(Santander).- Chef Jesús Sánchez opens the thirtieth season of El Cenador de Amós (three Michelin stars) this Friday with a gastronomic proposal that navigates between the sea and the mountains, but reviewing iconic dishes such as the Perfecto de foie caramelizado, sphere mango and macadamia nuts.
Other icons of his cuisine will also be subjected to this review, such as the Amós Omelette, the Bocado de ensaladilla, purple potato and caviar or the Smoked sardinian skewer, caviar and pickled artichoke, included in the gastronomic proposal in the format of small bites, with intended to be all new.
The new season is presented, as Sánchez explained in a statement, “as one of the most special moments”, a time “to look back, keep the past in mind and look to the future”, a season “that opens a new chapter” and that it will be “the most complete so far”.
“Tradition and history” in the new letter
Thus, the parade of tradition and history of El Cenador de Amós for the new menu opens with small bites “that excite the palate” and that, according to his words, “are the prelude to the gastronomic experience” that begins with the sea urchin and the Sardinia, and the peas from the restaurant’s garden.
The parade of dishes includes products such as asparagus, beetroot, grouper, hake, monkfish or artichokes, a cuisine whose creativity in the new season will continue to revolve around the sea and the orchard, to design new dishes such as Aspic spring or oyster with lemon and caviar.
As he has detailed, his cuisine is “of essence and memory”, based on Cantabrian raw materials, and for this reason this season he will debut a cart of breads made in the restaurant’s own workshop, the Three Michelin Star Bread, which will share space and prominence with the anchovy
El Cenador de Amós, faithful to its commitment to sustainability, will promote the first solar community in the gastronomy sector, created a year ago, thanks to which it shares its electrical energy with the residents of Villaverde de Pontones.
Cantabrian Michelin stars in Madrid
In addition, the six Michelin-starred chefs from Cantabria will show, between March and May, regional gastronomy at the Amós de Jesús Sánchez restaurant in Madrid through the preparation of five four-hand menus with unique products.
The Coast, The Coast, Cantabrian Current, Rural Cantabria and The Relief are the names chosen for the different menus, because they respond to the different territories of Cantabria and what each of these proposals will represent.
Along with Jesús Sánchez, the chefs Sergio Bastard, from La Casona del Judío; José Ramón Bustamante, from El Serbal; Eduardo Quintana, from La Bicicleta; Antonio González, from El Nuevo Molino, and Ignacio Solana, from the Solana restaurant.
With this initiative, the Ministry of Industry, Tourism, Innovation, Transport and Commerce of Cantabria wants to give visibility to the variety of regional gastronomy, one hundred percent linked to the territory through its products, its recipes and its chefs.
It is about proposing a trip to the “most excellent” of the knowledge and flavors of the community through the mastery of these six chefs who have eight Michelin stars and who have become the “great ambassadors” of what today in day is already “one of the most recognized cuisines in Spain.”
The menus can be tasted prior reservation through the website of the Amós restaurant in Madrid.