"Iindawo zokutyela ezivula e-Albacete zihlala ziyikopi enye ikopi", u-Espeta Juan Monteagudo, exhomekeke kwenye yeetafile ze-Ababol yokutyela, emva kwefaskoti. Yiyunifomu yomlo othile: ukubeka i-haute cuisine kwi-radar yeli komkhulu lephondo nokwenza oko ngendlela eyodwa. “Ndiyifakile yonke into ebendinayo kweli phupha. Ndibubeke ubomi bam ukuze ndenze oku", uyavuma, ejonge inkonzo exuba ukuzenzela umpheki oneminyaka engama-31 ubudala ngobunzulu besitya ngasinye afuna "ukukhula kwaye aphucule" ukusukela oko. yavulwa ekuqaleni kwalo nyaka.
Isimo sakhe sengqondo ekhitshini siyafana naso asisebenzisayo ebomini. Umsinga, ngaphandle kweengqameko. “Ndenze yonke into ukufika apha, ndithengisa nempahla yangaphantsi,” ucacise ngobomi abuchaza njengobunzima. Nyana kaLa Manchuela, khangela isafobe saloo poppy ukuba ngenye imini ikhona kwaye inikezela ngeyona nto ingcono. I-Ababol ('Papaver rhoeas') ichumile kwindawo eyazalelwa kuyo.
IMonteagudo imele apho 'isidlo saseManchego' sichazwe njengesiqalo. Kwaye ngandlela-thile sele inika iimpawu zokuqala zeentyantyambo ezizenzekelayo. Usanda kuqatshelwa njengomnye wabagqatswa abasibhozo beMadrid Fusion Alimentos de España 2023 Revelation Chef.
"Ubawo wazalelwa kwaye wakhulela eParis, nangona iingcambu zakhe zazisuka apha," ugxininisa ekuziqhenyeni ngekratshi kunye nelizwe, apho akhumbula ukuzingela kunye neentsuku zentsimi kunye naye. Kwakhona ngovakalelo lokuba uyise kufuneka aprinte kuye njengegcisa-umzobi uPhilippe Monteagudo, owasweleka ngo-2016-. Kwaye loo syncretism phakathi komthonyama, weemveliso ezivela kwiifama ezimbini ukuba intsapho yakhe ineenkulungwane ezine eFuentealbilla-edume ngokuba yidolophu yaseAndrés Iniesta- kunye neTarazona, kunye nendalo yonke ukuba i-hedonism imele etafileni. Iisoso, iimali kunye, ngaphezu kwayo yonke, incasa.
Kule migca, ingentla, iipepile ezigcadiweyo kunye ne-ayisikrimu enegazi likaMary. Ngezantsi, ngasekunene, enye yendalo yethanga likaJuan Monteagudo, enomsebenzi onomdla we-cucurbitaceous ngokungathi yipastrami. Ngasekhohlo, i-tartare yexhama kunye namakhowa e-ABC
“Ndifuna abantu abeze batye kakuhle, ngaphandle kwamava e-gastronomic okanye ezobuchwepheshe. Mabathi nkxu isonka kwiipleyiti zam ngaphandle koloyiko”, utsho ebaleka nakuphi na ukuthotywa anokuthi umthengi walapha kule venkile yokutyela. “Yeyokuqala igastronomic evula kwisixeko saseAlbacete. Ndiyazi ukuba ibivulwe eBilbao, njengoko bendifuna kwiminyaka eyadlulayo, bekuya kuba lula”, uyavuma.
imenyu yokuzingela
Nangona kunjalo, ukholelwa ukuba "ulapho afanele ukuba khona". Ikhitshi laseMonteagudo likhumbula ubuntwana bakhe e-Fuentealbilla, akhumbulayo echola i-morquera-emnandi- ukusonta iminquma kunye nomakhulu wakhe. Inkumbulo yencasa ekhokelela kwi-appetizer kunye ne-mimesis ye-olive kwibhotolo ye-cocoa evala loo ndlu yokunxiba. Kwakhona kwi-tartare yaloo manchego iipepile eziqhotsiweyo kunye 'negazi lika-mary' ice cream -kumfanekiso ongentla-.
Kwaye ukusuka egadini kunye nendalo apho ukulula kwekholifulawa, i-fennel okanye ithanga-ephathwa njenge-pastrami- idibaniswe nesitya "esiyityuwa kwaye saphela sibe yi-dessert, okanye ngokuphambene nalokho". Oko "ubuntu obungathandabuzekiyo" obuye bamkhokelela ekubeni abe ngumgqatswa weSityhilelo seMadrid Fusión Chef eprinta izitya zomdlalo aziphetheyo kwimenyu yakhe -Tierra, imfutshane (50 euros) kunye ne-Ababol (80), ebanzi-: ukusuka kwixhama. kunye ne-mushroom tartare eyi-exercise in balance; ekubuyiselweni kwamandla e-escabeche kwezinye i-ravioli yejuba kunye negalikhi emnyama; ukuya kwincopho yemenyu ngedada eliluhlaza.
Uphathisa i-sommelier uLaura Caparrós, iqabane lakhe, ngokuqhwanyaza kwiindawo ezingqonge iiwayini zewayini. UJuan Monteagudo wasebenza kwiitempile ezinkulu zaseBasque, ezinje ngeMina (inkwenkwezi enye yeMichelin), uAzurmendi (iinkwenkwezi ezintathu), uZarate Jatetxea (inkwenkwezi enye yeMichelin) okanye uAizian, kwaye kangangeminyaka eMadrid wayesebenza kwiindawo ezidumileyo njenge-Álbora, Adunia, Santerra kunye nengcuka yolwandle
