will be the executive chef of El Lago, Juanjo Carmona, who will give a lecture titled “Andalusian soul in the curing process of ingredients in Haute Cuisine” on Tuesday September 26th at 17:30.
At the live Master Class Juanjo Carmona will cook one of his star dishes of our 2017 Menu: Salt-crusted yellow horse mackerel loin in a marinade of passion fruit, yoghurt and onion. In the exhibition our chef will explain some of the elaboration processes of the yellow horse mackerel. Beginning with the use of salt and then oil and including the effect of using Payoyo goat milk yoghurt. He will complete the recipe explaining his Pistou sauce made with chives and parsley and the preparation of the traditional marinade of passion fruit.