JRE Jeunes Restaurateurs, the prestigious chefs’ organisation, held its first meeting in Spain. The Jam Session took place on 18 September, in the beautiful environment of the Torre de Oña bodega, belonging to Rioja Alta and in which 3 Spanish chefs and 5 European chefs participated, all members of the organisation.
Aquanaria is the oldest marine aquaculture company in Spain and for several years has specialised in the breeding of large sea bass for haute cuisine. Its XXL sea bass reach 24 countries worldwide and can be enjoyed in many of the most well-known restaurants. One of the most highly valued characteristics of Aquanaria sea bass is its versatility in the kitchen.
JAM SESSION OF JRE JEUNES RESTAURATEURS IN SPAIN
The aim of this session with JRE Jeunes Restaurateurs in Spain, was a day for the chefs to get to know each other and the suppliers who participated. In a relaxed atmosphere, different products were presented and then cooked in pairs by the chefs. The original feature of these sessions is that the chefs did not know in advance neither who their partner chef would be, nor the ingredients available (some of which were obligatory to use). Wine also played a leading role at this event, as sommeliers also participated who suggested pairings for the final creations.
JRE Jeunes Restaurateurs is an association of like-minded young cooks with the aim of sharing. It has more than 350 restaurants (11 of them in Spain), and 160 hotels in 15 countries. All the restaurants and member chefs are talented and aim for culinary perfection. JRE, members are also highly committed to using quality, fresh ingredients that are sustainable.
AQUANARIA SEABASS PLAYS A MAJOR ROL
The 4 pairs of chefs had to cook a dish with Aquanaria sea bass. To do so they used a Ofyr wood barbeque, with a wide range of plant based ingredients and 90 minutes of time. Afterwards, the attendees were able to taste the chefs’ creations.
The pairs were:
Chiel de Groot from the restaurant Amused (Holland) and Teresa Gutiérrez of Azafrán restaurant (Spain)
Jesús Monedero from Palio (Spain) y Annet Teich from BK (France)
Juan Carlos Ferrando of Juan Carlos Ferrando (Spain) and León Pintaric from Rajh (Slovenia)
Tomaz Bevcic from Rizibizi (Slovenia) and Rik Jansma from De Basiliek (Holland)
And the dishes they cooked:
We are a company with a clear international orientation that is closely linked to young chefs with whom in addition to gastronomy we share a great desire for the protection of the seas and sustainability. We find events like this one that combine both very interesting and at Aquanaria we will continue participating in them.