Michelin Stars shine at the Kempinski
On the 7th and 8th of September, three renowned Michelin starred chefs cooked together to create a 12 course culinary extravaganza at the 5* Kempinski Hotel Bahia Estepona.
Jaume Puigdengolas from Skina, Diego Gallegos from Sollo and Mauricio Giovanini from Messina each cooked four amazing courses and Ana Núñez, Head Sommelier of Kempinski Hotel Bahia expertly paired them with wines.
Diners were welcomed with a Moet & Chandon champagne reception in the poolside chill-out area, before being shown to their tables for the superb taster menu to begin. Messina’s maître d’ Pia Ninci and Oushi Toro’s Restaurant Manager Angelina Ramos explained each course as they were presented, and the sommeliers explained the wines as they were poured.
The innovative techniques, international ingredients and different approaches to food from each chef made this a particularly varied and interesting menu, which revealed the signature styles of each restaurant. Each dish was spectacular, and often surprising, such as the depth of flavour from the Sisho leaf and apple tartar from Skina, which managed to be both light, yet complex and was the first time most diners had sampled this Japanese leaf.
Messina took the traditional cheese rolls from Argentina, and added pesto and cured sardine, for the perfect balance of flavours. Their shredded baby goat melted in the mouth and was light yet rich and a new ingredient for many of the guests. Other highlights included Sollo’s Japanese style eel with Mexican molé potatoes and tamarind béchamel which offered an amazing balance of flavours, and their Fish curry with tomatoes cooked in chorizo spices really packed a punch. Skina’s Amberjack fish cooked in yogurt and served with textures of beetroot was stunning, the chestnut mushroom ravioli was meaty and rich and full of umami and their Yuzu snow was both creamy and light and bursting with a citrus tang.
This was a truly magical evening, ending with a Meet and Greet with the Chefs. Diego Gallegos from Sollo commented, “It was a real pleasure cooking with these two amazing chefs and good friends and it would be brilliant to have this event on a regular basis for people to be able to enjoy three different chefs and cuisines in one place.”
Food and Beverage Manager from the Kempinski Francisco Gonzalez Cervan agreed, “This was a very popular event with over 60 people enjoying the experience and shining the spotlight on the amazing Chefs and restaurants that we have in this area. It is certainly something we are keen to repeat and to cement the Kempinski’s reputation as a centre for gastronomy.”
Issued by Shaw Marketing Services on behalf of Kempinski Hotel Bahia
Images supplied by Shaw Marketing Services.
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