From May 9-11. Marco Alban, Main Chef of Poissonnerie and Corporate Chef of Orient Express Perú, hosted the team of the Madrid Ritz Hotel kitchen, headed by Chef Jorge Gonzales. During this festival, both offered Mediterranean Castilian Cuisine, based on the traditional Spanish cuisine, but with a clear avant-garde style.

“The Spanish cuisine is enjoying a well-deserved fame resulting from the work of certain chefs that have taken it to a higher level.  We have not only seen the evolution of its products and flavors, but also of their techniques”, Marco Alban pointed out.

Some of the dishes presented in this event were tuna tartar with herring caviar and soy vinaigrette; fillet of hake in crispy bread crust with green pepper nectar and vinaigrette and vanilla crème with coffee and caramelized banana icing.

The attendants enjoyed the magnificent selection of dishes surrounded by the coziness and elegance of the Restaurant Poissonnerie. They also enjoyed a Flamenco Show specially designed to entertain and embellish the atmosphere.