{"id":8612,"date":"2019-11-17T23:02:54","date_gmt":"2019-11-17T23:02:54","guid":{"rendered":"https:\/\/blogs.cervantes.es\/londres\/?p=8612"},"modified":"2019-11-18T13:06:52","modified_gmt":"2019-11-18T13:06:52","slug":"great-spanish-gastronomic-celebration-at-quique-dacostas-new-restaurant-in-london","status":"publish","type":"post","link":"https:\/\/blogs.cervantes.es\/londres\/2019\/11\/17\/great-spanish-gastronomic-celebration-at-quique-dacostas-new-restaurant-in-london\/","title":{"rendered":"Great Spanish gastronomic celebration at Quique Dacosta\u2019s new restaurant in London"},"content":{"rendered":"

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Restaurant Arros QD and Instituto Cervantes in London organized a gastronomic night called \u2018Mastering the Art of Rice ‘, in which 50 guests learnt in depth about the authentic Valencian paella from the team of awarded chef Quique Dacosta.<\/span><\/p>\n

\u201cOur intention is always led by the concept of sharing knowledge. It’s not just about cooking noble and excellent products. In this case, we intend to share with the United Kingdom the story of paella and its authentic recipes, as we do with Spanish haute cuisine in our three Michelin-star restaurant in D\u00e9nia,\u201d said Chef Dacosta.<\/span><\/p>\n

Over an impressive eight-metre flame grill at Arros QD, the 50 guests learnt the secrets to cooking an authentic paella – widely acknowledged as Spain\u2019s most international recipe. They did it together with the restaurant’s head chef, Richard De la Cruz, who highlighted paella as a social event that gathers people around the table together.<\/span><\/p>\n

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\u201cThese events underline the quality of Spanish cuisine both in its tradition and in its avant-garde vocation and business side. It’s great to partner with a world-renowned chef to show the quality of our cuisine and our wines and reach the heart of Londoners,\u201d said director of Instituto Cervantes in London, Ignacio Peyr\u00f3.<\/span><\/p>\n

Guests were treated to a selection of signature canap\u00e9s: cheese stones, truffle bombs and Napolitan & rice crackers, all of them complemented with live Spanish guitar music by guitarist Plinio Fernandes, who played composers Heitor Villa-lobos, Manuel de Falla and Fernando Sor, among others<\/span><\/p>\n

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A menu with great wines and their winemakers<\/b><\/p>\n

The night at Arros QD included a sumptuous tasting menu, which included Valencian paella and wood pigeon paella, accompanied by some of the best wines: Valdesil (Valdesil on Las 2014), Sei Solo (Prelude of Sei solo 2015 and 2016), Gonz\u00e1lez Byass (T\u00edo Pepe en rama) and Williams & Humbert (Amontillado As you like it). Winemakers Borja Prada (Valdesil) and Javier Zaccagnini (Sei solo), explained to the guests at the event the characteristics of their wines.<\/span><\/p>\n

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The restaurant by three Michelin starred chef Dacosta, considered one of the most avant-garde cuisines in the world, has recently become one of only 33 in the world to hold the Cullera de Fusta, an honour given to restaurants judged to prepare the highest quality paellas.<\/span><\/p>\n

\u201cMaking food in Spain is more than just cooking; it\u2019s an expression of our culture. That\u2019s why we\u2019re delighted to announce our first partnership with cultural institution Instituto Cervantes to put on this fantastic paella masterclass, and we\u2019re excited to see where this partnership will take us in the future,\u201d explained Marcos Fern\u00e1ndez, Arros QD CEO.<\/span><\/p>\n

Dacosta\u2019s restaurant in London, which opened in June, represents the journey, the adventure and the homecoming for Valencian gastronomy in London with a masterful modernist touch.<\/span><\/p>\n

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Restaurant Arros QD and Instituto Cervantes in London organized a gastronomic night called \u2018Mastering the Art of Rice ‘, in which 50 guests learnt in depth about the authentic Valencian paella from the team of awarded chef Quique Dacosta. \u201cOur intention is always led by the concept of sharing knowledge. It’s not just about cooking […]<\/p>\n","protected":false},"author":269,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[1010,1013,1016],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts\/8612"}],"collection":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/users\/269"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/comments?post=8612"}],"version-history":[{"count":0,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/posts\/8612\/revisions"}],"wp:attachment":[{"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/media?parent=8612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/categories?post=8612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.cervantes.es\/londres\/wp-json\/wp\/v2\/tags?post=8612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}