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Ambivium's evolutive cuisine kicks off Gastronomika 22
The congress kicked off with Cristóbal Muñoz, chef at Ambivium* (Peñafiel, Valladolid), who brought along his "evolutive cuisine", based on "working with traditional local recipes, with a certain amount of evolution".
long with Guillermo Ortega, the restaurant's head of creativity, Muñoz dwelt on the common denominator they encountered in a study of recipes in the area - preservation of foodstuffs. “It used to be out of necessity. Now it's for enjoyment”.
In this vein he presented three recipes based on three preservations techniques, but which "evolve with other ingredients and other more modern offerings". This was a rabbit marinade with fermented cabbage, a matured sea bass rehydrated in brine, and a veal neck sweetbread blanched and confitted for 14 hours, along with the lamb trotter sauce as accompaniment. The chef explained: “Blanching is how we remove blood and bacteria, mostly in offal". This was a tribute to the story of Muñoz. Freitas had already done it. Gastronomika has begun with respect.
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