A window originality. A place to meet new ideas and flavors, where a kitchen that will not leave yo

A window originality. A place to meet new ideas and flavors, where a kitchen that will not leave you indifferent plasma. co bulle One web to find the best restaurants in the country. Your personal guide to restaurants and recipes. Welcome.
One year we were invited to enjoy the creativity of the participants exceptional Contest Gin Tonics of Castilla La Mancha held as every year, the G ranero Restaurant Quintanar de la Orden, which is now in its 3rd edition. co bulle If already last year could see HERE level was very high, this year has improved further, and there has been much advance preparation of the contestants, co bulle the careful organization by Adam Israel (sommelier Barn), co bulle and selection of participants who himself led the total of 30 that were presented at the beginning, being 8 in the finals. This year the competition has been sponsored by PLYMOUTH GIN TONIC Schweppes and for the working of gin and tonics, and tastings by PACO DELIGHTS, PLÁCIDO HAMS AND CHOCOLATES DULCINEA.
Each sponsor contributes some of its products for attendees know and enjoy the free. Paco Delicias brought some delicious pancakes with cheese, ham, spinach ... Chocolates co bulle Dulcinea contributed some containers to melt chocolate fondue in the sources that were served during the event, while Placido surtió Ham Hams several staff thereof dishes . Thank you very much everyone for their participation, their intention to promote some of their products co bulle among those present co bulle to a greater or lesser extent, and for making us enjoy the appetizer. We had the pleasure co bulle of chatting with some of them and so for example by Paco Delicias we spoke well of his new manchego cheese with truffle, or the new gin MERLIN that the company has, and told us that is produced in the factory spirits and wine Socuellamos. You can read more about it by clicking HERE. Shame not to have tried them right there, but we already have "localized", lol. And we fully to competition. Upon arrival receives us as always the event organizer Adam this year impeccably dressed in black suit and hat, something that usually does in the event website, www.hazteungintonic.com, where you can see the contest as punctuated every thing, also soon the elaboration of all type of gin and tonics by Adam and his partner Victor Martin. co bulle Around the table we see preparations co bulle placed tables dramatically with several bottles of gin Plymouth, shot glasses, and others with elegance ...
We see the different varieties of gin and immediately ordered a Gin-Tonic of SLOE PLYMOUTH do not know, check with sloes (as patxarán, and whose taste becomes a mixture of both). Also we have commissioned the trophy co bulle for the winner of this 3rd edition, with a metal spoon elongated those used not to break the bubble tonic, and hat in this issue, one chulada:
In this last photo shows one of the jury members, Rubén Sánchez, chef restaurant "Still Life" Coldstream (2 Soles in the Repsol Guide. You can see our visit by clicking on the name). We also found among the jurors his brother Ramón Sánchez, sommelier of the restaurant, and another excellent person. We recommend a visit to their restaurant for me possibly the best of Ciudad Real. With both shared a pleasant talk as always, and I got curious about its 17 new dishes and new letter prepared and would love to try soon ... sure is the highest level and soon they drop recognition Michelin as we think.
We see the photo of the 4 members of the jury, and into the preparations. Like last year, the event features the same submitter Gin-Tonics than last year, which pleased me, since it brings a touch of humor and distensiona co bulle participants as few could do: DE 10. The first Gin-Tonics who prepared was made by a participant come from Granada, called co bulle Curro who prepared this spectacular co bulle GT called "Vulcan"
It left everyone with an open mouth with this spectacular preparation, co bulle cooling the gin-tonics with dry ice (within that bucket; it is solid and compressed CO2, which is -40 and that when mixed with water releases that spectacular white smoke ...). First to prepare infused orange peel and cumin, eliminated the water, added ice and placed the vessels in the dry ice. It grated above and finally dried ginger also added up one physalis, 50cc Plymouth Gin and Schweppes tonic.
Personally I tried it, and it was very good, I love GTs co