NEWS

Mibrasa returns to exhibit at Barcelona Hosting Week 2016 with two independent stands at Hostelco and Forum Gastronomic, partnered with Montagud Editores.

Mibrasa played host to both shows to give non-stop cooking demonstrations with the Mibrasa oven and the launch of the new Mibrasa Robatayaki.
 

We would like to give a warm thanks to everyone who visited us at both shows and a special thanks to our guest chef speakers, who took to the cooking stage to share their unique dishes cooked in the Mibrasa oven and Robatayaki.

Guest chef speakers and collaborators

Rodriguez Palet – Umai & Mien restaurants (Girona, Spain)

• Handmade ramen noodles with smokey consommé, mini Asian vegetables and beef cheeks
• Tuna tataki marinated in apple and soya with squid-ink sponge cake and tomato confit

Paco Pérez – Miramar restaurant** (Llançà, Spain)

• Brochette of Iberian pork jowl
• Octopus with potato and marine Mojo sauce

Marcel De Beijerling – De Machinist (Rotterdam, Holland)

• Cod smoked on cedar Wood with guacamole
• Rucula salad with grilled watermelon

Alfredo Villanueva – Romero y Azahar & El Botanero (Monterrey, Mexico)

• Beetroot with cauliflower and Mojo sauce 
• Mackerel with “Recado negro” chilli sauce

Coral Marine (Cava producers) with Mibrasa chef Sergi Bas Food and cava pairing

• Mibrasa salmon smoked on oak Wood with Coral Marine underwater sea drink.