I INTERNATIONAL
COOKING
CONTEST

WITH SOLLER
PRAWN

19th and 20th September 2021

MARINA TRAMONTANA PORT DE SÓLLER

Soller will become the gastronomic capital of the Mediterranean thanks to its most distinctive product, the red prawn. At the initiative of the City Council, the first edition of the International Cooking Contest with Soller Prawn, a contest open to active chefs, will take place on September 19th and 20th. A professional meeting that wants to link territory, culture, pleasure and the primary sector.

Information: concurs@gambadesoller.es

Registrations from July 20th  to August 20th.
Registration form

Competition Rules

I INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th and 20th September 2021

TEAM

I INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th and 20th September 2021

SEBASTIÀ AGUILÓ

promoter of the event

Fourth Deputy Mayor of Soller’s City Hall. Economic Promotion, Tourism, Agriculture, Livestock and Fishing councilor at the Soller city council since 2019.

KIKO MARTORELL

culinary advisor

Chef-owner of the restaurant Can Boqueta (Sóller) since 2010. He has a degree in Cuisine and Gastronomy (IES Alcúdia) and in Pastry and Bakery (IES Juníper Serra). He has been part of the kitchen brigade of the Viva hotel chain for eight seasons, as well as of the Santi Taura restaurant, and he has been head chef of the Binibona Parc Natural farm-hotel. In 2013 he was a speaker at the Aprenda de los Maestros, gastronomic conference organized by the ABC newspaper and Bodegas Torres. His recipes have appeared in Diario de Mallorca.

AINA PONS

technical coordinator

Cultural manager, specialized in the visual arts sector, from creation to production and management of cultural experiences. She consolidates her career with Tres Cultura, a company dedicated to developing artistics projects in diverse disciplines and research in new forms of cultural management and participatory processes. Among the projects organized since 1997, the year of its foundation, highlight the Formentor Literary Conversations, the Mediterranean Poetry Festival, the cultural programming of the Day of the Balearic Islands and the management of cultural centers such as Can Gelabert (Binissalem) and Son Tugores (Alaró).

ANDONI SARRIEGI

gastronomic director

Journalist of the Grupo Gourmets since 2003 and editor of the AJONEGRO blog since 2011. He is a correspondent for the Club de Gourmets magazine and a contributor to the Madrid Fusión congress and the Repsol Guide. He was also an inspector of the Gourmetour guide in the Balearic Islands and the Basque Country for six editions. His articles have appeared in Diario de Mallorca, Levante (Valencia) and Información (Alicante), among other newspapers. He holds a degree Cuisine and Gastronomy (Juníper Serra Institute) and is a founding member of the Associació de Periodistes i Escriptors Gastronòmics de Balears. In 2009 he received the Gota d’Oli award from the Consell de Mallorca.

JURY

I INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th and 20th September 2021

LOURDES PLANA

President of the Royal Academy of Gastronomy (RAG) since September 2020. Director of the magazine Restauradores (1999-2003) and founder of the Aragonese Academy of Gastronomy in 1995, she is co-author of culinary books such as The Good Taste of Spain or The Challenge of Spanish Cuisine (together with José Carlos Capel). In 2004 she received the RAG National Award for the best work in the gastronomic press. She was the founder-partner of Madrid Fusión and director of this prestigious international cooking congress during the first 18 editions (2003-2020). Lourdes Plana will preside over the jury of this first edition of the International Cuina amb Gamba de Sóller Contest.

RICARD CAMARENA

Valencian chef and restaurateur with two Michelin stars and three Repsol suns at Ricard Camarena Restaurant, which in 2021 also received the Michelin Green Star for its sustainable approach. In 2018 the RAG awarded him the National Award in the Best Chef category. Twenty years ago he started his career by renting the pool bar in his small hometown, Barx, and today he is one of the few avant-garde Spanish chefs with unanimous international prestige. He attracted the attention of the gastronomic press at the Arrop restaurant, founded in Gandia in 2004, and in 2006 he was proclaimed Revelation Chef in Madrid Fusión, a congress that has awarded him the Chef of the Year Award in 2021. He is the author of the book Caldos: el código del sabor (Broths: the code of flavour), edited by Montagud.

