` Jaén Showcases Spain’s Best at Madrid Fusión

Fairs, Competitions

Jaén Showcases Spain’s Best at Madrid Fusión

Feb. 5, 2015
By Caroline J. Beck

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The XII Inter­na­tional Award for Cook­ing With Extra Vir­gin Olive Oil (XII Pre­mio Inter­na­cional de Cocina con Aceite de Oliva) was awarded today at Madrid Fusión 2015.

From an ini­tial field of 59 com­peti­tors, Xanty Elías of Restau­rante Acán­thum in Huelva won first place for his Tor­ri­jas de aceituna y choco con cococha de corv­ina y su piel (olive oil toast with crispy croaker skin), fea­tur­ing Oro Bailen and Cor­tijo La Torre olive oils. Sec­ond place hon­ors went to Felix Guer­rero of El 38 de Larumbe in Madrid for a Coco­chas de mer­luza cru­jiente al pil pil (mer­luza a pil pil) and third place to Diana Díaz of Restau­rante Rodero in Pam­plona for her inter­pre­ta­tion of una Oleomiel de alca­chofas y ostras (arti­chokes and oys­ters with olive oil emul­sion). Prize money of €12,000 was dis­trib­uted among the win­ners.

Chef Elias’ winning entry, olive oil toast with crispy croaker skin

The contest’s spon­sor, Diputación Provin­cial de Jaén, staged its first event of the year to cel­e­brate eight extra vir­gin olive oils recently awarded their Jaén Selec­ción 2015. Now in its twelfth year, the com­pe­ti­tion included con­tes­tants from Spain, Italy, Greece and Por­tu­gal. Par­tic­i­pants were required to use one of the Selec­ción 2015 oils in their orig­i­nal cre­ations.

Xanty Elias is a genius in the kitchen and we are very proud that he chose to include Oro Bailen’s Picual extra vir­gin olive oil in his win­ning dish, said José Galvez González of Oro Bailen. Xanty is one of the most cre­ative chefs using extra vir­gin olive oil. We con­grat­u­late him on win­ning this pres­ti­gious com­pe­ti­tion that show­cases the best olive oils from Jaén.”

The six final­ists in the inter­na­tional cook­ing con­test hailed from six dif­fer­ent Span­ish provinces, includ­ing Jaén, Navarra, Girona, Barcelona, Madrid and Huelva. Each con­tes­tant was required to pre­pare and present their orig­i­nal cre­ations within a one-hour com­pe­ti­tion in front of an expert panel of judges, includ­ing panel pres­i­dent and famed chef Ángel León, and the audi­ence.

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Other chef final­ists included Alejo Perez (Restau­rante Antique, Ubeda), Vic­tor Trochi (Les Mag­no­lies, Arbu­cies ‑Girona), and Ger­mán Espinosa (Ver­mell Restau­rant de Badalona, Barcelona).




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