High flying menu

Desserts

All my life it has been said that the worst food in the world was the one that they put on airplanes, and it was not a lie: I have taken things around on one of those pots that I did not even feed my cat .

Well, it turns out that Iberia, for the elaboration of the menus of the upper class, has had Sergi Arola (La Broche, Madrid) and his team. The objective is to make a more refined menu, improve the work processes carried out on the plane and that have to do with food and, incidentally, give the glamor of a recognized name in the capital's kitchens to attract customers.

The objective is something that has made me quite funny. According to Arola, for these menus: "it is necessary to rethink the most traditional values ​​of Spanish gastronomy and apply a touch of modernity to the treatment of the product." But let's see, is it possible to do something else? Can you put tradition aside? Can one consider oneself at the forefront without giving a twist? Between the obvious and the obvious, we can take a look at a menu without fanfare, simple and tasty a priori. In my opinion, the project has two strong points: the commitment of a company like Iberia to gastronomy and the fact that the wonderful somalier from La Broche, Jesús Cobo, participates, who assures that he will focus on Rioja classics and wines from Somontano, those who particularly have me hooked.

We believe that if you put aside the weak point of the restaurant, that always misunderstood snobbery, the La Broche team can do a good job in this area. We wish them, despite some skepticism (we cannot deny it), the best of luck.

VIA l EL PAIS Directly to the Paladar l Sergi Arola, a trendy chef

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Topics
  • Gastronomic tourism
  • Chefs

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Tags:  Desserts Recipes Selection 

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