KRISTIAN LUTAUD

Born in Lyon, he trained in great French houses, including La Tour Rose or –as stagier– in Troisgros, a pioneer of nouvelle cuisine. In 1982 he moved to Girona, where he worked for five years at El Bulli, first as second to Jean Paul Vinay and later sharing head of kitchen with Ferran Adrià. Between 1994 and 2001, he ran the Oligarum restaurant in Xàbia (Alacant), highlighted by the specialized press and winner of the Turia Billboard award –influential cultural guide of the Valencian Community– in 1997. The following year he founded, together with the master pastry chef Paco Torreblanca , the Gastoel company, specialized in consulting and training. In 2019 he received the award for professional career granted by the newspaper Levante. An international gastronomic reference, Lutaud currently works as a hotel and restaurant consultant.

MACA DE CASTRO

Mallorcan cook and restaurateur, she runs the restaurant that bears her name in Port d’Alcúdia, with a Michelin star since 2012 and three Repsol suns since 2019. She has been a speaker at several editions of the Madrid Fusión and San Sebastián Gastronomika congresses, the latter forum where, at the age of 22, the creative possibilities of the kitchen were revealed to her. She has learned from renowned chefs such as Hilario Arbelaitz, Manolo de la Osa, Wilye Dufresne, Jean Coussau and Julián Serrano. At the proposal of the RAG, the International Academy of Gastronomy has just awarded her the Prix au Xef de l’Avenir (Cook of the Future). Her work has been featured in specialized publications such as La cocina de los valientes (by Pau Arenós) or Revolution (Pepe Barrena) and in the Club de Gourmets magazine, where it was already on the cover in 2013. In 2019 she received the Ramon Llull Award from the Balearic Government, and in 2020 she was nominated for The Best Chef Awards.

MARC FOSH

British chef and restaurateur, Marc Fosh is one of the most talented chefs in Mallorca and one of those who has most influenced the island’s contemporary cuisine with his imaginative and fusion style. After training in the UK, France and the Basque Country (he worked at Berasategui’s Bodegón Alejandro), he landed in Mallorca in 1996 to open the kitchen of Read’s Hotel, where he held a Michelin star between 2003 and 2009, the year he decided to start his business career. He moved to Palma and opened two establishments: Fosh Food, a pioneer in the gastrobar concept, and Simply Fosh (now Marc Fosh), where in 2015 he revalidated the award of the French guide, which he has defended until today. At the same time, he regularly travels to Moscow as culinary advisor to Cipollino, one of the leading restaurants in the Russian capital. In 2019 he published the recipe book Modern Mediterranean and in 2020 he took over the kitchen of the luxury hotel Sa Pleta.

FINALISTS

I INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th and 20th September 2021

ÁLVARO ABAD GARCÍA

- Alicante -

Sóller prawn with ‘blanquet’ sausage, acidulated chickpea broth, tubers and roots

RAÚL LINARES PINZÓN

- Balearic Islands -

Triad of Sóller prawn: tempered in its juice, broken eggs and croquette

METUS MUSTAFA DEMIR

- Balearic Islands -

Smoked Sóller prawn with saffron confit potato, crunchy cuttlefish coral and creamy prawn sauce

JUANJO SALES SEGURA

- Castellón -

Sóller prawn with Mediterranean ‘aguachile’

JAVIER RUIZ MARÍN

- La Rioja -

Sóller prawn steamed with ‘palo cortado’ sherry, fennel root (pickle and ‘vichyssoise’), prawn ‘salprieta’ and spaghetti of ‘palo cortado’

LLUÍS GOT TORRES

- Balearic Islands -

Liquid ‘trempó’ (summer salad) with Sóller prawn and pickels

LOCATION

I INTERNATIONAL COOKING CONTEST

WITH SOLLER PRAWN

19th and 20th September 2021

The contest is to carry out the installations of
Marina Tramontana – Port de Sóller

Calle de la Marina, 62
07108-Puerto de Soller

PROMOTE

Organizer

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