- Méndez’s proposal conquers the contest’s jury, both for its flavour and for its commitment to proximity products and with ecological certification.
- Both Moncho Méndez and Álvaro Gantes, from O Lagar da Estrella, the runner up, will attend the national final to take place within the framework of the Salón de Gourmets.
- The final of the contest, which began on May 21 at the establishments of the members of Coruña Cociña and has concluded with a round table on “Gastronomy with Positive Impact”, was held at MEGA today.
Today, at MEGA, the Estrella Galicia museum, we hosted the grand finale of Desafío XChef by Cervezas 1906 that seeks to recognize the effort of chefs to introduce good practices in the processes they carry out in their establishments and contribute to generating a positive impact on their environment.
The “Calçots en squid ink tempura with piquillo pepper hollandaise”, paired with 1906 Reserva Especial, have made Moncho Méndez, chef of Millo, the winner. The jury valued very positively both the taste of the dish and the commitment to local product – as explained by the chef himself “always with products from the biosphere reserve and with ecological certification”
Moncho Méndez defends his work, day after day with local producers and with local products. “It’s Millo’s concept. Millo arises from these suppliers. If a few years ago they had told me that I was going to cook with vegetables, I wouldn’t believe it. Millo arises from those people who do that work. Even I can get up some weekends to go get that fresh product, take it out of the field and cook it. When we present a dish, we like to tell the diner where it comes from, from each supplier, and that is part of our charm.”
Both Moncho Méndez, and Álvaro Gantes, from O Lagar da Estrella, runner-up with his horse mackerel marinated with ajoblanco and fennel, will participate in the final that will take place within the framework of the Salón de Gourmets.
The outcome of the contest that began on May 21 in the establishments of the members of Coruña Cociña arrived at MEGA today. The creativity when presenting a tapa proposal based on seasonal cuisine that paired perfectly with some of the 1906 beers and the fulfillment of good practices were subject to evaluation by consumers, who cast about 950 votes.
This process concluded today with the presentation of the 4 finalists and a round table on “Gastronomy with Positive Impact” in which Xosé T. Cannas, from the Pepe Vieira Restaurant, Carlos Ávila, Beer Culture technician from Hijos de Rivera, the journalist José Manuel García, and Javier Freijeiro, president of Coruña Cociña, participated.
