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When two well-known chefs get together to elaborate a four-handed menu, only good things can come out of it. In Tapas we love these initiatives and, therefore, we will not miss the gastronomic event that will take place next Thursday, June 8 at Ibiza Gran Hotel. There, its star chef Óscar Molina, from La Gaia, located in the hotel itself, will meet with Pablo González, manager of La Cabaña Buenavista in Murcia. The chefs will prepare a tasting menu together where both will show their culinary talent through unrepeatable flavors that will surprise the diner.
After celebrating his first four hands with Andreu Genestra, Óscar Molina will count on the collaboration of the Murcian chef on this occasion. Pablo and Óscar will prepare a menu based on the simplicity and power of local produce through exquisite dishes such as pickled tomato with caviar, homemade kimchi and pepper, goat’s milk, pistachio and honey or crispy seaweed with codium mayonnaise, with an Ibizan and Mediterranean touch.
Then, the chefs will move on to the main work of their proposal, which features products such as oysters, sardines, razor clams or grilled blue lobster. And from the sea they will move to the mountains to offer flavors of the interior of the island, with the trilogy of Balearic black pig, whose potential can be tasted under different techniques, including its emulsion of bones with salt, the exquisite rice of slaughter or the lamb of Ibiza to the “Josper”.
The closing to this special menu will be a combination of great desserts prepared by both chefs, such as the passion fruit cloud, the citrus Dorayaki, the smoked black tea bonbon or the chocolate and mango sphere. What will not be missing either is a careful selection of wines chosen by both chefs for such an exclusive celebration.
