A supreme tapa by Gallo Pedro, cream from the Torrevieja cauldron and artichoke from the Vega Baja candied in EVOO Jaime Rosell, prepared by the chef of the restaurant Rincón de Capis de Torrevieja José Luis Cases, was chosen as the Best Tapa MadeinCV in a contest II Tapas Course MadeInCV, held at the CdT of Valencia.

APEHA, as a member of the Business Confederation of Hospitality and Tourism of the Valencian Community (CONHOSTUR), in collaboration with Turisme Comunitat Valenciana, they have organized the second edition of this gastronomic event.

The award-winning chef José Luis Cases of the Rincón de Capis restaurant in Torrevieja.

During the final, eight chefs have shown their talent at the time of creating the best tapa of the Comunitat Valenciana. The second top best rated by the jury has been that of Carlos Quintillán (El Suquet de Castaños Restaurant in Alicante), and third that of Rocío Landete (Jera Bar of Valencia). The other two finalists from the province of Alicante were Nicolás Fernández of the Dhammas restaurant and Enrico Cecchinato of the restaurant Muy, both in Alicante.

The jury, chaired by the chef Raúl Resino (restaurant Raúl Resino, 1 Michelin Star), was formed by Cristina Figueira (restaurant El Xato de La Nucía, 1 Michelin Star), Rakel Cernicharo (Karak restaurant), Vanessa Lledó (teacher of the CdT and owner of the restaurant Mil Grullas) and Carlos Corredor (Director of the Gastronomic Guide of Alicante).

Winners of the II Tapas Route MadeInCV.

José Luis Cases will participate in June 27th in a promotional action of the gastronomy of the Valencian Community, which will take place in The Hague on the occasion of the celebration of World Cap Day. A collaboration event between Turisme Comunitat Valenciana and CONHOSTUR for the gastronomic promotion that will feature Susi Díaz, Ricard Camarena, Bernd Knöller, Miquel Barrera and Yvonne Arcidiacono.

Preparing a presentation.

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