Gran Premio Gourmet Mallorca 2013

Of all the hotels on Mallorca, the 5-star St Regis Mardavall Mallorca Resort is probably the one best-known for hosting larger-scale  gastronomic events each year.  In mid-June it’s the Safari Culinario – a ‘voyage’ around part of the public areas of the spacious hotel, punctuated by eating delicious dishes prepared by top visiting international chefs (mainly from Germany). And in October, it’s the Gran Premio Gourmet.

This year’s Gran Premio Gourmet was the fourth of its kind and took place on Saturday night. I was there, bib at the ready, to enjoy some of Mallorca’s finest cuisine. I’d prepared myself by not having any lunch (a good recommendation, by the way, if you attend next year’s event).

Mallorca’s best chefs

The basic concept is that seven of Mallorca’s top chefs contribute to a gala dinner. At the end of the evening, one of them receives the Grand Gourmet Award. You might have thought – as I did – that this event would involve diners being asked to vote for their favourite dishes, but the only work we had to do was eat and drink (tough, eh?). I understand that the winner is decided upon using some kind of formula based on the chefs’ restaurant ratings in various gastronomy guides.

Warm weather meant the reception was held on the hotel’s Es Vent terrace, where Moet & Chandon Imperial was served, and diners were able to help themselves to the delicious tapas, prepared by three of the participating chefs:

Benet Vicens (Bens d’Avall)

Marc Fosh (Simply Fosh)

Maria Solivellas (Ca na Toneta)

Then we all headed to the ballroom for the four-course dinner (with Mallorcan wines). Before each course was served, the chef who’d created it was brought to the stage to say a few words. Large screens in the corners of the room enabled diners throughout the ballroom to watch the filmed proceedings on stage and also in the kitchen, without having to twizzle our heads through 180 degrees.

This was the menu:

Mussels from Menorca – prepared by Macarena de Castro (Jardín)

Accompanied by 2012 Blanc de Blancs, Macià Batle

__

Morey eel with crispy skin, red cabbage and sardine in red wine juice – Fernando Pérez Arellano (Zaranda)

 2012 Blanc de Blancs Unic, Macià Batle

___

Canelloni 2001 – Tomeu Caldentey (Es Molí d’en Bou)

2012 Blanc de Blancs Unic, Macià Batle

___

Beef tenderloin-oxtail, with parsley, boletus, and carrot-lemon crepe – Markus Wonisch, St Regis Mardavall Mallorca Resort

La Tortuga, Conde de Suyrot

After these four courses the hotel had arranged just a small amount of exercise: we had to walk back to the terrace, where a spectacular dessert ‘buffet of memories’, created by Victor García from La Fortaleza at Cap Rocat hotel (a place I still haven’t visited), awaited us. There was more champagne to accompany these sweet treats: Lanson Pink Label, served in pink glasses.

And the Gran Premio Gourmet 2013 went to . . .

Fernando Pérez Arellano – who was the youngest chef in Spain to receive a Michelin star when it was first awarded for the cuisine at his restaurant Zaranda (then in Madrid). Today Zaranda is in the more peacefully located and beautiful Es Capdellá hotel Castell Son Claret. Morey eel isn’t something I’d have chosen from a restaurant menu, but Fernando turned it into something flavourful and moreish for this gala dinner.

If you wanted to try the cuisine of seven of Mallorca’s top chefs in one night (without racing around the island between their restaurants), the Gran Premio Gourmet 2013 at the St Regis Mardavall Mallorca Resort was the perfect opportunity. And I’m glad I had it.

Marc Fosh presents his tapa chilled beetroot and oxtail consommé with warm potato and bone marrow mousse

Marc Fosh presents his tapa chilled beetroot and oxtail consommé with warm potato and bone marrow mousse

Maria Solivellas

Maria Solivellas

Mussels from Menorca

Mussels from Menorca

Morey eel with crispy skin, red cabbage and sardine in red wine juice

Morey eel with crispy skin, red cabbage and sardine in red wine juice

Desserts 'buffet of memories'

Desserts ‘buffet of memories’

Think pink!

Think pink!

L-R Benet Vicens, Jaime Caceres (Marc Fosh Restaurants) and Tomeu Caldentey

L-R Benet Vicens, Jaime Caceres (Marc Fosh Restaurants) and Tomeu Caldentey

Grand Gourmet Award winner 2013

Grand Gourmet Award winner 2013

Take a bow!

Take a bow!



Categories: Chefs, Food, Michelin, Restaurants, Wine, Wineries

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

1 reply

  1. I was lucky enough to attend the Safari Culinario earlier this year, and was more than a little impressed by the inventiveness of all the chefs who participated. A real treat for the taste buds. A most enloyable evening, a feature which seems to have been replicated at this latest event, which sadly I didn’t attend. Maybe next year!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: