Last Monday, the 10th of December, Eurotoques Spain members got together to hold a dinner at El Cenador de Salvador in Moralzarzal on the occasion of the second Eurotoques Spain Hotel and Catering School Cookery Course.

Mr. Salvador Gallego, Eurotoques Madrid delegate and Mr. José Rey, Castilla-La Mancha Delegate and co-owner of EL BOHÍO restaurant in Illescas co-hosted the dinner. They prepared an excellent menu with the following dishes:

APPETISERS

Tomato purée with Arcade oysters.
Jabugo ham rolls.
Guinea fowl croquettes.
Cod brandada and silver smelt tartlets.

Demitasse of partridge, chestnuts and truffles.
Calf’s tail consommé.
Scallops with purée of boulangère potatoes and garlic soup stock.
Roast sea bass served with crayfish on coral sauce.
Duck foie gras on meat stew with port sauce.
Mango, coconut and rice pudding.

Freixenet Brut Nature
René Barbier, 2000 Selection.
Mas D´Aranyo, 1997 Reserve.
Henry Abelé champagne.

Excellent service was provided by Margarita Gallego and her team of waiters and waitresses.

The gathering brought together a number of personalities, among them Mr. Pedro Subijana, General Secretary of Eurotoques Spain and several renowned chefs such as Mr. Juan Pablo de Felipe from El Chaflán restaurant in Madrid, holder of a Michelin Red Guide star and National Gastronomy Prize winner.    

Congratulations are due to Salvador and the Gallego family for the meal.

The evening was rounded off with the announcement to those present that El Cenador de Salvador had secured inclusion in the prestigious Relais & Châteaux list of hotels and restaurants. Congratulations are therefore due on both counts.


Pedro Olmedo