València (EFE).- Haute cuisine will meet in Valencia next week to present “The World’s 50 Best Restaurant” awards to the best restaurants in the world and offer exclusive gastronomic experiences, such as collaborative sessions between local and international chefs.
On Tuesday, the Palau de les Arts, in the City of Arts and Sciences, will host the The World’s 50 Best Restaurant awards gala, an event that will bring together the best chefs in the world and that takes over from other galas of national and international relevance in the coliseum designed by Santiago Calatrava, such as that of the Goya of Spanish cinema and the Michelin Guide of Spain and Portugal.
Although the organization of the awards has already been reeling off the first sections of this year’s list (from 51 to 100), the names and the order of this exclusive classification will be known on Tuesday.
But between this Sunday and Wednesday, the city will also be the scene of a wide agenda of unique and unrepeatable gastronomic events, among which the “50 Best Signature Sessions” – four-hand gastronomic experiences – or training meetings between relevant chefs stand out. and cooking students.
collaborations between chefs
The “50 Best Signature Sessions” will allow attendees to enjoy menus prepared by two renowned chefs, one local and the other international, in which innovation, tradition and technique will be combined in equal parts to please the most exquisite palates. , advance from the organization.
“If you haven’t had the opportunity to try the famous charcoal cooked in beeswax from the Viennese restaurant Steirereck, or try the pork sushi from A Casa do Porco in São Paulo, now might be the time,” they say.
From Austria to Brazil, passing through France and Italy
The first of the collaborations will be this Sunday and will unite chef Bernd Knöller, from the Riff restaurant in Valencia, with the best couple in Austrian gastronomy, Heinz Reitbauer and his wife Birgit, from the Steirereck restaurant, who is on the list of the 50 best in the world.
Riff and Steirereck will offer a dinner with a menu of meat and vegetables that holds “a pleasant surprise” for all its diners, the same sources have highlighted.
On Monday, the Brazilian chefs Janaina and Jefferson Rueda, from the Rio de Janeiro restaurant A Casa do Porco, and Vicky Sevilla, from the Arrels restaurant, in Sagunto, will offer a lunch in which they will pay tribute to the women who break barriers in haute cuisine and will put the emphasis on sustainability.
french connection
At night it will be the turn of the “French Connection” menu, a gastronomic experience that will combine the magic of culinary guru Alain Ducasse and Jean-Philippe Blondet, head chef of the London Dorchester hotel, with the charisma of Valencian Begoña Rodrigo, owner of The little room.
On Tuesday, in the Fierro restaurant you can enjoy an exclusive lunch, served in two shifts for twelve diners. The tasting menu will be in charge of the award-winning chefs Mauro Colagreco and Andrea Moscardino, from the Ceto restaurant, in France, who will team up with the hosts of the house, Germán Carrizo and Carito Lourenço.
The days “50 Best Signature Sessions” will close with a dinner on Wednesday in which the Italian Riccardo Camanini and the Valencian Ricard Camarena will review the culinary philosophy of both in a unique proposal, which will combine unprecedented dishes, some improvised and others based on their common trajectory of seasonal proposals, local and made with vegetables and seafood.
Precisely, Ricard Camarena Restaurant has entered this year for the first time in its history in the list of the best 100 restaurants prepared by “The World’s 50 Best Restaurants”, in which it is ranked number 96.
The restaurant Quique Dacosta, in Dénia (Alicante), which occupies number 42, also appears on that list.
formative meetings
In addition to the gala and the collaborations between chefs, on Monday there will be a talk between Rasmus Kofoed, from the Geranium restaurant (number one of the 50 Best Resturants of 2022) and other chefs, such as Laura Hernández Espinosa (Leo) or Jordi Roca (El Celler de Can Roca) on innovation in the gastronomy sector.
On Tuesday morning there will be an educational session for hospitality students at the La Petxina Sports and Culture Complex.
Its objective will be to promote learning and training at the hands of relevant chefs recognized by “50 Best”, who will share their career, experience and knowledge with students.
Joan Roca, from El Celler de Can Roca; Jeremy Chan, chef and co-founder of Ikoy in London, as well as award-winners Elena Reygadas, chef at Rosetta Restaurant in Mexico, and Pía León, chef at Central & Kjolle. EFE