11 de diciembre de 2009

¡Enhorabuena Sergio Bastard!


Desde Reyno Gourmet queremos felicitar al chef Sergio Bastard por ser el flamante vencedor de la sexta semifinal de la tercera edición del Concurso Cocinero del Año, un evento culinario avalado por el chef tres estrellas Michelin, Martín Berasategui y dirigido a chefs profesionales. Esta sexta semifinal se celebró el pasado 2 de diciembre en San Sebastián y contó con participantes de Navarra, País Vasco y La Rioja.

Sergio Bastard se proclamado campeón gracias a un menú compuesto por Trompeta de la muerte a la brasa, papel de pie azul, ajo asado lentamente, macadamia, confitura de higos y helado de hoja de higuera, como entrante; Salmonete al bambú, cristales de sus escamas, berberechos y aceite de anchoas, de plato principal; y con Cacao, café, mascarpone y toques de haba tonka de postre.

Casi nada!!




Os dejo aquí el reportaje sobre el Concurso que emitió la ETB y que incluye una entrevista con Sergio.



Lafinal nacional, que se llevará a cabo en el marco de la Feria Alimentaria 2010, estará enormemente reñida pues el resto de clasificados (Víctor Ibáñez, del Rte. La Venta, Barcelona; José C. Fuentes, del Palacete Rural La Seda, Santomera Murcia; Luis Veira, del Rte. Alborada, A Coruña; Diego Castroviejo, del Rte. Taberna del Alabardero, Madrid; y José Ignacio Rojo, del Rte. La Galería de Quintanadueñas, Burgos), son también grandísimos profesionales que vienen avalados por una reputación y trayectoria impecable.

Pero antes deberá disputarse la séptima y última semifinal que tendrá lugar en Jerez de la Frontera el día 3 de febrero de 2010 y a la que se podrán presentar chefs de Andalucía, Canarias, Extremadura, Ceuta y Melilla.

El Restaurante Sierra de Lóquiz, que es donde Sergio Bastard elabora sus creaciones, está situado en Galdeano, Navarra, un pueblo de poco más de 40 habitantes, en un entorno privilegiado, por sus bosques, sus montañas, y su enorme quietud y tranquilidad. Sergio utiliza en sus cocinas materias primas seleccionadas en unos 80 km a la redonda, e incluso verduras cultivadas en el propio huerto del restaurante. Su objetivo es que nuestros sentidos disfruten al máximo pero cuidando siempre los ingredientes naturales.

Yo todavía no he ido, pero sí lo ha hecho una compañera de Reyno Gourmet que vino encantada. Así que ya lo sabéis, si tenéis previsto venir por Navarra, acercaos a este pequeño pueblo de tierra Estella y dejaos sorprender por una auténtica revelación gastronómica: Sergio Bastard.

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