Albricias Restaurant, recently awarded the prestigious “Restaurantes de Espana” recognising it as an ambassador of authentic Spanish cuisine, hosted a masterclass by Chef Juan Luis Fernández of the one Michelin star restaurant, Lú Cocina y Alma in Jerez.
Chef Juan Lu started out working in the family bakery at the age 13. At 18 he began working with the great master chef Martin Berasategui, considered to be the one of the standard-bearers of Spanish avant-garde cuisine. After five years at the age 23, he joined Ángel León, known across Spain as “el Chef del Mar”, for his experimental seafood dishes, at his newly opened Aponiente as head chef. During his 10 year partnership with León, he won three Repsol Suns, three Michelin Stars and numerous other awards. In December 2017 at the age of 33, he decided to start his own business and open Lú, which was awarded one Michelin star only 10 months after its opening for French-Andalusian cuisine that respects tradition, yet dares to be avant-garde as well.
At the masterclass, organised by Interovic (La Interprofesional del Ovino y Caprino de Carne), Chef Juanlu presented products from the ‘Beef & Lamb from Spain’ brand. The aim of the masterclass was to introduce Thai media to premium Spanish beef and lamb known for its irresistible natural, healthy flavour that is a pillar of Spanish gastronomy.
The “Beef & Lamb from Spain” brand represents the richness of unique grain-fed meats based on the European production model that guarantees transparency, traceability and natural and healthy meats.
During the masterclass Chef JuanLu demonstrated his signature beef carpaccio in an onion-vinegar-olive oil sauce topped with parsley oil. The simplicity of the dish put the focus on the premium quality of the beef. The second dish was grilled lamb (marinated in curry powder, teriyaki & oyster sauce, and pimento) served on mashed potatoes with brown butter sauce.
The demonstration was followed by lunch during which Chef Joan Tana Dot of Albricias showcased some of his signatures including: Hokkaido Scallops in sweet corn milk sauce with joselito Iberico ham, sautéed Pyrenees wild mushrooms and cauliflower; The Yakuza’s Rice (black ink rice with Japanese engawa warayaki, Peruvian aji amarillo, yuzu kosho, ikura, charcoal-grilled edamame); Catalan Baby Spinach Salad with Joselito Gran Reserva Paleta and La Antigua Truffle Manchego Cheese, and Torched Japanese Himachi with Peruvian aji verde guacamole and yuzu gel.
