Olmeda Origenes | the #bestspanishfood in Mauritius Islands
26429
post-template-default,single,single-post,postid-26429,single-format-standard,ajax_fade,page_not_loaded,,wpb-js-composer js-comp-ver-4.2.3,vc_non_responsive

10 Oct the #bestspanishfood in Mauritius Islands

Last week we celebrated the Gastronomic Event ‘Spanish week’ at Lux Grand Gaube (Mauritius Islands) with our partners from Food Attitude.

The gastronomic week started on Tuesday October 1st, a complete day dedicated to Olmeda Origenes Spanish delicacies. The assistants could try the most unique cheese in our selection: torta extremeña with black truffle and San Simon da Costa D.O. smoked with natural beech wood and enjoy tapas with white anchovies Olmeda Origenes, anchovies from the Cantabrian sea and White Tuna. In a gastronomic Spanish event one cannot miss an iberico ham and iberico cold cuts: we cut an iberico bellota ham 48 months curation, iberico bellota chorizo, iberico bellota salchichón and iberico bellota cured loin, the trio of premium Spanish cold cuts.

On Wednesday we served a tapas dinner, including our olives selection cuquillo black olives, manzanilla, gordal, olives mix manzanilla arbequina cuquillo, crispy bread with piquillo peppers and anchovies of the Cantabrian sea, fried cheese, croquettes and  cold meat, iberico cooked ham with roasted potatoes and Red Mojo from the Canary Islands among other tapas.

On Thursday the guests  could visit the showroom of Olmeda products at The Palm Court in the resort in a great product display by the seaside.

 

On Friday there was a Spanish barbecue and we did a fantastic paella with our Fish Stock paella and our bomba rice Olmeda Origenes at ‘Smoke Creolehouse’.

On Saturday Chef Mikel Badiola from Spain and Chef Luciano from Peru created an amazing menu with Olmeda delicacies: octopus Olmeda Origenes with a delicious cuttlefish ink mayonanaise, and tortellinis with smoked paprika Olmeda Origenes.

 

Another fantastic experience sharing our passion worldwide, this time the amazing environment that Lux Grand Gaube resort offers. Thank you to the Resort, to the guest Chef Mikel Badiola, Executive Chef Dominik Ambros from LGG, and to our partners from Food Attitude who have put all their effort that has made the event such a sucess. We hope to see you again very soon!

No Comments

Post A Comment
He leído y acepto el Aviso Legal y la Política de Privacidad.