The 1st Champagne Culinary Week at the Barcelo Malaga Hotel's à la carte restaurant, El Anden, got underway yesterday. The restaurant's chef David Sanmartin has designed a menu composed of six dishes based on traditional Malaga cuisine, accompanied by four vintages of Billecart-Salmon Gosset champagne.
From 6-13 October, David Sanmartin, the chef of the El Anden – which last year was awarded the Jose Maria Sinisterra Prize for the best hotel restaurant in Malaga –, will be serving his especially designed menu. Costing 60 euros per person, it includes fig gazpacho with foie gros foam, Iberian pork loin in coloured lard, crab with candied vegetables, roast sole with risotto and seaweed mayonnaise, leg of kid with honey sauce and vanilla potato, and almond sponge with macerated fruit and burnt yolk, accompanied by Billecart-Salmon Brut Reserve, Gosset Grande Reservem Gosset Gran Millesime and Billecart-Salmom Demi Sec.
