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The Present Catering Laurel At Madrid Fusion

June 17th, 2013

Elena and Lola one year helping in the Organization of the fair Elena and Lola have been part of this fair, which each year raises more excitement and international interest, helping in the organization. They have enjoyed watching how each master chef works with his team and prepares la mise in place, as mounted and designed dishes resulting fantastic presentations. They have also been able to taste new, unknown and surprising ingredients, have made questions and shared nerves along with these artists of gastronomy, before his departure to the stage. Listen to their speeches and congratulate them on their work once completed, before the press devore les, is another of the pleasures that these two businesswomen and delivered to their work they have been enjoying in this culinary fair. Madrid Fusion has surprised this year with high pressure techniques. We have seen how Andorri Luis Anduriz peeled a clip of King crab and a whole lobster, after subjecting it to this technique.

The result was spectacular to being a Shell turned in a fine fabric that is removed as a skin. The hydrogen liquid remains one of the Kings in the kitchen of new trends, allowing new techniques and applications, making true gastronomic wonders, although they are primarily innovations for aesthetics and presentation of the dishes, rather than for the palate. In this Edition, and during the three-day tradition and the new trend have joined to create an innovative cuisine much more than on other occasions. Paco Torreblanca drew up an Apple Pie with puff pastry and pistachio that has caused a sensation in the Laurel. Quique Decasta and Rodrigo de la Calle also showed a few rice dishes with a delicious broth as a base. One of the proposals that most liked to Elena and Lola’s Laurel Catering has been that Senen Gonzalez, prepared a few vegetable plates that will certainly include in their new cocktails, to prepare delicious appetizers that seem rather to maki sushi with seaweed wrapping, although in reality they are delicious snacks with wrapping of vegetables, which are a new form of presentation of the flavours of life with a touch of innovation. Also be able to observe an authentic artist of the bread, Daniel Jorda, with a way of understanding the really ingenious bakery, mixing ingredients such as onion or bacon with the corporate colours of any company.

Madrid Fusion, also has activities unique and significant as the contests that each year are more competitive and quality in the proposals. Mahou lids, canning and Berlys bites, have been providing a great level to this gastronomic event. As a note to highlight this year, Elena and Lola have told us that the great dinamics in this edition have been women and basically the catering industry, which has always been so little valued and that allows to check how each day have a greater gap in the market, increasing its level and preparation, offering also high cuisine. For more information: El Laurel CateringC / cherry, 1128703 MadridTel.: 916593174www.laurelcatering.com author: Pilar Esteban to be or not to be. Original author and source of the article.


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