Cheese Chef's Challenge seeks the best dish in Barcelona made with one of the most consumed cheeses in the world
The Cheese Chef's Challenge kicks off, where you can try this dish, made with Tête de Moine AOP cheese, in 10 renowned Barcelona restaurants (Casa Amàlia, Casa Xica, Contracorrent, Cruix, Fonda Pepa, Insolent, Mantis, My Fucking Restaurant, Palo Verde and Windsor) and the decision to crown a dish as victorious rests with the 8 professionals who make up the jury, composed of journalists, chefs, sommeliers and cheese experts.
In addition to the recognition, the winner of the Cheese Chef's Challenge will have the opportunity to travel to Switzerland to experience the Cheese Awards, one of the most prestigious international agri-food competitions.
Casa Amàlia proposes the wonton tortelloni filled with foie micuit and honey, bathed in creamy Tête de Moine AOP sauce and purple corn confit, a medley of memories by chef Robert Quispe; Marc Santamaria and Raquel Blasco, chefs and owners of Casa Xica, add poetry with the name, Sea Sponge, and their particular interpretation of the union between Chinese and Catalan gastronomy with their Coca bao, kimchi butter, cheese, sea bass sashimi and tobiko.
Contracorrent, Nicola Drago's new restaurant in Gràcia, offers a crispy polenta coca with this cheese, calçots, guanciale and sun-dried tomato romesco; Miquel Pardo (Cruix) steps out of his comfort zone with a revised classic, onion soup with Tête de Moine AOP.
Originality
Fonda Pepa pays homage to the Mexican cuisine of its chef, Paco Benítez, with an Infladita made with this cheese, preserved tomato, and anchovy; Julià Castelló (Insolent) ventures into the realm of dessert creation with a Panna Cotta made with the featured cheese on a croissant toast; Mantis opts for an Okonomiyaki of calçots and this cheese, embracing the cuisine that links the East and Catalonia, led by Toni Solans and David Romero.
My Fucking Restaurant presents an original textured dish, a cold Minestrone with seasonal vegetable textures and a cheese water reduction, where chef Matteo Bertozzi's vegetable universe shines; Ludwig Amiable, from Palo Verde, remains true to the interplay of three ingredients and the sieve of fire with the Creamy cheese, roasted beetroot and herb oil; and finally, Windsor offers a dish that captures the classic and renewed essence signed by David Rodríguez, with an artichoke carpaccio, truffle, pine nuts and Tête de Moine AOP.
All dishes will be available as specials, off-menu items, or included in the tasting menus of participating restaurants from March 7th to 20th, for diners who love Swiss cheese. Prices range from €9.90 to €23.70.
The final will take place on March 27th (coinciding with World Cheese Day) and will be open to the public as an experiential dinner. At this gala, attendees will enjoy a tasting menu featuring the six finalist creations, along with Jon Cake's signature cheesecake for dessert.