The protagonist of the second session of the Showcookings of Códax was the head of kitchen of the restaurant grovense Culler de Pau, Javier Olleros.
Again, all the tickets were sold out. Everyone wanted to enjoy the original cook of this head of kitchen that is based on the Galician traditional flavors but always with innovation.
Pairings were once again the special elaborations of the winery, included our new albariño, Martín Códax Vindel, tribute to the Parchment Vindel, the document where the music and original letters of the songs of the troubadour Martín Códax appeared for the first time and whose centenary is celebrated this year .
The work and the effort of the staff of Culler de Pau could be seen in the complex pairings that they elaborated:
- Scallop with flavors of the sea, with Martín Códax
- Blue fish with salting and tomato, for Martín Códax Lías
- Eggplant with juice of onion, osmundea and spawns of turbot with Organistrum
- Octopus in citrus sauce with Martín Códax Vindel
- Pickled beetroot with marinating sauce of hen of Mos and apple,paired with Martín Códax Gallaecia.
There are not words to describe the result. Here you are some images that summarize the event perfectly.
