THE SEA TRANSITION

THE SEA TRANSITION

Fish between winter and spring.

The sea's transition is a pivotal moment: the waters change, the species change, the flavors change. In this special event, we'll discuss that unique instant when the sea leaves winter behind and opens itself to spring.

A dialogue between cuisine and product, between knowledge and experience.

WHAT IS THE MEETING ABOUT?

The Transition of the Sea is a gastronomic and educational event that will explore the secrets of seasonal fish, focusing on:

-The seasonality of fish

-Which species are at their best between winter and spring?

-How the seasons influence quality, flavor, and texture

-The importance of consuming fish at its peak.

-The value of a well-chosen product, from origin to plate

Chef Paco Ybarra will prepare a paired tasting menu during the event based on these marine raw materials.

MENU

Antonius Caviar Tasting www.antoniuscaviar.com/es/

Warm salted potato salad with soft-boiled egg and gazpachuelo

Couscous with roe, rancid butter hollandaise and pickles

Stems with a smooth cheese cream and mantis shrimp tiraditos

Cuttlefish ravilolis, breadcrumbs and ham consommé

pompano wellington with its pilpil

Torrija with amontillado and garum aroma

PAIRING

Fino la Ina. Lustau

Amontillado Almacenista. Lustau

Guitias s/ lías. Godello. Valdeorras. 2024

Lalama. Coupage. Sacred Bank. 2022 Cesar Florido. Muscatel

Paco Ybarra is the executive chef of the Cruzcampo Foundation School in Seville. He collaborates with hospitality companies and teaches a module on New Technologies in the Master's Program in Hotel Management at the University of Seville. He has worked for Ybarra Gourmet, GDT Digital Training, and others. After completing his training, he worked in several two- and three-Michelin-starred restaurants in France and at La Hacienda Benazuza (El Bulli Hotel) in Spain. He contributes to the radio program "Andalucía es naturaleza" on Canal Sur Radio and has written several articles on gastronomy for Diario de Sevilla. He has appeared in three editions of Landaluz's gastronomic books, and in 2021 published his own book on fish, "Aprende a comprar y cocinar pescados como un chef" (Learn to Buy and Cook Fish Like a Chef), with Almuzara Publishers. He has been a member of the Seville Academy of Gastronomy and Tourism since 2023.

Eduardo Guardiola is the director of the restaurant group El Amarre is one of the leading specialists in seafood and fish in Andalusia. This group includes the restaurants: Cañabota (1 Michelin star), La Barra de Cañabota , Tribeca , Salmedina , and Zurbarán , as well as Astaroth , its fishing fleet.