Gastronomic gathering with Krug Chef ambasadors
9 chefs, 2 MIBRASA grills, 1 ingredient and 1 great champagne.
The gastronomic gathering organized by Ramac agency brought together Krug Champagne chef ambassadors from all over Spain to share an inspiring experience in a beautiful country house Mas Carreras 1846 in Girona. And what was the occasion? To pay tribute to a classic ingredient: The Egg.
Mibrasa collaborated together with the team from restaurant Uma (Barcelona) at the event with our charcoal oven and Robatayaki grill to cook a mouth-watering menu accompanied by a tasting of Krug champagne.
Our thanks to chefs: Iker Erauzkin and Cristina García from the restaurant Espacio Uma (Barcelona) and our Mibrasa corporate chef Marcos Gonzalez for cooking the amazing feast during the event!
The Spanish chef ambassadors:
- Carmen Acero - Roostiq (Madrid)
- Pablo Marino - Los Marinos Jose (Fuengirola)
- Rafa Zafra - Estimar (Barcelona)
- Xavier Pellicer (Barcelona)
- Quim Casellas - Casamar (Llafranc)
- Jorge Marti - Group Dani Garcia
- Carlos Bosch - El Portal (Alicante)
- Quique Dacosta - Llisa Negra *** (Denia)
The Mibrasa menu:
- Local tomato salad with spring onions
- Royal crab, almonds and asparagus
- Spanish omelette with octopus anticucho sauce
- Baked eggs with Basque Piperrada sauce
- Grilled Shirayaki with aubergine vinaigrette. d’albergina
- Grilled seabass with green chill pepper vinaigrette
- Oven grilled Maitake with chicken jus and sage
- Kobe beef with baby potatoes and pepper grilled on the Hibachi
- Rice with smoked chicken and Caesar’s mushroom
- Spanish Torrija cooked in the charcoal oven.
