- They will be the protagonists of the Showcooking that has been scheduled on Friday, April 19, at 8:00 p.m., in Plaza de les Pesqueres
- An honorary wine and tapas cooked by the chefs will be offered free of charge to all attendees.
The general public will be able to enjoy, free of charge, the creations of chefs Miquel Ruiz (El Baret de Miquel, in Dénia) and Fran Burgos (La Fava, in Benidorm) this Friday, April 17 at El Poble Nou in Benitatxell. Framed in the programming of the Mitjafava Fest 2024, the City Council has scheduled a cooking show in which the chefs will show their skills and culinary knowledge and cook various dishes with the town's star product: the “fava poblera”.
After the cooking sample, all attendees will be offered a wine of honor and the tapas designed by Miquel, who will prepare picantón "fava" nigiri, seafood pod with its "fava" pickle and Valencian "fava" edamame at fennel garum; and Fran, who will cook “faves sacsades” with sea sausage.
The event will be hosted by Ana Sirvent, co-host of the À Punt program 'La cuina de Morera', and, in addition, the honorary wine will be enlivened by the music of the duet Tàndem. The event, which will be held from 8:00 p.m. in Plaza de les Pesqueres, is free of charge.
The kitchen of Miquel Ruiz and Fran Burgos
Miquel Ruiz He began his professional career in haute cuisine at El Girasol in Moraira, with two Michelin stars. After almost a decade as a sous chef, he opened La Seu de Moraira, and also achieved a star by creating, innovating and always using seasonal products and what local farmers and fishermen offered him. He became the first Valencian chef to put a traditional Valencian dish in haute cuisine.
Years later, with his family, he moved to Dénia and El Baret de Miquel Ruiz was born. Simpler, less ostentatious, but with a common denominator: Miquel's knowledge and love of the traditional, of the garden and the sea. The Baret has been operating for 13 years with reservations months in advance. Furthermore, for two years you can taste some of his dishes in Moraira, where Adrián Ruiz, his eldest son, runs Billy's and has the support of his father in preparing the menu.
As he defines himself, “I am a market man, my mornings begin with an obligatory visit to the market. Then, once I am in Baret, they bring boxes of products harvested by small families in their gardens.”
The one of Frank Burgos It is also a cuisine of territory, of proximity, of km 0. The history of La Fava begins in the kitchen of a small bar in the old town of Benidorm. In a fishing village, where the richness of the sea and what the mountains could provide were hallmarks, Pepa defended her small bar where traditional dishes were cooked over low heat.
Years later, Fran decided to continue the tradition by applying current techniques to give an avant-garde feel to the native cuisine of Benidorm. Its objective is to continue simmering the products of each season, both from the sea and the countryside. “It is the way to follow to be able to maintain tradition and be avant-garde.”