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The collective of chefs from the province of A Coruña, Coruña Cociña, met this morning at MEGA to toast the agreement that unites them with Estrella Galicia for the next 3 years and thus participate in a series of joint activities.

Next week, 8 of the group’s establishments will participate in desafío XChef by 1906, a contest that combines gastronomic talent and commitment to good practices in the kitchen.

On Thursday, almost all the members of Coruña Cociña met at MEGA, the Estrella Galicia Museum, to toast with those responsible for the signing of the agreement that unites both entities for the next 3 years and that will involve the organization of common activities with the aim of highlighting the gastronomic potential of the province.

The first of these joint activities will begin next week. This is Desafío XChef, the gastronomy contest organized by Cervezas 1906 in which the effort of the participants to activate good practices in their establishments is recognized, in order to achieve a positive impact on society. From next Monday, March 21 to Sunday, March 27, the participating chefs will offer their gastronomic proposal in their premises, creations that will be evaluated by customers, through online voting. Of the total number of participants, 4 finalists will present their proposal in the final that will take place on April 4 at MEGA.

The talent in the creation of a tapa proposal based on seasonal cuisine that marries perfectly with one of the 1906 beers and the fulfillment of any of these premises of good practices will be evaluated throughout this competition. The winner will participate in the national contest to take place at the next Salón de Gourmets in Madrid,from April 25 to 28.

A total of 8 chefs from Coruña Cociña will participate from next week in Desafío XChef by 1906. Below, we introduce the participating chefs and their gastronomy proposals for this action, which will pair with our range of Beers 1906:

  • Javier Freijeiro (Pracer) – Rib, rice and peas
  • Alma García (Greca) – Roasted mackarel and tomatoes
  • Moncho Méndez (Millo) – Calçots in squid ink tempura with piquillo peppers hollandaise
  • Quique Vázquez (Terreo) – Chop Suey of tripe and prawn
  • Victor Basante (A Pracería) – Razors, pickle mojo and apple sauce
  • Álvaro Gantes (O Lagar da Estrella) – Mackerel marinated with ajoblanco and fennel
  • Gorka Rodríguez (A Pulpeira de Melide) – Pulpo á feira (Galician style octopus)


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N34 - DICIEMBRE 2019




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